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We like to say they're COFFEE-LICIOUS


A stately Pour-Over Bar Is an Intriguing Alternative for Coffee Snobs.
This Japanese method is very popular among caffeine fiends.  One of the advantages of the Pour Over method for brewing coffee is the quality cup it produces. 

The full ritual is on display: first the coffee is ground to order, the water is heated and the filter is placed into position, then the pour over begins.
The pour lasts about 3 – 4 minutes. This brew time maximizes extraction, producing exquisite flavor from the grounds. Results are a rich, pure, bold flavor.


A Theatrical Scientific Brewing Method
An artisanal Siphon Bar produces a cup of coffee that is clean, bright, and nuanced, but the greatest appeal is that the equipment and ritual provides great theater at a coffee bar and its impressive!


The siphon bar features a variety of halogen burners, onto which water in round glass pots, which look very much like fat beakers, is placed. By heating the bottom chamber, vapor pressure forces the water to rise into the upper chamber The water, now mixed with the grounds, is pulled back down into the lower chamber (thanks to gravity and a drop in pressure, the "vacuum" effect), through a filter which sits at the bottom of the upper chamber, and the bottom chamber in turn fills with brewed coffee.
This brew time maximizes extraction, producing exquisite flavor from the grounds.


How It's Made

Cold-brew coffee infused with nitrogen gas is released through a pressurized valve with tiny holes. As high pressure forces the cold brew past a disc, it creates a creamy, stout-like effect.

How It Tastes

"Smooth, clean, frothy, lovely cold coffee, There's a cool factor to a nitro pour when you see the coffee cascading. It also creates a much silkier mouth feel when you drink it.

How It's Served

Straight from the tap and not over ice, which ruins the Guinness effect. The whole cascading of [the coffee] is just beautiful, really.

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