SIBARIST PROFILERS 5PCS FOR FLATBED DRIPPERS
SIBARIST PROFILERS 5PCS FOR FLATBED DRIPPERS
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The Profilers is a set of tools to modify and alter the contact surface within the filter and your flatbed dripper brews, altering the extraction strength and the drawdown flow and finally providing a different and unique sensory CUP PROFILE.
Each profiler has a different contact surface/free space ratio, starting from 25% to 85% open areas in a 15% increase jumps for each profiler number from number 1 to number 5. Each profiler can increase or reduce the extraction yield and drawdown depending on the dripper and filter used, becoming a tool to experiment with on your brewing set up, and find which profiler help you to extract the best in each extraction (coffee-technique-filter-brewer).
There are two profiler packs available for the people who already have the Sibarist BOOSTER or not, as the BOOSTER has a 40% open surface belonging to a contact-open ratio of a Profiler nº2:
4 Profilers pack (without the BOOSTER), includes:
x1 Profiler nº1 (25% open surface), x1 Profiler nº3 (55%), x1 Profiler nº4 (70%), x1 Profiler nº5 (85%).
5 Profilers pack (including the BOOSTER), the pack includes:
x1 Profiler nº1 (25% open surface), x1 BOOSTER (40% open surface = Profiler nº2), x1 Profiler nº3 (55%), x1 Profiler nº4 (70%), x1 Profiler nº5 (85%).
“You don’t need a new dripper, just add your favourite Profiler.”
Usage:
Flatbed drippers with 45mm diameter bed (most of the flat bed drippers, like Orea, Kalita 155 & 185, Fellow, April…) in combination with any flatbed filter.
Stainless steel AISI 304 with food grade plating.
Wash with soap and hot water before the first use.
HOW TO BREW USING THE PROFILERS
- Place the profiler inside the flatbed dripper, ensuring that sits on the bottom or on the bottom groves in a leveled and flat position parallel to the dripper bottom.
- Place a coffee filter inside the dripper.
- Rinse the filter ensuring that the bottom of the filter is in contact with the profiler.
- Add coffee and brew.
- Discover which profiler provide your best cup PROFILE.
HOW TO CLEAN
- Let the brewing set up get colder in an environment temperature.
- Remove the filter and the booster from your dripper. Ensure that you have the Profiler, it could be on the dripper bottom or stitched to the paper filter.
- Rinse it with hot water.
The SIBARIST purpose
Was to create a very unique filter from all the existing coffee filters, with an outstanding flow rate and drawdown using the best possible materials, with the same care for coffee, produced in Barcelona.
Why a filtration technology?
In our desire to succeed in extracting the best of each coffee, we constantly adjust and juggle all the variables of the extraction, striving to obtain the best possible cup. But there is one element of the infusion that is not a variable: it is a constant. We cannot modify its properties; we subconsciously adapt all the variables of the recipe to its retention capacity (permeability), restricting all the other variables to this factor and adjusting to it.
Focus on quality above quantity
Developing a tool to allow the coffee community to reinvent their recipes, achieving new and different cup profiles and rediscovering coffees, facilitates experimentation in the search for the best possible extraction.
We seek the best quality, devoting the same care to the filter as to getting an exceptional cup of coffee. We pay attention to detail throughout the whole chain, from the origin of the raw material on estates and plantations to its local processing and manufacture. We reflect the values and standards that characterise specialty. We focus on quality above quantity. This is a product with a history similar to that of a coffee bean. Its whole process is reflected in the cup, in the form of possibilities, irregularities, aromas and flavours. We have to measure up.
SIBARIST BRAND PHILOSOPHY
The B3 CONE Specialty Coffee Filters are entirely produced locally in Barcelona.
