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Hourglass coffee maker cold-brews your joe, very slowly

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September 28, 2009

The Hourglass coffee brewer infuses coffee beans overnight to produce a less acidic coffee...

The Hourglass coffee brewer infuses coffee beans overnight to produce a less acidic coffee extract

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If you like your coffee hot, strong, and fast, then the Hourglass coffee maker is not for you. Another topsy-turvy coffee brewer, the Hourglass uses cold water to reduce acid and improve the taste of your coffee. The catch? It takes 12 to 24 hours to brew your cup of joe.

The Hourglass is “powered by cold water and time” says the manufacturer. Instead of hot water flowing through coffee grounds for a few minutes, the Hourglass uses cold water and steeps the coffee overnight. The result is a concentrated coffee extract that you mix with hot water (or cold water for iced coffee). The manufacturer claims their coffee maker produces an extract that is 69.6% less acidic than hot-brewed coffee, and claims that the reduced acid gives the coffee a smoother, less bitter taste.

Like an AeroPress, the Hourglass doesn’t use electricity. To brew with the Hourglass, you combine 2 1/4 cups of coarsely ground coffee beans with 3 1/2 cups of water in the brewing chamber. The coffee brews by infusing with the water for at least 12 hours. For stronger coffee, let the grounds steep for 24 or even 48 hours. When the infusion process is complete, flip the brewer over and the extract drains through a reusable stainless steel filter and into the extract chamber. Each batch yields about 16 oz of coffee extract. According to the manufacturer, the same beans can be reused for a second brew cycle with no loss of flavor.

The extract is not simply espresso, but a concentrated coffee essence. To serve, mix some extract with hot water for traditional coffee or cold water for iced coffee. The extract can be kept in the included “Bean Kanteen” carafe and stored in a refrigerator for up to two weeks.

The Hourglass coffee maker is available now for USD$69.95.

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5 Comments

first heard this cold process back in '70. It was part of how to make coffee liquor as in Black Russians. Hope it makes a dent in the market, its as good as they say!

waltinseattle
29th September, 2009 @ 03:06 pm PDT

"69.6% less acidic"

Wow!. Is there a money back guarantee if it only comes out at 69.5%?

A clear case of excessdigititis.

splatman
6th October, 2009 @ 01:40 am PDT

What I want to know is whether the cold brewer wastes coffee!

Why didn't the author think to ask that question?

If the coffee maker doesn't make as much coffee as a normal coffee maker we are just using too much coffee and I'm more conscious of wasting resources more than ever. I'm certainly interested but I sure wouldn't want to waste coffee.

froginapot
16th October, 2009 @ 07:17 am PDT

If you can re-use the grounds for a second pass without loss then it's pretty reasonable.

Hey,no use of electricity has to count for something,too-

right?

Funny thing is,

if it has less acid

(which is related to arthritis and cancer)

would we rather be healthier or not

"waste resources"?

Of course,

if we quit coffee altogether,

then we'd be even healthier and save MORE resources!

One more re-fill,please...

Griffin
30th March, 2011 @ 08:35 am PDT

I've used the Toddy System of cold brew coffee since the early 80s. It's still available, and you can use a full pound of coffee to get almost 32 oz of concentrate. Last time I checked the price iit was way less than $70.00

CymbalMonkey
19th April, 2012 @ 07:15 pm PDT
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