Coffee inspires creativity—this is merely an overflow of that. A bit of my coffee journey in the form of doodles and sketches.
June 7, 2013

Pourover stands come in many shapes and sizes. The beautiful and simple “Clive Stand” from Clive Coffee is made from salvaged Oregon Black Walnut, and hand made in Portland. The Hario Acrylic Stand is similarly shaped, made of clear acrylic, allows for a transparent brewing experience, and is specifically designed to fit snugly onto a Hario Drip Scale.

Landing somewhere in the middle of the two is a brand-new prototype from the folks at Craighton Berman Studio. Boasting a glass, double-walled casing , and a solid wooden base, the MANUAL Coffeemaker is “designed to be left out on a counter for fast access, less set up, and aesthetic consideration.”

This isn’t just a stand with a hole in it, either—the conical design is such that it encourages a slower extraction time, akin to an immersion method such as a French Press. A bit more from the Craighton Berman site:

Similar to a pour-over stand used by coffee shops, brewing happens directly into the final drinking vessel. The glass construction allows full visibility of the process, while the “double-wall” design retains more heat which helps maintain ideal extraction temperatures. The wooden base is designed to provide a ‘home’ for the glass piece, as well as fit over a kitchen scale. The base insulates the mug from thermal loss and catches any errant drips during the process, over time developing a patina, like that of a cutting board.


Prototypes are currently being tested and a Kickstarter campaign (of course) is in the works. Stay tuned for more details on the Craighton-Berman Studio Website.

Hat tip to DunneFrankowski. All photos are originals from the Craighton Berman website.

January 3, 2013

I love continuity. Having some sense of fluidity in a process—whether in designing, crafting, or creating—is extremely appealing and something that gives a sense of closure to the entire process.

Brewing coffee is no different. Even though the functions of the brewing tools matter more than the form, having that continuity present between each step of the process is fulfilling.

With Hario, each step of the process is covered—from grinder to kettle to pourover to server to glass.

Recently, they’ve even thrown a beautiful scale into the mix (see a great overview of it here, courtesy of DCILY).

Here’s a doodle I did that summarizes a portion of the brewing process. If you’re thinking of getting into manually brewing your coffee, Hario is a good place to start.

Kettle: Hario Buono
Pourover: V60
Server: Hario Range Server
Hand Grinder: Hario Skerton
Glass: Hario V60 double walled glasses


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June 21, 2012


I recently worked on a fun project with specialty roaster and shop Cup Coffee— based Brisbane, Australia. You may recognize the name from a post DCILY did back in February about a beautiful video they produced.

Not too long ago, I received a nice care package from the guys at Cup that included some really great new coffees they just received. A couple Tanzanian coffees (Kimuli & Blackburn), a Guatemalan coffee (San Antonio), and Brazil Capao. I really enjoy all of them, and wish air travel wasn’t so harsh on coffees—but really, even after travel at high altitudes, these coffees came out on the other side alright.

Yesterday, I made a pourover of the Brazil Capao—which placed #22 in the Brazil Cup of Excellence. It came out chocolaty and nutty with a noticeable sweetness at the end.

It is from Piata, which is situated 568 km from Salvador, the most elevated region in Brazil’s northeast with the coolest climate.

The mature fruits (cherries) are picked in baskets and twice a day the coffee is transported by tractors to the hulling machine. The pulped coffee is spread in layers of 4cm on patios for drying and turned over about twenty times a day until it reaches an ideal moisture point.
Mr. Salvador Mesquita, coffee-grower since 2007, takes pride and care in his quality coffee production. From preparation of the land until final storage of the green beans.


Just want to say thanks to Josh over at Cup for sending these along—its much appreciated. Be on the look out for some new stuff on their website, including the project we collaborated on. I’m really excited to see how it turns out.

In the mean time, be sure to watch this lovely video they put together a couple years back.



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