The Blackwine Grindripper is a uniquely designed coffee hand grinder and drip brewer. The grinder and brewer lock together to form a self-contained brewing system ready for the office worker or traveller alike.
Blackwine Grindripper is Portable
Grindripper can easily be carried around because of its compact size. Our Grindrippers come with a handy carry pouch so that you can have coffee where ever, when ever! So whether you're in a hotel or camping in the middle of the bush in a tent, you can have coffee anywhere you want.
Style of Brew
The Grindripper grinds directly into an individual cup drip filter. The simplicity of this drip filter accentuates good quality coffees. Fresh coffee is always better ground directly before use to maintain the integrity of the beans.
Comfortable to Use
The Grindripper is extremely comfortable to use thanks to it's tapered neck. Simply grab hold of it, attach the crank arm and grind away. The design of the grinder makes light work of manually grinding coffee - it's almost effortless!
Environmentally Friendly Product
The Grindripper is the first coffee brewer to utilise the Tritan technology. Tritan makes Grindripper 100% safe from strong heat during the brewing process (BPA free), environmental hormones and any harmful substances that could cause illness.
The Grindripper is an environmentally friendly product - unnecessary processes have been removed or streamlined so that only a minimal amount of Carbon Dioxide is produced in the production of the Grindripper at Blackwine. Less Carbon Dioxide in the world means a healthier world for everyone.
At $79.90 this is a great gift for the great out doors person.
I was contacted a few weeks ago by a young Lady called Ann, asking if she could take some photos of Coffeeguy.
I was tickled that someone expressed interest in the details that I enjoy paying attention to in the hope that it adds another layer to a warm & inviting experience here at the Coffeeguy Lounge.
I closed the shop one afternoon an Ann spent an hour or so just tacking shots.
A couple of days later, i was sent a copy of the picks taken by Ann and was impressed.
The next time Ann was in, I was then presented with the most professional looking cd case, printed with sepia images the images in a collage of Coffeeguy.
Anni has provided a brief bio below and I would encourage you to go to her website to view some of the beautiful images she has produced.
Anni is in her early 20s, and has been a Brisbane resident for the last 5 years. Always known as the one with a camera in her hand, she has a strong passion for photography and documenting events and details. Her background is in print and design, which has propelled her on her mission to improve her photographic skills and creative eye. Currently enrolled in a Diploma of Photoimaging, Anni is excited about what the future will bring!
Sandra and Peter Goleby have been collecting our spent coffee grounds daily since 2006, they sprinkle it directly onto their garden. They say it pretty much disappears into the soil after a bit of rain or watering.
It has a neutral PH level, it assists water storing capacity for the soil and has a residual natural insecticide called "caffeine".
Although it may not seem like a big thing, if they have picked up an average of 6 kgs per day, we figured they have saved around 8.5 tonnes of coffee becoming landfill!
Well done Peter and Sandra, "much respect" Mother Earth loves you for it.
P.S. Their house is the one built on the little hill! ;-)
The first delivery of Breville BES900s have left the building. Next delivery is due late next week.
We have all been testing (playing) intensively with our demo unit, and are very impressed by it. I was handed a shot made by Nathan (one of my baristas). I would have to say this was truly a "god shot" depth in character was brilliant and flavor profile was as perfect as I could ever hope for.
Not only are we impressed buy the business end of brewing and steaming but the ease of use is also a major factor. Using the BCG800 (grinder) together makes it easy for all as well as "no mess".
As of today, I have 10 units left of the Coffeeguy BES900 Promo Packages, I urge you to come and play with our demo if your thinking about buying a new machine or upgrading.
Is it better to grind my own coffee and keep beans whole, or is it should I have it ground?
Burr or blade
Of course we all know that it is better to buy freshly roasted coffee and keep them as beans until we need them and then grind as required.
Well, not necessarily!
There are other factors that come into play. If you do have a grinder, is it a blade or a burr?
The difference is significant. With a blade grinder the blades whizz around chopping the beans at an uneven particle size which for coffee extraction is not ideal. It will work but not as effectively as using a consistent particle size that is achieved through the use of a burr.
Whether it is drip filter or Turkish coffee the end result is paramount and will be effected by your grind size consistency. If you don't have a burr, have us grind it for you to the correct size for your method and see the difference it makes.
So, in this case I believe you are far better off to use fresh pre-ground coffee that is used within a fortnight of being roasted than buying beans and grinding them improperly.
My first grinder was an old hand burr, purchased for 50 cents from an OpShop.
It was very good but incredibly labour intensive to produce small amounts of espresso ground coffee.
It wasn't long before I removed the handle and attached my drill to it's shaft, this considerably reduced the time it took to grind and made it far more enjoyable. Probably for this reason I've never been keen on selling hand mills.
If your not prepared to pay around $200 for a grinder, keep your eyes peeled for a new hand mill we will be getting in from Hario, as it has ceramic blades that cuts extremely well and quickly for a hand mill and should be under $90.00.
Orders for the last of the Coffeeguy BES900 promotional packages are closing at the end of this week. Our final day to purchase online is Sunday 21st August at 5:00pm. We only have 10 remaining!
Be quick, cause they are hot property and the second shipment is due to land on Monday 22nd August. Get in quick, or miss out!
Well today marks the end of "Nepelese" single origin coffee and we introduce our new "Honduran" single origin.
Here is a little detail on it.
PRODUCER PROFILE
Name:
SHG – Microlot Buena Vista Catuai Selection
Country:
Honduras
Region / Area:
Azul Meambar
Number of Producers:
One
Actual Farm Size:
15.3 hectares
Miller / Exporter Name:
Cafes Finos de Exportacion S. de R.L.
Exporter:
Cafes Finos de Exportacion S. de R.L.
Certification Body:
n/a
COFFEE PROFILE
Cup Profile:
Medium to high, with sweet & mild floral notes.
Mouth Feel:
Clean, sweet mouthfeel, complex flavours.
Screen Size:
Screen 17
Process:
Depulped with water, naturally demucilaged
Varieties:
Catuai Red and Yellow.
Flowering:
March -> April.
Harvest & Shipment:
Handpicked from December -> April.
Altitude:
Between 1,300 and 1,350 metres above sea level.
Climate:
Temperate
Soils:
Rich, deep (1.5 metres) organic soil.
BRAND BACKGROUND
The Hawit Brand – Four Generations of Artisanal Growers.
The Finca Santa Marta property encompasses 146 acres (59 hectares) of land located on the outskirts of the famous Honduran national forest preserve Pico Pijol, near the village of Tegucigalpita, Provence of Yoro. Pico Pijol is situated on the flanks of Montana de la Flor (Mountain of the Flower), one of the major peaks of La Cordillera Central, with an altitude of 7,550 feet (2,300 metres).
Finca Santa Marta in its efforts to be in tune with the national conservation efforts, changed its washing methods and management of waste accordingly in its wet mill. Additionally, professional forest management and conservation methods are in place to protect more than 200 hardwood trees amongst the actual coffee plantations as well as where future plantations are planned.
Robert Hawit purchased the property in 1963 and has dedicated the next 40 years to grow, expand and perfect the coffee business, culminating in the highest recognition for his coffees in the Cup of Excellence® programs. The Finca operates year round with 31 employees but during harvest season, from December to March the work force increases to 150 workers.
Following Roberto Hawit’s legacy, Finca Santa Marta is committed to social responsibility & supports the local community, the village of Tegucigalpita. 60 families actually live on lands donated by the Hawit Family, the community school was also donated.
I was sent a bacchi stovetop espresso machine several weeks ago by one of my suppliers.
Initially it was its beautiful appearance, and the beautifully designed piece of art that made me need this coffee machine.
The moment it arrived, I was itching to use it.
I cut open the cardboard box and found a embossed shiny silver metal canister that housed the Baachi. I almost was content with the canister and nothing else. Opening the top of the canister, the Baachi was hugged by a soft foam cushion keeping it safe.
I gently removed it from the cushion and canister and sat it on the table. It was the topic of every conversation as people walked in the door and saw it there.
With a few moments free I began to dis-assemble all the components and get an idea on how it works.(what instructions)
The Baachi stovetop coffee maker is the first coffee machine to work in essentially the same manner as a commercial espresso machine. The secret of the design is a secondary water chamber in the base of the unit. When the base is heated steam trapped in this chamber is utilised to force hot water through the coffee grounds at up to 9 Bar of pressure. The result is espresso with a thick layer of perfect crema. True espresso of the highest standard, it can easily equal espresso machines that cost thousands of dollars.
The machine is quite simple to use and to clean and is built to last. It can be used on gas and electric stovetops (it can only be used on induction stovetops with an adaptor plate).
You can make one or two serves of espresso using the included metal stopper. The basket holds 14 grams of coffee. As with all coffee makers- the best results are obtained when using the freshest quality coffee.
The Baachi is named after its Italian designer Andrea Baachi, and is manufactured in Italy by Caffemotive. The machine body is made of high quality anodised aluminum and other parts are stainless steel. All seals are of the highest quality.
Each Baachi comes securely packaged in a large Tin. Personally I believe that this machine is worth every penny, even though its more expensive than some electric espresso machines it performance and appearance is special.
Probably an ideal gift for those that have everything.
This is the World’s first Domestic twin Boiler espresso machine
STOP PRESS!
Expected to go on sale from mid-August 2011
COFFEEGUY / BREVILLE PRE-ORDER PROMO
With the release of the Breville BES 900 growing imminent, Coffeeguy is offering a package deal,
strictly limited to Pre-purchase BES900 units and very limited in numbers. so don't hesitate!
If your looking for a new espresso machine or to upgrade your existing machine nows the time!
OFFER INCLUDES:
BES900 Twin Boiler Espresso machine $1500.00
Barista Domestica (tailored for BES900) $160.00
1 x 500g Coffeeguy Coffee $18.90
BCS800 Intelligent Grinder $ 300.00 Total $ Value $1978.00
9 bar pump…. Yes 9 bar vibratory pump (will explain in blog)
Pre-infusion adjustable (time and pressure)
Heat exchange unit
Brew timer
Pressure Gauge (not resistance gauge)
Automatic on and off
Many many more details but this is the juicy stuff!!!
So these are just a few of the features seen at the exclusive launch of this machine in Sydney last night.
RRP - $1499
Release date - July
I’ve been privy to a lot of this info for several months now after having been invited by the guys at Breville to come down to see what they were working on and allowed me to look at there series 1 prototype. I’ve been busting to be able to tell all about it.
There are all the feature and benefit that make this a great home machine for the entry level “Barista Domestica”, Simplicity of use, aesthetics and delivery of consistency. But there are other features that make me believe that the BES 900 is a revolutionary domestic machine as was the EM6900 was 7 years ago.
Here are some snaps I took with my Iphone.
The first is a cross section of the machine that allows clear vision of what lays inside this beast. Note Steam leaver with ball valve (not solanoid)
The second Is a cross section of the Extraction dedicated boiler.
The third is a cross section of the steam and water boiler.
(note the heat exchange unit running through)
I have uploaded some Video footage to YouTube and you can watch this at the bottom of this blog post, so check it out!
So why is it a revolutionary machine?
I see 3 main reasons:
It has 2 BOILERS. These are NOT thermo-blocks! The EM6910 has twin thermo-blocks. The BES900 firstly has a boiler dedicated to steam and water (pic 4). This will give you instant steam pressure delivered through a ball valve not a solenoid (pic 2), as well as hot water. There is no delay as compared to the thermo-blocks that require time to get to optimum temp. Second is the extraction-dedicated boiler (as opposed to a thermo-block) (pic 3). This should be more stable as water is extracted for a shot and is refilled with cooler water as its larger capacity acts as a buffer. The Boffins at Breville have also run the water replenishing tube through the steam and hot water boiler (a heat exchange unit) to increase the temp of the replenishing water so it doesn’t shock the extraction dedicated boiler as it refills during an extraction this preventing temperature fluctuations.
The pre-infusion technology that has come about over the last few years has allowed baristas to massage the normal standards of espresso. So…what does that mean? Since espresso coffee was developed, the pressure generated on the leaver of the original espresso machines (by forcing a leaver to generate water pressure through fine ground coffee) was found to be on average 9 bar. Most commercial machine became mechanized and have had rotary pumps. These pumps generally set at around 9 bar. This removed the variation of the operator abilities in order to deliver a more consistent extraction. By allowing a small amount of water to “ready” the coffee, a change in flavour profile is delivered to the extraction of exactly the same coffees. Machines that are able to do this are prized and command in excess of $25,000. The BES 900 has this facility.
Price….. So for $1500 a dedicated barista can pick up an espresso machine that not only has a stability in the boiler of less than 1 degree which can be adjusted, he can also play around with flavour profiles delivered by adjusting pump pressure during pre infusion as well as duration of pre-infusion. Steam pressure is instant and overall feel is beyond its Price tag.
This machine is a turning point for the budding barista to gain an understanding of setting changes to machines that till now, have only been able to gain by working on these other extraordinary commercial machines that have been developed.
Blackwine Grindripper is Portable 
I was contacted a few weeks ago by a young Lady called Ann, asking if she could take some photos of Coffeeguy.
Sandra and Peter Goleby have been collecting our spent coffee grounds daily since 2006, they sprinkle it directly onto their garden. They say it pretty much disappears into the soil after a bit of rain or watering. 
Well today marks the end of "Nepelese" single origin coffee and we introduce our new "Honduran" single origin.
I was sent a bacchi stovetop espresso machine several weeks ago by one of my suppliers. 
The machine is quite simple to use and to clean and is built to last. It can be used on gas and electric stovetops (it can only be used on induction stovetops with an adaptor plate). 
OFFER INCLUDES:
