Lab-inspired coffee The formula for a properly brewed cup of joe is: Temperature + Grind size + Time = Coffee. At the Portola Coffee Lab this formula is practiced on each cup using five methods: Japanese cold drip, Hario V60, Siphon, Trifecta and Slayer. The Siphon is a vacuum coffee maker that brews coffee using two chambers where vapor pressure and a vacuum produce the coffee.duggan - Business - The Orange County Register
I would like to introduce you to the Proper Coffee Cold Drip. It’s a blend of old Japanese style coffee making with a modern look and feel. From my travels around the country visiting many of the best 3rd wave coffee shops has inspired me to make one of the best cold drip coffee machines. Coffee, that after 12 hours of brew time produces a syrupy-sweet concoction that can only be enjoyed with time and patience.