PHOENIX 70 EXPLAINED
– Height Matters –
In an average 24 gram coffee brew with a standard 60 degree cone shape, the dry brew column is 2.25 inches tall. In an average 24 gram coffee brew with a 70 degree cone shape, the dry brew column is 3 inches tall. The 70 degree brew column is 33 percent taller, causing the brew water to travel further through the brew column. Therefore, by increasing the height of the brew column you are increasing the water to coffee contact. All else being constant, increasing the water to coffee contact results in more extraction of coffee solubles.
Secondly, the brew column serves as a filter. As the water moves through, coffee matter is carried downward. Most of the non-soluble matter is eventually trapped within the column, therefore acting as the primary filtering mechanism for the brew. The taller the brew column, the more non soluble coffee matter will stay in the brew column, resulting in higher cup clarity.
In short, a taller brew column can help achieve higher extraction yields of coffee solubles and enhance cup clarity.
ABOUT SAINT ANTHONY INDUSTRIES
St. Anthony industries was started by the Bombeck brothers, headed by Khristian Bombeck, the inventors of Alpha Dominche Steampunk coffee machines. Based in Salt Lake City, Utah, Saint Anthony has been open for business online since late 2014. Their departure from the steam-punk provided an opportunity to redefine their approach to speciality coffee. A new focus was set, based on simplicity, ease-of-use, and excellence in design. The Brothers of St. Anthony have taken their years of experience as coffee professionals and designers and have begun a new adventure to build tangible solutions for the world’s finest baristas and coffee enthusiasts. The Brothers of St. Anthony are looking forward to working closely again with old friends and making new ones.