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Reservoir Pontarlier Glass + Dripper

-5%   $30.00
$28.50

Quantity :  
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  • Glass + Dripper details:
  • Height: 18,2 cm
  • Capacity: 25 cl
  • Reservoir: 4 cl
Average customer score:
absinthe rating Read the comments
The Reservoir Pontarlier glass accompanied by a glass brouilleur or water dripper, hand-blown and hand-cut.

A hand-blown glass brouilleur to fit the Pontarlier glasses, a classic and simple alternative to the more elaborate "Auto verseur" or "See-saw" brouilleur shown here.

2 Customer Reviews:

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By Kruno the 18/10/2015absinthe rating

Yep, that's what I meant by explore old ways apipeld to, say, new bean sources .The sources have definitely improved and higher quality coffees have become more widely available. But good (though perhaps not as great) coffee supplies were available in shorter supply in the past. Cultural lore about Kona and Jamaican Blue Mountain coffee, for example, isn't a product of the 21st century.It does beg the question of whether the improved coffee sources and a return to old brewing methods would have been possible without improved espresso as a catalyst.

By Shashi the 18/10/2015absinthe rating

Isn't it somewhat true that thuogh these devices have been around for generations, they're now being used more than ever before to highlight really fantastic coffee? It's like the combination of well-produced, well-roasted coffee with these older instruments is what's at the heart of the trend and makes it worth discussing. I wasn't into coffee in the 90s so I don't have too much of a grasp on the evolution of single-cup brewing, but my impression is that back in the day pour-over, etc. was used but that the brews being produced were nothing special (thuogh Monmouth and a few others I guess have stood as exceptions).

By Archie the 18/10/2015absinthe rating

surging trend being the oteiaprve phrase here. This was a trend piece, and not necessarily a coffee piece. (It's certainly not intended as a news piece, for example.) The dance isn't so much coffee's slow dance, but more a dance of the people who make and drink the stuff.Enrico captured some of this above here. And a retro interest in older brewing techniques and methods is a great way to explore old ways applied to, say, new bean sources (CoE cups, etc.).It's not wrong by any means. I just wouldn't throw out intentionally dated comparisons to mustard glaze, sun-dried tomatoes, and fondue sets when you're talking about things at least as old if not older. Mr. Strand pays respects to Japanese coffee culture, but he steamrolls over decades of pour-over coffee's Western retail pioneers as if they didn't exist until 2007. (Coincidentally, that's the same year that good coffee was apparently invented in New York City.)

By chrisn the 08/06/2013absinthe rating

I can't get excited by this glass. Its what it is - nice basic shape, suitable for cafe use, but at home I want more class. Standing next to the cut glass its rather drab-I want to enjoy not just the drink but the quality of the glassware as well, so I probably don't use this as much as I intended.

The dripper works by allowing a slow, steady stream of water, rather than actually dripping, which rather reduces the sense of anticipation. The supplied 'spoon' is just a flat piece of stamped out metal.

Yes it all works, but is disappointing in the end

By mikl the 07/06/2013absinthe rating

Loved to watch the Louche appear as if by magic..just like watching a photoprint develop but much tastier.

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