{"id":711,"date":"2018-06-11T04:00:32","date_gmt":"2018-06-11T14:00:32","guid":{"rendered":"http:\/\/thecurbkaimuki.com\/2018\/06\/11\/a-look-at-voga-coffees-ground-control-brewer-at-devocion-in-brooklyn\/"},"modified":"2018-07-30T15:20:41","modified_gmt":"2018-07-31T01:20:41","slug":"a-look-at-voga-coffees-ground-control-brewer-at-devocion-in-brooklyn","status":"publish","type":"post","link":"https:\/\/thecurbkaimuki.com\/2018\/06\/11\/a-look-at-voga-coffees-ground-control-brewer-at-devocion-in-brooklyn\/","title":{"rendered":"A Look At Voga Coffee\u2019s Ground Control Brewer At Devoc\u00edon In Brooklyn"},"content":{"rendered":"

\"devocion<\/p>\n

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Oakland-based coffee equipment-maker\u00a0Voga Coffee<\/a> has been making strides lately, expanding their presence in specialty coffee shops around the country, and snagging an award at the recent 2018 SCA expo. The company has been gaining attention for its commercial batch brewing machine, the Ground Control, which recently made its North-Atlantic debut at Bogot\u00e1-and-New-York-City based company Devoci\u00f3n\u2019s<\/a> new Downtown Brooklyn cafe.<\/p>\n

The machine, according to Voga co-founder Eli Salomon, uses a \u201cpatented, totally new brewing science that allows us to selectively extract the flavors we want through a series of carefully controlled mini-brews,\u201d producing a \u201cnoticeably sweeter, less bitter, more consistent, and more nuanced coffee\u00a0than even a well-executed pour-over.\u201d<\/p>\n

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I visited the new Devoci\u00f3n on a spring afternoon to chat with Scott Norton, Voga\u2019s director of sales and marketing, and to see the brewer in action. The process looked simple enough: A barista adds fresh coffee grounds into a brew basket at the bottom of the machine, then taps a few buttons on a touchscreen keypad. While she tends to other tasks, the machine quietly gets to work: The grounds are saturated and stirred, and the brewed liquid is pulled up into the glass vacuum chambers. \u201cOnce the liquid is fully extracted, essentially leaving the coffee grounds dry, the process is repeated, with the grounds undergoing multiple immersions and extractions,\u201d Norton explains. \u201cEach extraction reveals new layers of flavor and nuances of the coffee, then the extractions are blended together, resulting in a highly complex and balanced batch of coffee.\u201d The closed-system process eliminates any \u201codd\u201d flavors that can arise from oxidation, and the aeration releases aromatics that can only be achieved with a vacuum system.<\/p>\n

The brewer was invented in the kitchen of Salomon\u2019s San Francisco apartment, where he experimented with chemist and Voga co-founder Dr. Josh Avins. Salomon had the idea of using a vacuum pump to create a large siphon, and Avins pointed out that \u201cin chemistry labs, they never do a single extraction\u2014the theory of extractions shows that three mini-extractions, using fresh solvent, is typically ideal.\u201d They eventually came up with the idea of brewing the coffee multiple times while substantially drying the grounds, and the Ground Control was born. \u201cThe idea was initially received with skepticism amongst industry experts, but it\u2019s become more widely accepted,\u201d Salomon says. \u201cFor example, drying and re-extracting a bed of grounds was an integral part of 2016 Brewer\u2019s Cup World Champion Tetsu Kasuya\u2019s winning \u2018Four Six\u2019 recipe.\u201d<\/p>\n

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Voga’s team showcased the machine at an SCA Expo, where they met Steven Sutton, founder of the Colombian coffee roasting company Devoci\u00f3n. \u201cI loved the concept and wanted to learn more, so I asked for a demo,\u201d Sutton says. \u201cWe trialed the brewer at our Williamsburg cafe, and the amount of control the machine allowed over our coffees immediately blew our minds.\u201d Sutton promptly ordered one for their new downtown Brooklyn location.<\/p>\n

The Ground Control is currently used at about a dozen coffee shops around the country, and Voga\u2019s new single-group brewer, the Cyclops, won Best New Product (Commercial Equipment) at the 2018 SCA Expo. The machines are 95% made-in-America, 100% hand-assembled in Oakland, and require about three minutes of training time for baristas. \u201cOur staff and clients love it,\u201d Sutton says. \u201cWe\u2019re now able to batch-brew any coffee we want, achieving optimal results, and we\u2019re able to offer special-edition coffees in our batch brewer, which is something we rarely offered before.\u201d<\/p>\n

Voga is also hard at work on a new home-brewing machine, and are currently in discussions with investors and partners to bring it to life. \u201cThere are so many opportunities for bringing new science into coffee brewing,\u201d Salomon says, \u201cand we have a lot of other ideas that we’re extremely excited about.\u201d But for now, coffee drinkers in New York City can order a cup of Ground Control-brewed coffee at Devoci\u00f3n\u2019s new space\u2014while taking an unexpected break from Downtown Brooklyn.<\/p>\n

Devoci\u00f3n Coffee is located at\u00a0276 Livingston St, Brooklyn<\/a>. Visit their official website<\/a> and follow them on Facebook<\/a>, Twitter<\/a>, and Instagram<\/a>.<\/div>\n

Joanna Han (@joannakarenina<\/a>) is a Sprudge.com contributor based in New York City. Read more\u00a0Joanna Han on Sprudge<\/a>.<\/em><\/p>\n

The post A Look At Voga Coffee\u2019s Ground Control Brewer At Devoc\u00edon In Brooklyn<\/a> appeared first on Sprudge<\/a>.<\/p>\n

Source: Coffee News<\/p>\n","protected":false},"excerpt":{"rendered":"

Oakland-based coffee equipment-maker\u00a0Voga Coffee has been making strides lately, expanding their presence in specialty coffee shops around the country, and snagging an award at the recent 2018 SCA expo. The…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[39,41],"tags":[63,45,65,47,61,49,59,67,55,57],"_links":{"self":[{"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/posts\/711"}],"collection":[{"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/comments?post=711"}],"version-history":[{"count":1,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/posts\/711\/revisions"}],"predecessor-version":[{"id":744,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/posts\/711\/revisions\/744"}],"wp:attachment":[{"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/media?parent=711"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/categories?post=711"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/tags?post=711"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}