The original brew board

While Cona’s wickless glass spirit lamp looks great, it suffers from a fatal flaw—binary temperature control. The heat source is either on or off, which is a crude method of controlling such a critical brewing variable. Plus, rapidly rising steam tends to bounce the glass filter and allow grinds to migrate down into the globe. The

Bistro-style brew boards

CoffeeBOS builds brew boards using native Texas woods—pecan, walnut, mesquite, etc.—as well as some locally-available salvage woods, like longleaf pine. Each siphon brew board is one-of-a-kind work of art—built out of single slab of wood, unless otherwise noted—that is elevated above the table on four turned hardwood feet. To a greater or lesser degree, each brew board showcases

Classic-style brew boards

CoffeeBOS builds brew boards using native Texas woods—pecan, walnut, mesquite, etc.—as well as some locally-available salvage woods, like longleaf pine. Each siphon brew board is one-of-a-kind work of art—built out of single slab of wood, unless otherwise noted—that is elevated above the table on four turned hardwood feet. To a greater or lesser degree, each brew board showcases

Japanese-style brew boards

One interesting feature of the Cona brew boards is that the butane burner effectively “pins” the brewer in place on the board. Plus, the Cona base itself doubles as a funnel holder. This prototype for a brew board for a Japanese-style siphon provides these same features. An exact footprint for the brewer is routed out in the

NEWD portafilters

In the summer of 2007, Richard Penney machined at home and tested the first prototype for a 49mm bottomless portafilter. The product is strategically designed to work interchangeably with some of the finest 49mm-group home lever machines, including the Cremina from Olympia Express and the Micro Casa a Leva by Elektra. Besides breathing new life into vintage espresso machines that are

The beauty beneath

Tabletop siphons are beautiful in part because they harken back to an earlier time when coffee was a rare treat served in exclusive company. Since the coffee in and of itself was so special, it was prepared in public in a way that allowed guests to appreciate the ritual and spectacle. Today’s specialty coffee deserves to be shared