Alfred coffee press upgrade#

Cassava Black has the environmental effect of reducing 150 g of carbon dioxide per 1 kg. It has been upgraded by blending cassava sand that has the strongest clumping power to its coffee ground and natural ingredients.

The company also unveiled 'Cassava Black (overseas product name: Etiquette Plus),' a premium product made by blending the coffee cat litter and cassava litter. Also, Black Sand provided a new solution to the pet product industry with its strong deodorizing power that reduces the odor of feces by 99.5% within 30 minutes, which the existing cat litter could not do. This has the effect of reducing 336 g of carbon dioxide per 1 kg. Alfred (CEO Kwon Soon-woo, Shin Han-gyeol) is a leading eco-friendly pet brand that makes 'Black Sand (overseas product name: Etiquette),' the cat litter made with coffee grounds.Īlfred developed Black Sand, an eco-friendly and soft-touch luxury cat litter by upcycling discarded coffee grounds. When coffee is extracted from coffee beans, the coffee grounds produce carbon dioxide and causes air pollution when burned, and when it is buried in the ground, caffeine interferes with plant growth and causes soil pollution.Īlfred is the company that pursues social and economic values together by upcycling coffee grounds, and it is attracting attention. But, on the other hand, 1,150 tons of coffee grounds are created per year. LOS ANGELES, CA, Septem/24-7PressRelease/ - As of 2018, the annual consumption of coffee by adults in Korea is 353 cups per person, showing how much Koreans love coffee. So if your coffee will be around for longer than that, you may want to pour it into another container.The company also unveiled 'Cassava Black (overseas product name: Etiquette Plus),' a premium product made by blending the coffee cat litter and cassava litter. (We did find that the coffee tastes more bitter after about an hour in the press. However, as with the P3, the P6’s bucket-shaped double filter slows extraction as soon as you plunge by separating most of the coffee from the grounds this means you can leave your coffee in the press with little to no change in flavor for roughly the first hour. In a conventional press like a Bodum, that coffee continues to extract as it sits, and it can become bitter. In most cases, we find heat retention in a French press unnecessary, since it’s usually not a good idea to leave your coffee in the pot after pressing. After brewing coffee in this Espro model and leaving it alone for two hours, we returned to find coffee that was not as hot as fresh-brewed, but it was still pleasant enough to drink. The P6’s body has insulating double walls that allow it to keep your coffee hot longer than a glass press could. A spokesperson informed us that the company worked to increase availability in response, but if you’re having a hard time buying a P3, you may want to try another Espro model that performs similarly. Demand for French presses has been high for the past couple of years, and we’ve seen the Espro go in and out of stock. And we think the P3 makes better-tasting coffee.

Alfred coffee press upgrade#

The P3 used to be our upgrade pick, but its price has inched downward, making it much more competitive with our former pick, the Bodum Chambord. We like the clean lines of the frame and that it’s dishwasher-safe. The first cup you pour tastes as good as the last, even if you let the coffee sit in the press for up to an hour. Once you’ve plunged the press, the filter is also effective at keeping the water away from the grounds, so the water won’t pull out too many of the bitter flavors that come from over-steeping your coffee. All Espro models have the same bucket-shaped double filter, which is much finer than most and will keep your coffee almost as grit-free as you get with pour-over. If you are seeking a French press that delivers smooth, consistent flavor, we recommend the Espro P3 French Press.