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January 2014 was a great month for trifecta! We completed the second trifecta tour making stops at Jubala Village Coffee, Open Eye Cafe (Carrboro Coffee Roasters) and Respite Cafe. The response from the second trifecta tour was fantastic. Many people were able to try new coffees and we had some great conversations across the bar about coffee processing and how to profile brew. The tour culminated with the kick off of the Big Eastern Regional Barista Competition

This year BUNN is again a national sponsor for the US Brewers Cup Competition. We were there at the Big Eastern brewing up the mystery coffee as well as the finalists and competitors coffees. You can see us again next month in L.A. as we support the Big Western Regional Barista Competition.

In the mean time, be sure to see us online in our upcoming trifecta webinar Operation: trifecta
Leading up to the SCAA / USBC Big Eastern event next week in Durham, NC we will be doing some brewing around town. We will make three stops at local coffee bars before going on to brew at the event.

Jubala Coffee - Tuesday 1/14 8am - 1pm
Open Eye Cafe - Wednesday 1/15 1pm - 6pm
Respite Cafe - Thursday 1/16 8am - 1pm

The Cotton Room / Big Eastern Regional Barista Competition
Friday - Sunday


Part of the three phases of brewing (trifecta) is the initial wetting phase. During this period there are a lot of things going on that are essential to creating a great cup of coffee so you must ensure you don't skip this phase. Trifecta has three separate variables that control this wetting phase. 1) Pre Wet 2) Preinfusion 3) Fill Pause. The goal is to use these effectively to completely wet the coffee bed before extraction starts.

1) Pre wet

The pre wet variable is typically only used for teas. It is a dose of ambient (line temperature) water that is metered only by time. It enters the brew chamber from the sprayhead and remains in the chamber throughout the brewing process. It can be an effective tool for getting lower steep temperatures for teas as well as create a ramp-up of brew temperature.

2) Pre Infusion %
This variable on trifecta is set as a percentage of the overall brew water. The goal of preinfusion is multifaceted. On one hand there physical changes that include expansion and release of trapped CO2 gasses. On the other hand there is a practical advantage that helps prevent any dry clumps of coffee during the brew process.

3) Fill Pause

After the water for preinfusion enters the brew chamber the fill pause is the amount of time that it is in contact with the ground coffee before the remaining water enters for extraction. Since trifecta fills from beneath the coffee bed it is important to introduce our patented Air Infusion into the chamber to ensure all the coffee is evenly wet.

The way that you know you have properly used the preinfusion variables in trifecta brewing is taht you will see no dry grounds as the chamber fills for extraction. If there are dry grounds then you perhaps need more water or more time. Too much time, however, can lead you to move into the next phase of coffee brewing - extraction - and mean that you over extract the cup and even lose some flavor clarity.
I find that I am very often asked about the differences between the trifectaMB and its predecessor the commercial trifecta. Basically both of these brewers create an amazing Full Cup of coffee using Air Infusion technology. The main difference lies in the users' control.

When describing the variables at hand I typically say the trifecta is like painting on a blank canvas - you can do nearly anything you want to control the brew process. However, brewing on trifectaMB is like doing a "paint by numbers" where there are specifics in place to help consumers make a great cup right out of the box.

That being said, trifectaMB comes with 15 preset coffee recipes and 10 preset tea recipes. Each recipe is selected by dialing in a combination of Turbulence Cycle and Infusion Time. Physically and operationally the two machines are very similar. Both use a very small metal screen inside a specially formulated plastic brew chamber. Both have an air pump that creates turbulence through Air Infusion and a separate pump for creating a pressurized press out. And equally as important both heat water to precise temperatures. Trifecta allows you to customize your temperature where trifectaMB always brews at a precise 200F.

If you love the taste of trifecta at your favorite coffee shop you can get the same amazing coffee at home with trifectaMB. 

P.S. Wondering what MB stands for? Its for "micro-brew" :) 
For those that have followed us on social media you already know that we have been presenting webinars about various coffee topics. The list of webinars that have been broadcast so far are:

Coffee Taster's Flavor Wheel Extraction - a discussion on developing flavor using turbulence variables

Iced Coffee - an overview of methods and theories on your favorite cold beverage

Turbulence Time vs. Turbulence Power - is there really a difference between the two?

Immersion & Drip Brewing - an overview of each brew style and discussion of techniques and analysis

Coffee Grinding - Learn the basics of coffee grinding as well as some detailed information on grinding profiles and analysis.

We will continue to offer webinars in the upcoming weeks. Here is a preview of some of the topics on our list:

  • Grinding
  • Dissolved Oxygen in Brewed Coffee
  • Pre-Wet for Teas
  • Decaf
  • Espresso 101
Let us know what other topics you'd like to see by posting in the comments and by talking to us on Twitter or Facebook