Hitting the road no longer means leaving a great cup of coffee or your sustainability values behind. As the specialty coffee industry grows, companies are also developing the equipment necessary to serve this market. For example, WACACO, named after the fusion of its founder’s last names, has launched a line of brewing products specifically designed for coffee-loving travelers.
Founded in Hong Kong in 2013, WACACO sells essential equipment for the out-of-home coffee experience (and in the office and in a hotel room), both for beginners and experts. I tested two of their half-dozen “platforms,” including the simplest ship in their line, the Cuppamoka, and its more complex cousin, the Pipamoka.
The Cuppamoka is an all-in-one brewing system that only requires ground coffee and hot water. At $ 38 retail, its value compares favorably to that of the Aeropress, especially since it includes a 300ml (just under 11oz) double-walled stainless steel thermos that can hold coffee. hot (remember, this is a pour) for about 2 hours. The final convenience, a flexible suction hole cover that can seal the thermos, protecting it from spills, is especially useful in a car or on the go.
The only downside to the Cuppamoka, from a practical standpoint, is its reliance on paper filters – which it sells at 200 for under $ 15. The WACACOs are unbleached natural wood fiber, but this is not an exclusive design, so V-shaped filters, like a size 01 V60, will work. A future iteration with a metal colander to replace the paper filter, along with a cleaning brush, would make Cuppamoka the go-to brewer for hiking or camping. These concerns were addressed with my other sample, the Pipamoka.
The Pipamoka acts as a bridge between filter brewing and pressure brewing, in this case a vacuum seal. Like the Cuppamoka, the Pipamoka is a single serve machine that delivers the same nearly 11 ounces or 300ml coffee, but cuts the brewing time from the first to 3 minutes by about a minute through its application of pressure. . .
The Pipamoka contains the grind in a cylindrical stainless steel mesh compartment that sits at the bottom of a threaded and chambered sleeve. To begin extraction, turn a rotating collar that unscrews the thermos chamber, forcing water through the grind for about a minute. The resulting cup is arguably a more balanced and consistent brew than what you get with Cuppamoka – and most spouts. Unlike the Cuppamoka, the Pipamoka lid does not have a sipping hole, but its tighter seal can keep coffee hot for over 3 hours.
I have only covered the most accessible technology offerings from WACACO. While they exemplify the company’s engineering capabilities in a compact, rugged and original design, their other products, all focused on manual espresso, are where their ingenuity and creativity lie. Several patents are concerned, including the possibility of reaching 18 bars (double the threshold of 9 bars which defines espresso). Stay tuned for these reviews.
In the meantime, travelers can ignore the in-room pod machine or the abominations of instant coffee, the lukewarm brew in the lobby, and the line of take-out cars winding around the corner, contributing $ 16 billion. coffee cups used every year.