Debuting the best new brewer from World of Coffee, Athens
Hoop Coffee Brewer by Ceado, Italy
I must thank my friend Srini, Hebbey Coffee for not only introducing me to an all new manual brewing technique but also for sharing some amazing beans!
What is Hoop?
Hoop is an innovative radial infusion brewer created by Ceado, Italy and won the Best New Product Award for Consumer coffee preparation & serving equipment in the World of Coffee (WOC), Athens in June 2023.
Hoop coffee brewer is part of the lifestyle mood your way of coffee: everyone is free to live and explore the world of coffee following its own rules.
Hoop is a no bypass brewer (another name for radial infusion brewer). The water filters evenly through the coffee bed, in a smooth and regular way, thanks to the side holes at the bottom of the Flow Tower.
The flow of the water through the holes guarantees an even extraction: the water filters through the coffee with the same quantity and strength, reaching the paper filter only after completing the journey through coffee.
Hoop allows to achieve a full and high-quality extraction quite effortlessly.
Four letters just three pieces:
What did I brew?
Hebbey Coffee from Thogarihunkal Estates, Chikmagalur, Karnataka
·      Single Origin Arabica Blend with Washed Arabica and Honey Processed Arabica
·      Origin | India
·      Altitude | 3600 Feet
·      Process | Semi-Washed
·      Roast | Light
·      Taste Notes: Pineapple, Jackfruit & Cinnamon
That’s Srini, Self, Raji (my wifey + videographer), Sriram (Captain + Chief of Sprocket Science India Cycling) at Hebbey’s Coffee Studio in Bangalore!
I end this article by saying thank you to all my coffee amigos! Enjoy your holidays with your loved ones and always drink good coffee.
Arrivederci & see you in 2024.
Nice to see your wife as your videographer. You make a great team. And as usual, the article was great. Love to try your brews. Waiting for u to make some for us here.
Cheers,
Bobby
Hoop is new to me and I find it quite innovative brewing. When i started brewing coffee, i was ten years of age and have never been thoroughly satisfied with the South Indian Filters. The method is, you dump the grounded Coffee powder on a tower that has pores; then place an inverted umbrella (with minute pores) on top of the powder. A few people add some white sugar on top the powder which i hate. Then Hot water is poured on top of the inverted umbrella that has minute pores. Water seeps into the bottom container after traversing through grounded coffee powder encapsulating ( could not find a better word) all that a Coffee would offer you.
This method works fine. However i don’t think it is proper brewing.
The Hoop or Ceado method is new. Hot Water is poured into tower, and the hot water seeps through the side holes and mixes very well with grounded coffee powder which has been placed inside. Then the mixture releases the aroma of coffee; enjoy the aroma and it will be should be good. Then the water gets filtered through the filter-paper nicely. Post filtering, I would like to say the Coffee has been enriched. Lovely and cute process.
The major difference as you notice is, in the earlier method, hot water is poured on the tower. This water traverses through the Coffee powder that is sandwiched between the bottom container (that has pores) and the inverted Umbrella (that has minute pores). The powder does not completely get mixed up with hot water. The hot water gets drained into the bottom container absorbing the characteristics of the grounded coffee powder.
Whereas in the Hoop (or radial infusion) method, the hot water gets gently and thoroughly gets mixed with grounded coffee powder.
Mmmm that’s a huge plus, dear! My salute to these innovators.