No-Bypass Filter Brew

It’s a concept around pour-over coffee.

Some of the water goes side-ways in the filter and around the coffee. That water is called bypass water.

The more water goes through coffee, the more solubles down the cup. Less bypass means more effective and efficient extraction. A stronger extraction.

Aeropress is zero-bypass, espresso as well. But water doesn’t want to go through coffee, it takes pressure.

Models: Tricolate Next Level