Ground Control® Cyclops™ Changes the Face of Batch Brewing

Ground Control® Cyclops™ Changes the Face of Batch Brewing

By
Eli Salomon
on
January 11, 2019

Ground Control® Cyclops™ Changes the Face of Batch Brewing

Ground Control® Cyclops™ Changes the Face of Batch Brewing

Ground Control® Cyclops™ offers specialty coffee enthusiasts a totally new and unique visually engaging experience, while generating higher revenue for cafes. Customers stare in wonder as brewed coffee is drawn to the top of the brewer by our powerful vacuum and then swirled in our gleaming hand-blown glass bulbs. Several of the country’s most well-respected roasters have chosen our brewers for their cafés, including Equator Coffees & Teas™ (San Francisco), Devoción (New York City), Sump Coffee (Nashville) and Coffee Project New York (New York City). Equator has showcased Ground Control® at the award-winning company’s Fort Mason café for a year, and Ted Stachura, Equator’s Director of Coffee, adds, “As the name suggests, Ground Control® allows for a great deal of control over the brewing process, which means we have the ability to accentuate unique flavor characteristics of a coffee by adjusting various brewing parameters. The proof is in the cup.”

The Ground Control® Cyclops™ batch coffee brewer received the Specialty Coffee Association’s (SCA) 2018 Best New Product, Commercial Equipment Award from a panel of esteemed industry judges. Our team is proud that SCA’s experts chose our patented batch brewing technology for the specialty coffee industry’s highest honor for commercial equipment. This year’s competition was especially fierce, including several major espresso and batch brewer releases from the world’s most respected coffee technology companies.

Unlike the simple, gravity-based drip method found in conventional brewing equipment, Ground Control® offers the only bulk brewer on the market that uses a highly controlled immersion process, based on combining coffees from a series of mini-brews. Moreover, while beverages made with automated drip or manual pour-over can vary widely from cup to cup, Ground Control® produces virtually the same delicious cup every time.” Click here to see Ground Control® Twin’s alchemy in action https://youtu.be/JUbXJj3sJB4/.  To read our recent Daily Coffee News Article discussing Cyclops™, click here.

Both Cyclops™ and the twin models use Voga’s proprietary technology, envisioned by our Chief Technology Officer, Josh Avins, a PhD in Chemistry and an expert in organic extraction theory. A lifelong coffee lover, in 2013, he began to reexamine the commonly held belief that the bed of grounds should never be allowed to dry during the brew cycle. More recently, other industry innovators have also re-visited this belief, with powerful results. For example, drying and reextracting a bed of grounds was an integral part of 2016 Brewer’s Cup World Champion Tetsu Kasuya’s winning “Four Six” recipe.

“Ground Control®’s unique brewing methodology redefines all the rules when it comes to flavor extraction," notes Jason Sarley, Voga’s Chief Coffee Officer and Certified Q-Grader. "It consistently produces a beverage that’s significantly sweeter, smoother and more complex than a successful pour-over program. Best of all, Ground Control reduces or eliminates undesirable bitterness; even in the most drastic cases."

To pre-order a Cyclops™, order a Ground Control® Twin brewer, or to make arrangements to brew your coffee on Ground Control® at the SCA Expo, contact sales@vogacoffee.com or +646-883-3720. Follow Voga Coffee on Instagram and Twitter: @groundcontrl.