100% Costa Rica Tarrazu Coffee!

VANDOLAS


THE POUR OVER VANDOLA WAS CREATED AND DESIGNED BY MINOR ALFARO ALPIZAR, A BARISTA AND OWNER OF KAFFA CAFE IN COSTA RICA.  THE VANDOLAS ARE HANDCRAFTED IN COSTA RICA.


THE POUR OVER BREWING METHOD IS THE WAY TRUE COFFEE LOVERS IN COSTA RICA SERVE COFFEE - AND ITS THE WAY CHAMPION BARISTAS BREW COFFEE. EACH ONE OF THE POUROVER VANDOLAS IS A PIECE OF ART WHERE FORM MEETS FUNCTION. NO TWO VANDOLAS ARE THE SAME.


RECOMMENDATIONS FOR USE:

PREHEAT THE VANDOLA ADDING A CUP OF HOT WATER (96 DEGREES).  PREHEATING HELPS AVOID THE HEAT CLASH BETWEEN THE COFFEE AND THE VANDOLA. 

GRIND THE COFFEE BEANS TO A MEDIUM TO FINE GRIND.  USE 7 GRAMS COFFEE PER 100 CC'S HOT WATER. 

ADD A NATURAL FILTER THAT FITS THE VANDOLA. 

ADD GROUND COFFEE AND POUR HOT WATER (92-96 DEGREES) OVER COFFEE (A THIRD OF THE WATER AT A TIME). POUR THE WATER SO THAT IT TOUCHES ALL THE GROUND COFFEE (DO NOT JUST POUR IN THE MIDDLE OF THE FILTER).

LET SIT FOR 3 MINUTES BEFORE POURING.  


THE VANDOLA KEEPS THE COFFEE HOT FOR 1/2 HOUR DUE TO THE DESIGN OF THE POT. THERE IS NO SPILL DUE TO THE DESIGN WHICH FEATURES OXYGENATION HOLES FOR THE COFFEE.

RINSE WITH CLEAR HOT WATER ONLY - DO NOT WASH WITH SOAP OR DETERGENT.   

A PRINTED INSTRUCTION CARD WILL BE ENCLOSED.  

A BONAVITA STAINLESS ELECTRIC KETTLE WITH TEMPERATURE SETTINGS IS A PERFECT COMPLIMENT TO THE VANDOLA.



A taste testing competition between the Vandola and another brewer method.  Coffee made with the Vandola won the taste testing over coffee made with the regular brewer!