Buy Sowden Oskar SoftBrew Coffee Maker with Scoop, 4-Cup
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Sowden Oskar SoftBrew Coffee Maker with Scoop, 4-Cup Description
Using hi-tech photo-etching technology, Sowden has developed a micro-thin filter with more than half a million microscopic holes giving outstanding filtering ability and making it possible to produce what we call SoftBrew Coffee. Put your preferred amount of ground coffee into the filter and pour in hot water, just off the boil. Let it brew for four to eight minutes and your coffee is ready. It is that simple. Nothing to worry about except the hot water. We have followed our principle of reducing things to a minimum in order to make coffee brewing the simple treat it is supposed to be and bringing out the natural flavour of coffee. The new Sowden SoftBrew filter is definitely an easy way of brewing an excellent cup of natural coffee.
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Sowden S002 Item specifics
- 18/8 Stainless steel filter
- All parts dishwasher safe
- Slow pour spout
- Easy to clean
- High quality porcelain
- Item Dimensions: 8 x 5 x 7 inches; 0 pounds
- Brand: Sowden
- Model: S002
- Product Type: Kitchen
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Customer Reviews
Sowden S002 Review by
ChicagoCPA (Chicago)
I really wanted to like this device. It received good reviews from some respectable coffee "experts" and it seemed to be a nearly ideal setup for making consistantly great coffee and it seemed easy to keep clean. My drip coffee maker broke and I was looking for a more landfill friendly alternative.
However, this pot just requires too much effort to get good tasting coffee from it. I came to the conclusion that method is flawed and I ultimately returned it. See link in comments for more on coffee making theory.
If you follow the instructions, you will get great tasting coffee with some particulate matter, but not too much. It will be weak and not terribly hot, but good tasting.
If you want to make hot and strong coffee with this, you need to pre-heat the pot and pour 205 degree water over the grounds and after 30 seconds of steeping, pour the coffee thru a paper filter Melitta Cone Coffee Filters, Natural Brown, No. 4, 40-Count Filters (Pack of 12) into a pre-heated thermos.
I now achieve the same effect by simply putting the coffee grinds into an empty preheated $2 porcelain pot and pour 205 degree water over the grounds, wisk it up a bit, let it steep for 30 seconds, then pour this cowboy style coffee thru a metal filter Fresco Cone Shaped Coffee Filter, Titanium that is inside this gadget GSI Outdoors 79480 Collapsible Java Drip Coffee Maker into a pre-heated thermos and let it sit in THERE for 4 minutes for the particulate matter to settle without further brewing. A #4 metal filter is much easier to clean and the entire setup costs 1/3rd the price.
I often use a paper filter when I want to get ALL the particulate matter -- this also stops the oils from getting thru, however some guests just do not want any grounds whatsoever in their coffee. It is quite difficult to let the oils from the coffee thru without also letting enough particulate matter thru as well as to negatively affect the taste.
Back to the Softbrew:
If you start with a cold porcelain pot and pour 205/212 degree water onto the ground, it starts blooming and hot brewing. Good so far. However as the water hits the cold pot and starts to rise and cover the grounds, it quickly drops to well below 190 degrees and brewing quickly slows down to so much that you are essentally cold-brewing and after 4 minutes of steeping, the coffee was just too weak for me (especially as I usually add lots of ice and my wife adds a good amount of creamer). It had a good flavor, but it was just not strong enough and I did not want to spend a ton of money over the next 50 years on coffee by using 20g per 6oz cup.
Part of the reason this CAN achieve little to no sediment taste is that after 4 minutes much of the sediment has settled to the bottom and the way this thing pours, it tends to be difficult to pour the last few ounces anyway, so you do not taste much sediment. 18oz of water before brewing leaves me with 14oz of coffee. One of the main difference between this and a french press is that it lets the sediment settle to the bottom of the pot and keeps it from pouring into your cup.
I found that if I pre-heated the pot, the water stays above 190 and I get a MUCH stronger cup of coffee; however so much more of the coffee grinds dissolve into the water at that temperature that I can only get the sediment taste to acceptable levels by waiting MUCH longer than 4 minutes and then CAREFULLY pouring it into a thermos so as to disturb the bottom sediment as little as possible. However, by now the coffee is cold. For me, this is not a big deal as I always pour it over ice anyway, but for everyone else I make coffee for, it will be an issue as one of the golden rules of great coffee is to not re-heat.
I do have a decent grinder (Breville BCG800XL Smart Grinder) and I used its coursest setting.
The main problem for me with the preheat-SoftBrew-pot-and-use-a-paper-filter-into-a-thermos method (besides the higher than necessary cost) is that I found it to be a pain to clean the coffee grinds out of a cylindrical filter this large. I am not sure I want to deal with this every day. I would probably NOT want to use this method if water were scarce.
They could probably solve the problems by simply making the holes half as large and making it rectangular so that when water from the faucet strikes the side, it penetrates thru and removes the grounds. With a cylindrical shape, water goes around the filter instead of thru it and the grounds remain inside. If you try rinsing it from within, the water leaks out before it can wash away the grounds. Maybe if the holes were half as large water would not filter thru so quickly and it would have a chance to wash away the grounds. I found the only way to effectively remove the grounds without using 10 gallons of water was to leave it inside the porcelain pot so the water in the pot can keep the water inside the filter long enough to wash away the grounds, but it was unnecessarily difficult to handle them both together at once.
When I bought it, before I came up with that alternative above, I liked the notion that there was space enough to stir the grounds and all the water together at 200 degrees in one vessel and keep the grounds separate from what you pour and hopefully the holes really were tiny enough to keep all particulate matter large enough to taste out of my coffee. But alas... they weren't.
I think that the reason I was able to use a round basket metal filter in my drip machine without a paper filter is that the grinds themselves were filtering out much of the particulate matter and the temperature was low enough to not create too much particulate matter in the first place.
Sowden S002 Review by
sokagitano
I spent the day recently at San Francisco Museum of Modern Art and then pleasantly stumbled on a Peet's Coffee nearby.
A salesperson spontaneously began chatting me up about the Sowden coffee brewer. Unprompted a European gentleman approached and explained he had purchased one recently and spoke highly about the brewer. A week later, I was in another Peet's and was able to sample some coffee prepared with the Sowden 8 cup model. It was delicious and I purchased the brewer.
In my opinion the Sowden makes really delicious coffee. Although I have been using a "plug-in" automatic brewer for years, "French press" system produced coffee seems to bother my stomach less. I can drink a lot more "French press" coffee without experiencing stomach acid issues. I decided to write about my recent purchase of one after reading some of the overly critical reviews posted here.
The Sowden definitely falls into the "French Press" coffee brewing family. French-pressed systems definitely produce coffee with a unique even particular taste and flavor. Coffee brewed with a "French press"- type of system has a delicious, smooth,lighter and somewhat more mild flavor when compared to more intense coffee produced with a traditional automatic "plug-in" system. "French Pressed" produced coffee is never going to be mouth scalding burning hot - as some people love. It is meant to be a warm beverage, but not as hot as coffee produce by other systems. With that said - if you do not like a more mild less hot "French Press" cup of coffee, than the Sowden brewer is NOT for you. If you want to pour a cup of coffee hours after it was brewed that remains a scalding 200 degrees, then stick with a plug-in brewer with a hi tech carafe that keeps the coffee scalding hot for centuries. However if you want a more delicate subtlely rich, delicious cup of coffee than a Sowden might be a pleasant way to prepare your coffee.
In addition, I do not understand criticism about sediment featured here. It is miniscule from the Sowden and the truth is, it is part of a "French press" coffee experience in general. It is part of the coffee drinking experience in general, in my opinion. When I order an over-priced latte at a boutique coffee establishment, there is always some sentiment from the espresso. I know I am not imagining there is sediment in the cups of espresso drinks I pay big bucks for that are prepared with top of the line professional strength machines. Wine from boutique vineyards has a bit of sediment too; whether coffee or wine - it can be part of the charm of a hand-crafted drinkining experience.
In my opinion, the Sowden porcelin carafe keeps the coffee sufficiently warm for me to enjoy a refill more than an hour after I brew the coffee. Finally there have been comments that the metal filter is difficult to clean. I hold mine under the tap and raise it out for a couple of minutes. I use my fingers to remove a few pieces of stubborn debris and voila! The filter is in pristine condition in no time at all.
I do not know if this is the perfect analogy. However, ordering a Sowden, then complaining that it tastes like "French pressed" coffee and has "French press" coffee issues, is sort of like purchasing an Audi then whining and complaining it does not drive like a Lamborghini.
Sowden S002 Review by
Jeff
Easier and less messy than french press. Despite microetching some silt came through. I tried course and medium settings on my mill grinder with a dark roast heavy body coffee. It did not taste as good as my manual drip method with filter. However, it works great with loose tea. It has a 1 liter capacity but I am able to make a quart of tea.
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