Twitter @esproblog



Espro Inc. at SCAA's 24th Annual Event in Portland!

The Specialty Coffee Association of America’s (SCAA) 24th Annual Exposition & Symposium is opening today 19th April and running through to Sunday in Portland, Oregon. The Espro team - Bruce, Chris, Lynore and Charlie - will be at booth #3095 in the exhibition hall Fri/Sat 11 am - 5:30 pm and Sun 11 am - 4:30 pm so please come and share some coffee with us!

We have proudly entered the new larger Espro™ Press into the Best New Product Competition. New for 2012, this People's Choice Award gives attendees of SCAA on Friday 20th and Saturday 21st April the chance to VOTE FOR ESPRO! It's one thing to say we think the larger Espro™ Press brews the best coffee but it's quite another for others to say it's the best. We will be putting the Espro™ Press to work in our booth (#3095) and sharing some beautifully brewed coffee without the grit!

Also in our booth, you are welcome to step up to our play-station which features Espro™ calibrated tampers and toroid™ pitchers. Thanks to our good friends at Rancilio for supplying a grinder and espresso machine which no doubt will be going non-stop over the next few days. 

At the annual Exposition thousands of coffee professionals from more than 40 countries will converge at the Oregon Convention Center to focus on specialty coffee, learn about the latest innovational trends and products in the coffee marketplace, and engage with fellow industry professionals for the ultimate purpose of delivering a better experience for coffee drinkers.

At the SCAA’s 4th annual Symposium, held immediately prior to the Exposition April 18-19, 2012, executives and coffee professionals from around the world will convene to discuss and collectively address major issues around quality and sustainability.

Last year’s Event welcomed more than 8,000 coffee professionals and a show floor featuring more than 700 Exhibitor booths representing all things specialty coffee and tea, including: green and roasted specialty coffee, espresso machines and grinders, roasting equipment, brewing machines, coffee drinks and mixes, flavorings and syrups, chocolate and cocoa products, baked goods, and much more. 

Several annual competitions will also be taking place: the United States Barista Championship (USBC), US Brewers Cup, US Cup Tasters Championship, the Roasters Guild Coffees of the Year Competition (COTY) and Roasters Choice Competition. Top-tier baristas, roasters, coffee cuppers, and producers from around the world will compete for the coveted titles. Additional events include the Rainforest Alliance and International Women in Coffee breakfasts as well as award receptions recognizing industry excellence such as the Best New Product & Sustainability Awards, among others.



Making Coffee with Your Espro Press


Presses head out to Kickstarter backers almost every day! We have shipped out 162 already, and our plan is to ship the rest by April 20. We appreciate your patience, as we work hard to get these presses out to you.

So here’s what this should mean for each of you…
  1. You should expect your press to be sent by April 20th, maybe sooner!
  2. Depending on where you live, it could take a week (within North America) or more (international) after that for you to receive your press.
  3. If you have not received your press by May 1st (in North America) or May 15th (International) please contact us directly.

We realize that each of you is anxious to receive your press. We can’t blame you – the coffee from it is really good (as some of you have already found out). Rest assured – while we cannot reasonably tell each of you precisely when you will receive your press, it will be very soon!



The box contains an Espro Press and an instruction manual. Wash the press in warm soapy water before using. This is how the micro-filter assembles. Wet the o-ring to ease re-assembly.


There are two lines in the container.

A full pot (top fill line) uses about 50 - 60 g coffee (no more than 3/4 cup or 175 ml), and ~1000 ml of water.

A 3/4 pot (bottom fill line) uses about 38 - 45 g coffee, and ~750 ml of water.


Use a coarse grind, for a French press. The grind should look about like this.

Grind with a burr grinder, not a blade grinder. Blade grinders don’t control grind size, so every brew will be different. Grinding just before brewing is best.


Coffee brewed with boiling water is bitter, and brewed with cool water is sour. Use some of the water to preheat the press, and let the kettle sit for a minute or two. Ideal brew temperature is 195 – 205 °F (91 – 96 °C).


Start a timer for 4 minutes, put the coffee into the press, and fill with water to the appropriate line. We like to give the grinds a slight stir (or swirl) half-way through, to mix the floating grinds. Insert the filter and lid (don’t press down yet!) to keep in the heat.


Press the filter slowly to the bottom. Hold onto the handle of the container and press straight down to keep it stable.


Enjoy the aromas and flavours of the coffee you have brewed! We deliver the science of making coffee, so that you can master the art.

Please be careful, as coffee from the Espro Press is HOT! Also be careful, as the lid and knob at the top can get hot after pressing.


Remove the filter (carefully, as it may be hot). Pour out the grinds, and wash the container with a soapy cloth. Clear out the sink – the press won’t break, but glasses in in the sink might!

There are three options for cleaning the filter.
  1. separate the top and bottom filter, and clean with a soft bristle brush
  2. dishwasher, top rack only
  3. fill press with soapy water and press filter up and down, rinse

Assemble the top and bottom filter when wet, to ease assembly of the o-ring.


For those that would like a sneak peak at the instruction manual, you can see it here.

Let us know your thoughts!


Espro Press in April Issue of Popular Science!

We are incredible excited to be featured in the April issue of Popular Science! We were interviewed a few months ago, and we have been waiting (very impatiently) for the magazine to come out. Pick one up and check out pages 12 and 13. There is a great photo of the press and filter.

Both Bruce and I (Chris) are big science geeks, and have read Popular Science since we were kids, so this is a career highlight.

You can also check it out on line here.


Wrapping up Production

Our last Kickstarter update covered the lip seal and o-ring. This time we are updating you on the containers and the top (secondary) filter.

The Container

Containers are complete and in our warehouse. We are extremely happy with them, and we think you will be too.

Most common French Presses are made of single wall glass, which is easily broken, and loses temperature quickly. There are some double wall stainless steel presses, but they are typically not vacuum insulated.

The Espro Press is double wall stainless steel with vacuum insulation. This has three benefits.

First, the brew temperature stays very consistent during the brew process, which means that you can extract a very precise flavour profile. As you vary the brew temperature, different flavours are emphasized, and you can tune the temperature for the optimal flavour.

Second, the coffee pours hot, and stays hot. Please be careful when you pour, and let the coffee cool slightly before your first sip. The double filter also isolates the grounds from the coffee, so there is less extraction after filtering. This means you can leave the coffee in the press longer than with a common French Press.

Third, this container will be around for a long time! They are incredibly durable. Each press weighs 2.6 lb (1.2 kg) total. This means no more glass to clean up and replace.

Here are the presses stacked up and ready for packaging.

And here they are ready to ship to our warehouse.

The Top (Secondary) Filter

Top filters were molded last Thursday, and the lip seal and o-ring assembled to them. Here is a picture of the first batch.

The top filter is your second line of defence against grinds in your cup. It also holds the lip seal, o-ring, and the nut that the handle screws into. There is a lot going on in this part! Many thanks to our Vancouver vendor - they have worked very hard to get this part right for you.

Next Steps

The bottom (primary) filters will be molded on Monday March 26, and the brace will be molded on Tuesday March 27. Wednesday March 28 we complete assembly by putting the filters into the presses.

Shipping to Kickstarter customers will start on March 29/30!


PRESSure to Perform!

Lalo Perez Varona in preparation for the 2012 SWRBC

The Single Serve Espro™ Press will be put to work again at the upcoming South West Regional Brewers Cup (SWRBC) by competitor Lalo Perez Varona, who will hopefully im-Press the judges with his presentation. Last week we saw Jordan Barber win the North East Brewers Cup Regional competition in New York, so we hope the Espro™ Press will work its magic on the opposite coast too.

Lalo has focused on the coffee industry for just over a year now and this will be his second opportunity to compete, having competed at SCAA Houston in 2011. At the SWRBC held in Santa Cruz in March, Lalo intends to use a unique Indian coffee that he will roast himself. As for the brewing part, and much to Espro’s delight, he is using the Single Serve Espro™ Press. “I love the results I’ve been getting. I am a big fan of full immersion and French press especially, but the Espro truly blows it out of the water,” commented Lalo. “Part of my presentation is about encouraging people to make better coffee at home. And how easy it is with the Espro™ Press!” We get to know Lalo a little better in the following Q&A session:

How long have you been in the coffee industry?

I have been in the coffee industry since December 2009, so a little bit over a year. Although when I look back it feels like I’ve been a part of it my entire life.

What do you love about coffee?

What is there not to love about coffee? I love the fact that it is something humanity shares, it is universal like no other thing I know. I like that because it brings people together. What I think got me hooked though was brewing. The first time I watched someone brew a pour over, the attention they were pouring into it, it was just magic. I’m a cook by trade and have a scientific approach to cooking and coffee seemed like a craft that would allow me to dive deep into those interests: craftsmanship and science. I love that it is a food and a perishable item as well, almost as though it's natures little gift and we have a deadline to really bring out its potential, and then its gone. Im entranced by the whole cycle, and its complexity, from cultivating, processing, roasting, brewing. Oh, and obviously drinking it, especially because it is so elusive, a good cup I mean. Ultimately what I love the most is the enormous potential for learning that exists in the trade.

How did you get introduced to the competition side of things?

I competed in a cooking competition when I was in school and Ill never forget the rush. Hot, sharp, heavy items flying everywhere and you're scrambling to make something in an hour that is supposed to be the best you've ever made. Its almost ridiculous. I always wanted to compete in cooking again but it seems to only be a thing if you're enrolled in school. When I first started working in coffee my trainer mentioned the competitions but I had no idea what they encompassed. She suggested I go judge, and truly without knowing anything about this trade I hopped on a plane and was a sensory judge for SW Regionals. That kind of put it all into perspective. I had no idea the Brewers Cup even existed but when I saw it in L.A. last year I saw it as an opportunity to compete again. My first competition in coffee was the Brewers Cup in Houston. I like this style of competition because the learning curve is so steep for everyone. Im sure everyone who competes can make amazing coffee with ease, but when you know that it is mere points that separate you form the rest it really makes you pay attention to detail. I think there is a lot to gain from that. Suddenly things that were out of your perspective become crucial.

Where do you work?

I'm doing some independent research at the moment. I live in San Francisco now and will only be here for a little bit, so I thought it was a good time for this. I spend a lot of time at home brewing, roasting, reading, experimenting, and just learning about this amazing craft.

What's your favourite coffee origin?

My favorite origin? That’s a tough one. I like the underdogs for some reason. I’ve had beautiful coffees from Bolivia, Ecuador, India and I think they are under represented. I also have an affinity for natural processed Ethiopians.

The SWRBC Brewers Cup is a pre-qualifier to the USBC Brewers Cup, which will take place in conjunction with the 24th Annual SCAA Exposition and Symposium in Portland, OR April 19th - April 22nd, 2012. There are two rounds of judging for the Brewers Cup: round one and the finals. The top six competitors from round one will advance to the finals round, and the winner of the SWRBC Brewers Cup will move on to compete in Portland, OR to become the US Brewers Cup Champion. The US Brewers Cup Champion will then go on to represent the US in the World Championship 2012 Brewers Cup in Vienna, Austria.

Espro Inc. is proud to sponsor Lalo at the SWRBC and we wish him all the best in this competition. Lalo will also spend some time at the Espro Booth (no. 3095) at SCAA Portland in April, helping brew some coffee from the Single Serve Espro™ Press and our newest product, the 30 oz Espro™ Press.