> enjoy. This works for tea too

> --------------------------------------------------------------------------- -----

> A totally new approach to brewing coffee in

>  a filter using espresso grind for the first time.

> At the end of the nineteenth century coffee was made in individual
> filters sitting on a cup or pot by allowing the water to percolate
> through the ground coffee and to  steep in filters suspended in the pot

> Bezzera s espresso machine in 1902 was designed to make a cup of coffee
> instantaneously for the customer. He must have been aware that he
> needed to use finely ground coffee to get rapid extraction, but also
> that the water would not pass through the coffee if it was too fine,
> without some steam pressure. The fineness of the grind and consequent
> blocking prevented espresso grind being used in all other coffee
> filters. In 1947 the development of the Gaggia machine using much
> higher pressure from the spring lever allowed the use of much finer
> coffee modern espresso grind to make coffee in less than 30
> seconds..

> Now a totally new approach to steep the coffee first and then filter
> it, using a 60 micron stainless steel mesh filter or filter paper,
> allows espresso grind coffee to be used to brew coffee almost
> instantaneously certainly less than thirty seconds. The process of
> filtering and then steeping is reversed to steeping and then filtering
> which more closely imitates the way that tasters brew.

> The new Quicksteeps TM Turbofilter TM follows the contours of the mug
> or pot and is not suspended - it rests on the base. The espresso ground
> coffee or very fine tea is measured into the filter and boiling water
> poured over it.  The water cannot pass through the coffee or tea and is
> reflected upwards, causing turbulence with a better extraction of the
> separated particles which saturate quickly, releasing their flavour
> immediately. When the brewing is complete, the filter is removed. This
> contrasts with all suspended filters where the water is poured over the
> coffee exerting downward pressure as the water tries to pass through
> and compresses it, allowing the fines to fill the interstices and block
> the flow. In badly designed filters the water flows out the sides of
> the filter reducing extraction even further. It is this characteristic
> of most filters which necessitates coarser ground coffee and slower and
> less complete extraction. Espresso ground coffee is 150 microns and
> plunger/French Press coffee is 750 microns.
> The Quicksteeps TM Turbofilter TM   will be offered with mugs to make
> one cup at a time and with larger glass or ceramic coffee pots.
> Consumer reaction has been very good with particular mention of the
> smoothness of the brew, the amazing speed of brewing and the
> convenience.  Coffee and tea is brewed freshly every time which means
> that there is no deterioration on warmers.

> The inventor, Ian Bersten from Sydney, Australia, has been roasting
> coffee since 1968 and is the author of Coffee Floats Tea Sinks as
> well as Tea In the 21st Century . (available on Kindle books)

> In a conventional filter the water

>  trying to pass through the coffee
> or tea compresses it and is blocked

>  if the coffee is too fine.

> In the Quicksteeps TM Turbofilter TM
> the water is reflected from the bottom

> causing turbulence. Espresso grind

> coffee can be used giving an extremely

> short brewing time around 15-30 seconds.

> After steeping the filter is lifted out and
> drains leaving a mug or pot of hot coffee

> or tea.  A total brewing time of one minute is recommended - 30 seconds
> for brewing and 30 seconds to sit at 45 degrees on the rim of the mug
> to drain.

> A plunger which uses coarser coffee develops a floating bed of grounds
> when the boiling water is poured over them. If these are not stirred
> and agitated, the grounds on the top of the bed will hardly brew.  The
> Turbofilter creates turbulence on account of its design and the
> espresso grind coffee creates a smaller floating bed which causes a
> much better extracted and better flavoured coffee

>  There has been a presumption that  particles of coarse ground coffee
> saturate very slowly - within the 3-5 minute period and release their
> flavour components.  I have seen no evidence of this in sources
> anywhere.  I think in fact that what happens is more reminiscent of a
> plank of wood and sawdust from the same plank. Dip the plank in water
> and the water penetrates very slowly to the center and may be dry in
> the center for days,  Sawdust from the same plank wets more or less
> immediately similar to espresso grind coffee.
> I am 100% certain that this is what happens with large leaf tea.  I
> have  steeped large leaf tea leaves and drained them and placed them in
> a saucepan on low heat with a hair dryer from above and dried the
> leaves again.  I ground the leaves to fine particles and much more
> colour and flavour came out the second time. Therefore I can be certain
> that the flavour from the cells below the surface do not dissolve.  You
> can do this experiment yourself.   You throw out more than half the
> flavour into the trash when you brew with large leaf tea.
> Unfortunately the illustrations did not seem to come out.  If you want
> teh whole sheet with illustations please email i...@helian.net.au