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REINVENT YOUR RECIPES, REACH NEW CUPS, AND REDISCOVER YOUR COFFEES.
The Sibarist Fast Filter is the faster coffee filter on the market.
Not just fast, but with the ability to use finer grinds than ever before, discover a new cup profile with the Sibarist Fast Filter!
FLOW RATE DURING POURING
The FAST’s flow tends to replicate any turbulence in the pouring, providing control and a cause-effect reaction even with very fine grinds.
FLOW RATE AFTER POURING
The flow stays continuous and constant, with no significant variations, and there is no choking or clogging, providing uniform quality in both grinds (including grind 7).
“FLOW CUT” BREWING END
The flow stream is maintained even when there is a low level of water in the cone (low pressure) until it ends with a “cutoff”, without producing a prolonged, slow drip. This effect is due to good circulation and characterizes the FAST.
THE CELLULOSE IS EXTRACTED FROM LEAF SHEATHSAND IS MOSTLY PROCESSED MANUALLY.
The abaca comes from gathering estates located in climates similar to those of the coffee plant, in the coffee belt. Specifically, the abaca used in the FAST comes from monitored estates in Ecuador and the Philippines that are plantations, not forest production, where the product consumed is replanted every year to then be harvested.
The production process, from raw material through completion of the FAST, takes place entirely in Barcelona; the mixing of the raw material, its treatment, processing, obtaining the FAST reels, the formation of the filter, its handling and packing in clean rooms.
We have made a commitment to this contract model at the source and to local production to guarantee the chain of custody, traceability and direct control. This factor also allows us to ensure respect and conservation throughout the whole process, making the FAST Specialty Coffee Filter unique and different.
FAST WAS CREATED THANKS TO COLLABORATION WITH PROFESSIONALS FROM THE WORLD OF SPECIALTY COFFEE. “COLLABORATE TO CREATE”
Fast was born from collaboration and direct experimentation with different professionals in the sector; roasters, trainers and baristas. The result of a program where the idea was to discuss and assess the filter’s “paper” element in all its dimensions, from the material to the extraction.
It is the collective result of blind taste-testing of filtered water with different formulations of paper mixed with filters existing on the market, until achieving the least possible presence of flavour in the water, and of comparative cupping, infusing coffee with different filter permeability values, identifying and analysing their impact until finding a unique balance between body and a clean cup.