sodium05
New member
- Jun 23, 2025
- 1
- 0
Hi everyone! I'm new to the forum, but passionate about making the best brews.
3 years ago, I watched James Hoffman's video on crema removal and intrigued enough to try it out. After experimenting a bit by scraping the crema off my high-crema shots with spoons, I found the shots to be way less bitter and much more complex. I went to a local coffee shop owned by a friend of mine, and shook their souls by bringing the contraption. After a bit of discussion and extremely suspicious looks, they tried it and really liked it! They slammed their hand against the table and yelled "Damn it I have to buy more lab equipment!" in front of a bunch of customers.
I made the device by mjf printing the upper, and cnc machining the base and handle/post. IU worked with a local glass blower to modify lab equipment to give me the exact glass shape I wanted.
How it works:
First you brew the shot directly into the Seprit (the name I'm using for now). Then you wait for the crema to separate. Once separated, you twist the valve at the bottom so allow the espresso to flow out. Once the espresso is out, you twist the valve again, trapping the crema inside, consistently getting 100% of it out of the drink.
Anyways, I posted about this thing on reddit and thought I would show it off here as well. It got way more popular than I expected to!
3 years ago, I watched James Hoffman's video on crema removal and intrigued enough to try it out. After experimenting a bit by scraping the crema off my high-crema shots with spoons, I found the shots to be way less bitter and much more complex. I went to a local coffee shop owned by a friend of mine, and shook their souls by bringing the contraption. After a bit of discussion and extremely suspicious looks, they tried it and really liked it! They slammed their hand against the table and yelled "Damn it I have to buy more lab equipment!" in front of a bunch of customers.
I made the device by mjf printing the upper, and cnc machining the base and handle/post. IU worked with a local glass blower to modify lab equipment to give me the exact glass shape I wanted.
How it works:
First you brew the shot directly into the Seprit (the name I'm using for now). Then you wait for the crema to separate. Once separated, you twist the valve at the bottom so allow the espresso to flow out. Once the espresso is out, you twist the valve again, trapping the crema inside, consistently getting 100% of it out of the drink.
Anyways, I posted about this thing on reddit and thought I would show it off here as well. It got way more popular than I expected to!
