Wilfa Coffee Maker Manuell

Coffee is an American pastime like football and barbecuing burgers. Most of us are not human without our first cup of Joe. But when it comes to coffeemaker design, we typically think … Italian. Or German. Wrong. Norway is where it’s at. Norway has a huge coffee culture; not the artisanal espresso brews that have swept our nation as of late, but black, classic filtered coffee. Cue Wilfa.

Wilfa Manuell

WILFA

This Nordic electrical appliance company designs gorgeous coffee makers such as the Wilfa Svart Manuell. Winner of the Award for Design Excellence from the Norwegian Design Council, it is an object crafted – in cooperation with super barista and coffee connoisseur par excellence Tim Wendelboe – for pour-over style, manual hand-brewing. This process invites to slow down and be in the moment, because you pour the water over the ground coffee yourself. Even better, it doesn’t create as much waste as the popular pod and K-cup machines. The kettle holds 1.2 liters, and you can use regular Melitta filters.

If that’s too much effort on a bleary-eyed morning, check out Wilfa’s Precision Coffee Maker, an elegant automatic filter brewer. Aficionados of this award-winning coffee maker rave about its precision temperature and water control, and the fact that it brews a “coffee to the Golden Cup standard of the Specialty Coffee Associations of America (SCAA) and Europe (SCAE).” It’s available in sleek aluminum and stylish black. Learn more at www.wilfa.no and shop at www.williams-sonoma.com.

“I have spent a lot of time over the past 2 years together with Wilfa giving them feedback and teaching them about coffee. The first result was the manual brewer “Svart Manuell”, but that was meant as a teaser and a tool for the coffee geek to play with while we waited for the automatic version. There is a lot of technology and work put in to this pretty coffee brewer, and I think it looks awesome. It also brews really good filter coffee, but still you need to get your basics right like any other brewing techniques:

  • Use traceable and freshly roasted and ground coffee of high quality
  • Use clean fresh water with low mineral content (Tap water in Norway is perfect in most cases)
  • Use precise measurements. I recommend 60-70g per litre of water depending on how strong you want it. Use a scale to measure.
  • Make sure you grind the coffee to the right particle size. Too coarse will give you a watery and sour taste. Too fine will lead to bitter tastes.”