El Pelador means “the killer” in Spanish.The idea of desarrolladores de caféwas as efficient as possibleTo develop a brewing method that makes others obsolete. The Pelador isfoldableand fits with a few spikesfilter bagsin every book asideal travel companion.
In addition, there is full control for the barista , many possibilities to play with the preparation variables such as degree of grinding, temperature and turbulence .
Nikolai Fürst recommendsstarting in the middle of each infusion and working your way outwards in a triangle so that all the coffee powder is soaked with water and does not float on the surface. For every gram of coffee he uses 17g of water ( 15g coffee x 255g water ).