Features:

Faster flows. Elimination of the need for air channels. Increased extraction and heat delivery performance. Low retention, offering greater flow in the brew. Full control over the flow rate during pouring. Explore finer grinds without clogging or choking.

The SIBARIST Purpose

Was to create a very unique filter from all the existing coffee filters, with an outstanding flow rate and drawdown using the best possible materials, with the same care for coffee, produced in Barcelona.

Why a filtration technology?

In our desire to succeed in extracting the best of each coffee, we constantly adjust and juggle all the variables of the extraction, striving to obtain the best possible cup. But there is one element of the infusion that is not a variable: it is a constant. We cannot modify its properties; we subconsciously adapt all the variables of the recipe to its retention capacity (permeability), restricting all the other variables to this factor and adjusting to it.

Focus on quality above quantity

Developing a tool to allow the coffee community to reinvent their recipes, achieving new and different cup profiles and rediscovering coffees, facilitates experimentation in the search for the best possible extraction.

We seek the best quality, devoting the same care to the filter as to getting an exceptional cup of coffee. We pay attention to detail throughout the whole chain, from the origin of the raw material on estates and plantations to its local processing and manufacture. We reflect the values and standards that characterise specialty. We focus on quality above quantity. This is a product with a history similar to that of a coffee bean. Its whole process is reflected in the cup, in the form of possibilities, irregularities, aromas and flavours. We have to measure up.