How does the VANDOLA pot affect the final taste?

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How does the VANDOLA pot affect the final taste?

How does the VANDOLA pot affect the final taste?

Do you know how does the VANDOLA pot affect the final taste? This “new” Costa Rican brewing equipment is based on pre-Columbian art and is inspired by traditional pour over procedures. It’s also handcrafted, artistically attractive, and intended for use in coffee shops.

I spoke with the Vandola’s creator, Minor “El Maestro” Alfaro, to learn more about how it works, how does the VANDOLA pot affect the final taste and the ideal formula for it. Here’s what I discovered.

What Is a Vandola, Anyway?

The Vandola is a pour-over brewing equipment made of clay that resembles a jug. It does, however, have a small neck for the filter, a handle, and a spout. Alfaro was inspired by the café chorreado, a traditional Costa Rican brewing process that stretches back over 200 years. The grounds are filtered via a cloth filter or “sock” in this brewing process.

For use in café

The Vandola is intended for usage in cafés. Most pour over techniques, he believes, were designed with individuals in mind, making them difficult to operate in a busy coffee business.

How does the VANDOLA pot affect the final taste?

How does the VANDOLA pot affect the final taste?

A valve is located at the Vandola’s neck, where the bottom of the filter paper will rest. According to Alfaro, this helps the coffee to be absorbed faster while also increasing oxygenation. As a result, the beverage has more distinct tastes and a stronger sweetness.

The scent last longer

Gabriel Céspedes, a two-time World Cup Tasters Champion, also offers his thoughts on the Vandola: The scent is more prominent and lasts longer, the acidity is delicate yet lively, and the body is silky smooth. The tastes are highlighted in a more subtle way. When I drink coffee, I can more fully enjoy the retro-nasal aromas.

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Every Vandola is handcrafted by a potter, who is also responsible for the pour over brewer’s pre-Columbian art. Alfaro tells me that finding the appropriate potters is crucial: he wants individuals who know everything there is to know about pre-Columbian pottery and artwork, as well as its cultural significance.


A Vandola is made over the course of a month. The cone and body are carved separately first, then connected together. The clay then takes 15 to 22 days to dry, depending on humidity conditions. The Vandola is only then ready to be burned at 800°C. It’s painted and varnished, then fired a second time at 1,100°C after it’s cooled.

How does the VANDOLA pot affect the final taste?

Vandola is unique

As a result of this technique, each Vandola is one-of-a-kind. They are not only handcrafted, which contributes to their uniqueness, but they also change shape somewhat while in the oven. According to Alfaro, high-quality materials are utilized to standardize the sizes as much as possible, but there will still be some differences.

How to brew with Vandola

  • Bring your Vandola, coffee, and filter to the table. Warm up the Vandola.
  • After rinsing the filter, grind the coffee.
  • Coffee grind: Because each Vandola is different, it will take a few tries to discover the optimal grind size. The pace at which the coffee drips depends on the breadth of the neck. However, if you’re using a V60 filter instead of a Chemex filter, you might want to start with a finer grind.
  • Slowly pour your water in pot after 30–40 seconds. This should take no more than 4–5 minutes.


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