The Remington name has been associated with coffee brewing since 1843 when John Remington first filed a patent for his coffee percolator. Over the years, several models of Remington branded stainless percolators and drip brewers have been marketed. In 2005 Remington was formed to develop patented technologies in coffee brewing and water purification.
The first challenge: tackle the 40-year-old dilemma of the over extraction of bitter and acidic oils produced by brewing methods that exchange convenience for flavor.
Remington's R & D consistently showed that coffee drinkers are not happy with the bitter and acidic flavor produced by their coffee makers and set out to determine the cause of the unwanted bitter aftertaste. The cause, drip brewers unevenly rain hot water down on only a portion of the coffee grounds, as evidenced by the crater in the grounds formed while brewing. This results in the over-extraction of unwanted acidic and bitter coffee oils, making perfect coffee extraction impossible.
Recently, the single-serve coffee maker has become popular because it is fast, easy to use and convenient. Unfortunately, it is plagued with similar problems. A pump is needed to quickly force hot water through finely ground coffee at excessive speeds also causing over-extraction. Single serve forfeits perfect coffee extraction for speed.
One solution has been the French press. French press users love how their favorite coffee tastes smoother than with drip or single serve brewers.
The french press completely surrounds and suspends coffee grounds with hot water, extracting exquisite coffee flavors with none of the bitter, acidic aftertaste. Unfortunately, the french press is inconvenient, time consuming and will not make 12 cups.
Remington sharing the coffee lover’s passion for exquisite coffee flavor has spent many years and millions of dollars researching the science of coffee brewing, and as a result has perfected the iCoffee brewing system. A system which provides both the convenience of drip brewers and flavor supperior even to French press. The company has applied for and secured numerous US and international patents, and trademarks for its technology and design. Such thoroughness and attention to detail, ensures success for the iCoffee brand for years to come.
The iCoffee science focuses on how the coffee is delicately finessed inside the brewer. iCoffee forgoes the dated mechanics of shower head drip coffee brewers, pressurized single-serve cups, and french press by ensuring the proper extraction of coffee’s flavorful compounds, creating a pleasant aroma and rich coffee crèma.
Remgton has drawn for the sience of nature.
From lobster, to vegetables and even the removal of wrinkles, the gentle, relaxing, extracting and in the case of coffee, flavor-releasing power of steam has been recognized but never utilized as in the iCoffee brewer until now.
With iCoffee, the first step is to steam the coffee, evenly appling proper moisture and heat.
Another observation from nature, which absolutely facinated the brilliant mind of Leonardo da Vinci, is the power and efficiency of the vortex. It was said of da Vinici that, "He was like a man who awoke too early in the darkness, while the others were all still asleep." In his writings on the cardiovascular system he twice mentioned a glass model of the impulsive vortex formation or other fluid mechanical phenomena. Did Leonardo actually build the glass model, though unknown, evidence suggest it's possible. What is known is that he was spot on in his understanding of the life sustaining vortex flow contained within the human heart and only recently have cardiologist understood his diagrams noting that one could construct a working valve from his drawings.
When Leonardo observed the patterns made by flowing water, he was inspired to draw the sketch shown on the right. In the accompanying text, he described the patterns as being “like hair,” with the main current being the weight of the hair and the eddying motions like curls. The artistic practice of “seeing,” that is, rendering something as you really see it, rather than as you expect it to be, is also the aim of science.
Centuries later, da Vinci’s curls became known as vortices, and the pattern of eddying flow is called turbulence in fluid dynamics.
The iCoffee brewer has optimized fluid dynamics like never before.
In it's second process, six patented SteamBrew rotational hot water jets further steam, tumble and stir your favorite coffee releasing a symphony of exquisite flavors, with none of the acidic and bitter aftertaste created by conventional brewing.
Another first in the brewer world, iCoffee’s modern design allows the coffee lover to observe the fluid dynamics, which we call "the SteamBrew process" through the BrewView window, and watch as delightfully rich coffee crèma forms.
While the end-goal was to create a coffee flavor like none other, another benefit of these scientific improvements is that iCoffee consumers save money on coffee usage.
Conventional drip brewers waste coffee because only a portion of the grounds are actually being brewed properly. The crater formed in the drip brew basket’s spent grounds is evidence that a portion of the hot water did not completely and adequately contact all of the coffee grounds.
The iCoffee SteamBrew technology ensures that all the coffee is evenly and fully exposed to the perfect brewing conditions allowing more extraction of your favorite coffee. This saves up to 15% on coffee usage, while maintaining strength and exquisite flavor.