Realizing the full potential of batch coffee
Like many great company founding stories, Ground Control was hatched in a kitchen in San Francisco in 2013 by Josh Avins and Eli Salomon. Unsatisfied with the experience and economics of drip brewers, they began to tinker with a new way forward. Josh had a Eureka moment that afternoon, using his Chemistry PhD ninja skills to identify a way to more fully extract all the flavors in our beloved bean.
He realized that drip brewers only extract the coffee beans one time, leaving behind flavor trapped inside the discarded grounds. He noticed that by vacuuming out all the brewed coffee from the grounds, it was possible to then add fresh water to the already brewed grounds and to extract additional layers of flavor. The bitterness was gone, and the flavor increased!
Over time, Ground Control has discovered that its patented method not only brews a superior cup, but it also makes business sense.