In the world of specialty coffee, the search for authenticity, craftsmanship, and sensory depth is a constant journey back to the roots – without sacrificing precision. A prime example of this is the Vandola: a ceramic coffee maker from Costa Rica true to the motto: slow coffee!

What is a Vandola?

The Vandola is a handmade ceramic pour-over maker, shaped like a cross between a Chemex, a V60, and a traditional coffee pot. Designed by Don William Rojas, a Costa Rican ceramist, it is still handcrafted today—often using local clay.

It consists of a bulbous base (for collecting the brewed coffee), a tapered brewing funnel, and a distinctive handle. The thickness of the ceramic wall retains heat stably, resulting in consistent extraction and a clear cup.

The Vandola is now used by renowned farms such as Finca Aquiares or Hacienda Sonora and has even made it onto international competition stages such as the World Brewers Cup (e.g. by Alejo Castro of Volcán Azul).

"Vandolas are more than just a brewing device – they are a cultural connection to craftsmanship, natural materials, and slow coffee."
—Perfect Daily Grind , 2021

The role of the Vandola in Costa Rica's coffee culture

Costa Rica was one of the first countries to legally regulate the cultivation of Arabica coffee to promote quality and biodiversity. The country is also a pioneer in processing methods, such as micro-mills, honey processes, and experimental fermentation.

The Vandola fits perfectly into this image: locally handcrafted, a conscious break with industrial coldness—and at the same time a highly functional tool for specialty coffee. It is often used in the context of farm-to-cup concepts, for example, at Cup of Excellence tastings or on the verandas of the fincas themselves.

How to brew filter coffee with the Vandola

Here is a tried and tested recipe for the Vandola, based on the World Brewers Cup (WBrC) standard:

You need:

- Vandola (ideally preheated)
- 20 g freshly ground coffee - grind: medium-fine (between V60 and Kalita)
- 300 g water (92–94 °C)
- Filter paper (V60 conical)
- Scale & Timer
- Gooseneck kettle (for precise pouring)

How it works

1. Preparation:
   Insert filter paper and rinse with hot water. Preheat the Vandola thoroughly, then drain the water.

2. Blooming:
   Add 20 g of ground coffee.
   Pour in 40-50 g of water and let it bloom for 30-45 seconds.

3. Main infusions:
   Pour evenly in 3-4 intervals up to 300 g.
   Goal: Total completion time 2:30–3:00 minutes.

4. Serve:
   Stir briefly, then pour directly from the Vandola into the cup.

And then? Enjoy the best coffee!