mypressi TWIST Gives Power to the Producers

mypressi TWIST Gives Power to the Producers

First Shipment Arrives

We’ve written glowingly in the past about the Mypressi Twist, our 2009 Sprudgey Award winner for Best New Product. If you’ve been on the fence about ordering one of these doozies for your home, cafe, or fashionable cocktail lounge, we suggest you get on with the butter and buy one.

Need more inspiration? Here’s why you should consider ordering a Mypressi today:

Mypressi (Espressi, Inc.) today announced the launch of mypressi Origins, an international initiative giving coffee farmers access to the technology and equipment necessary to taste their beans from farm to cup as espresso, often for the first time. mypressi Origins aims to donate thousands of mypressi TWIST handheld espresso makers during the program’s initial phase through a special “give one, get one” consumer initiative kicking off at the 2010 TEDGlobal conference which begins today in Oxford, England. For every TWIST purchased for $199 through the program – just ten dollars more than the regular retail price – mypressi will donate one TWIST to a farmer at point of origin.

“Without the means to taste their coffee as espresso for quality control, farmers in remote, rural regions are left powerless to understand why their crops are rated higher or lower through subsequent years by green bean buyers,” said Stephen O’Brien, mypressi’s CEO and creator of the mypressi TWIST. “Our vision is to help the hard-working coffee farmers and their families reap the rewards of their labors, and to break the cycle of poverty at the producer level by giving farmers the tools they need to better understand and control their product.”

This is a serious and laudable bit of outreach philanthropy by Mypressi. The program launches in El Salvador, Ecuador and Ethiopia, with plans to expand to other regions in the coming months.

While this program sounds brilliant, Mypressi will have to offer a lot more than free Twists to make it work. Sample roasting for cuppings is a lot different than roasting for espresso. Mypressi trainings will have to be implemented at the source. knows a number of coffee professionals who would be up for the task.

Another troubling footnote is that much of East Africa bans the sale of No2 cartridges, the power behind the device. Our e-mails to MyPressi have gone unanswered, but we’re eager to find out how they’ve addressed this problem. In the coming week, Sprudge looks forward to ongoing dialogue with Mypressi, producers, and upstanding members of the coffee industry. We’d especially love to talk to anyone who had a chance to attend the TEDGlobal conference. Look for more on the Mypressi Origins program on in the next few days.

In the meantime, please read more about the Mypressi Origins program by visiting their website.

iSi Shipments Delayed

  1. Michael

    3 August

    This is very cool, and would make a nice complement to some of the more traditional quality-control work at origin that often focuses exclusively on cupping labs and ignores other presentations, notably espresso! I manage a coffee project involving more than 7000 smallholder farmers in Mexico and Central America, and would love to learn more about the possibility of partnership on the ground.

  2. Theo

    1 August

    this is tremendous!

  3. Stephen O'Brien

    31 July

    Hi Sprudge, thank you for the great article. We must have missed your emails. However, we will have a solution besides N2O for countries that don’t permit that gas. We are also ensuring a supply chain of donated cartridges so they are never without a source of power. And you did ping that right: the program is being implemented at source with proven professional partners. We’ll be making the announcements in a few weeks.

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