CAFESSIO: Tea & Matcha Brewer

Don't just time your tea. Remember how you made it great. CAFESSIO is a brewing instrument for people who take tea seriously: gongfu sessions in a gaiwan, matcha whisked in a chawan, gyokuro in a kyusu, cold brew overnight. It records what you actually did — every infusion, every adjustment — so a session you loved can be repeated exactly. BREW MEMORY Every steep is saved with the time you actually poured at, not the time the recipe suggested. Mark a session as your reference brew, and the next time you reach for that tea, one tap replays it: 8 s, 12 s, 15 s, 20 s, just as you poured it. GONGFU, BUILT FOR THE TEA TABLE • Rinses, then up to 30 infusions, with a schedule that keeps extending • Big controls you can hit with wet hands: pour, skip, ±1 s, −5 s, +5 s, +10 s • Adjust temperature mid-session; the ring shows overtime instead of just stopping • After a pour: too weak, balanced, or too strong — it suggests a change for the next steep and never edits your recipe behind your back • Intuition mode replaces the countdown with a stopwatch for drinkers who pour by feel MATCHA, NOT AN AFTERTHOUGHT • Guided usucha, koicha, latte, iced and shaken preparations, step by step • A whisk timer with a real motion guide and haptics at the halfway point and the finish • Koicha kneads instead of whisking, with its own slower guide • Tins tracked by brand, cultivar, harvest, vendor grade as written on the package • Freshness is your own preference window, never an expiry date • Cost per bowl, and how many bowls are left in the tin JAPANESE, WESTERN, ICED, GRANDPA, COLD BREW Per-infusion temperatures for sencha and gyokuro, a guided water-cooling checklist that never pretends to calculate a temperature it cannot know, long timers for cold brew that survive the screen going off. YOUR COLLECTION Tea lots and matcha tins with origin, cultivar, harvest, roast, pu-erh format and storage. Grams come off automatically when you brew. Cost per session, sessions remaining, low-stock filters. Teaware with usable volume, so a recipe scales to your gaiwan: 6 g / 100 ml in a 135 ml gaiwan becomes 8.1 g. A JOURNAL THAT EARNS ITS PLACE Rate a session, tag what you tasted, write notes per infusion. Compare two brews of the same tea side by side and see exactly what differed. Insights are plain arithmetic over your own sessions — "your highest-rated sessions used 95–98 °C" — never invented expertise. 38 STARTING RECIPES Da Hong Pao, Dan Cong, Tie Guan Yin, Taiwan high mountain, sheng and shou pu-erh, Long Jing, Bi Luo Chun, Silver Needle, sencha, gyokuro, hojicha, genmaicha, usucha, koicha, matcha lattes, Darjeeling, Assam, Ceylon, English Breakfast, cold brew and more. They are starting points, clearly labelled as such — not rules. OFFLINE, PRIVATE, QUIET No account. Works fully offline. Your teas, brews and notes stay on your iPhone or iPad. Everything is free: every timer and guide, your journal, recipes, insights, brew comparisons and water profiles. No ads, no subscriptions. Eight languages: English, Spanish, Italian, French, Simplified and Traditional Chinese, Japanese, Thai. Dark and light themes, °C/°F, g/oz, ml/fl oz. CAFESSIO is a brewing assistant, not a lesson in ceremony. It respects Chinese, Taiwanese and Japanese tea traditions without claiming to reproduce them.