When did coffee get so complicated? First there's the $20,000 siphon bar and now the Brugo travel mug, above. The latter has a two-chamber system: most of the coffee sits in the bottom, while you tilt the mug to fill a cavity in the top with one ounce of coffee, which cools to a mouth-friendly temperature once separated with its main body.
Do we need an airlock for coffee? Good solution, or techno-overkill?