HomeRoast Digest


Topic: Two questions from some newbies (7 msgs / 215 lines)
1) From: Howard Schwartz
This is a multi-part message in MIME format.
Re: +replacing TIG welder   We're new to home roasting and we love it a lot.
Drinking our coffee in the morning is now like going to the symphony. But we
find ourselves in the midst of mysteries here, and we hope y'all will be
able to help us make sense of this new world. One mystery is particularly
vexing, though it is not about home roasting specifically.
   To take advantage of our discovery of the greatness of great coffee, we
upgraded our equipment. Liking to have our coffee as close to ready as we
can when we get up, we shelved our old basic Braun and bought a new Capresso
TEAM Luxe, a machine that had very good reviews online. It has a burr
grinder that can be set for a certain time and amount of coffee, which it
then dumps into a filter that slides over to fit into a drip arrangement
that uses a premeasured amount of water. Thing is, the coffee is crummy. For
one thing it is nowhere near as strong as it should be, given the amount of
beans and water we use. We're accustomed to using around two ounces of beans
for about 24 ounces of coffee. The maximum amount of beans this machine will
grind is around three ounces, which they say should do for 40 ounces of
strong coffee. If we use it for our usual 24, the result is barely
tasteable, not to mention having little aroma. When we can get it up to
strength, the taste is flat and bitter. This is with our favorite bean: a
Guatemala Antigua Filadelfia. The thing is, there doesn't seem to be
anything mysterious about this machine. The drip mechanism seems quite
straightforward, and the grind seems neither too coarse nor too fine. Does
anybody have any idea what may be going on here? We are really quite
perpexed, not to mention wondering whether it was a good idea to mortgage
the house in order to buy thising machine
Howard and Ann

2) From: H Hurd
This is a multi-part message in MIME format.
"new Capresso TEAM Luxe"
"Thing is, the coffee is crummy."
My first guess is that your brewing water temp is too low.
Can you measure the temp either while brewing or check in the carafe.  
You need 195 deg + to get best extraction.
Welcome to home roasting; we have switched to vac pot or pour over
for brewed coffee.
Holly

3) From: Ken Mary
<Snip>
Try to isolate the problem. Can you remove the grounds from the Capresso
grinder and brew in your old Braun? If the grinder is adjustable, then grind
as fine as possible until the brewing threatens to overflow the basket. If
the problem is water not hot enough, a partial solution is to preheat the
reservoir water to between 70 and 100F. But this may brew too fast resulting
in overflow. If the brew temp is significantly below that reported
elsewhere, then you may have a defective machine.
--

4) From: Howard Schwartz
This is a multi-part message in MIME format.
Holly,
   Thanks. That makes perfect sense. Now that you mention it, the coffee has
not seemed hot, even immediately after brewing. This machine is supposed to
be very precise about temperature, but it may be malfunctioning.
    Can anyone think of anything it might be other than temperature?
Howard

5) From: Andrew Thomas
From:   "Howard Schwartz" 
 
   [...]new Capresso TEAM Luxe, a machine that had very good reviews online. It has a burr grinder that can be set for a certain time and amount of coffee, which it then dumps into a filter that slides over to fit into a drip arrangement that uses a premeasured amount of water. Thing is, the coffee is crummy. For one thing it is nowhere near as strong as it should be, given the amount of beans and water we use. We're accustomed to using around two ounces of beans for about 24 ounces of coffee. The maximum amount of beans this machine will grind is around three ounces, which they say should do for 40 ounces of strong coffee. If we use it for our usual 24, the result is barely tasteable, not to mention having little aroma. [....]
Howard and Ann 
##########################
Not familiar with your rig, but my guess is that it is brewing too cool. Automatic drip brewers are notorious for inadequate temperture. To test: Catch some water in a styro cup as it comes from the dispersion screen and measure the temp. Allowing for immediate loss of heat, you should get a reading of at least 185F-195F, indicating a water temp somewhat higher than that.
Andy
Free e-mail!  you
A service of www.WallaWallaGuide.com

6) From: Pecan Jim Gundlach
Howard and Ann,
       Most likely temperature but it could also be too coarse of a 
grind.  I don't know the machine so I don't know if there is any way to =
adjust the grind or the temperature.
      Jim Gundlach
      La Place, Alabama
On Jan 18, 2004, at 1:06 PM, Howard Schwartz wrote:
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grind 
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up 
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Howard and Ann,
      Most likely temperature but it could also be too coarse of a
grind.  I don't know the machine so I don't know if there is any way
to adjust the grind or the temperature.  
     Jim Gundlach
     La Place, Alabama
    
On Jan 18, 2004, at 1:06 PM, Howard Schwartz wrote:
=
Verdana0000,0000,FFFF  
We're new to home roasting and we love it a lot. Drinking our coffee
in the morning is now like going to the symphony. But we find
ourselves in the midst of mysteries here, and we hope y'all will be
able to help us make sense of this new world. One mystery is
particularly vexing, though it is not about home roasting =
specifically.
 
=
Verdana0000,0000,FFFF  
To take advantage of our discovery of the greatness of great coffee,
we upgraded our equipment. Liking to have our coffee as close to ready
as we can when we get up, we shelved our old basic Braun and bought a
new Capresso TEAM Luxe, a machine that had very good reviews online.
It has a burr grinder that can be set for a certain time and amount of
coffee, which it then dumps into a filter that slides over to fit into
a drip arrangement that uses a premeasured amount of water. Thing =
is,
the coffee is crummy. For one thing it is nowhere near as strong as it
should be, given the amount of beans and water we use. We're
accustomed to using around two ounces of beans for about 24 ounces of
coffee. The maximum amount of beans this machine will grind is around
three ounces, which they say should do for 40 ounces of strong coffee.
If we use it for our usual 24, the result is barely tasteable, not to
mention having little aroma. When we can get it up to strength, the
taste is flat and bitter. This is with our favorite bean: a Guatemala
Antigua Filadelfia. The thing is, there doesn't seem to be anything
mysterious about this machine. The drip mechanism seems quite
straightforward, and the grind seems neither too coarse nor too fine.
Does anybody have any idea what may be going on here? We are really
quite perpexed, not to mention wondering whether it was a good idea to
mortgage the house in order to buy this
=
Verdana0000,0000,FFFFing machine
 
=
Verdana0000,0000,FFFFHoward
and Ann
=

7) From: Howard Schwartz
This is a multi-part message in MIME format.
  We'd like to thank everyone who has written with advice for us. The grind
is okay. The temperature is almost certainly the problem. We'll get a
thermometer and check it out, but the temp is clearly low since it is not
too hot to drink even directly after brewing. It that is the problem, we'll
send it back and get another. We'll let you know how it goes. Meanwhile,
thanks again for your help.
Howard and Ann


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