I've been homeroasting for a while, first with various louvered popcorn poppers, and now with a home innovations roaster. Had nothing but fabulous results. My question is this: In lots of places people say that optimal drip coffee is achieved by a relatively large grind and a gold mesh filter, but I stumbled across a method that I find works very well: a very fine grind (almost turkish) + disposable cheapo paper cone filters with no extra "flavor holes". Any thoughts on this? I'm having great results with the costa rica "el sol" WP decaf, and a city roast. I wonder if I'm trading off one set of characteristics for another by grinding/brewing this way? -------------------------------------------- My mailbox is spam-free with ChoiceMail, the leader in personal and corporate anti-spam solutions. Download your free copy of ChoiceMail from www.choicemailfree.com
I brew for a drip with a fine grind and paper filter, too. The results have been great for me. I have noticed differences in the cup if I try to make too large a pot, though. Using 2 tbsp. of grounds/6 oz. of water and making roughly 4 cups of coffee gives me the best results. Seems to me that the coffee tastes better and fuller. Using more grounds seems to give the coffee a thin, bitter taste. Brent Roastin' with a PII for drip <Snip>
Michael Stumpf wrote: <Snip> Another thought, I've read that most drip makers don't let the water stay in the grounds long enough. Our drip maker has a latch where if it isn't over the carafe while brewing, there is a stopper that keeps it from brewing. I swung out the cone filter part once to use it as a pour through and inadvertantly stopped it, so the idea came to me. How about using a pour through a stopping up the hole at intervals? But I would think your idea of adjusting the grind finer according to how fast the water pours through. This might also help make up for the less than ideal temp that drip makers use. ? BTW do you drink it black? Jeff
Jeff Oien wrote: <Snip> Black as my soul. Heh. If it is good coffee, cream and sugar just hide the flavor IMHO. The reason to go through this trouble is to drink it black. I'm using a Melitta (rebadged gevalia) 4 cup conical drip unit I got from goodwill. I never thought much about speed; I'm honestly not sure how it could be effectively controlled with a device like this. My experience is that it doesn't pour through particularly quickly. Perhaps this is part of why I don't love a lot of coffees (home roast) that I've sampled--they do exhibit qualities as described (overly bitter, etc). This is why I suggested I might be trading off one set of problems for another. Are there more scientific devices (coffee makers) out there that allow you to control flow rate / aperature opening / water temperature? -------------------------------------------- My mailbox is spam-free with ChoiceMail, the leader in personal and corporate anti-spam solutions. Download your free copy of ChoiceMail from www.choicemailfree.com
<Snip> a <Snip> a <Snip> turkish) <Snip> From: "Dan Bollinger" <Snip> grounds <Snip> In Tom's directions for press coffee, he talks about using a finer grind = than is usually suggested elsewhere. IME, this works for drip, too - = except that, I use a good paper filter (Filtropa). In fact, I do 'drip' = using what I call my 'soak' method: fine grind (but not as fine as = Michael's near-Turkish), soaked in water about 205F for about 3.5 mins., = then passed through the cone/filter. My result is full-flavored with = good body - something between drip and press, IMO. Jean :~)
The Swiss Gold filters are not all they're cracked up to be imo. I've never been very happy with mine. A Chemex is awful hard to beat. - Steve D.
I've been using a Chemex system for a while, which gives me great results. This is pretty much the exact opposite of large grind/quick flow through. Phil At 10:20 PM -0700 9/14/04, Jean wrote: <Snip>