After the Bunn recall, I began to pay more attention to the Bunn at work.
I have been paying closer attention to the Bunns at work.
I bring my homeroast and have an Armin Trosser grinder stationed there. I
have noticed that the same coffee at work is less rich and flavorsome than
at home where it is ground with either Rocky or Mr Dudley and brewed in
the eSantos, Yama, or FP. (At home, I have pretty much left my wife's Bunn
I am still trying to get the grind right with Mr Trosser. Grinding for the
Bunn is very different as my co-workers prefer the convenience of paper
filters (baby steps). I am gradually trying to make the grind as fine as
possible without choking their Bunn's flow. One of the things I have
noticed with the newer Bunn, is that there is now a valve that is opened
when you close the lid over where you add water. This makes all the water
flow through at once. The old Bunns were better. You could add water
slowly and do a kind of pre-infusion and slow down the extraction process.
You can hold the valve open and get this effect but it requires a little
dexterity (remember I am trying to keep things simple for my fellow
workers). I still get this husk flavor that is not appealing.
I am thinking that the combination of cooler and shorter brewing may be
too much for me to overcome. I may just have to give up on the Bunn's at