HomeRoast Digest


Topic: New Krups Moka Brew (8 msgs / 158 lines)
1) From: Maryann & Dave Schellenberg
My KMB arrived this week, and I am happy with it.
I haven't used any other brewer all week.
Thanks, again, Vicki, for posting that Canadian site with a good price.
I wasn't immediately happy with my results.
I thought I recalled that people were using quite a fine grind with this 
brewer, so I set my Capresso Infinity to the middle of the "Fine" grouping.
The coffee I got out of that was nothing like what I get from my 
AeroPress! It tasted kind of "boiled".
And that was with one of my favorite beans, the Uganda Bugisu.
Next day I made a pot with my other current variety - the Indian 
Monsooned Malabar "Elephant".
It also tasted kind of boiled.
Now I know what is meant by "over extracted".
I reasoned that my taste can't be that different from others on this 
list, and I must be doing something wrong.
I bumped the grinder setting up to the middle of the "Medium" group.
Ahhh! That's the flavour they're talking about!
Let me emphasize, this isn't a subtle difference in taste, it's *major*.
Just a hint to other's using this brewer for the first time - make sure 
when you put the carafe into place to begin the brew, that it is 
inserted all the way.
If you miss that little detail, have some rags ready to mop up your 
counter. Doh!
Dave S.
 
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2) From: Wesley Simon
A couple of things I do with my KMB:
I set the grind to halfway between espresso and drip.
I get the "basket" wet before I put the filter in it.
I tamp to the point of compression; stopping rather than compress the
grinds.
Once brewed, I give it a stir before pouring.
56 grams seems to be the right amount of coffee.
A good brew in this pot can take 15 - 20 minutes.
Wes
On 6/15/06, Maryann & Dave Schellenberg  wrote:
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3) From: Vicki Smith
Don't laugh, but I swear I had to change the way I ground for the KMB 
when I started home roasting. I am not using as fine a grind as I did 
when I had store bought (locally roasted, sold as fresh) beans.
I use a Solis Maestro, and now have it set just under the little 
espresso icon/symbol. I used to grind 4 stops from the finest setting, 
which is waaaay over the the left of that "sweet spot".
I also have some serious doubt about the beans I used to buy. They 
roasted every Saturday, and I would buy on Sunday or Monday, from bins 
labelled as containing those fresh beans. However, I never noticed a 
difference from one day to the next--something that is almost always 
noticeable with my own homeroast.
vicki
Maryann & Dave Schellenberg wrote:
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4) From: Thomas Pfau
Maryann & Dave Schellenberg wrote:
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Several people have commented that it took a while and a bit of 
experimentation to find the right grind and tamping pressure to get the 
KBM to produce a satisfactory cup of coffee but once found no one would 
give it up.  It really is worth the effort.
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I have had one mishap with mine.  The plate that sits below the carafe 
wasn't on straight.  A few minutes after setting up the unit, I could 
hear a loud hissing coming from the kitchen.  I managed to remove the 
carafe, straighten out the plate, and lock the carafe back into position 
before there was too much mess.  No harm to the coffee, either.
-- 
tom_p
pfau --http://nbpfaus.net/~pfau/

5) From: James House
I love my KMB as well.  As far as tamping goes, I use my espresso tamper.
It is 1 pound in weight, and all I do is let its own pressure tamp down the
grinds.  I pick it up and move it across until the basket is tamped.
I also get the KMB off the boiler plate as soon as the brew is finished as
to not cook the coffee.  I really like Wes's suggestion concerning stirring
the pot before pouring, I believe I shall start doing that.  That little
AeroPress stirrer gets more and more handy everyday.  :)
On 6/15/06, Thomas Pfau  wrote:
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6) From: Brian Kamnetz
On 6/15/06, James House  wrote:
 I really like Wes's suggestion concerning stirring
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I don't understand why it would help to stir the pot before pouring...
can someone fill me in?
Thanks,
Brian

7) From: Peter Schmidt
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someone fill me in?<
My understanding is that stirring is done because of stratification.  The
initial part of the brewing produces a stronger coffee, the last part a
weaker coffee.  The theory is that the coffee settles into layers of brew
strengths, or strata.
I started stirring before decanting many years ago.  Whether or not I'm
wasting time, who knows?  This would apply to any brewer where more than one
cup is made.
peter
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unsvbscribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings

8) From: Wesley Simon
Hold the freshly brewed pot up to a bright light and you will see...
On 6/15/06, Brian Kamnetz  wrote:
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