HomeRoast Digest


Topic: Varied brewing > RE: +SC/TO vs I-Roast 2 (3 msgs / 149 lines)
1) From: miKe mcKoffee
<Snip>
I resemble that remark. Sort of, added espresso brewing after already =
having
a battery of other brewing methods. Instead of TV it was Bodum eVac for
convenience morning brewing (TV hadn't even come on the scene yet) and
instead of Cona skipped ahead to Royal Balance Brewer, fleet of 8 =
Presses,
SS Moka Pot, one Ibrik etc. 
 
<Snip>
No. But then I seldom bother with any other extraction method at home
anymore. For instance haven't used the Gold Royal Balance brewer since =
PNWG
III last year! (Makes a beautiful table centerpiece though:-) I remember
that brewing, it was of an ISH. And remember my thoughts on the cup: =
while a
vibrant vac brewed cup it was shallower and thinner than an ISH =
Americano.
Press pots primarily only use for head to head cup comparisons (instead =
of
traditional grinds and water in the bowl, knock down the grinds etc.) =
Since
the first Panama Gesha last year has only been brewed espresso =
extraction
from Americano to ristretto. Sumatra, Sulawesi, Aussies, Kenya, UgBug,
Horse, Rwanda, PRYS, JBM, Kona (duh), Guat, Yirg, El Sal etc. etc. =
doesn't
matter it passes the PF with flying colors (reddish browns and tans =
stopping
before blonding:-). But then I very rarely compare anything espresso
extracted to other brewing methods anymore. Did it enough in the past it
became why bother. Someone wants a "cup of coffee" they get an =
Americano,
end of story. The challenge is pulling at the "best" grind and shot temp =
of
each for the "best" Americano. Sometimes Café' Ccremas but have gone =
from
previously mostly pulling Café Crema style for "coffee" to truer =
Americano.
<Snip>
Interesting. What grinder are you using and are the burrs sharp are my =
first
thought? No, I have no problem pulling shots of anything, though the
required grind can vary radically bean to bean etc. Even different Konas
require different grinds same degree of roast.
 
<Snip>
Greg & I have talked about comparing his TV to my 50oz Bodum eVac to see =
how
they compare in the cup. But we've talked about it now and then for =
probably
close to a year and haven't gotten around to it... And now recently the =
50oz
Bodum has finally sprung a leak and took it out of service. Took it four
years varied light usage, while three 25oz Bodum eVacs all sprang leaks =
and
I gave up not returning the 3rd even though still under warranty. Very =
good
convenient vac brewed cup, but the plastic doesn't hold up to the heat =
long
term. (or even short term for the 25oz discontinued model)
As much as I seem to prefer espresso extraction that will never silence =
the
facination and collecting other coffee brewing methods. I love my CR =
peasant
choreador! (simple coffee sock held with heavy wire from plain wood =
base)
Every bit as "cool" as a Gold Plated Balance Brewer or rotary =
Bricoletta:-)
You don't want to use a Rocky or Mazzer to grind for the choreador =
though,
only a stone mortar & pestle will do!
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I =
must
first not know. And in knowing know I know not. Each Personal =
enlightenment
found exploring the many divergent foot steps of Those who have gone =
before.

2) From: David Schooley
On Jul 3, 2006, at 6:04 PM, miKe mcKoffee wrote:
<Snip>
I forgot to mention the AeroPress that showed up some time before the  
TV. It has not received as much use as it deserves.
<Snip>
My espresso grinder is a Cimbali Jr., and it is new. Your bean  
comment may be the solution to my problem. After some more  
experimenting, I suspect that I am overcompensating and making the  
grind too fine. Sometimes things take a while to sink in. I realized  
the problem when I saw that the powder was somewhere near Turkish and  
would normally stall the machine hard. Cranking the grinder the other  
way helped. It is still not right, but it is closer.  ...  I put the  
bottomless portafilter in to see if I could tell what is happening. I  
am not getting any channeling that I can tell. When I stop the pull,  
the mass of crema/espresso/whatever sort of plops into the cup. I can  
easily hear the fizz.
<Snip>
I expect the Cona to be better than the TV or French Press for some  
coffees, and just different for others. It will be fun to find which  
is which. I am always running late for work, and the TV makes it easy  
to get a consistent brew when I am in a hurry.

3) From: David Schooley
On Jul 3, 2006, at 6:04 PM, miKe mcKoffee wrote:
<Snip>
I forgot to mention the AeroPress that showed up some time before the  
TV. It has not received as much use as it deserves.
<Snip>
My espresso grinder is a Cimbali Jr., and it is new. Your bean  
comment may be the solution to my problem. After some more  
experimenting, I suspect that I am overcompensating and making the  
grind too fine. Sometimes things take a while to sink in. I realized  
the problem when I saw that the powder was somewhere near Turkish and  
would normally stall the machine hard. Cranking the grinder the other  
way helped. It is still not right, but it is closer.  ...  I put the  
bottomless portafilter in to see if I could tell what is happening. I  
am not getting any channeling that I can tell. When I stop the pull,  
the mass of crema/espresso/whatever sort of plops into the cup. I can  
easily hear the fizz.
<Snip>
I expect the Cona to be better than the TV or French Press for some  
coffees, and just different for others. It will be fun to find which  
is which. I am always running late for work, and the TV makes it easy  
to get a consistent brew when I am in a hurry.


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