I have sort of been in the market for a new automatic drip coffee maker. I= went to SM's, confident that it had the best stuff, but the item I really = would want is the Technivorm, which is out of budget for the moment. After = reading the reviews on the Scaninavian Presto I have decided that too many = people have had problems with it . It seems to be great while it works but= does not work for that long. So I have turned my attention to the Cuisina= rt 975, recently reviewed here, which I can get for $50. But now, I see th= at a loca sotr has a pretty good water oilerer on sale for $9, and I have a= n old melita plastic fileter holder from back in the days prior to automati= c drip, when it was pour thrugh drip coffee. My question is, why use= the automatic drip in the first place. Seems to me that with a rapid boile= r we can quickly get the water more consistently to the proper temerature a= nd pour it, with coffee entering into a good sealed pot. is it really that= much slower than automatic drip? What is the advantage of the automatic dr= ip coffee maker over the pour through drip coffee maker? Can we get the wa= ter too hot for the coffee with the pour through drip? Does the automatic = drip give you more precise control? Or, is it just a matter of programing = and having the warming plate that comes with the auoptmatic drip?
On 10/15/06, MS wrote: <Snip> To my way of thinking, the auto drip machine is a convenience. I see no reason why you can't make fine coffee with pour-over. Safe Journeys and Sweet Music Justin Marquez (CYPRESS, TX)
I suspect all automatic machines of any type take control away from the operator, to the suppression of the art. Charbones did that with their grinders and espresso makers. Now you can get a push-button espresso shot from their volcanic ash beans. Fancy that- an automatic brewing method that extracts all the remaining flavor and aroma from beans they have already incinerated! Get ready- they're probably in the middle of a feasibility study for a "Kingsford Blend." Take your pick. You'll get what you pay for, and more, at Sweet Maria's. Who else is davoted to coffee? Cheers -RayO, aka Opa! Got Grinder?
Hi MS, Every sunday night I bring coffee to our small group of ~23 people. I use a 1950's West Bend Kwik Drip because it makes 18 cups. I boil water to pour into the top bowl, and let gravity do the rest. When it's done (10 minutes to drip through) I pour into a 2litre SS vacuum caraffe and take to church. I suppose an automatic drip brewer would be good if I only wanted half that much coffee to take. I can find no compelling reason to use an automatic drip machine for this. I use my Melitta Clarity in the morning, because it keeps the coffee warm for my wife and son while I go to work. 10 cups seems to be enough for the three of us to have one cup each (mug, "real" cup sized). Somewhere along the line coffee became better because there was a plug and a switch... Not sure where this fits in, except for my UNIC Diva espresso machine... You can find the West Bend Kwik Drip all over the place online... Regards, Brett On 10/15/06, MS wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com
$50 for a coffee maker? So you buy the very best beans that cost a lot of blood, sweat and tears to get to your mail box. You spend a lot of time and effort roasting them. You don't have to spend so much on a drip coffee maker. I've positively seen them at Big Lots and Walgreens for under $10.00. Cheers -RayO, aka Opa! Don't overspend! On 10/15/06, raymanowen wrote: <Snip>
Brett, I was curious about your 1950's West Bend Kwik Drip so I went on ebay and bought one for 10.00. This thing is pretty neat, in the original box post marked March '58. I was just curious about how you used it (aside from the obvious). Do you actually fill it up to the 18 cup mark? I was measuring the water and that is around 4qts. I dont have any coffee to test it with tonight, my grinder is at work and I havent bought a new one for home yet...(torn between making the jump to the Mazzer Mini E or just getting another rocky or quickmill), anyway, was just wondering what your thoughts on it were and if you had come to any revelations about how best to use it, the workflow as it were. I have an ibis water kettle that will boil 1750ml so I guess I could do that twice befor it dripped through?? As usual any/all comments are welcome Thanks, Vince On 10/15/06, Brett Mason wrote: <Snip>
Hi Vince, When I make coffee for our "Parents of Teens" class, I fill it to 18 - takes 2 teapots. I grind for drip, and use about double what I use for my 10-cup melitta. Takes about 10-15 minutes for the water to all run through, but makes great coffee! Also works for smaller amounts. Please post your description of method and results from your first pot! Brett On 10/26/06, Vince Doss wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com
Brett, Do you apply any heat to the pot to keep it hot or is the coffee still hot enough after 10-15 minutes, before decanting into the carafe? Thanks, Vince On 10/27/06, Brett Mason wrote: <Snip> -- At some point between French and fire, it really doesn't matter much what the "origin character" of the coffee was... Tom Owens - Sweet Marias
I place the pot on a pot-holder so the granite counter won't dissipate the heat. I look in the upper bowl first to make sure the water has gone through. I then lift the upper half (straight up) to see if it is still dripping. Once complete I pour the whole brew into a stainless steel thermos which keeps for 8 hours. A couple notes might be helpful... 1. The holes in the brewer might be a little oxidized, and could be opened up to original size with a sewing needle. I still need to do this, and assume brewing could proceed faster. 2. A burr grinder is really helpful here as dust and fines can clog up those little holes 3. I am thinking about an insulated something, like a "tea cozy" could wrap the outside and insulate while brewing. A couple questions I have not resolved... 1. Can I boil the water in the lower pot, pour into the upper pot, and then return the upper pot onto the lower pot without actually covering my counter with hot coffee in the process? 2. DOes anyone onlist have memories of their parents using a Kwik-Drip who can lend memories or observations that can illuminate or just plain help? Finally, you need to know that I like older technologoes in place of newer technologies, handmade over machine made, and vintage over pristine. These biases certainly affect my review of Cory Vacpots, Zassenhaus and Trosser mills, and my Porsche 928. Regards, Brett On 10/27/06, Vince Doss wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com
Vince, Have you tried this yet? I am really curious ... Eddie On 10/27/06, Vince Doss wrote: <Snip>
No Eddie, I have been runnin' crazy here lately, I hope to try it this week sometimes or maybe the weekend. I am going to the Outer Banks, NC for the week of Thanksgiving and will definately try it there. I am taking my Macap M4 grinder, my Technivorm and Newly PID'd Silvia and about 5# of coffee to make coffee for ~15. My Family (in-laws) all have hobbies and we jokingly talk about who gets the merit badge for what....Last year they all conceded and said I win...=) I will report my results and workflow on the Quik Drip On 11/6/06, Eddie Dove wrote: <Snip> -- At some point between French and fire, it really doesn't matter much what the "origin character" of the coffee was... Tom Owens - Sweet Marias
Eddie, I finally tried my 1950's WestBend Quik Drip 18-cup coffee maker as seen on Ebay (Item number: 160039876230) First I stopped up the drain/filter/brew basket and filled it up to the 18 mark and then measured it to see just how much water it held. It came out to around 2 Litres. I planned to decant it into my Sweet Maria's Zojirushi 2.2L Air/Pump Pot, so I added 200 ml more to the water. Following Brett's lead I doubled the amount of coffee I usually brew in the TV. I ground 130 gr just slightly coarser than normal drip and dumped it in. I split the water into 2 equal boilings in my Bodem Kettle. I set the pot on my kitchen counter next to the sink on a glass cutting board and boiled water and dumped it in. It took 15 minutes to completely drip through. I measured the temperature in the carafe part as it was dripping and it was a steady 180 degrees. I decanted it into the pump pot right away and it did not fill it all the way up, maybe that 200 ml was still in the grounds. I did notice that there was quite a bit of room in the carafe (below the spout) for more water to have been used (and obviously more coffee too). I did this last night at about 8pm. The coffee was fantastic! it was very much like the FP I have. There were minimal fines left in the carafe after dumping it. I was concerned about the cleanup. It was not as bad as I thought it would be.I just dumped it in one big plop into the trash. I think what mess I did have would have been minimized if I let the filter basket sit in the sink and drain a while longer. The coffee was still nice and hot this morning although a bit acidy, still drinkable to me. Post Mortem: I would add more coffee and water to make sure I completely filled the thermos. I would preheat the carafe portion with boiling water. It would be nice to have some type of Nomex wrap for the whole pot while you are making coffee (a little overkill perhaps) because it is dang sure HOT! I would separate the water boilings into three instead of two to stretch the heat added by the water. I think the rate of drip would allow this. I am real happy with it and glad I bought it. I will definately use it. It makes a nice, inexpensive addition to the Coffee Toys. Vince On 11/6/06, Eddie Dove wrote: <Snip> -- At some point between French and fire, it really doesn't matter much what the "origin character" of the coffee was... Tom Owens - Sweet Marias
Thanks, Vince! This is great info ... You said there were very few fines ... which just made me curious as to what kind of grinder you used. Thanks again for the info ... I put one of these on my Christmas list. Eddie On 11/16/06, Vince Doss wrote: <Snip>
After taking my Rocky to work, I bought a Macap M4 Doserless with step feature. On 11/16/06, Eddie Dove wrote: <Snip> -- At some point between French and fire, it really doesn't matter much what the "origin character" of the coffee was... Tom Owens - Sweet Marias
Every week I do at least two manual 2 gallon pourovers and a few manual liter pourovers. For me, it's worth it. Total control over the process, the water temperature, everything. Would I PREFER a $1900 Fetco machine to do my two Luxus 2-gallon servers? Yes! Do I HAVE that money? No! ;-) I use 5 micron polyester felt, whose suberb flow rate enables a cone filter a bit larger than a 6 to easily brew with 8 ounce grinds (provided you pre-infuse to kill bloom). This lets me use small scale hardware to do large scale brews properly. If you don't have polyester felt, try "bag coffee" for those large quantities. Linen or something -- anything but paper. Or use a very coarse grind with paper, if you have large serving containers (2 or 3 liter airpots?). Etc. On 10/15/06, MS wrote: <Snip>