HomeRoast Digest


Topic: Pour-over Woes (22 msgs / 849 lines)
1) From: Dan Kellgren
So I got a #1 porcelain pour over brewer (http://sweetmarias.com/prod.brewers.shtml)and I'm trying to figure out this
high tech device.  Yes, I know it's only porcelain, contains no moving or
electronic parts, and can be operated basically by a 3 year old.  But
nonetheless, I'm failing at it!
I'm brewing with 12 oz. of water and 2 scoops (~14 grams) of ground coffee
at a typical drip level grind (on my SMP).  I'm able to pour in about 3-4
oz. of water at time, before it would spill over.  Then I can add another
3-4 oz. about ever minute or so.  But in the mean time, my water is cooling
and I never really get all the slurry together at one time to stir.
Is that correct functionality or am I overlooking something?
I had been brewing (when doing pour over method) with a large gold filter
and basically a funnel.  I could pour all 12 oz. in, stir the slurry, and
let if drip into the pot/cup.  But I was using a rather *fine *grind for
that which really brought out some fantastic flavors and allowed slower
brewing time.  There's NO WAY I can use that fine of a grind with this
porcelain and paper filter method.
Any thoughts?
Dan K.

2) From: Sandy Andina
--Apple-Mail-24--999412520
Content-Transfer-Encoding: 7bit
Content-Type: text/plain;
	charset-ASCII;
	delsp=yes;
	format=flowed
12 oz. of water and 2 scoops may be too much for a #1 filter cone--1  
scoop and 6 oz. of water may be all it can handle. For a 12-oz. mug,  
best to get a #2 cone and filters (they even make a Swissgold #2). I  
can make a 2-scoop batch in one without it spilling over or cooling  
unduly.
On May 14, 2007, at 1:57 PM, Dan Kellgren wrote:
<Snip>
Sandy Andina
www.sandyandina.com
www.myspace.com/sandyandina
--Apple-Mail-24--999412520
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
12 oz. of water and 2 scoops may =
be too much for a #1 filter cone--1 scoop and 6 oz. of water may be all =
it can handle. For a 12-oz. mug, best to get a #2 cone and filters (they =
even make a Swissgold #2). I can make a 2-scoop batch in one without it =
spilling over or cooling unduly.
On May 14, 2007, at 1:57 =
PM, Dan Kellgren wrote:
So I = got a #1 porcelain pour over brewer (http://sweetmarias.com/=prod.brewers.shtml) and I'm trying to figure out this high tech = device.  Yes, I know it's only porcelain, contains no moving or = electronic parts, and can be operated basically by a 3 year old.  = But nonetheless, I'm failing at it!   I'm = brewing with 12 oz. of water and 2 scoops (~14 grams) of ground coffee = at a typical drip level grind (on my SMP).  I'm able to pour in about = 3-4 oz. of water at time, before it would spill over.  Then I can add = another 3-4 oz. about ever minute or so.  But in the mean time, my = water is cooling and I never really get all the slurry together at one = time to stir.   Is that correct functionality = or am I overlooking something?   I had been = brewing (when doing pour over method) with a large gold filter and = basically a funnel.  I could pour all 12 oz. in, stir the slurry, and = let if drip into the pot/cup.  But I was using a rather fine = grind for that which really brought out some fantastic flavors and = allowed slower brewing time.  There's NO WAY I can use that fine of a = grind with this porcelain and paper filter method.   = Any thoughts?   Dan = K. Sandy = Andinawww.sandyandina.comwww.myspace.com/sandyandina=

= = --Apple-Mail-24--999412520--

3) From: MichaelB
I used to use that filter a lot; now only occasionally. IMO the #2 paper
filter fits better than the #1. It fills the space better so you can pour
more water at one time. It sticks up above the top of the ceramic filter so
you can pour closer to the top with no danger of spilling over.
First I pour in just enough water to wet the grounds thorougly and wait for
that to drip through. (Actually first I pour some hot water through the
empty filter to preheat the ceramic and get rid of most of the paper taste.)
Then pour around the top of the filter outside the grounds to keep the
grinds in the middle as much as possible. Then when that pour is filtered
through, pour again around top outside to keep the grounds contained. No
need to stir as the multiple pours will do the extraction for you. I pour
from an electric kettle and reheat between pourings to try to keep the temp
around 200F.
The more liquid you pour through the paper the slower it will get. The fines
will eventually clog the pores and get down to a drip pace. I usually make
an 8 oz cup. 12 oz is probably close to the patience limit if you want your
grind fine, but your extraction speed might improve a bit with the larger
extraction space of the #2 filter. BTW, you can also use a #2 swissgold
filter instead of the paper, if you are interested.
On 5/14/07, Dan Kellgren  wrote:
<Snip>
--
MichaelB

4) From: Coffeenut
Dan,
I tell ya, I'm not too impressed with the smaller cones and filters and I've
owned a couple different #2 plastic brewer setups.  I also have a plastic #4
pour-over brewer that can accommodate several different sizes of filters and
brew capabilities.  That #4 pour-over brewer fits just fine over a single
cup or a pot depending upon what I want to do with it.  All of the "Melitta
style" paper filters are the same width at the bottom end (approx 1 7/8") no
matter if it's a #1, #2, #4 or #6.
With my #2's I use 20gms of coffee, the white filters (not the brown natural
ones) and I don't worry about pre-wetting the filter.  I can see where
preheating a ceramic filter would be a good idea though.  I do the initial
wetting of the grounds, allow it to settle and then pour in the rest of the
water as slowly as I can stand it.  Fast pours with small filters yield
coffee that has less body from my experience.  If your filter is clogging at
all, then increase your grind and pour the water slower.  Your heated water
will cool at time progresses but if the grind is right and there is no
clogging you should be able to do your complete pour before the temp falls
off too much.
Rick
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Dan Kellgren
Sent: Monday, May 14, 2007 2:57 PM
To: homeroast
Subject: +Pour-over Woes
So I got a #1 porcelain pour over brewer
http://sweetmarias.com/prod.brewers.shtml)and I'm trying to figure out
this high tech device.  Yes, I know it's only porcelain, contains no moving
or electronic parts, and can be operated basically by a 3 year old.  But
nonetheless, I'm failing at it! 
 
I'm brewing with 12 oz. of water and 2 scoops (~14 grams) of ground coffee
at a typical drip level grind (on my SMP).  I'm able to pour in about 3-4
oz. of water at time, before it would spill over.  Then I can add another
3-4 oz. about ever minute or so.  But in the mean time, my water is cooling
and I never really get all the slurry together at one time to stir. 
 
Is that correct functionality or am I overlooking something?
 
I had been brewing (when doing pour over method) with a large gold filter
and basically a funnel.  I could pour all 12 oz. in, stir the slurry, and
let if drip into the pot/cup.  But I was using a rather fine grind for that
which really brought out some fantastic flavors and allowed slower brewing
time.  There's NO WAY I can use that fine of a grind with this porcelain and
paper filter method.
 
Any thoughts?
 
Dan K.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5) From: Tom & Maria - Sweet Maria's Coffee
So I got a #1 porcelain pour over brewer 
http://sweetmarias.com/prod.brewers.shtml)
and I'm trying to figure out this high tech device.  Yes, I know it's 
only porcelain, contains no moving or electronic parts, and can be 
operated basically by a 3 year old.  But nonetheless, I'm failing at 
it!
I'm brewing with 12 oz. of water and 2 scoops (~14 grams) of ground 
coffee at a typical drip level grind (on my SMP).  I'm able to pour 
in about 3-4 oz. of water at time, before it would spill over.  Then 
I can add another 3-4 oz. about ever minute or so.  But in the mean 
time, my water is cooling and I never really get all the slurry 
together at one time to stir.
Is that correct functionality or am I overlooking something?
I had been brewing (when doing pour over method) with a large gold 
filter and basically a funnel.  I could pour all 12 oz. in, stir the 
slurry, and let if drip into the pot/cup.  But I was using a rather 
fine grind for that which really brought out some fantastic flavors 
and allowed slower brewing time.  There's NO WAY I can use that fine 
of a grind with this porcelain and paper filter method.
Any thoughts?
Dan K.
  One suggestion is prewarm the filter holder and cup by pouring hot 
water through it (not a bad idea to have the filter in the holder, 
because this rinses the filter and gets rid of any possible "paper 
taste".
okay, now my recommendation would be to slow down the brewing by 
making the grind finer, adn trying to pour as much into the filter at 
once which helps retain brew temp -- and that is exactly what you ARE 
doing ... but they you say a finer grind doesn't work. why? does it 
stall the brewing?
tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

6) From: Floyd Lozano
Well, in my experience, any drip method would clog my filters (grinding with
a Rocky with new burrs, don't think over abundance of fines beyond normal is
the problem, but the trader joes filters could be)  When I switched to
Melitta filters that problem went away.
-F
On 5/14/07, Tom & Maria - Sweet Maria's Coffee 
wrote:
<Snip>

7) From: Dan Kellgren
Tom -
Yes, if I use a fine grind, it just cloggs more and the brewing time is much
longer.  So I would get 3 pours of 4 oz. each over a span of 5-6 minutes.
Whereas with a courser grind, I could get 2-3 pours of 4-6 oz. over 2-3
minutes.
Dan K
On 5/14/07, Tom & Maria - Sweet Maria's Coffee 
wrote:
<Snip>

8) From: Dan Kellgren
Michael -
Thanks - I'll pick up some #2.  I agree that the #1's just don't fit the top
nicely.  It's just too small.
I have a #2 Swissgold, but it actually seemed a bit too big - like it didn't
match the contour of the cone quite enough.  I'll have to play with my grind
on that a bit too.
So I don't have to stir and I don't have to pour it all at once... ah - very
freeing!
Dan K
On 5/14/07, MichaelB  wrote:
<Snip>

9) From: Public
This is a multi-part message in MIME format.
FWIW,
 I too just received the new #1 porcelain brewer from SM and I also
purchased the #1 Filtropa filters SM sells.  I use 10 gms of fine ground
(between what I would grind for espresso and Vacuum (a lot finer than FP), I
preheat the cup and porcelain before each extraction.  It is my experience
that even once I fold the #1 Filtropa filter it is a slightly taller than
the porcelain.  I wouldn't even consider a #2 as it would be just too large
for the porcelain.  I pour my water to the top of the filter and when it
extracts half-way I then refill to the top, stir, and wait.  All-in-all it
takes about 2-2.5 minutes to extract between 8-10 oz.  I was skeptical about
this method as it was so small but I have to tell you that after a week with
it I'm not looking back!  I hope this helps.
Mike  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Dan Kellgren
Sent: Monday, May 14, 2007 10:03 PM
To: homeroast
Subject: Re: +Pour-over Woes
Michael - 
Thanks - I'll pick up some #2.  I agree that the #1's just don't fit the top
nicely.  It's just too small.
I have a #2 Swissgold, but it actually seemed a bit too big - like it didn't
match the contour of the cone quite enough.  I'll have to play with my grind
on that a bit too.
So I don't have to stir and I don't have to pour it all at once... ah - very
freeing!  
Dan K
On 5/14/07, MichaelB  wrote: 
I used to use that filter a lot; now only occasionally. IMO the #2 paper
filter fits better than the #1. It fills the space better so you can pour
more water at one time. It sticks up above the top of the ceramic filter so
you can pour closer to the top with no danger of spilling over. 
First I pour in just enough water to wet the grounds thorougly and wait for
that to drip through. (Actually first I pour some hot water through the
empty filter to preheat the ceramic and get rid of most of the paper taste.)
Then pour around the top of the filter outside the grounds to keep the
grinds in the middle as much as possible. Then when that pour is filtered
through, pour again around top outside to keep the grounds contained. No
need to stir as the multiple pours will do the extraction for you. I pour
from an electric kettle and reheat between pourings to try to keep the temp
around 200F. 
The more liquid you pour through the paper the slower it will get. The fines
will eventually clog the pores and get down to a drip pace. I usually make
an 8 oz cup. 12 oz is probably close to the patience limit if you want your
grind fine, but your extraction speed might improve a bit with the larger
extraction space of the #2 filter. BTW, you can also use a #2 swissgold
filter instead of the paper, if you are interested. 
On 5/14/07, Dan Kellgren  wrote: 
So I got a #1 porcelain pour over brewer
http://sweetmarias.com/prod.brewers.shtml)and I'm trying to figure out
this high tech device.  Yes, I know it's only porcelain, contains no moving
or electronic parts, and can be operated basically by a 3 year old.  But
nonetheless, I'm failing at it! 
I'm brewing with 12 oz. of water and 2 scoops (~14 grams) of ground coffee
at a typical drip level grind (on my SMP).  I'm able to pour in about 3-4
oz. of water at time, before it would spill over.  Then I can add another
3-4 oz. about ever minute or so.  But in the mean time, my water is cooling
and I never really get all the slurry together at one time to stir. 
Is that correct functionality or am I overlooking something?
I had been brewing (when doing pour over method) with a large gold filter
and basically a funnel.  I could pour all 12 oz. in, stir the slurry, and
let if drip into the pot/cup.  But I was using a rather fine grind for that
which really brought out some fantastic flavors and allowed slower brewing
time.  There's NO WAY I can use that fine of a grind with this porcelain and
paper filter method.
Any thoughts?
Dan K.
--
MichaelB 

10) From: Dan Kellgren
UPDATE - Rick - you're right.  I used a big #4 that I had in it and even
though it overlapped significantly (which really didn't matter), I was able
to pour in all 12 oz (slow pour, but appropriate)!  Excellent.  Now I can
focus on my grind.
Thanks to all for the advice.
Dan K
On 5/14/07, Coffeenut  wrote:
<Snip>

11) From: Sandy Andina
--Apple-Mail-26--916144355
Content-Transfer-Encoding: quoted-printable
Content-Type: text/plain;
	charsetNDOWS-1252;
	delsp=yes;
	format=flowed
What I do with a #1, #2, #4 or #6 setup is exactly the same:  I  
"explode" the grounds by pouring just enough water over them to  
saturate them; once there are no dry grounds left (about 30 sec.), I  
pour slowly along the sides to within 1/2" of the top; as the coffee  
drips I dribble some water down around the edges to force the grounds  =
to stay towards the bottom. It is very hands-on and I have never  
quantified the exact amount of water or length of time it takes to  
brew the desired amount--I have to eyeball it.
On May 15, 2007, at 4:09 AM, Public wrote:
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
Sandy Andina
www.sandyandina.com
www.myspace.com/sandyandina
--Apple-Mail-26--916144355
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetNDOWS-1252
What I do with a #1, #2, #4 or =
#6 setup is exactly the same:  I "explode" the grounds by pouring just =
enough water over them to saturate them; once there are no dry grounds =
left (about 30 sec.), I pour slowly along the sides to within 1/2" of =
the top; as the coffee drips I dribble some water down around the edges =
to force the grounds to stay towards the bottom. It is very hands-on and =
I have never quantified the exact amount of water or length of time it =
takes to brew the desired amount--I have to eyeball it.
On =
May 15, 2007, at 4:09 AM, Public wrote:

FWIW,

 I too just received = the new #1 porcelain brewer from SM and I also purchased the #1 Filtropa = filters SM sells.  I use 10 gms of fine ground (between what I would = grind for espresso and Vacuum (a lot finer than FP), I preheat the cup = and porcelain before each extraction.  It is my experience that even = once I fold the #1 Filtropa filter it is a slightly taller than the = porcelain.  I wouldn’t even consider a #2 as it would be just too = large for the porcelain.  I pour my water to the top of the filter and = when it extracts half-way I then refill to the top, stir, and wait.  = All-in-all it takes about 2-2.5 minutes to extract between 8-10 oz.  I = was skeptical about this method as it was so small but I have to tell = you that after a week with it I’m not looking back!  I hope this = helps.

Sandy = Andinawww.sandyandina.comwww.myspace.com/sandyandina=

= = --Apple-Mail-26--916144355--


12) From: Tom & Maria - Sweet Maria's Coffee
I do something similar, simply by pouring in a circular pattern to 
make sure all the grounds are wet - then I like to pour in the 
maximum amount of water to make sure there is good thermal mass for 
brewing - i find if you dribble hot water in too slow you really are 
not at brew temp. Then at 40 seconds or so I like to stir the 
grounds/water, especially to break the crust of grounds that float- 
just like cupping. I might top off the water then to the desired 
amount. But something I forgot to add: I tend to use oversize 
filters, like using a #2 in the #1 cone. This way I can cheat and add 
more water --- you can actually add water above the lip of the cone 
this way. But of course, you can add too muich and the paper filter 
will will flop, spilling hot water and grounds- ugh. Like Sandy, it's 
hands on and involves lots of guesimating and eyeballing, but I 
really like pour over brew results. I mean, I think I could have had 
some better results with this method in side-by-side comparison to 
the $11,000 Clover at SCAA! -Tom
What I do with a #1, #2, #4 or #6 setup is exactly the same: I 
"explode" the grounds by pouring just enough water over them to 
saturate them; once there are no dry grounds left (about 30 sec.), I 
pour slowly along the sides to within 1/2" of the top; as the coffee 
drips I dribble some water down around the edges to force the grounds 
to stay towards the bottom. It is very hands-on and I have never 
quantified the exact amount of water or length of time it takes to 
brew the desired amount--I have to eyeball it.
On May 15, 2007, at 4:09 AM, Public wrote:
FWIW,
I too just received the new #1 porcelain brewer from SM and I also 
purchased the #1 Filtropa filters SM sells. I use 10 gms of fine 
ground (between what I would grind for espresso and Vacuum (a lot 
finer than FP), I preheat the cup and porcelain before each 
extraction. It is my experience that even once I fold the #1 Filtropa 
filter it is a slightly taller than the porcelain. I wouldn't even 
consider a #2 as it would be just too large for the porcelain. I pour 
my water to the top of the filter and when it extracts half-way I 
then refill to the top, stir, and wait. All-in-all it takes about 
2-2.5 minutes to extract between 8-10 oz. I was skeptical about this 
method as it was so small but I have to tell you that after a week 
with it I'm not looking back! I hope this helps.
Sandy Andina
www.sandyandina.com
www.myspace.com/sandyandina
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

13) From: miKe mcKoffee
Tom, Tom, Tom, what's with the Clover bashing?!:-) I've had poor and very
excellent cups from the same Clover. It's forte is also it's weakness, must
be dialed in correctly for a given coffee. This of course leaves great room
for operator error. Same can be said for most brewing methods. I suspect if
you had one to play with you'd get extremely excellent and extremely
consistent results. It's the extremely consistent and excellent part that
makes the Clover potentially shine in knowledgeable caring hands. But yeah,
the question could be asked, should a $11k brewer be so picky? I don't know,
some pretty foul espresso is pulled in machines costing as much and more...I
don't blame the espresso machine though.
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Kurmudgeon 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
<Snip>

14) From: Randall Nortman
Has anybody ever tried mixing the water and grounds in a separate
container and stirring for a minute or so to make sure all the grounds
are evenly saturated (and at the right temperature as well), and then
pouring the whole mix into the filter?

15) From: Brett Mason
Nope - you're the very first ever!
On 5/15/07, Randall Nortman  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

16) From: Randall Nortman
I'm not the first yet, as I haven't tried it.  I don't even have a
pourover cone.  I was just wondering what would happen.  Assuming
you're being sarcastic (and I do smell just a whiff of sarcasm in the
air), I guess you know?  Might you share your knowledge with a newbie?
On Tue, May 15, 2007 at 07:43:26PM -0500, Brett Mason wrote:
<Snip>

17) From: Brett Mason
I've not done it either - don't have the pour-over equipment.  But the
method you describe is virtually a press-pot method - grind, pour in water,
stir, st 4 minutes, press & pour.  Makes great coffee...
The sarcastic side of me answers a lot of good questions - like, does anyone
know what time it is?  Well, with 6,000,000,000+ people on the planet,
someone must, the odds for it are insurmountable...  Hope I didn't offend -
and If I did, hope it wasn;t too bad...
Cheeres,
Brett
On 5/15/07, Randall Nortman  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

18) From: miKe mcKoffee
Think "Cowboy Coffee" steeped then poured through a filter. Or a press pot
without the pressing poured through a filter. I've done it but not with a
paper filter but rather fine mesh SS strainer. Even heating water on propane
stove while out on the beach during kite festival flying kites:-)
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Kurmudgeon 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
<Snip>

19) From: miKe mcKoffee
This is a multi-part message in MIME format.
That's one curmudgeon demerit for apologizing:-)
 
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Kurmudgeon 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/ 
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Brett Mason
Sent: Tuesday, May 15, 2007 7:14 PM
  Hope I didn't offend - and If I did, hope it wasn;t too bad... 
Cheeres,
Brett

20) From: stereoplegic
Brett sarcastic? never...
homeroast wrote:
<Snip>

21) From: Randall Nortman
On Tue, May 15, 2007 at 09:14:09PM -0500, Brett Mason wrote:
[...]
<Snip>
Hope I didn't sound offended.  It takes a lot more than that to offend
me.  Try harder next time.

22) From: Randall Nortman
On Tue, May 15, 2007 at 09:14:09PM -0500, Brett Mason wrote:
[...]
<Snip>
Hope I didn't sound offended.  It takes a lot more than that to offend
me.  Try harder next time.


HomeRoast Digest