HomeRoast Digest


Topic: Technivorm (130 msgs / 3071 lines)
1) From: ginny
at least that was the end of the conversation!
g

2) From: Andy Conn
Testimonials?  In my "Coffee Basics" book, this was the only automatic
brewer the author could give any decent recommendation for.
It's on sale now @ $141 - 159 @  www.boyds.com
I'd really like to hear what people think of this model.
Thanks - A
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3) From: Acorn54
in kevin sinnott's book "great coffee" the auto drip he suggests is the 
kitcheaid ultra compact. in scaa tests it was the  only auto drip that passed 
the extraction test. it passed the brew time test and just missed the brew 
temp test by 7 degrees
at 30 dollars it seems like a much better buy than the technvorm at 141 
dollars-guy from long island
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

4) From: Barry Corliss
on 12/11/01 12:29 AM, Acorn54  wrote:
<Snip>
I've been using one for over a year after I saw Sinnott's article in a trade
mag. I think it's a very good coffee maker, it does a great job of wetting
the grounds. Vastly superior to my old Melitta auto drip...
Barry
Barry Corliss
MASTER WORKS CD Mastering
Seattle, WA   (206) 282-2274http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.master-works.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

5) From: Acorn54
the coffee organization you are referring to is the specialty coffee institute
and no the technivorm did not pass all their criteria
it  passed on brew temperature and brew time but not  on coffee extraction
the kitchen aid passed on brew time and coffee extraction (it was the only 
coffee maker to do so) and just missed on b rew temp coming in at 190 
degrees. like i said previously at 30 dollars it is a far better  purchase 
than the technivorm which sell at 141 dollars at the present sale price.-guy 
from long island
ps. if you want to see the test results for yourself look  up "specialty 
coffee institute" on your search engine.
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6) From: Scott Warner
 
Try this link for the tests and resultshttp://www.coffeeinstitute.org/brewing/index.htmlScott
Acorn54 wrote:
<Snip>
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7) From:
The $30 price on the KitchenAid is for the 4 cupper...the largert one is more like $80???  where can that be found for less???
tom
<Snip>
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

8) From: Barry Luterman
This is a multi-part message in MIME format.
I have a Bodum Santos Vacuum pot and love it. However, my wife is afraid =
of it. She is so afraid of breaking it she never uses it if I am out of =
town and won't even wash it. I am wondering if the Technivorm might not =
be the way to go for her. She is familiar with drip coffee. My question =
is will the brew be comparable to the Bodum. It's a rather large outlay =
of money if it will only be used occasionally. However, if the brew is =
as good or better then I will retire the Bodum.Another reason for =
retiring it is the capacity of the Bodum. It only makes 8 cups. We use =
14 cups in the morning. We can make due wit 12 but 8 is just not enough. =
Your advice is needed.  Happy New Year

9) From: Les
Barry,
I have been in the same quandary.  I hope someone has some insights.
Les
On Thu, 23 Dec 2004 10:29:16 -1000, Barry Luterman
 wrote:
<Snip>

10) From: Robert Foster
<Snip>
The Technivorm will produce the best possible drip coffee (as will 
the much much cheaper Melitta Clarity and the Presto Scandinavian). 
However, it is still drip brewed coffee and thus different from the 
flavor of vac pot IMO.  Only you can decide whether you like the 
Technivorm/drip results as well as the vac pot. These are two 
separate brewing methods, producing two different results and 
flavors. I gave up on vac pot brewing because I couldn't get 
consistent results with the systems I had, but as I recall, the vac 
pot flavor was much closer to French press than was the drip method. 
It's just a question of preference and perhaps getting used to the 
difference and accepting the trade off between flavor and convenience.
Feel free to email me off list if you need additional information or opinions.
Regards,
R. Foster

11) From: Darrell Barnard
I don't know about the machine you guys have but I have a technivorm(use to 
work for Boyd Coffee for 7 yrs.) anyway we have had it for 15 years and has 
lasted the longest of our other appliances.  I received mine for free in a 
sales contest but the thermostat is about to go and it takes longer to brew 
now.  I will probably buy another one since it is the only home machine that 
I know in the market that brews at 200 degrees.
<Snip>
Express yourself instantly with MSN Messenger! Download today - it's FREE! http://messenger.msn.click-url.com/go/onm00200471ave/direct/01/

12) From: Brett Mason
Hi Darrell - check out the $19.95 Melitta Clarity currently found on
Chef's Catalogue - it is a good Technivorm knock off, and it fit my
budget perfectly...
Hi Barry - I purchased the Clarity for quick coffee, versus my Cory
VacPot (3rd one I have owned because of shattered globes)...
My thought is pick it up as a good daily alternative.  Your wife will
likely appreciate it...  My wife has begun making Cory Vacuum brews
while I am at the office, and I am considering how to wrong this great
offense - excluding me from great coffee.  The redeeming quality is
she is now a confirmed Coffee Snob, and I get to buy whatever new toys
I need to keep the dark brown essence pouring...
Regards,
Brett
On Fri, 24 Dec 2004 11:27:51 -0800, Darrell Barnard
 wrote:
<Snip>
-- 
Regards,
Brett Mason
 HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!

13) From: Robert Foster
<Snip>
I have the Tech 741, as well as the Melitta Clarity (4 of them as a 
matter of fact) and the Presto Scandinavian Design.
<Snip>
It is no longer true that the Technivorm is the only machine which 
will brew at 200F. Both the Melitta Clarity and the Presto 
Scandinavian Design produce water at this temperature or better, 
according to my actual measurements at the brew head with a digitial 
thermoprobe. While the Tech certainly is built to last, you can buy 
five Claritys (I'd be surprised if the Clarity doesn't last at least 
3 years) for the price of the Tech, and your coffee will be just as 
good in my experience. Since the Clarity is getting harder to find 
after Chef's sold out of the $20 specials, it even comes with a CSA 
membership, like the Tech. 
Cheers,
Bob Foster

14) From: Barry Luterman
This is a multi-part message in MIME format.
I just bought a used Technivorm. Unfortunately, it did not come with the =
instruction book. Does any one know where the light is that comes on =
when the machine requires decaling?

15) From: Gary Townsend
Barry, it's right next to the light that says 'check engine' by the speedometer.
sorry, I couldn't resist. 
Check Tom's article on the SM home page...or try googling the
manufacturer's website. I downloaded all kinds of 'online' manuals for
all kinds of equipment to replace lost manuals on 'used' equipment. I
bought a used BUNN VPS that the seller missmarked as a UPS (no such
animal) So, that may be the reason I bid the minimum $50. and won it.
( Ave retail is $300. some sites list it for $450. ) I just wanted a
commercial Pour Over machine, and the manuals are all in adobe PDF
format. ;-)
Gary
On Tue, 11 Jan 2005 18:04:08 -1000, Barry Luterman
 wrote:
<Snip>

16) From: Barry Luterman
-----Oorspronkelijk bericht-----
Van: I. ten Donkelaar [mailto:i.tendonkelaar]
Verzonden: woensdag 12 januari 2005 10:17
Aan: 'luterman001'
Onderwerp: RE: Information Request from Website
Dear Mr. Luterman,
Your coffeemakers dates back from 2000.
There is no scale light, but you can see at the spy glass in the cold
water container getting less transparent, then it needs descaling.
Will send you an instruction manual by airmail.
Kind regards,
Ina ten Donkelaar

17) From: Gary Townsend
Well, there you go, Barry, great service!
You don't need no steenkeeen dummy light, anyway!
;-)
On Wed, 12 Jan 2005 07:07:01 -1000, Barry Luterman
 wrote:
<Snip>

18) From: Barry Luterman
I had written them a few days ago. When they didn't respond I put my
question to the list. I think the quote, in entirety is: Dummy light we
don't need no stinkeen dummy light.
On a more serious note. I have been using the Technivorm for a week now and
comparing it to coffee brewed in my vacuum pot.
Initial Observations:
1. The Technivorm delivers the best drip coffee I have tasted.
2. The Technivorm mutes the highs in the coffee but does not enhance the
lows.
3. For coffees that do not particularly have many highs eg.. Sumatra Gayo
Mountain there is no noticeable difference between the brew between the
Tecnivorm and the Bodum
4. For coffee with high tones. The brew is noticeably better from the Bodum

19) From: Ben Treichel
Barry Luterman wrote:
<Snip>
Thats why CSA members are required to have multiple brew methods. I 
mean; like you gotta have the proper tool for a specific coffee!

20) From: Lowe, David
Not to mention that more coffee stuff = more CSA points.
Dave Lowe

21) From: gregcoffeeroast
I ordered a Technivorm from SM last night, and I told my wife about it tonight. The conversation went something like this:
Me: "I ordered a new coffee maker for the office."
Wife: "And how much did that cost?"
Me: "$190."
Wife: "YOU PAID $190 FOR A COFFEE MAKER FOR THE OFFICE?"
Me: "Yes."
Wife: "Isn't that a little crazy?"
Me: "Yes....that is crazy, isn't it!"
End of conversation.
Mental note to self: Say NOTHING next time the wife comes home with a new Coach purse (Except maybe, "Wow, that looks nice.").
I ordered a Technivorm from SM last night, and I told my wife about it tonight. The conversation went something like this:
 
Me: "I ordered a new coffee maker for the office."
Wife: "And how much did that cost?"
Me: "$190."
Wife: "YOU PAID $190 FOR A COFFEE MAKER FOR THE OFFICE?"
Me: "Yes."
Wife: "Isn't that a little crazy?"
Me: "Yes....that is crazy, isn't it!"
End of conversation.
 
Mental note to self: Say NOTHING next time the wife comes home with a new Coach purse (Except maybe, "Wow, that looks nice.").

22) From: Jared Andersson
I am wondering if I can use your brilliant responses to her questions
the next time I purchase too much coffee stuff.  With lines like
"$190, Yes and Yes....that is crazy, isn't it!"  I can't lose.  Jared
On Tue, 29 Mar 2005 04:35:03 +0000, gregcoffeeroast
 wrote:
<Snip>

23) From: gregcoffeeroast
Jared, who said I purchased too much coffee stuff?
Greg.
---------

24) From: AlChemist John
Agreeing is so disarming - it is so difficult to have a one sided arguement :-)
Sometime around 20:48 3/28/2005, Jared Andersson typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

25) From: Jared Andersson
I couldn't agree more with you John.  Jared
On Tue, 29 Mar 2005 06:22:11 -0800, AlChemist John  wrote:
<Snip>

26) From: Peter Barnes
Methinks that the stage directions after your last line would read
something like
"Yes...that is crazy, isn't it" spoken contemplatively, before slowly
reaching for a savoring a cup of fresh coffee, with a hint of smile as
he contemplates his next green coffee order...
End of conversation.
On Tue, 29 Mar 2005 04:35:03 +0000, gregcoffeeroast
 wrote:
<Snip>

27) From: miKe mcKoffee

28) From: gregcoffeeroast
John,
Of course, you are right. And, my wife and I each have an "allowance" we get after all bills are paid. We can do whatever we want with it, within reason. But I do think she believes I'm a little on the crazy side when it comes to coffee. The one point in my favor on the subject is that she likes good coffee, and I make sure I keep her supplied with fresh-roasted beans.
---------

29) From: John Blumel
On Mar 29, 2005, at 12:29pm, miKe mcKoffee wrote:
<Snip>
Clearly, you aren't considering all sides of the issue often enough.
John Blumel

30) From: Les
Mike,
Just think of all the counseling money you are saving by consulting
with Miss Silvia, maybe you could put $100-$150 in the coffee kitty
each time you get consoled by her, thus building the cash reserve for
further coffee purchases. :>)
Les
On Tue, 29 Mar 2005 09:29:48 -0800, miKe mcKoffee  wrote:
<Snip>

31) From: Howard Schwartz
   I've been off the list for a while. I'm sure the Technivorm has been
discussed, though I haven't been able to locate it in the archives. I
actually bought one, to a similar response from my wife. But I was quite
underwhelmed. She says the best drip machine we've used is a $20 Braun,
and I am chagrined to agree. Question is, in terms of the actual quality
of the cup, as opposed to what should follow from the technical
specifications, is the Technivorm worth the money?
Howard
<Snip>

32) From:
                                        I'm going to buy  Technivorm soon.The problem is I can't decided on which one to get  the Moccamaster CD  is really nice looking but the stainless steel thermal carafe is something I really like.
                                                       At their web site the have a 10 cup stainless steel thermal carafe which makes it harder to decided as size is now not an issue.
                                                       I have a few air pots at home one does a so so job but I have one that keeps coffee hot for many many hours .Does anyone know how well the stainless steel thermal carafe's work on the Technivorm 's.

33) From: Gary Townsend
coffeebeens wrote:
I'm going to buy a Technivorm soon.The problem is I can't decided on which
one to get.
The Moccamaster CD is really nice looking but the stainless steel thermal
carafe is something I really like. At their web site the have a 10 cup
stainless steel thermal carafe which makes it harder to decided as size is
now not an issue. I have a few air pots at home one does a so so job but I
have one that keeps coffee hot for many many hours.
*Does anyone know how well the stainless steel thermal carafe's work on the
Technivorm 's?
* I would recommend looking here:http://www.sweetmarias.com/prod.technivorm.shtml Gary, ( I don't yet own a technivorm, but I can get by on a vac pot ;-)

34) From:
I have the The Moccamaster CD and love it. I really like the design. I would never use a crafe to hold coffee so it would not be inportant to me at all. I make small amounts at a time for quests and never hold coffee.
ginny
<Snip>

35) From: Bill Collings
It too only make small amounts of coffee at a time but just want to say that 
I love my Technivorm.  Very convenient and easy to keep clean.  Makes great 
coffee too.
Thanks
Bill Collings
<Snip>
FREE pop-up blocking with the new MSN Toolbar – get it now! http://toolbar.msn.click-url.com/go/onm00200415ave/direct/01/

36) From: Kathleen Tinkel
I have been struggling with the same decision for months now.
The Moccamaster CD is attractive, and as a graphic designer, I 
definitely am a sucker for a pretty thing.
But there is something inelegant about including a heater unit. And 
it is sometimes useful to have a thermal carafe (and the glass ones 
always end up breaking in my kitchen).
OTOH I still have not read anything definitive about the importance 
of that gadget that forces the coffee to the bottom of the pot.
I imagine that the details do not matter much -- that either of these 
models will make great coffee. Yet still I waffle . . .
Now if they would just bring out a Moccamaster-styled machine with 
the thermal carafe my dilemma would go away. ;-)
Kathleen
<Snip>

37) From: Kit Anderson
Dittos on the CD. More capacity is important to me and I use an air pot. 
They are really a hands free Chemex.
Kit
<Snip>

38) From:
Kathleen:
as yet another designer on this list, I could not resist the
Moccamaster CD. The unit produces the same coffee so for sure design won out for me on this Technivorm.
Buy a good carafe for the coffee and you have your answer.
have a great weekend, ginny
<Snip>

39) From: Barbara Greenspon
This is a multi-part message in MIME format.
I love mine with the carafe.  I usually hate to keep coffee for any 
longer than it takes to get cool, but it stays beautifully in this 
carafe.  I love the Technivorm and would buy the same one again. 
We the other at work.  I cannot tell a difference between the coffee 
made in either (same coffee, grind, etc.).  You will be happy with a 
Technivorm.
Barbara
Kathleen Tinkel wrote:
<Snip>

40) From: Kathleen Tinkel
Ginny, Barbara -
Thanks. Still waffling. Not about the Technivorm -- I have lusted for 
one of them ever since I first saw the writeup in Wine Spectator.
Right this minute I am leaning toward the one with the stainless 
carafe, since in my experience function almost always trumps style in 
the long run.
But like every cranky 10-year-old, I do wish I could find a way to 
have both! 
Kathleen
<Snip>
<Snip>

41) From:
Kathleen:
I know tuff choices. Barbara makes a great point for the carafe.
For me, since they both make the same coffee, the choice was a no brainer. I NEVER use carafe's. I don't use the at all, for anything. I could indulge my designers desires.
If you use a carafe you gotta go with it because you will not be happy without it.
We can all take up a collection to get you the other for Christmas!!
ginny
<Snip>

42) From: Sandy Andina
--Apple-Mail-7--71541672
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I'm dying to get one, but my family is so used to the Barista Aroma  
we already have--that and the little 2-mug/4-"cup" Mr. Coffee is what  
they've taught themselves to use. When I'm making coffee for them,  
they drink press pot or Americani. I think after I spent an arm and a  
leg on Livia and the Mazzer (albeit getting huge discounts), my  
husband would blow a gasket if I spent over $200 on a drip  
coffeemaker that he couldn't operate in his sleep early in the  
morning. The drip drinkers in my family think the coffee from the  
Aroma is perfectly fine--and I almost never drink drip at home any  
more--if it's not espresso, it's press-pot.
On Oct 30, 2005, at 8:09 AM, Kathleen Tinkel wrote:
<Snip>
Sandy Andina
www.sandyandina.com
--Apple-Mail-7--71541672
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	charsetO-8859-1
I'm dying to get one, but my =
family is so used to the Barista Aroma we already have--that and the =
little 2-mug/4-"cup" Mr. Coffee is what they've taught themselves to =
use. When I'm making coffee for them, they drink press pot or Americani. =
I think after I spent an arm and a leg on Livia and the Mazzer (albeit =
getting huge discounts), my husband would blow a gasket if I spent over =
$200 on a drip coffeemaker that he couldn't operate in his sleep early =
in the morning. The drip drinkers in my family think the coffee from the =
Aroma is perfectly fine--and I almost never drink drip at home any =
more--if it's not espresso, it's press-pot.
On Oct 30, =
2005, at 8:09 AM, Kathleen Tinkel wrote:
Ginny, Barbara = - Thanks. Still waffling. Not about the = Technivorm -- I have lusted for one of them ever since I first saw the = writeup in Wine Spectator. Right this minute I = am leaning toward the one with the stainless carafe, since in my = experience function almost always trumps style in the long = run. But like every cranky 10-year-old, I do = wish I could find a way to have both! = <g> Kathleen as yet another designer on this list, I could not = resist the
Moccamaster = CD. The unit produces the same coffee so for sure design won out for me = on this Technivorm.
Buy a good = carafe for the coffee and you have your answer.
have a = great weekend, ginny I love mine with the carafe.  I usually hate to keep = coffee for any longer than it takes to get cool, but it stays = beautifully in this carafe.  I love the Technivorm and would buy the = same one again. 

[snip]
We the = other at work.  I cannot tell a difference between the coffee made in = either (same coffee, grind, etc.).  You will be happy with a = Technivorm.
Barbara
Re: = +TechnivormI have been = struggling with the same decision for months = now.
The Moccamaster CD is attractive, and as a graphic designer, I = definitely am a sucker for a pretty = thing.
But there is something inelegant about including a heater unit. = And it is sometimes useful to have a thermal carafe (and the glass ones = always end up breaking in my kitchen).
OTOH I = still have not read anything definitive about the importance of that = gadget that forces the coffee to the bottom of the = pot.
I imagine that the details do not matter much -- that either of = these models will make great coffee. Yet still I waffle . . = .
Now if they would just bring out a Moccamaster-styled machine = with the thermal carafe my dilemma would go away. = ;-)
Kathleen
 wrote:
I'm going to = buy a Technivorm soon.The problem is I can't decided on which one to = get.
The Moccamaster CD  is really nice looking but the = stainless steel thermal carafe is something I really like. At their = web site the have a 10 cup stainless steel thermal carafe which makes it = harder to decided as size is now not an issue. I have a few air pots at = home one does a so so job but I have one that keeps coffee hot for many = many = hours.
= Sandy Andinawww.sandyandina.com = = --Apple-Mail-7--71541672--

43) From:
Kathleen:
90% of my intake is espresso. I drink cafe cremas when the roasting has not tweeked my taste buds for espresso. There is a giveaway factor for what I think is horrid.
Everyone love the horrid stuff.
ginny
buy your machine, tell no one what you paid and enjoy !!
ginny
<Snip>

44) From: Les
I took the plunge and bought a Technivorm KBTS.  I roasted up some of
the wife's favorite Hawaiian Kona -Moki's Farm for the first pot.
(You have to be able to justify these purchases if at all possible.)
I was doubtful that the Technivorm would make that much difference.  I
had given up on drip brew a long time ago.  I had experienced one pot
of Technivorm coffee at Sweet Marias last summer and it was good.
However brewing my own known roast at home,   I was simply amazed.
That proper temp and using Tom's technique really brought out the
nuances of the Kona.  It is hard to admit that expensive brewer does
make a world of difference.  The best part was Becky was very pleased
with the taste.  She likes a drip brewer, so when I go to Denver the
end of the month she feels confident to make coffee for herself.  I
really liked the speed of the brewer as well.  It was worth saving up
for.
Les

45) From: Vince Doss
Les,
 I find it funny that using my TV is still a pretty manual process
(following Tom's instructions) but I was just really blown away by the
difference in the coffee. I will never buy another coffee pot unless I get
the 1.25 litre model. I just wish they had a brew-through lid for the
carafe.
On 6/6/06, Les  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 Maria's

46) From: Vicki Smith
Congrats on your new Technivorm, Les. I use a KMB (Krups Moka Brew). I 
don't know if you have ever tried one, but I would be interested to know 
how they compare. I like my KMB so much, that when I heard it was going 
out of production in North America, I bought a second one for back-up.
vicki
Les wrote:
<Snip>

47) From: Les
Oh, I am a big time KMB user!  I (Thor Tamper) have even made a big
tamper for the KBM.  However, my wife doesn't like the stronger flavor
of a Moka brew.  My KBM is coming to the office!  I should do a head
to head test.
Les
On 6/6/06, Vicki Smith  wrote:
<Snip>

48) From: raymanowen
"...a second one for back-up." Would be an un-necessity I think for the TV.
I've done 325 brews using paper cones, but I'm no longer using paper filters
so the tracking is gone.
The Horse quit making most of the dust when I freeze the beans just before
grinding. Now, they really do crack in the grinder instead of tearing like
paper towels, or that other commodity.
This Panama Auction Lot Cafe de Eleta from '05 is quite clean without
freezing before I ground it. I don't think I'll buy any more paper filters.
This flavor is unreal!
Cheers -RayO, aka Opa!
Got grinder?

49) From: Gregg Talton
Mine arrived this week too.  Amazing difference in the quality of coffee.
I'm very pleased with the Technivorm.
Gregg
On 6/6/06, Les  wrote:
<Snip>

50) From: B. Scott Harroff
This is a multi-part message in MIME format.
Gregg and Les,
I now have a Technivorm KBTS on order to compliment my PID's Silvia, Cona D,
Cona B, Hario Neauvo, Aeropress, Swiss Gold One cup, and two French presses.
'Cuase you need that many ways to make a cup of coffee.  Sigh.  I need to
get off this list before I wind up with a La Marzocco GS3.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Gregg Talton
Sent: Tuesday, June 06, 2006 10:36 PM
To: homeroast
Subject: Re: +Technivorm
Mine arrived this week too.  Amazing difference in the quality of coffee.
I'm very pleased with the Technivorm.
Gregg
On 6/6/06, Les  wrote: 
I took the plunge and bought a Technivorm KBTS.  I roasted up some of
the wife's favorite Hawaiian Kona -Moki's Farm for the first pot. 
(You have to be able to justify these purchases if at all possible.)
I was doubtful that the Technivorm would make that much difference.  I
had given up on drip brew a long time ago.  I had experienced one pot
of Technivorm coffee at Sweet Marias last summer and it was good.
However brewing my own known roast at home,   I was simply amazed.
That proper temp and using Tom's technique really brought out the
nuances of the Kona.  It is hard to admit that expensive brewer does 
make a world of difference.  The best part was Becky was very pleased
with the taste.  She likes a drip brewer, so when I go to Denver the
end of the month she feels confident to make coffee for herself.  I
really liked the speed of the brewer as well.  It was worth saving up 
for.
Les

51) From: Brian Kamnetz
What, no Krups Moka Brew? You can still find them for about $130....
Brian
On 6/7/06, B. Scott Harroff  wrote:
<Snip>

52) From: Gregg Talton
I know I'm going at this backwards, but my next purchase is a grinder.  I
have a Solis Maestro that I use for drip and a Zass for espresso.  I have a
LaPavoni that I'm pleased with but a Silvia is certainly in my future....  I
have to admist, the Stainless Technivorm looks great on the counter with the
LaPavoni. I've been taking pictures for some reason.   I've been on this
list, mostly lurking, for about three and a half years - when I joined I
thought a whirley blade and a Bunn were the best.  I've learned a lot
here.
Gregg
Typed while sipping Ethopian Ghimbi @ FC roasted Monday.
On 6/7/06, B. Scott Harroff  wrote:
<Snip>

53) From: Vicki Smith
You can get them in Canada from Caynes for $79.99 CAD. I have no idea 
what the postage is to the US, but it cost me $12 to have it sent to me 
in Western Canada. I have two of them ;).http://www.cayneshousewares.com/cgi-bin/detail.cgi?which46307vicki
Brian Kamnetz wrote:
<Snip>

54) From: Brian Kamnetz
They have a U.S. conversion button on the page. It comes out to about
$70 US. Pretty good these days for a Moka Brew, though of course
shipping could affect the cost substantially.
Brian
On 6/7/06, Vicki Smith  wrote:
<Snip>

55) From: Vicki Smith
I froogled the pot after I posted, and found it in several places for 
$79 US.
here's one:http://www.zaccardis.com/krups-moka-brew-coffee-maker.htmlIn the process, I found this interesting blurb on a machine that is 
touted as producing KMB type coffee for one, although the name of it is 
probably fooling some people into thinking they are buying a $59 
espresso machine.http://stores.nextag.com/Zaccardis/product.jsp?producte329425Capresso Mini-S Espresso Maker
Brian Kamnetz wrote:
<Snip>

56) From: Brian Kamnetz
The Capresso machine sounds interesting. I haven't heard of that before.
The Zaccardi's link leads to the Moka Brew, but it is discontinued.
That's what I found for nearly all Moka Brews. The best deal I found
this morning was $109, and again, nearly all the sellers I found in a
Google search had discontinued the Moka Brew.
Brian
On 6/7/06, Vicki Smith  wrote:
<Snip>

57) From: Vicki Smith
You might write to Caines and see what their postage to the states would 
be. At $70 US you have some wiggle room. Did you happen to notice the 
good price Zaccardi's had on the Brikka?
Vicki
Brian Kamnetz wrote:
<Snip>

58) From: Barbara C. Greenspon
This is a multi-part message in MIME format.
Hi, everyone:
I have both, and they are very different.  While the KMB is somewhat 
more espresso like (but also not....) with its very own character, the 
techivorm is truly a drip machine unto itself.  I love both.  I too 
bought extra KMBs.  It is so easy and so good!
Congratulations, Les.  I know all your brewing equipment will get great use.
Barbara
Vicki Smith wrote:
<Snip>

59) From: Barbara C. Greenspon
This is a multi-part message in MIME format.
It would be $21 shipping here in Minnesota.  Still a good deal.
Barbara
Vicki Smith wrote:
<Snip>

60) From: raymanowen
Vince, Technivorm does make just such a configuration as: "...a brew-through
lid for the carafe."  In the event you should acquire this machine for your
catering/ caffeine station, the apropriate grinder- a German Mahlkoenig VTA
6S- can grind  a pound to Turkish in 10 seconds. It's ~10% faster for a
grind you might actually use.
That's about the quantity of coffee grounds brewed for one 7L "pot" of
coffee! Through the Lid (TTL) brewing!
I've tricked out the brewing process in my Technivorm as follows:
a.) 60g of beans in Ziplok in freezer for an hour
b.) 32oz H2O in reservoir
c.) boil H2O in teakettle (204 F Denver)
d.) 40- 60g beans, grinder setting pending @ 52 (0=talc, 100, 300=ice
melt salt)
e.) grind into Gold #4 cone filter, set filter in TV basket with valve
closed
f. ) dribble 3-4 oz boiling H2O into grounds. Avoid bloom eruption
g.) stir down bloom with plastic spoon. Begin aromatherapy for 2 or 3
minutes
h.) Open valve- turn on TechV
i. ) Alternate above steps to brew at 190+, 4- 6 minutes...
j. ) When the pot is filled, close valve, transfer coffee to preheatrd
airpot
k.) Continue until reservoir is depleted, transfer all to airpot.
Cheers -RayO, aka Opa!
My Topcons are (TTL) metering.
On 6/6/06, Vince Doss  wrote:
<Snip>
Got Grinder?

61) From: Justin Marquez
On 6/7/06, raymanowen  wrote:
<Snip>
 Your coffee/water ratio is somewhat higher than mine... I use about
1g/ounce.  I need to try the heavier brew sometimes.
  I actually know what this means:
 My Topcons are (TTL) metering.
<Snip>
-- 
Safe Journeys and Sweet Music
Justin Marquez (Snyder, TX)

62) From: Vince Doss
On 6/7/06, raymanowen  wrote:
<Snip>
They make a TTL top for the 1L thermal carafe? I have the 1L KBTS
 In the event you should acquire this machine for your catering/ caffeine
<Snip>
I have the Rocky...it grinds great...havent tried Turkish coffee, didn't
like it in Turkey, probably wont like at home.
 That's about the quantity of coffee grounds brewed for one 7L "pot" of
<Snip>
Is this in addition to the 32oz in the reservoir?
 d.) 40- 60g beans, grinder setting pending @ 52 (0=talc, 100, 300=ice
<Snip>
Esplain this to me lucy
g.) stir down bloom with plastic spoon. Begin aromatherapy for 2 or 3
minutes
h.) Open valve- turn on TechV
i. ) Alternate above steps to brew at 190+, 4- 6 minutes...
j. ) When the pot is filled, close valve, transfer coffee to preheatrd
airpot
k.) Continue until reservoir is depleted, transfer all to airpot.
Cheers -RayO, aka Opa!
My Topcons are (TTL) metering.
So is my D2X =)
 On 6/6/06, Vince Doss < vince.doss> wrote:
<Snip>

63) From: Sandy Andina
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This may sound like sheer heresy, but my guys (husband & son) are the  
primary drip drinkers in the family, and usually are up & out of the  
house before I'm awake. (When we all get up at the same time, Bob  
wants a trad cappa and Gordy a triple Americano).  So I have to set  
the Technivorm up when I turn in for the night--and not only do I  
fill the carafe with very hot water and then seal it, I load the  
machine with filtered water and (gasp!) grind the four scoops of  
beans and put them into the filter. First one of them to make it down  
to the kitchen empties the carafe, sticks it under the machine and  
hits the rocker switch. Period.  (I tried to tell them about "pre- 
exploding" the grounds, using the slider on the filter holder, etc.,  
even posting an instruction sheet on the cabinet door above it; they  
just shook their heads and said in that case they'd just use the Mr  
Coffee or electric moka pot (noooooooooooooo!!!!)). So I do my thing,  
they get up and do theirs, and y'know what? If there's anything left  
in the carafe when I get up, it's still the best cuppa drip I've ever  
tasted!
On Jun 8, 2006, at 9:30 AM, Vince Doss wrote:
<Snip>
Sandy
www.sandyandina.com
--Apple-Mail-55--318333354
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This may sound like sheer =
heresy, but my guys (husband & son) are the primary drip drinkers in =
the family, and usually are up & out of the house before I'm awake. =
(When we all get up at the same time, Bob wants a trad cappa and Gordy a =
triple Americano).  So I have to set the Technivorm up when I turn in =
for the night--and not only do I fill the carafe with very hot water and =
then seal it, I load the machine with filtered water and (gasp!) grind =
the four scoops of beans and put them into the filter. First one of them =
to make it down to the kitchen empties the carafe, sticks it under the =
machine and hits the rocker switch. Period.  (I tried to tell them =
about "pre-exploding" the grounds, using the slider on the filter =
holder, etc., even posting an instruction sheet on the cabinet door =
above it; they just shook their heads and said in that case they'd just =
use the Mr Coffee or electric moka pot (noooooooooooooo!!!!)). So I do =
my thing, they get up and do theirs, and y'know what? If there's =
anything left in the carafe when I get up, it's still the best cuppa =
drip I've ever tasted!
On Jun 8, 2006, at 9:30 AM, Vince =
Doss wrote:
On 6/7/06, raymanowen <raymanowen> = wrote: = Vince, Technivorm does make just such a configuration as: "...a = brew-through lid for the carafe."    = They make a TTL top for the 1L thermal carafe? I have the 1L = KBTS In = the event you should acquire this machine for your catering/ caffeine = station, the apropriate grinder- a German Mahlkoenig VTA 6S- can grind  = a pound to Turkish in 10 seconds. It's ~10% faster for a grind you might = actually use.   I have the = Rocky...it grinds great...havent tried Turkish coffee, didn't like it in = Turkey, probably wont like at home. That's about the quantity of = coffee grounds brewed for one 7L "pot" of coffee! Through the Lid (TTL) = brewing! I've tricked out the brewing process in my Technivorm as = follows: a.) 60g of beans in Ziplok in freezer for an hour b.) = 32oz H2O in reservoir c.) boil H2O in teakettle (204 F = Denver)   Is this in addition to = the 32oz in the reservoir? d.) 40- 60g beans, grinder setting pending @ 52 = (0=talc, 100=FP, 300=ice melt salt) e.) grind into Gold #4 cone = filter, set filter in TV basket with valve closed f. ) dribble 3-4 = oz boiling H2O into grounds. >Avoid bloom = eruption Esplain this to me lucy g.) stir down = bloom with plastic spoon. Begin aromatherapy for 2 or 3 minutes h.) = Open valve- turn on TechV i. ) Alternate above steps to brew at 190+, = 4- 6 minutes... j. ) When the pot is filled, close valve, transfer = coffee to preheatrd airpot k.) Continue until reservoir is depleted, = transfer all to airpot. Cheers -RayO, aka Opa! My = Topcons are (TTL) metering.   So is my D2X = =) On 6/6/06, Vince = Doss < = vince.doss > wrote: Les, =  I find it funny that using my TV is still a pretty manual = process (following Tom's instructions) but I was just really blown away = by the difference in the coffee. I will never buy another coffee = pot unless I get the 1.25 litre model. I just wish they had a = brew-through lid for the carafe.   = On 6/6/06, Les <les.albjerg> wrote: = I took the = plunge and bought a Technivorm KBTS.  I roasted up some of the = wife's favorite Hawaiian Kona -Moki's Farm for the first pot. (You = have to be able to justify these purchases if at all possible.) I was = doubtful that the Technivorm would make that much difference.  I ha= d given up on drip brew a long time ago.  I had experienced one = pot of Technivorm coffee at Sweet Marias last summer and it was = good. However brewing my own known roast at home,   I was simply = amazed. That proper temp and using Tom's technique really brought out = the nuances of the Kona.  It is hard to admit that expensive = brewer does make a world of difference.  The best part was Becky = was very pleased with the taste.  She likes a drip brewer, so = when I go to Denver the end of the month she feels confident to make = coffee for herself.  I really liked the speed of the brewer as = well.  It was worth saving up = for. Les = homeroast mailing list =http://lists.sweetmarias.com/mailman/listinfo/homeroast To = change your personal list settings (digest options, vacations, = unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings=
= -- At some point between French and fire, it really = doesn't matter much what the "origin character" of the coffee was = ... Tom Owens - Sweet Maria's =
= Got Grinder? = = --Apple-Mail-55--318333354--

64) From: raymanowen
OK, I got some 'splainin to do-
BTW- Technivorm does manufacture a food service brewer that brews directly
into its 7 liter vat! Hah- with that brewer and the Mahlkoenig VTA 6S
grinder, I could set up the Caffeiteria in Brobdingnag.
We accept that the preparation used by cuppers in their quest for The Bean
or The Origin is going to yield the optimum flavor and aroma. That's my
focus when I make coffee with those salf same beans to enjoy at home.
I have noticed that some flavors actually develop in the cup beyond the
immediate brewed experience. Efficient cuppers couldn't wait for that. That
flavor development makes the airpot a huge part of the enjoyment of coffee
here at the Irving Street Caffieteria, 180 from Eastminster, Colorado.
To get the cupper's experience on a Full Pot scale, I extrapolated to my
TV's 40oz or 1L carafe size. I had been using ~30g of beans ground at 42,
but it looked like I should scale it up to 60g. They were definitely using a
larger grind particle size too, so I moved that up to 52 for a starting
point on the grind. Just a starting point.
Cuppers use no filters. I thought I would circumvent that a little bit and
use a Gold #4 for the TV's cone basket. Gang, if you have a Technivorm and
can find one of the fine mesh filters to fit, Try It. Target has 'em. It's a
whole new experience! Pay attention to the flavor with the fines...
I thought I was getting a bit much of the fines in the cup when I first
brewed Horse using the Gold #4. Maybe cold beans would fracture more than
the ripping and tearing of room temperature beans.
60g of beans in a Ziplok sandwich bag in the freezer for an hour before
grinding made a huge reduction of the fines in the TV carafe when I poured
it into the airpot. Oh, yeah- it wurkt good. No longer looks like earthquake
rubble, either.
So the good Technivorm dispenses water out the arm at exactly 200 degrees F.
At no time does it ever  at 200 degrees, because the grounds and
basket are at room temperature to start. Radiation, vaporization and
convection rid you of you of much of the heat you start with. The Truth
Telling Thermocouple probe never found hotter than 188- 193 degrees in the
brew basket.
That's why I started the brew with a few oz. of 204 degree boiling water
from the teakettle*, and a reduction in the 40oz reservoir. Since I am using
2X my normal grounds, I thought I would squeeze out a couple of extra cups
after I pour the first carafe into the airpot and I wanted to keep spiking
it with 204 degree water during the brew.
*At this point, the bloom is practically a volcanic eruption, and you have
to just dribble the hot water to keep things in check at the start. I "punch
it down" then turn on the TV to fill the basket, and open the basket valve 1
click after three minutes.
When I first punched down the bloom with a plastic spoon (to save heat), the
aroma of the Horse was beyond Fabulous, and it came through in the cup. It
may sound like a lot of bother, but it's well worth working out on your own.
Cheers -RayO, aka Opa!
-To the End of "same old coffee"

65) From: Sandy Andina
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By "1 click" do you mean the middle (half-open) position on the  
fliter holder's vertical slider? That's the only variable control  
mine has.  And I do use a #4 Swissgold rather than paper filters.
On Jun 8, 2006, at 1:32 PM, raymanowen wrote:
<Snip>
Sandy
www.sandyandina.com
--Apple-Mail-63--313894064
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By "1 click" do you mean the =
middle (half-open) position on the fliter holder's vertical slider? =
That's the only variable control mine has.  And I do use a #4 =
Swissgold rather than paper filters.
On Jun 8, 2006, at =
1:32 PM, raymanowen =
wrote:
OK, I got some 'splainin to do- BTW- Technivorm = does manufacture a food service brewer that brews directly into its 7 = liter vat! Hah- with that brewer and the Mahlkoenig VTA 6S grinder, I = could set up the Caffeiteria in Brobdingnag. We accept that the = preparation used by cuppers in their quest for The Bean or The Origin is = going to yield the optimum flavor and aroma. That's my focus when I make = coffee with those salf same beans to enjoy at home. I have = noticed that some flavors actually develop in the cup beyond the = immediate brewed experience. Efficient cuppers couldn't wait for that. = That flavor development makes the airpot a huge part of the enjoyment of = coffee here at the Irving Street Caffieteria, 180 from Eastminster, = Colorado. To get the cupper's experience on a Full Pot scale, I = extrapolated to my TV's 40oz or 1L carafe size. I had been using ~30g of = beans ground at 42, but it looked like I should scale it up to 60g. They = were definitely using a larger grind particle size too, so I moved that = up to 52 for a starting point on the grind. Just a starting point. = Cuppers use no filters. I thought I would circumvent that a = little bit and use a Gold #4 for the TV's cone basket. Gang, if you have = a Technivorm and can find one of the fine mesh filters to fit, Try It. = Target has 'em. It's = a whole new experience! Pay attention to the flavor with the = fines... I thought I was getting a bit much of the fines in the = cup when I first brewed Horse using the Gold #4. Maybe cold beans would = fracture more than the ripping and tearing of room temperature beans. = 60g of beans in a Ziplok sandwich bag in the freezer for an hour = before grinding made a huge reduction of the fines in the TV carafe when = I poured it into the airpot. Oh, yeah- it wurkt good. No longer looks = like earthquake rubble, either. So the good Technivorm dispenses = water out the arm at exactly 200 degrees F. At no time does it ever = <brew> at 200 degrees, = because the grounds and basket are at room temperature to start. = Radiation, vaporization and convection rid you of you of much of the = heat you start with. The Truth Telling Thermocouple probe never found = hotter than 188- 193 degrees in the brew basket. That's why I = started the brew with a few oz. of 204 degree boiling water from the = teakettle*, and a reduction in the 40oz reservoir. Since I am using 2X = my normal grounds, I thought I would squeeze out a couple of extra cups = after I pour the first carafe into the airpot and I wanted to keep = spiking it with 204 degree water during the brew. *At this = point, the bloom is practically a volcanic eruption, and you have to = just dribble the hot water to keep things in check at the start. I = "punch it down" then turn on the TV to fill the basket, and open the = basket valve 1 click after three minutes. When I first punched = down the bloom with a plastic spoon (to save heat), the aroma of the = Horse was beyond Fabulous, and it came through in the cup. It may sound = like a lot of bother, but it's well worth working out on your own. = Cheers -RayO, aka Opa! -To the End of "same old coffee" = --Apple-Mail-63--313894064--

66) From: raymanowen
Sandy, yes, that's it- I don't actually have to see it to set it where I
want it. I agree with you- I am forever out of the paper filter market after
this. Wow!
Cheers -RayO, aka Opa!
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita WurliTzer- 1976

67) From: Chuck the Coffee-Geek
Wow.  really?
After the KMB I don't think I ever want to go back to drip.  I 
eventually bought an aeropress to get that similar intensity in the office.
Everyone at the office jokes that if I could inject that big syringe 
right in my arm I'd try it.
-Chuck
I probably WOULD try it too...
Les wrote:
<Snip>

68) From: raymanowen
The KMB sounded really interesting when I first heard of it, but I haven't
perfected anything else yet. So rather than add to the stuff I don't know
how to use or appreciate... -ro
On 6/8/06, Chuck the Coffee-Geek  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita WurliTzer- 1976

69) From: Thomas Pfau
raymanowen wrote:
<Snip>
If you're at all interested, better grab one while they're still 
available.  My biggest fear is that I'll break the carafe and not be 
able to find a replacement.
-- 
tom_p
pfau --http://nbpfaus.net/~pfau/

70) From: Les
I am discovering you really can't compare KBM to Technivorm.  They are
two different brew methods.  Next week I plan on doing some photos and
share some KBM brewing insights.  I'll be posting them on my website,
but will put a link here to see what you all think.  The KBM seems to
bring out some of the deeper notes and the Technivorm brings out more
of the sweetness.
Les
On 6/9/06, Thomas Pfau  wrote:
<Snip>

71) From: raymanowen
"...share some KBM brewing insights."
I really look forward to that!
Cheers -RayO, aka Opa!
On 6/9/06, Les  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita WurliTzer- 1976

72) From: Peter Zulkowski
Ray, You need one of those little battery powered 'frothers' to keep the 
bloom down.
Like I do in my Aeropress. Thanks Angelo :)
raymanowen wrote:
<Snip>

73) From: Angelo
Peter,
Thanks, but it was Scott's idea. I just happened to have a bunch of 
those things around (courtesy of our local thrift shop), and decided 
to give it a whirl :-)
A+
<Snip>

74) From: Woody DeCasere
it seems like alot of work to make a pot of drip coffee, start the water
stop the water, stir the grounds, what is the time from start to finish on a
full pot of coffee, i will time my FP from the time i start my water kettle
to the end of the brew cycle tonight and post it tomorrow, seems the time
would be longer for the FP, but it will be interesting to see.
On 6/13/06, Angelo  wrote:
<Snip>
-- 
"Good night, and Good Coffee"

75) From: Rich Adams

76) From: raymanowen
"...seems like alot of work to make a pot of drip coffee..."
I agree, Woody- it's a fair amount of work, but where else can one get the
ROI? Detassling corn is also a lot of work, the results are  highly useful,
but different.
As I said, my goal was to try to emulate the flavor achieved by the cuppers
on a scale of the equipment I have. My 3L glass thermos air pot keeps
2.5Lsteaming hot all day when I have a gig at Lucent.
There's a coffee shop in the building- I can tell because I can see the
layers of coffee filters loaded with formerly-fresh coffee grounds piled on
top of drip pots. I enter through a mezzanine and actually look down on the
coffee shop.
That little shop's coffee aroma is tantalizing floating up, but the aroma
when I punch down the bloom in my basket is better, and it's only a
precursor of the cups I'll pump. It's something a coffee aficionado couldn't
pass by.
I'll simplify my procedure over time, but the paper filter on the last pot
ain't staying. Big hassle and a slight decrement in taste.
Cheers -RayO, aka Opa!
Maybe I am doing too much, but it's a coffee experience I've never had
before.
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita WurliTzer- 1976

77) From: Jim and Annette Boatright
This is a multi-part message in MIME format.
I use the Technivorm and find that it makes a great cup!
J. Boatright

78) From: john nanavati
what do you think about single cups with it? (i'm the only coffee drinker at
home)
On 2/19/07, Jim and Annette Boatright  wrote:
<Snip>
--
John Nanavati
Plainfield, New Jersey

79) From: L. Michael Fraley, MD
The smallest amount I have made with my 8-cup model TV is 2 cups (I was =
almost out of a certain bean, and didn't want to combine it with 
others) and I thought the cup was as good as if I had made a full pot.
Michael
On Feb 19, 2007, at 9:36 PM, john nanavati wrote:
what do you think about single cups with it? (i'm the only coffee 
drinker at home)
 
On 2/19/07, Jim and Annette Boatright  wrote: I 
use the Technivorm and find that it makes a great cup!
<Snip>
--
John Nanavati
Plainfield, New Jersey
L. Michael Fraley, MD=

80) From: George Florian
Does anyone know if the swiss gold filters for #4 will work in one? And =
is
that a good idea?
Two post in one day. I'm becoming a real chatter box.

81) From: Maryann & Dave Schellenberg
Sure - the Swiss Gold cone filter is what I've used from day one.
It may even have an advantage over paper (besides the taste difference) 
by allowing freshly roasted coffee that tends to foam up a lot to drain 
through quicker (and therefore not overflow the sides of the filter) 
than it would through paper.
Dave S.
George Florian wrote:
<Snip>

82) From: Eddie Dove
George,
Yes it will.  Don't brew at home without it.  :-)
Eddie
-- 
Errare humanun est - sed perseverare diabolicum
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 2/19/07, George Florian  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 2/19/07, George Florian  wrote:
<Snip>

83) From: raymanowen
I use the Technivorm and find that it makes a great cup- or 10 - 12 - 15c.
My way! -ro
AHIP - Altitude Has Its Privileges. Water boils at 200° F here (5413ft ne=
ar
Denver town)

84) From: Patrick S. Harper
I one in mine and it works great, I love the control you have over the
coffee making with those pots.
Patrick S. Harper | CISSP RHCT MCSE
www.internetsecurityguru.com

85) From: derbyrm
I'm probably doing something wrong, but I retired my Swiss Gold filter after 
one week.  I can't taste the difference and the paper filters eliminate the 
mud and don't require cleaning.  (Yes, I'm using a Technivorm.)
Roger
derbyrmhttp://home.insightbb.com/~derbyrm

86) From: Tara Kollas
I've had my techno for two years and love it.

87) From: Tara Kollas
I hear you, Roger.  I have a Swiss Gold - I use it on the weekends when I
don't have to worry about cleanup - also, my husband isn't a big fan of the
"mud" as you call it.  So I use paper filters when I'm in a hurry and the SG
when I'm not.  Honestly, I don't notice that much of a difference.  But I
don't think I have a very sophisticated palate.
On 2/20/07, derbyrm  wrote:
<Snip>

88) From: raymanowen
"I'm probably doing something wrong, but I retired my Swiss Gold filter
after
one week.  I can't taste the difference... "
"I have a Swiss Gold - I ...don't notice that much of a difference."
I can appreciate these two candid, identical comments. Analyze the problem.=
-
On first blush, I find that different roasting, aging, grinding and brewing
techniques maximize the the flavor and aroma experience for particular gree=
n
coffee bean. [I'd like to meet the person that can find that Sweet Spot and
have any greens left to repeat and savor the experience over a period of,
say, a week, with just a 1# sample.]
Once you have The Formula for your palate, the pounder will be gone and
you'll never be able to appreciate the subtle flavor and aroma variations
you get from a slightly different roast, a slightly different grind, and a
slightly different brewing time.
I think those who want push button precision and accuracy tend to sell out
The Experience for the price of Convenience. I have a non-Swiss Gold filter=
.
It's Unbelievable that no flavor difference is detected when using it.
Something else has to be masking or overriding the beautiful flavor and
aroma facets of your coffee. And it's Not your palate.
When I first used the Gold filter, the difference was almost shocking. It
was like stargazing with a very good pair of binoculars compared to looking
at the images from the Hubble Space Telescope. My vision is on a par with
Mr. Magoo, but those HST images blew me away. So did the coffee brewed in
the TV using the Gold filter!!
Check this out- I got the Technivorm at the same time as I got the Mazzer
Major grinder and put new burrs in it. That combination is my coffee HST.
Please review your grinder. Something is definitely fouling your brew if th=
e
Swiss Gold does nothing for you.
We accept that fresh ground coffee is at least an order of magnitude better
than the canned all-purpose grind, but... The canned stuff has fooled a lot
of people for a lot of years.
Until it's opened, it's been swamped in its own CO2 after the O2 was largel=
y
evacuated during packaging. Check the grind consistency of the canned stuff
with a 10X loupe. It doesn't look like volcanic ejecta- more like very
regular crystalline shapes. They all brew at the same rate.
We all have trouble with fines in our grind. Just like the kindling used to
light a wood fire- easy to light, burns quick and hot and turns to ash. No
problem- starts the fire, but the coffee fines extract like a shot and over=
-
extract just as quickly. Would you purposely brew over- extracted coffee
after all the efforts of the people that worked to put the greens in your
hands?
You are over- extracting if-
   - You're brewing too hot-
   - You're brewing too long-
   - You're grinding way too fine-
   - You have a lot of fines, whether loose or attached to the coffee
   grounds-
If you think you need fuzzy grounds to help soak up the brewing water, Thin=
k
again.
Look at the coffee grounds at 50X - 100X magnification or greater, if you
have access to a laboratory microscope. If the grounds are soft and fuzzy t=
o
the naked eye, they look like a jungle on Mars at 100X.
The grounds are Extremely porous without hanging out any garbage. They need
no help soaking up water molecules. It's about the same scale as rainfall i=
n
the Grand Canyon
In fact, the fine fuzzies are probably already stale by the time they fall
out of the grinder. O2 molecules are smaller and highly reactive oxidizers,
compared to H2O molecules that only comprise a solvent carrier for coffee
solute and oils.
Whatever works- if it ain't busted, don't fix it.
Why have you read this far?
Cheers -RayO, aka Opa!
*Disclaimer:* Statements contained herein have not been evaluated by the
SCAA. This free advice is worth every penny and is not intended to diagnose=
,
treat, cure or ameliorate any grinding SNAFU. Always consult your
professional cupper to see if it's right for you… Discontinue use and tel=
l
your Cupper if the cup develops off-flavors.

89) From: Kevin
I'd have to echo the same sentiment.  I don't have an ultra sensitive
palate but my evolution went something like this:  store-bought coffee
in homeroast in a non-preheated drip brew with a blade grinder -->
home roast coffee was next step --> then a burr Solis Maestro Plus
grinder was purchased --> then a SwissGold and pre-heating the drip
brewer (run 1/2 pot H2O, dump, then brew).  I noticed a taste
difference when I upgraded to homeroasting and when upgrading to the
SwissGold.  My wife even noticed the SwissGold difference but doesn't
notice the fresh roast vs. pre-ground Ikea crap (can't believe that
one myself).
Recently, I purchased a SwissGold for a friend's birthday, he brews
Gevalia in a Gevalia coffee maker and both he and his wife noticed a
fuller bodied coffee.  They use a blade grinder and are not
'aficionados' by any means.  There has to be something else going on
here IMHO.
I pre-grind, vac seal, freeze for work and at work I brew in a 12oz (3
tasse) french press and can taste the difference over my set up at
home.  It's not as good as the pre-heated drip w/SwissGold at home.
Less flavor and complexity by far but much better than the truck-stop
coffee the serve here.
My next evolutionary step will be the Technovorm and someday I'll
venture into the wild blue yonder of true high-pressure espresso...ah
to dream...
-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

90) From: Vicki Smith
It's a journey, with many incremental steps and the occasional big leap. 
I'm pretty much convinced that no matter how much better my coffee gets, 
at this point, nothing will come close to the big leap I made in the mid 
70s when I moved from pre-ground in a Mr. Coffee to grinding 8 o'clock 
beans (from the A&P) in my blender and brewing in a French Press.
vicki
raymanowen wrote:
<Snip>

91) From: Larry Johnson
I almost didn't jump in here, because when I drip brew, it's not with a TV.
 I use a lowly Presto Scandinavian Design that cost me a whopping $20 at
K-Mart. That said, I was using paper filters with it until I could get
around to ordering my SG from SM (love those acronyms, don't you?). I was
about ready to pack the Presto away and call it a bad job when the SG
arrived and WOW! Now that's a cuppa coffee!  Lots more body; lots more
flavor in general. I would never want to tell someone they should or
shouldn't be tasting something a certain way, but I believe RayO got it
right - if you can't tell a difference between paper and gold, it could mea=
n
that something else in the process is at fault.
No more paper for me - it's the gold standard, all the way.
'Course, I usually brew with the moka pot or the press pot, but every now
and then I want to do a full thermos for work and the Presto is better for
that... as long as I have a SwissGold filter in it, that is.
On 2/20/07, raymanowen  wrote:
<Snip>
ce
<Snip>
a
<Snip>
t
<Snip>
er.
<Snip>
ng
<Snip>
led
<Snip>
.
<Snip>
in
<Snip>
 to
<Snip>
l
<Snip>
s,
<Snip>
se,
<Snip>
ell
<Snip>
-- 
Larry J
"The truth does not change according to our ability to stomach it."
  - Flannery O'Connor

92) From: Larry Johnson
I remember when I found out how important it was to grind right before
brewing. It was at a friend's house in Cleveland, OH and it was 8 o'clock
coffee in a Melitta Grind 'n Brew (or whatever they call it) that
whirly-ground the beans right before it brewed. YUM! (and that was 8
o'clock, as you say). Funny, ain't it?
On 2/20/07, Vicki Smith  wrote:
<Snip>
-- 
Larry J
"The truth does not change according to our ability to stomach it."
  - Flannery O'Connor

93) From: Marci Morey
raymanowen wrote:    >>Why have you read this far? 
  Because even when I don't have the faintest clue what you're talking about, it's always interesting and quite often I learn something.
   
  Marci in Illinois
---------------------------------
Sucker-punch spam with award-winning protection.
 Try the free Yahoo! Mail Beta.

94) From: Brian Kamnetz
On 2/20/07, Marci Morey  wrote:
<Snip>
 I have an example, Ray. You mentioned a while back that you dip beans from
the jar when you make coffee, so that the CO2 stays in the jar, displacing
the O2. I had previously read Ken Mary's comment about storing roasted beans
in the open air. These two comments, yours and Ken's, seemed to me,
scientific neophyte that I am, to blend quite nicely. I fashioned a ladle
from a soup spoon and now I dip beans from their storage jar.
Brian

95) From: Julie Tieszen
Yes Ray, I'll have to admit that your posts have grown on me. While I admit=
 I used to delete them rather quickly, I now read them slowly (so I can try=
 to understand) and look for nuggets of advice and a laugh here and there. =
:)
Julie 
----- Original Message ----
From: Brian Kamnetz 
To: homeroast; John Holcomb 
Sent: Wednesday, February 21, 2007 10:20:01 AM
Subject=
: Re: +Technivorm
On 2/20/07, Marci Morey  wrot=
e:
raymanowen wrote:  
  >>Why have you read this far? 
=
  Because even when I don't have the faintest clue what you're talking a=
bout, it's always interesting and quite often I learn something.
   =
  Marci in Illinois
 I have an example, Ray. You mentioned a while =
back that you dip beans from the jar when you make coffee, so that the CO2 =
stays in the jar, displacing the O2. I had previously read Ken Mary's comme=
nt about storing roasted beans in the open air. These two comments, yours a=
nd Ken's, seemed to me, scientific neophyte that I am, to blend quite nicel=
y. I fashioned a ladle from a soup spoon and now I dip beans from their sto=
rage jar.
Brian

96) From: Floyd Lozano
store the beans in oil like they do elemental sodium, that will prevent air
contact!
-F
On 2/21/07, Brian Kamnetz  wrote:
<Snip>

97) From: Kevin
does anyone have a reccomendation on one of the technivorm models Tom's
sells?  There are quite a few and I haven't the foggiest of which one(s) are
preferred.
-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

98) From: Frank Coster
This is a multi-part message in MIME format.
I got the one with the carafe. Love it.
Frank Coster
frankc12
Coral Mustang Wines
www.coralmustang.com

99) From: L. Michael Fraley, MD
I have the one with the insulated carafe.  I have been very happy with =
it.  I got only the 8 cup, as they were out of stock with the other 
when I bought mine.  I would like the 10 cup.  No other problems at 
all.  I use mine with the swissgold filter.  Oh, and as an additional 
comment:  One day, when I was bored, I used the digital thermometer 
(purchased from SM) and measured the temps in the filter during 
brewing.  The temp read 200F the entire brew cycle.  It barely varied 
up and down one degree the entire cycle.  I was very impressed...  
however, my wife commented that my mania was complete!
Michael
On Mar 23, 2007, at 11:10 PM, Frank Coster wrote:
I got the one with the carafe. Love it.
 
Frank Coster
frankc12
Coral Mustang Wines
www.coralmustang.com
<Snip>
L. Michael Fraley, MD

100) From: raymanowen
Mine's probably the same- a KB - 741 in chrome. Looks like a little
petroleum refinery, and you can really play it like a violin. A 10 cup glass
carafe. It Rocks. -ro
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

101) From: Patrick S. Harper
I have the 10 cup with the carafe (KBT 741) and love it.  I can really taste
the difference and love the control I have over my brewing.  Since I don't
have an espresso fetish (yet) it is all I need for my daily 2 or 3 pots a
day of yummy home roast.
<Snip>

102) From: Eddie Dove
Kevin,
I have the Moccamaster CD (glass carafe) and I love it; it is the Graphite
Gray model which matched the KitchenAid Proline Grinder I had at the time in
both color and curves.  Just like the spare drum for your Gene Cafe though,
you will probably want to get a spare carafe.  Mine broke sitting in the
sink with no external forces applied (even the dog was blamed) and I have
been waiting on replacement carafes for about a month now; everyone is
waiting on the next shipment from Technivorm and Technivorm told me that it
should be next week.  The Presto Scandinavian is doing okay as a substitute;
it has been a bit of a pain to use, but it does brew great coffee (I have 7
more of them ... just in case).  I really miss the Technivorm and the
ability to stir the slurry; I ordered two new carafes.
I don't want to start a thermal versus glass carafe debate.  I prefer glass
carafes so I can see the brew and then transfer to theremoses if I need to
keep it hot for a while.  I am not sure if Tom has them yet, but I believe
they just upgraded their thermal carafes.
If you are at all interested, I wrote a review of this model:http://www.homeroasters.org/php/forum/viewthread.php?forum_id6&thread_id30Hope this helps ...
Eddie
-- 
Docendo Discimus
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 3/23/07, Kevin  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 3/23/07, Kevin  wrote:
<Snip>

103) From:
I sldo have the moccamaster , clement design,
love it.
g
---- Eddie Dove  wrote: 
<Snip>

104) From: Coffeenut
Another Moccamaster CD owner reporting in here.  I've had mine for over 2yrs
and still love it.  Without a doubt it's the best coffee maker I've ever
owned.  I've owned coffeemakers with stainless steel carafes and find that I
prefer glass when it comes to cleaning them, so that's one reason I chose
the CD version.  I also already had some nice glass lined thermal carafes
and am used to pouring coffee into them right after brewing.  If I didn't
already have those carafes and assuming the Technivorm SS Carafe was easy to
clean, then I might have gone with one of those versions.  I also chose the
CD because I liked it's sleek, clean looks and it has held up very well
(still looks brand new).  If you're interested, I wrote a review on it here
and there are many more there that may help you decide.http://www.coffeegeek.com/reviews/drip/technivorm_clubline/texinga/2548Rick
<Snip>
are
<Snip>

105) From: Sandy Andina
--Apple-Mail-26-1027284057
Content-Transfer-Encoding: 7bit
Content-Type: text/plain;
	charset-ASCII;
	delsp=yes;
	format=flowed
I have the KB740, 8-c. thermal carafe.  My only wish is that it can't  
brew through the cap to prevent cooling while dripping.  A 10-cup  
capability would've been nice (I suppose that I *could* buy a 10-cup  
carafe, elevate the machine on blocks to fit it, tape a projection to  
the carafe to activate the little white brew button on the machine  
base and manually add the extra 2 c. of water to the tank, but that  
would be a little much.......on the other had, we DO roast our own  
beans, do we not?)  ;)
On Mar 23, 2007, at 11:48 PM, raymanowen wrote:
<Snip>
Sandy Andina
www.sandyandina.com
www.myspace.com/sandyandina
--Apple-Mail-26-1027284057
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
I have the KB740, 8-c. thermal =
carafe.  My only wish is that it can't brew through the cap to prevent =
cooling while dripping.  A 10-cup capability would've been nice (I =
suppose that I *could* buy a 10-cup carafe, elevate the machine on =
blocks to fit it, tape a projection to the carafe to activate the little =
white brew button on the machine base and manually add the extra 2 c. of =
water to the tank, but that would be a little much.......on the other =
had, we DO roast our own beans, do we not?)  ;)
On Mar =
23, 2007, at 11:48 PM, raymanowen =
wrote:
Mine's probably the same- a KB - 741 in chrome. Looks like = a little petroleum refinery, and you can really play it like a violin. A = 10 cup glass carafe. It Rocks. -ro -- "When the theme hits the = bass, I dance the Jig!" - -Virgil Fox at the Mighty Wichita (ex- NYC = Paramount) WurliTzer- 1976 Sandy = Andinawww.sandyandina.comwww.myspace.com/sandyandina=

= = --Apple-Mail-26-1027284057--

106) From: Kevin
Thanks for the input everyone.  I was curious as to the thermal carafe
version vs. the Moccamaster CD.  I have a great thermal carafe and a vacuum
Thermous that keeps stuff hot for 12hrs. so I don't need another.  I will go
with a CD and an extra glass carafe just in case.  Thanks.
On 3/24/07, Sandy Andina  wrote:
<Snip>
-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

107) From: Brian Kamnetz
Kevin,
I don't know whether it is a model that you would be happy with, but Tom has
a Technivorm on his sale page:http://www.sweetmarias.com/prod.sale-items.shtmlSometimes there is a lag between the time when an item is sold and when it
is removed from the sale page, so the TV may not actually be there.
Brian
On 3/24/07, Kevin  wrote:
<Snip>

108) From: Sharon Allsup
Unfortunately the Technivorm on the for-sale page is gone.  I checked
a few days ago because I wanted it but was getting a different sort of
error than the usual "Sorry, out of stock" when trying to select it.
I plan to get a Technivorm sometime soon.  I like what I've read about
them and it does sound like it'll done fine for smaller batches such
as 10-20oz.
On 3/24/07, Brian Kamnetz  wrote:
<Snip>

109) From: John B. Webster
This is a multipart message in MIME format.
To all:
Greetings and Happy New Year to all.  I just switched over to a Technivorm
with a SG filter. I use a Rocky as a grinder and previously set my Rocky to
32. (I know there are variances among Rocky's  and, for reference, I use an
8 for espresso, 2 makes powder and 0 locks it down). I am trying to dial in
an ideal or at least optimal grind  for the TV and would like some opinions.
Thanks 
John Webster

110) From: Brett Mason
Our Melitta Clarity is similar to a Technivorm in design.  When I use
my rocky, I go all the way to the most coarse side (50's) of the dial.
 Uses a lot of coffee, but comes out sweeter than when I use a grind
in the 30's...
Nice brewer,
Brett
On Dec 30, 2007 4:21 PM, John B. Webster
 wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

111) From: Wes Tyler
I use 45. Seems to make a sweeter brew.
wes
----- Original Message -=
---
From: John B. Webster 
To=
: homeroast
Sent: Sunday, December 30, 2007 5:21:35=
 PM
Subject: +Technivorm
 
 
=
To all:
 
  
 
Greetings
and Happy New Ye=
ar to all.  I just switched over to a Technivorm with a SG
filter. I use =
a Rocky as a grinder and previously set my Rocky to 32. (I know
there are=
 variances among Rocky¢s  and, for reference, I use an 8
for espresso, =
2 makes powder and 0 locks it down). I am trying to dial in an
ideal or a=
t least optimal grind  for the TV and would like some
opinions.  
 =
 
Thanks
 
John
Webster
 
  
 
  
 
==
Looking for last minute sho=
pping deals?  
Find them fast with Yahoo! Search. http://tools.search.ya=hoo.com/newsearch/category.php?category=shopping

112) From: Barry Luterman
Since not all Rocky's are set the same,What might make more sense to the
question is; How many clicks above the null point do you set your Rocky at
when grinding for brewing with a Technivorm?
On Dec 30, 2007 1:17 PM, Wes Tyler  wrote:
<Snip>

113) From: Aaron Scholten
Then again, the grind setting will make a difference in flavor, and ones 
personal tastes come into play as well.   Granted there comes the point 
where the grind can start affecting the brew process if it's too fine 
and starts clogging up but some folks like it kind of coarse grind with 
a drip brew, the coffee flavor can be a bit more palatable. 
Too fine can start to get a bit .. I don't want to say bitter but.... 
well Ill say it... bitter....
Then again I find that some coffee's just taste better with a finer 
grind than a coarse one.
Id start at a more coarse setting and work my way down until you found 
the ideal spot where the coffee taste best to you.  You can always get a 
good coffee with too coarse a setting, too fine can start to run into 
some issues.
Aaron

114) From: Rich Adams

115) From: John B. Webster
This is a multipart message in MIME format.
Barry I have been using it at 32
John
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Barry Luterman
Sent: Sunday, December 30, 2007 6:24 PM
To: homeroast
Subject: Re: +Technivorm
Since not all Rocky's are set the same,What might make more sense to the
question is; How many clicks above the null point do you set your Rocky at
when grinding for brewing with a Technivorm?
On Dec 30, 2007 1:17 PM, Wes Tyler  wrote:
I use 45. Seems to make a sweeter brew.
wes 
----- Original Message ----
From: John B. Webster  >
To: homeroast
Sent: Sunday, December 30, 2007 5:21:35 PM
Subject: +Technivorm
To all:
Greetings and Happy New Year to all.  I just switched over to a Technivorm
with a SG filter. I use a Rocky as a grinder and previously set my Rocky to
32. (I know there are variances among Rocky's  and, for reference, I use an
8 for espresso, 2 makes powder and 0 locks it down). I am trying to dial in
an ideal or at least optimal grind  for the TV and would like some opinions.
Thanks 
John Webster  
Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it
now.
 

116) From: Barry Luterman
You are probably right in the ball park. As I remember, when I had both
pieces of equipment, I had it set at 28 above null for the Technivorm. The
nice thing about brewing coffee, rather than pulling shots, is once you find
the grinder setting you no longer have to adjust the grinder. With espresso
you are constantly correcting the adjustment.
On Dec 30, 2007 2:32 PM, John B. Webster 
wrote:
<Snip>

117) From: Ross
This is a multi-part message in MIME format.
John,
Greetings to you, as you see from replies, tastes vary.  My Rocky is =
similar to yours zero is about zero, using the Swissgold filter will =
change things so just experiment a little, you are in the ball park =
anywhere from 25 on up depending on the coffee the filter how you manage =
your water flow and your taste.  Try 27 that's what we have gravitated =
to with paper filters the swiss gold will be a little different, my =
personal opinion is that a grind over 40 probably will require that you =
use lots of coffee and/or stop the flow and let it steep like a press =
pot, Tom's technique.  I'm sure you know from other experience with =
pourovers that there are big differences between SG and paper, you can =
get radically different results with the best not always going to the =
SG, so don't neglect to try paper filters with some of your coffee too.  =
That's a great machine that gives you a lot of options.
Enjoy,
Ross

118) From: John B. Webster
This is a multipart message in MIME format.
Ross (and others): Thanks much for the advice.  I cant go with paper
however.  Maybe its me or just my imagination, but anytime I use a paper
filter I feel like I just licked a newspaper.  Plus, I want the oils.  I
have tried bleached, unbleached, expensive ones, cheap ones,  imitation SG
and the real McCoy.  I settled on the SG.  I will take your advice and try
courser grinds with Tom's method and play around a bit.  Thanks again
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Ross
Sent: Sunday, December 30, 2007 8:59 PM
To: homeroast
Subject: Re: +Technivorm
John,
Greetings to you, as you see from replies, tastes vary.  My Rocky is similar
to yours zero is about zero, using the Swissgold filter will change things
so just experiment a little, you are in the ball park anywhere from 25 on up
depending on the coffee the filter how you manage your water flow and your
taste.  Try 27 that's what we have gravitated to with paper filters the
swiss gold will be a little different, my personal opinion is that a grind
over 40 probably will require that you use lots of coffee and/or stop the
flow and let it steep like a press pot, Tom's technique.  I'm sure you know
from other experience with pourovers that there are big differences between
SG and paper, you can get radically different results with the best not
always going to the SG, so don't neglect to try paper filters with some of
your coffee too.  That's a great machine that gives you a lot of options.
Enjoy,
Ross

119) From: Brett Mason
I should have added that my "coarse" grind is accompanied with a
swissgold filter - so the finest oils do come through....
Brett
On Dec 30, 2007 8:06 PM, John B. Webster
 wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

120) From: Tim Harvey
My TV just told me my Rocky needs new burrs.  The coffee was great, but near the end of the cup and during the 2nd cup I got an over extracted flavor.  My fines were still brewing in my cup.  I tasted and saw no sediment. I changed to a blade grinder, the overextraction went away.
---- Aaron Scholten  wrote: 
=============
Then again, the grind setting will make a difference in flavor, and ones 
personal tastes come into play as well.   Granted there comes the point 
where the grind can start affecting the brew process if it's too fine 
and starts clogging up but some folks like it kind of coarse grind with 
a drip brew, the coffee flavor can be a bit more palatable. 
Too fine can start to get a bit .. I don't want to say bitter but.... 
well Ill say it... bitter....
Then again I find that some coffee's just taste better with a finer 
grind than a coarse one.
Id start at a more coarse setting and work my way down until you found 
the ideal spot where the coffee taste best to you.  You can always get a 
good coffee with too coarse a setting, too fine can start to run into 
some issues.
Aaron

121) From: Tim Harvey
Are you all using a 9g bean to 6 oz water ratio? I thought that was the standard, but have seen a few different measurements.  Seems to be on the strong side.
Tim
---- Aaron Scholten  wrote: 
=============
Then again, the grind setting will make a difference in flavor, and ones 
personal tastes come into play as well.   Granted there comes the point 
where the grind can start affecting the brew process if it's too fine 
and starts clogging up but some folks like it kind of coarse grind with 
a drip brew, the coffee flavor can be a bit more palatable. 
Too fine can start to get a bit .. I don't want to say bitter but.... 
well Ill say it... bitter....
Then again I find that some coffee's just taste better with a finer 
grind than a coarse one.
Id start at a more coarse setting and work my way down until you found 
the ideal spot where the coffee taste best to you.  You can always get a 
good coffee with too coarse a setting, too fine can start to run into 
some issues.
Aaron

122) From: Bill
For my french press, I use 20 g for 16 oz.  I like that ratio.Bill
On Dec 31, 2007 10:02 AM, Tim Harvey 
wrote:
<Snip>

123) From: Ross
Tim,
Your blade grinder made overextraction go away ????  In my experience, 
overextraction/cooked and powdered coffee is what blade grinders are good 
at.   If your Rocky is grinding worse than a blade grinder it really is in 
need of some heavy maintenance.
Ross
From: "Tim Harvey" 
<Snip>

124) From: Brian Kamnetz
John,
Congratulations on your new Technivorm!
Brian
On Dec 30, 2007 5:21 PM, John B. Webster
 wrote:
<Snip>

125) From: Bob Glasscock
I've had my new Technivorm Moccamaster a couple months and have questions
for some of you vets. The gasket mounted in the carafe's screw-on top has a
tendency to stretch out of shape prompting the need to "tuck" it back in its
seat. Is there a replacement that doesn't have the warping problem, or is
that just something you have to live with? Second - what is the best grind
for the TV? I get a pretty heavy residue. Currently using a setting just a
couple clicks shy of what I've found to be successful for the VP/Cory.
Maestro Plus setting for VP is about 31. Other than that I've been extremely
pleased with the TV - much better brew than the Cuisinart DC1200 it
replaced.
As a PS - I was disappointed though not surprised the TV was not rated in
the latest Consumer Reports.
Bob and Ellen Glasscock
148 Woodland Court
Greenville, AL 36037
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126) From: Clay Spence
Bob (Ellen?),
The solution for mine was not to tighten the top too much.  It doesn't need
much tightening to seal well, but the gasket on mine does deform to the
point of leaking if tightened too much.
I'm using an old gold filter in mine (Rittergold?). There's a little
residue, not a lot.
Clay
On Wed, Dec 10, 2008 at 11:07 AM, Bob Glasscock wrote:
<Snip>
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127) From: John A C Despres
I have the same gasket issue. Maybe a bad run? I'll try tightening it
a bit less.
I grind roughly medium and am learning the new Mazzer Mini so I
haven't settled on a grind yet. I typically use a Chemex filter, but
when I use the SwissGold, I shake the fines out through a screen. Try
using a fine mesh screen strainer.
I swapped out the same Cuisenart for my TV.
John
On Wed, Dec 10, 2008 at 12:40 PM, Clay Spence  wrote:
<Snip>
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128) From: Bob Brashear
On Wed, 2008-12-10 at 10:07 -0600, Bob Glasscock wrote:
<Snip>
Bob,
Have had mine for a couple of years. Never had the gasket problem. And
I've cranked the sucker a couple of times too. I'm using a Solis Maestro
Plus (no numbers on setting wheel) and set the grind at two and a half
clicks clockwise from the "DRIP" label. That has worked best for me.
Using the gold filter SM sells. 
Bob
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129) From: Bob Glasscock
Thanks to Bob and Clay for responding. Probably am tightening the top a
little much. I am guessing they've changed the formula for the gasket. It's
possible that the material has a "memory" and may have been tightened early
on to cause the warping. I will buy a replacement to see if that does the
trick. As for the grind, I also use a Swissgold - may switch to paper to see
if that helps. Meanwhile I guess I'll just go deerhunting.
Bob Glasscock
------------------------------------------------------------------
Bob,
Have had mine for a couple of years. Never had the gasket problem. And I've
cranked the sucker a couple of times too. I'm using a Solis Maestro Plus (no
numbers on setting wheel) and set the grind at two and a half clicks
clockwise from the "DRIP" label. That has worked best for me.
Using the gold filter SM sells. 
Bob
Bob,
Have had mine for a couple of years. Never had the gasket problem. And
I've cranked the sucker a couple of times too. I'm using a Solis Maestro
Plus (no numbers on setting wheel) and set the grind at two and a half
clicks clockwise from the "DRIP" label. That has worked best for me.
Using the gold filter SM sells. 
Bob
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130) From: Bob Brashear
On Wed, 2008-12-10 at 15:45 -0600, Bob Glasscock wrote:
<Snip>
I can attest to the fact that O-rings and gaskets have memory. To many
"spontaneous rocket motor catastrophic dis-assemblies" due to O-rings
squeezed a tad too tight.
Bob
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