HomeRoast Digest


Topic: Brewing (8 msgs / 179 lines)
1) From: Dean De Crisce
After reading someones post...i decided to post this question. I roast and brew only for espresso. I oddly like C+ for espresso...and I have been learning to pull a tasty shot (by my standards). However, I have little idea how to brew a normal cup. I like a moka pot...but mine have gotten a little funky over time. I have also a typical Mr Coffee type of drip brewer...rarely ever used. Why does this not make good regular coffee? Why is exacting temp so important for a regular cup? And what do people think about a moka pot...i don't hear that mentioned a lot here? Thanks.
Dean De Crisce
--Sent from a Treo 680
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2) From: Sandy Andina
On Mar 12, 2008, at 11:27 PM, Dean De Crisce wrote:
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Extraction. Too cool=underextracted (thin, sour) coffee
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Pretty good for what it does. It's not espresso, but why quibble? For  
most households in Italy (as well as Cuban-American households),  
that's the brewing method of choice.  Enjoy it for what it is and  
don't slam it for what it isn't.
Sandy Andina
www.myspace.com/sandyandina
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3) From: Barry Luterman
Therefore cheap drip pots (Mr Coffee) are underpowered and brew way too
cold. Ray Owens has published ways they can be modified.There were some that
brewed at the correct temps but did not hold up over time (Presto
Scandinavian). If you want a drip pot which will do the job correctly and
stand the test of time the answer is Technivorm. Possibly the last coffee
maker you will have to buy.
My personal preference is a Vacuum pot. The vacuum pot yields a much cleaner
cup of coffee than does a drip or French Press.There seems to not be too
much difference between brands of vacuum brewers (Bodin, Yamma and Cona) for
these price and aesthetics seem to be the main variables. Difficulty is you
have to stand and watch them they are not automatic. Think of it as cooking
a meal rather than zapping something in the microwave that beeps and turns
itself off.
The other ways to brew and still keep control over brew temperature are
French Press and Aero- press. Both yield excellent cups if done correctly.
They are not as clean a cup as the vacuum brewer but some people prefer it
to a clean cup. I am very pleased with my Aero-press and use it extensively
on the road and occasionally at home if brewing only one cup.
On Wed, Mar 12, 2008 at 6:35 PM, Sandy Andina  wrote:
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4) From: Rich
Want a great drip pot?  Get a commercial Bunn.  Will make 64 real ounces 
of coffee at a whack.  and the brew temperature is adjustable without 
recourse to an electrician and an electrical engineer, got screw driver? 
  Not only that, no plastic and a very long service life.
With a drip pot you have to fiddle with the variables you have control 
of, grind, filter type, and amount of coffee.
If you like to fiddle with the pot then the vacuum pot is a winner.
Bottom line is that once a good drip brewer is dialed in is is both 
consistent and does not require continual tweaking to obtain excellent 
results.
One of the first questions to ask yourself is: how much coffee do you 
consume in a day?  This will tend to direct what is the best brewer for 
your needs.
Barry Luterman wrote:
<Snip>
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5) From: Allon Stern
On Mar 13, 2008, at 12:54 AM, Barry Luterman wrote:
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What's your preferred AP method?
I've been using about 1.5 AP scoops, slightly finer than drip grind,  
and filling it up to the "3" mark with water not much shy of boiling,  
maybe close to 200; then I stir for 10 seconds, and it sits while I  
rinse off the stirring paddle, then I press down moderately fast,  
maybe 20 seconds. Then rinse the filter, eject the puck, rinse the  
AP, and top off the cup with hot water.
I liked the results I got with coarse grinds, but I didn't like how  
the AP sprayed coffee sideways when I did that.
-
allon
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6) From: Kris McN
Dean,
I tend to go in cycles in terms of how I brew.  Currently, I start each day
with a moka pot, then I make an AP cup, then maybe another moka pot,
depending.  I feel like I finally figured out all the variables (stove
settings, timing, and grind) so I get a great cup out of it just about every
time.  I know there are quite a few moka pot users on this list.  We just
don't have as much to talk about as the espresso folks, I guess.
Best,
Kris McN
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7) From: Frank Awbrey
Dean, I like and use the AP exclusively, but I am the only coffee drinker in
the house and drink only two cups in the morning. I make one and put it in
my thermos for work and then make another cup and drink it on the way into
work.
I make mine similar to Allon's method. I put two level AP scoops in my Zass
grinder and grind it a little on the coarse side (tastes better to me than
finer grind). I put it into the chamber then add hot water (my water is
bubbling some, but not really boiling when I add it). The water/coffee mix
then bubbles (sometimes overflowing if not careful) a lot, depending on the
freshness of the roast (I'm entranced at times of the vigorous swirling
action of the coffee). I then stir some (which knocks down some of the
foam), add a touch more water, stir a second time, then empty the grinds. I
then pour water into the plunger part to the "2" level and pour that into
the rest of the coffee. That process makes it about right for me. I have
never actually measured how much coffee this cup makes, but I would guess
anywhere from about 10 to 12 or 13 ounces (my cup is a 16 ounce cup, but my
coffee is never at the top-generally 1/2 to 1 inch below the rim).
This AP method does use quite a bit of coffee (main gripe about the AP).
Drinking/averaging two cups a day, I figure I drink about 1 pound of green
coffee beans a week (I order the 12 pound flat rate box and that lasts me
about 3 months (+/-)). The AP is very variable. You can experiment with the
grind, the water temp (Alan Adler, the AP's inventor suggests a water temp
in the 170* area for best flavor and I don't necessarily disagree with
that), the amount of beans, the amount of water, etc., until you find the
right process for you.
Frank
On 3/12/08, Dean De Crisce  wrote:
<Snip>
-- 
Frank
"Still the one"
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8) From: bv welch
I spent a fair amount of time searching the archives, but I haven't found
Ray's info about modifications.  I'd like to learn more about this subject,
given the vast number of available thrift store machines.  I hope some day
to be able to afford a Technivorm, but until then...
Thanks,
Bill
On Wed, Mar 12, 2008 at 11:54 PM, Barry Luterman 
wrote:
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