HomeRoast Digest


Topic: Different brewer, different cup (38 msgs / 1026 lines)
1) From: Vicki Smith
I'm using a post Peter wrote as a jumping off place for a new topic. I 
have a bunch of different brewers, but tend to make a pot using my KMB 
in the AM, when both of us are drinking coffee, and espresso after dinner.
Anyone up for talking about how different brewing methods highlight 
different flavours in the cup? After reading what Peter said earlier, 
I'm going French Press for my IMV this AM, just to try it that way.
vicki
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2) From: True, Dennis W. FC1 (CVN69)
During the week I use the AP almost exclusively but on the weekends that
is my play time I will try my Moka Pot or my Ibrinks sometimes my drip
or pour ove swiss gold and yes EVERY method makes wonderful coffee and
every one is different
Just my .02 and as always YMMV
Dennis

3) From: Kris McN
Vicki,
Great topic!  (Everything I say is under the caveat that I don't currently
have an espresso machine)  For me, the moka pot is the preferred method for
brewing IMV.  I think it brings out everything I love about that bean -
floral, fruited, with a nice, oily body.  I think it concentrates the
flavors better than the FP or AP for this bean.  I find that the KMB tends
to mute the floral notes in particular.
Want to talk about other beans?  Maybe a bean/brew method a day so we can
keep track?  If so, we should change the subject line.
Best,
Kris McN
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4) From: Robert Joslin
Vicki
     There are probably a lot of folks here who "experiment" with various
brewing methods in the search for a better cup.  I randomly use press pot,
chemex, KMB (although I've apparently never learned how to use it
properly...my least favorite cup...always has a "scorched" taste),
technivorm,  a French drip pot, and even occasionally the Andreja to brew my
java.  Sometimes I'm pleasantly surprised with often interesting results,
and almost always (except in the case of the KMB) enjoy a wonderfully
satisfying cup.  Another interesting aspect of varying the brewing method is
the difference in the intensity of aroma while brewing.  Talk about aroma
therapy!! Which reminds me of the MOST AROMATIC coffee I have ever
prepared....a whole bean Kenyan Meru which looked to be a city roast...in
the 1980s.  It was absolutely the most astonishing coffee I have EVER
brewed.  The taste was very good, but the FRAGRANCE was really beyond
belief.  One pot would fill the entire house with this exquisite fruity
aroma and I have never before or since had any coffee that even remotely
compared.  I had only 2 lbs of this wonderful stuff and never got to share
any of it with any other coffee nuts.......sort of like seeing a spectacular
meteorite....you wanted to share the experience. One of the things I always
look for when buying coffee is Tom's remarks on dry and wet fragrance.   I'm
still looking for a 6+ on a scale of 1-5.     Happy Roasting All
Josh
On Tue, Mar 25, 2008 at 12:34 PM, Kris McN  wrote:
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5) From: Robert Joslin
Vicki
     There are probably a lot of folks here who "experiment" with various
brewing methods in the search for a better cup.  I randomly use press pot,
chemex, KMB (although I've apparently never learned how to use it
properly...my least favorite cup...always has a "scorched" taste),
technivorm,  a French drip pot, and even occasionally the Andreja to brew my
java.  Sometimes I'm pleasantly surprised with often interesting results,
and almost always (except in the case of the KMB) enjoy a wonderfully
satisfying cup.  Another interesting aspect of varying the brewing method is
the difference in the intensity of aroma while brewing.  Talk about aroma
therapy!! Which reminds me of the MOST AROMATIC coffee I have ever
prepared....a whole bean Kenyan Meru which looked to be a city roast...in
the 1980s.  It was absolutely the most astonishing coffee I have EVER
brewed.  The taste was very good, but the FRAGRANCE was really beyond
belief.  One pot would fill the entire house with this exquisite fruity
aroma and I have never before or since had any coffee that even remotely
compared.  I had only 2 lbs of this wonderful stuff and never got to share
any of it with any other coffee nuts.......sort of like seeing a spectacular
meteorite....you wanted to share the experience. One of the things I always
look for when buying coffee is Tom's remarks on dry and wet fragrance.   I'm
still looking for a 6+ on a scale of 1-5.     Happy Roasting All
Josh
On Tue, Mar 25, 2008 at 12:34 PM, Kris McN  wrote:
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6) From: Emma Horchik
Help with terminology?
What is the IMV, KMB and AP. FP is the only one I know right away.
Thanks.
John
On Tue, Mar 25, 2008 at 3:11 AM, Vicki Smith  wrote:
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7) From: Chad Sheridan
IMV = Ethiopia Idido Misty Valley coffee, excellent with lots of fruits 
and blueberrys at light roasts
KMB - Krups Mocha Brew, coffee maker
AP - Aeropress, new fangled press coffee "maker"
Emma Horchik wrote:
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8) From: Brian Kamnetz
IMV is Ethiopia Idido Misty Valley coffee
KMB is Krups Moka Brew, a low-pressure steam brewing machine.
AP is AeroPress, a simple coffee making tool. You can see it
demonstrated on YouTube.
Brian
On Tue, Mar 25, 2008 at 6:31 PM, Emma Horchik  wrote:
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9) From: Paul Helbert
Indiana Mild Variety, Kansas Mighta Been, Associated Press, Fanny Police.
On Tue, Mar 25, 2008 at 6:31 PM, Emma Horchik  wrote:
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Paul Helbert
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10) From: Emma Horchik
Thanks Chad.
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11) From: Bryan Wray
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Help with terminology?
What is the IMV, KMB and AP. FP is the only one I know right away.
Thanks.
John
IMV= Idido Misty Valley
KMB= Krups Mocha Brew
AP= AeroPress
additionally:
BYB= Brazil Yellow Bourbon
SMIER or IER= Sweet Marias Italian Espresso Roast (rarely used)
SO= single origin
SCGG/SCTO/UFO= Stir Crazy-galloping gourmet/stir crazy-turbo oven
 roaster
FC= first crack or full city... that can get confusing
SC= stir crazy or second crack... less confusing
That's about all I can think of right now.
You'll find we abbreviate coffees on the current offerings
list quite a bit but I can't think of any that get
abbreviated when they aren't on the list off of the top of
my head.
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
       
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12) From: Brett Mason
Awesome - I was close, but not nearly as creative!
Brett
On Tue, Mar 25, 2008 at 6:42 PM, Paul Helbert  wrote:
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13) From: Michael I
Vicki, 
You're making coffee sound suspiciously like work.  But I have enough Kenya
Thika Gethumbwini Peaberry roasted to FC on Monday, so I guess I'm in.  I
don't normally pull SO Kenyan shots, though I almost always try at least one
from each roast, but we'll see what it's like.
I'll do espresso, AP, vac pot, and press.  My moka pot is on extended loan
to a neighbor, and I don't have a drip pot in Boston (weird, huh?).  I do
have one at the other house, but going up there to brew a pot really would
be work.
I'll be well-caffeinated on Saturday, anyway.
-AdkMike

14) From: Paul Helbert
I wouldn't have done that if I hadn't been dead sure someone would put him
right, and  pretty quickly, too.  ;>)
Had company this evening (a buddy needed his car fixed) and I didn't get
back by my computer until now. We had another go at the Nicaraguan Dipilto
WP Decaf. This time brewed with the old Cona tabletop size II Coffee
Machine. This friend is a big coffee drinker (in fact his question to me one
evening in a bar was what led me to  home roasting...but that's another
story) and was really pleased with it. (Ground way too coarse and gurgled
three minutes. Kicked down much more quickly than usual.) I have never drunk
much decaf before but this stuff is really good. Seems the only thing
missing is the caffeine. Nice body, great aroma and flavor with  long
aftertaste. Can't say I found the fruity hints and I haven't eaten a lot of
oak for comparison but the nuttiness and malty sweetness are sure there at
C+.
On Tue, Mar 25, 2008 at 9:40 PM, Brett Mason  wrote:
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Paul Helbert
Support bacteria. They're the only culture some people have.
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15) From: John and Emma
What are people's feedback on the Krups Moka Brew? Worth every penny or
waste of money and time? Does it truly make a fine cup of coffee? Better
than any drip?
John

16) From: Vicki Smith
People either love the KMB...or not. I am in the first camp. In fact, I 
like it so much, I actually wrote a guide for using it. See: http://coffeecrone.com/brewing/kmb.htmI don't know how to answer the "better than drip" part of your question. 
It is different than drip, just as press pot coffee or stove top 
espresso, or AP, or vacuum pot (I could go on and on) are different than 
drip. It comes down to individual preference, and for some, it comes 
down to a particular preference for a given roast/bean.
I think it is worth every penny, but I tend to like the "European style" 
coffees. It's mechanically simple, so, as long as you don't break the 
carafe, the machine will last practically forever. After a few years, 
you may want to replace the various rubber seals. You can order the 
seals on the Krups site.
Although the pots history in North America is odd--having been 
introduced, pulled off the market, and then fairly recently 
reintroduced, the European version has been around forever, though under 
a different name.
vicki
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17) From: Dean De Crisce
Is this method of prep any different in taste than a fifteen dollar Bialetti?
Dean De Crisce
Sent from a Treo.

18) From: Brett Mason
If you don't have 5 brewing methods within the first year, you just
aren't pushing hard enough...
Espresso
French Press
Mokkapot
Vacuum Brewer
Kwik-Drip
Swissgold One-Cup
AeroPress
Melitta Clarity
  Presto NIB in basement in case Melitta dies
This is to answer the "better than" question.  You need different
methods for different events and moods...
Brett
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19) From: John Despres
5 in the first year? I think I jumped the gun. Dang.
Vacuum Brewer
AeroPress
Auto drip
Chemex
Mokkapot
3 French Presses
Bodum 1 cup pour over
I won't count the two cartoon espresso makers in the basement...
Within about 4 months of beginning to roast.
Brett Mason wrote:
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20) From: Vicki Smith
OK, smarty pants Mason, your task, in the spirit of this thread, is to 
choose a bean and roast enough to brew in each of these machines on the 
same day and then compare them.
I'll do the same on the weekend, with IMV, and these brewers: espresso, 
KMB, French press, vac pot, pourover, and moka pot.
Are we on? Anyone else want to join in?
vicki
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21) From: Lindsay Murphy
List newbie here, but this seems as good a place as any to jump in...
My bean:  Tree-Dried Mallali
My brewers: Technivorm drip, Chemex, espresso, moka pot, French press
I, too, will have results by Sunday.
--
Lindsay Murphy
murphyl
On Wed, 2008-03-26 at 08:47 -0600, Vicki Smith wrote:
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22) From: Brett Mason
I am in.  I would also like to get 10 people to commit to the same exercise...
I have 2 pounds of Brazil Fazenda roasted last night - ready to go....
So far:
  Vicki
  Brett
  Lindsay (Welcome Lindsay!)
  Michael I
Six more:
  ???
  ???
  ???
  ???
  ???
  ???
Caffeinated Saturday,
Brett
On Wed, Mar 26, 2008 at 9:47 AM, Vicki Smith  wrote:
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23) From: John and Emma
Thanks all,
I am waiting for my Westbend to arrive. Living in Langley, Canada I couldn't
find one here so bought one on ebay. My first order of beans was just
shipped yesterday.
I use my French Press and Moka Pot on weekends and Braun drip on weekday
mornings. Hate the Braun and really want to replace it. I asked about the
KMB as an alternative to my Braun. Also seriously considering the
Technivorm. Only issue is price. At this point I am putting money toward my
beans and a new grinder (Maestro Plus). I love my French Press and Moka Pot
because they really bring out the best in the beans (my opinion) but need
something simpler and that will make more coffee for weekday mornings. On
weekends I sit and enjoy my morning coffee and coffee the rest of the day as
well. On weekdays I just want all the flavor but with less work.
I look forward to hearing everyones reviews on the different brewing
methods. Thanks for the suggestion Vicki.
John

24) From: Coffee
I think I've got enough Sumatra Organic Aceh District to join in...
I can do drip, vacuum, FP, AP, SS-1, and espresso.
oops, maybe I don't have enough left.
-Peter
On Mar 26, 2008, at 7:47 AM, Vicki Smith wrote:
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25) From: John Brown
and now to add my little bit.
been using a press  pot, then saw the Moka pots on SM were stainless 
steel.  so i bought all three sizes.  i do the occasional Moka but 
stayed with the Press pot.  i got tired of not hearing the whistle of 
the kettle so i bought a electric kettle.  nice i don't have to worry 
about leaving the pot to boil when i forget about it. i did not see the 
Zojirusi hot water pots until i read the post here.  this would have 
been a better system for me and i will likely buy one after Tax time. 
lots of uses for an old bachelor like me. 
i bit the bullet and bought a Chemex and what a difference that made.  
no mud in the bottom of the cup anymore and a better flavor.  i can make 
one 12 ounce mug or a whole pot just a easy.
when i sleep i will wake up several time a night. most of the time can't 
say why.  so last night i woke up at 0130 am  and decided to roast some 
of my very small stash.  half a pound of Guat in the Bemor love that 
roaster.  P4 plus 2 minuets before  starting and then  one minuet plus  
after starting  the roast.   this time i  could  hear  the first crack 
listened to it stop  and a little bit latter second crack i let the time 
run out with out pushing the cool button.  i have a Doctors appointment 
today in an hour so i ground the beans a few minuets ago.  this i am 
gonna take with me for the nursing staff.  i do believe i have converted 
a couple to roasting their own.  this should set the hook.  so i am off 
to the other side of town 19 miles through city traffic.  the temps are 
warm enough i think i am going to ride instead of drive.
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26) From: John Despres
Sounds like a throw-down!
I'm in! I posted my list earlier and will also brew IMV roasted last =
night. I don't have a matching list, but what the heck? What day to post =
results?
John
Vicki Smith wrote:
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e.com
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/gallery/main.php?g2_itemId=7820
<Snip>
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-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings =
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27) From: Vicki Smith
I think most of us will choose to do it over the weekend.
Yup, I was thinking a brew-off, but a throw-down is more like it.
v
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28) From: Brian Kamnetz
I also like the Krups Moka Brew quite a lot. However, many people feel
that it is at its best brewing full pots, and I don't drink that much
in a day, so I use a 6-tasse stove-top Bialetti Class moka pot for my
daily cup. I think it can take a while to fine tune the KMB, getting
the grind and water/coffee ratio dialed in, so if you go this route,
read Vicki's instructions, and other instructions from the archives,
and expect to do some experimenting.
Brian
On Wed, Mar 26, 2008 at 5:36 AM, Vicki Smith  wrote:
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29) From: Brett Mason
I plan on posting Saturday Night....
On 3/26/08, Vicki Smith  wrote:
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Cheers,
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30) From: Vicki Smith
Ron has been working out of town, so I have been making 3/4 pots without 
any problems. If I go lower than that, I put a filter on top of the 
grounds, as well as below them.
FWIW: I grind at 20 past true zero on my Rocky. I have also found that 
using the cloth filters for the Yama (try them), the right grind seems 
to be exactly where you stop getting mud through the filter.
vicki
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31) From: Kris McN
John,
"I use my French Press and Moka Pot on weekends and Braun drip on weekday
<Snip>
That's exactly why I got the KMB - I really like my moka pot, but weekdays I
want a full pot quick and easy.  I think Brian is right on the money that it
takes a bit to fine tune your KMB process.  I was disappointed at first
because I was getting hit-and-miss results, but I finally figured out the
right grind, and a couple of other detail tweeks, and now I get consistently
good pots.  However, there are some beans that I just don't think are at
their best in the KMB (like I mentioned earlier in this thread - IMV), while
others are really great, like BYB.  I find the brew to be somewhere between
a moka pot and french press in terms of intensity.
I'll bite on the brew-off!  I'll do it Saturday.  I have a good portion of
Colombia Antioquia 13353 Supremo that will be well-rested by then.  I'll do:
FP
AP
moka pot
KMB
and one of those little pour-over cups I posted about recently
Best,
Kris McN
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32) From: Bryan Wray
Aww jeez... I'm in I guess...
Sumatra Classic Mandheling (I'll go roast it)
Chemex, FP, Yama Vac, and steam toy (it's as close as I can come to 'spro right now).
-Bry
 
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
       
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Never miss a thing.   Make Yahoo your homepage.
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33) From: Brian Kamnetz
On Wed, Mar 26, 2008 at 2:52 PM, Vicki Smith  wrote:
<Snip>
Vicki,
Is 20 past true zero a very fine grind, medium grind, sort of coarse....???
Thanks,
Brian
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34) From: Paul Helbert
I'm in. Will decide on coffee and devices tonight. Results late Saturday.
Will invite a panel of judges locally.
On Wed, Mar 26, 2008 at 2:52 PM, Vicki Smith  wrote:
<Snip>
-- 
Paul Helbert
"A gun-toting schnook became an embarrassing crook when he robbed
 a Spokane dollar store Sunday. Seriously, if you're going to commit
 a Class A felony, you might as well rob a Class A joint."
 Frank Sennett; Dollar-Store Thief Bucks Common Sense; Spokesman Review
 (Washington); Mar 9, 2007.  A.Word.A.Day
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35) From: Gary Foster
Because you certainly won't be sleeping!
-- Gary F.
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36) From: John Despres
I, too, will have at least one guest.
Paul Helbert wrote:
<Snip>
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John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JD's Coffee Provoked Ramblings
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37) From: Paul Helbert
I've enough Kona Kowali, C+, roasted yesterday in SCGG (and tasted really
good late this afternoon) if I keep it to my smaller brewers. Time may be
short Saturday, so I'll try to have the tasting Friday morning:
   - Bodum "Brazil" 3 Tasse press pot (2T)
   - Cona Tabletop II vacuum "Coffee Machine" (6T)
   - Melita #2 filter (4T)
   - Gooseneck 1 cup moka pot (<2T)
   - Vietnamese 1 cup stainless steel filter (>1T)
My tasting is going to be a bit subjective because it will not be double
blind. Different brewers require differing amounts of coffee. different
grinds, etc.  Anyone have suggestions for how to keep one cup from
interfering with the next? (One of my favorite experiences is long
aftertaste). Still, I expect it to be fun.
-- 
Paul Helbert
"A gun-toting schnook became an embarrassing crook when he robbed
 a Spokane dollar store Sunday. Seriously, if you're going to commit
 a Class A felony, you might as well rob a Class A joint."
 Frank Sennett; Dollar-Store Thief Bucks Common Sense; Spokesman Review
 (Washington); Mar 9, 2007.  A.Word.A.Day
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38) From: Brett Mason
Here's where the thread became a throwdown...
Wanna join?
Brett
On Wed, Mar 26, 2008 at 9:47 AM, Vicki Smith  wrote:
<Snip>
-- 
Cheers,
Brett
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