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Topic: AP and SwissGold disk (4 msgs / 152 lines)
1) From: sci
Hey SM CSA gang!
I've been in lurker mode for a couple of very difficult months.
I recently upgraded my 2 APs with a homemade Swiss Gold disks. The results
are fabulous. With the ultra convenience of AP, I now get FP body and full
flavor with the natural oils, but with Zero sediment. I had tried other
things, like poly filters, SS screens and even an off brand "gold" screen,
but when I put in the Swiss Gold, everything clicked and worked right. It's
easy to clean: hot water rinse only.
 If anybody want's to know how to do it, it's simple. Get a Swiss Gold cone
(KF2 is cheaper and you can make 2 disks).  Cut the gold foil out of the
plastic frame with a pair of heavy scissors. Careful, it's prickly. Get a
new AP paper filter to use as a cutting guide. Now carefully cut a disk out
of the gold foil exactly the same size as the paper filter. Firmly Hold the
paper filter on top of the gold filter and cut around it. Test it in the AP
filter holder. Trim accordingly to get a perfect fit. One tip: make sure you
use the inside of the gold filter facing the coffee to get the best results.
The micro grooves are different and catch more sediment. This side looks
smoother. Just remember to use the same side that touches the coffee if you
used the Swiss Gold filter in a drip maker. Put it in the AP and use the
Inverted Method. You'll get phenom results.
I'm drinking a Guat. Oriente DP (FC) Latte made with this AP Gold and it is
stupendously outrageously tasty.
Ivan
"Coffee Animal"
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2) From: Joseph Robertson
Ivan,
I own a Faema two group commercial machine I use at work but at home I
use the AP exclusively. I can wait to implement this mod.
I have been an AP fan for over a year now. My morning mug machine.
Thanks for your R&D.
Next question, who will be first to offer this commercially? Are we
too small a market. Tom, I'd rather by it from you.
JoeR
On Sat, Jan 17, 2009 at 5:15 PM, sci  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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3) From: David Morrow
Ivan,
I may give this a try.  Is it necessary to file down the tabs on the AP
barrel to screw on the cap like it is with the poly filters?  If you don't
use the inverted method, do you get a lot of drip-through before you plunge?
Dave M

4) From: raymanowen
"FP body and full flavor with the natural oils, but with Zero sediment."
I think you get sediment in the brew because of the fine particulate
produced by a miserable grinder/ burrs. The sediment brews faster than
proper sized coffee grains and tends to ruin the flavor.
If you just brew the whole beans, you won't have any sediment.
When I used a Solis Maestro Plus with comical burrs, sometimes I'd swish the
coffee around to stir up the dregs. The taste was good, soon after the brew.
Ungood after many minutes.
A 10X inspection loupe revealed just where the dregs originated- the
grinder, or rather, THE BURRS.
I filled my 3L air pots with Technivorm brews, brewed with a Gold Mesh
filter. I decanted the settled carafes slowly into the airpots through #4
funnel with no filter.
The Mazzer with a new set of burrs made far fewer fines. Then I started
flash freezing the beans before grinding. Still a few, but they're almost
gone now, and the burrs remain incredibly sharp.
Even the abuse of grinding whole grain wheat for bread flour didn't hurt
them. If anything, the burrs are sharper than I remember when brand new.
Impossible, I know, but those babies are Sharp!
Since I only have a pretend espresso maker and don't know how to do it
anyway, I compensate with an excellent grind and packing technique. Doin' it
My Way, Frank!
Cheers, Mabuhay and Magandang Gabi -RayO, aka Opa!
Got Grinder?
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