HomeRoast Digest


Topic: swissgold & pourover? (9 msgs / 244 lines)
1) From: Bill
Thinking about using a manual pourover cone for some coffee, but not a huge
fan of paper.  I read on SM's site that their porcelain #4 pourover will
hold the #4 swissgold cone.
Anyone do this?  Anyone have any thoughts on the matter?
any imput is appreciated.
bill in wyo
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2) From: Cory Creighton
Bill,
I use the Swissgold KF-300 for my manual pour-overs.  No paper filter
necessary as I refuse to use any type of paper filter for my coffee (just my
take).  I just ordered another one from Amazon a couple of weeks ago and it
was fairly inexpensive.  I think they work great and you can oblviously use
them over and over again.  Very easy to clean and is even dishwasher safe.
Cheers,
Cory
On Fri, Jan 23, 2009 at 2:31 PM, Bill  wrote:
<Snip>
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3) From: Cory Creighton
BTW, I only ordered it from Amazon because they don't carry this model at
SM.  :^)
Cory
On Fri, Jan 23, 2009 at 2:41 PM, Cory Creighton wrote:
<Snip>
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4) From: raymanowen
Be first on your block, BWYO. It has to be as good as it sounds.
I emulate that in the TechniVorm. Gold Mesh filter in the basket, pour
boiling (201 F) water over the 30g grounds in a preheated closed basket.
Have to hold the filter up maybe 1/8" so the brew/ BLOOM! doesn't top the
filter.
15oz capacity, held back for a minute with a closed valve for Steinway brew
into a steamed Captain Morgan mug.
It's Auric, to plagiarize Tom!
Cheers, Mabuhay and Magandang Hapon -RayO, aka Opa!
Got Grinder?
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5) From: Bill
Ray,
I had remembered that you used your TV to do a manual pourover... was
thinking but calling you out in the first post but decided against it.  Glad
you piped up.  Explain, if you would, the closed basket.  You mean that the
outflow valve is closed?  I'm really quite surprised that the bloom comes up
and over the sides of the filter... 30g doesn't seem like it would be that
much...
thanks for the info.  curious if anyone else has some input...
remember, you don't have bwyo without the B-O...
Bill in wyO
On Fri, Jan 23, 2009 at 2:04 PM,  wrote:
<Snip>
t.
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ee.com
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6) From: raymanowen
"...closed basket.  You mean that the outflow valve is closed?"
Exactly. Brewing in the TV is not as straight as the SCCA would have you
believe. 200 F water out the arm does not give a 200 F extraction. 18=
7 at
best brewing in the basket.
I was noticing a flavor change after about 500 pots brewed. No  light,
but the temperature of the H2O out the arm had dropped to ~180 F. Was 20=
0
when the thing was new and I had just gotten the thermocouple meter.
A dose of white vinegar mixed with the water in the reservoir brought the
temperature right back up and rinsed out completely according to my tongue
and baking soda pH meter.
I just ordered some IMV, so I'll have to do the cleanup again, and preheat
the filter basket and Cap'n Morgan stein in a pot of boiling water when I do
the first Steinway test.
A juvenile roast, (no rest or very short) ground right into the filter looks
like a Watch Mr. Wizard episode with Don Herbert. Volcanic! I pour the
boiling* water from a foot high over the filter basket to agitate the
grounds.
*201deg, the advantage of being at 5600 feet.
30g of grounds is for the 15oz stein, not a whole 10cup pot.
It's as close as I could come to the cupping brew and have enough coffee to
actually .
Cheers, Mabuhay and Magandang Gabi -RayO, aka Opa!
Cupping- if he's not home schooled, picture Ben Otto swaggering in to the
first day of Kindergarten carrying his SM spittoon... (Not that far off,
now!)
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7) From: Sandy Andina
That's my go-to rig for travel when I'm sharing a room with bandmates-- 
I bring along a little sugar-free vanilla or hazelnut syrup for them  
to add to their cups, since they prefer flavored coffee.  (They buy  
some half-and-half enroute and keep it in the ice bucket, or in-room  
fridge if we're lucky enough to have one). We used to all brew our own  
separately, but it took too much time on mornings we needed to hit the  
road by 7 or 8 a.m. I just brew into a quart thermos now.
On Jan 23, 2009, at 2:41 PM, Cory Creighton wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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8) From: Bill
Cory and Sandy, thanks for the input.  Definitely going to order a setup
with my next order...probably tonite.
appreciate it!
bill
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9) From: raymanowen
The Swissgold KF-300 coffee filter looks neat- They also show a similar tea
filter and tea ball. The KF-300 allows no "soak time" for the grounds,
whereas a "coffee ball" would, as does the press pot.
With the right Gold filter material, [And Grinder!] you wouldn't even have
to carefully decant the brew. Using the coffee ball, just withdraw the
contained grounds after any length of time to end the brew cycle.
At this altitude, I can just set the *$ press glass beaker w/stirred grounds
into the microwave and apply power until the bloom starts to come up.
(That's the only reason in Hades that microwave ovens have windows!)
Of course, with the dissolved coffee solute, it may be a few degrees hotter
than 201 boiling point. By the time I stick the thermocouple in it, I ne=
ver
see anything hotter than 198. I've gotten pretty fast on the draw, but
that's the max.
I've done that with the closed TV filter and gotten the brew that hot
instead of the 187 max I've ever seen in normal configuration.
Hot Tip: for all the hassle, the resulting brew tastes not a bit better. I
haven't tried to match the grind with the hotter actual brew temperature.
Reading Schomer's tips, I've actually
   - decreased the amount of coffee I pack into the filter,
   - increased the packing pressure and
   - increased the temperature of the brew.
Who in Hades can just slam one of these shots? Not I. The brew water
temperature starts at 202F, drops to the thermostat cut-in point then ri=
ses
almost to the cut-out point, whatever that is, by the end of the brew. Needs
work.
Unbelievably, there's More Crema! It lasts longer, but it's hotter. That
detracts from my appreciation. The flavor has changed, so I got some
tinkering to do.
Besides, the temperature measurements are all frauds- at the flow rate
through the heater, they're stratified. Temperatures at different points are
different.
The whole idea of a PID controller could even be improved by using 4 RTD
sensors in series/ parallel for the input.
Three, or any odd number of series thermocouples could work in a thermopile,
with an even number reversed for an output = 1 tc. (The output of a rever=
sed
pair = 0. Then just deal with the cold junctions-) Call Omega.
Cheers, Mabuhay and Mabuting cape sa iyo,
beats ang Hell sa labas ng Starbucks -RayO, aka Opa!
-- =
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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