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Topic: about the brewing method (13 msgs / 607 lines)
1) From: John Abbott
In pursuing the best cup, Dale posed a reasonable question. After watching
some of the responses, I'm reminded that most of us have multiple brewing
methods because of the variation in flavor.  For me, if I'm looking to kick
start my body in the morning - a couple of shots from the SM5K get me going.
We used to brew a Cona for breakfast each morning until the SM5K came into
our lives and then we moved to Cafe Crema and then to Americanos.  But I
still love the flavor of a good strong cup late in the evening from the
French Press.  And for those "I want something exotic" moods I drag out the
Ibrik and do up an eastern delight.  I wonder if there are any folks on the
list who really only brew by one method.
John - pulling a shot from the La Pavoni after I hit send
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2) From: Les & Becky
I am with you John !  There is no way I would restrict myself to one brewing
method.  I currently pull shot for espresso, Americano, and Cappuccino
drinks.  I French press, I vac-pot, and I have an Ibrik that I enjoy.  I
have not drip brewed in a long time however.
Les

3) From: Mark A. Chalkley
Well, I guess I'm essentially a "one-method brewer":
I've got a couple of french presses, but I only use them on emergency
trips (when I didn't have time to prepare the coffee supplies for the
road properly).
I've got a drip maker but they don't count (to me), and it only gets
used by my wife when she occasionally makes flavored coffees.
I've got an espresso maker, but it's a Mr. Coffee (sad, sad, sad) that
I was given, so I've only used it 3 or 4 times.  (I really want a good
quality, "relatively inexpensive" espresso machine, though, so I'm not
a "one-method brewer by choice...)
I've got an antique Sunbeam (very, very rarely used for novelty
purposes only), a Bodum Santos (non-electric one - now for "loaner"
use to introduce non-believers to the joys of decent coffee), two
Harios (used to be my daily brewer, now for backup and high-volume
company use), and a Royal (which is now my daily brewer).  But all
these are vac pots so, as I say, I guess that makes me a "one-method
brewer".
But I really, really want to "advance" to two...
Mark C.
On Friday, November 15, 2002, 7:14:21 PM, John Abbott wrote:
JA> In pursuing the best cup, Dale posed a reasonable question. After watching
JA> some of the responses, I'm reminded that most of us have multiple brewing
JA> methods because of the variation in flavor.  For me, if I'm looking to kick
JA> start my body in the morning - a couple of shots from the SM5K get me going.
JA> We used to brew a Cona for breakfast each morning until the SM5K came into
JA> our lives and then we moved to Cafe Crema and then to Americanos.  But I
JA> still love the flavor of a good strong cup late in the evening from the
JA> French Press.  And for those "I want something exotic" moods I drag out the
JA> Ibrik and do up an eastern delight.  I wonder if there are any folks on the
JA> list who really only brew by one method.
JA> John - pulling a shot from the La Pavoni after I hit send
JA>
JA> homeroast mailing list
JA>http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://lists.sweetmarias.com/mailman/listinfo/homeroasthomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

4) From: John Abbott
Mark - you've got one of my target systems. I would have bought the Royal
over the Cona had I know that much about them when I did the buying.  I
don't think that it will brew any better than the Cona - but it just looks
cool.  I have some of those backup support/museum pieces too - like a couple
of Chemex drips that I haven't used in about a year, a La Pavoni that I keep
dragging back in from the storage shed/shop and a whole pile of one cup
brewers that I just never use.  I've had the rules explained to me by my
beloved wife - so I have to chose 4 things for the counter and everything
else goes to the shop. I cheat though - I keep the Ibrik in a kitchen
drawer.

5) From: Mark A. Chalkley
John,
I think you're right - it's pretty much impossible to brew
"regular coffee" better than the Conas and Harios will do.  Everything
is manual and completely under your control.
On the other hand, the Royal is museum-piece beautiful and makes
coffee just as good as the Harios.  I think this is because they make
up for what they lack in "active" extraction time (the time the gas
bubbles from the source pot are churning the grounds) by means of the
much more vigorous nature of the churning and perfect temperature.
With a quality grinder, it's easy to use the grounds size to get total
extraction times anywhere you want them without getting a lot of
sediment in the cup. And it's absolutely consistent, which pretty much
takes care of all the variables.
When I bought the Royal, my intention was to use it on weekends only.
But when I got a system down and fine-tuned the brew, I couldn't stand
to watch it sit there idle while I used something else.  I refined the
system a little more and got it to the point that the entire process,
including clean-up, takes me just under 15 minutes if I'm really in a
hurry, which is just barely longer than the fastest I could do it with
the Hario, so the Royal is now by daily brewer.  I'm absolutely
tickled to death with it.
Mark C.
On Friday, November 15, 2002, 9:25:42 PM, John Abbott wrote:
JA> Mark - you've got one of my target systems. I would have bought the Royal
JA> over the Cona had I know that much about them when I did the buying.  I
JA> don't think that it will brew any better than the Cona - but it just looks
JA> cool.  I have some of those backup support/museum pieces too - like a couple
JA> of Chemex drips that I haven't used in about a year, a La Pavoni that I keep
JA> dragging back in from the storage shed/shop and a whole pile of one cup
JA> brewers that I just never use.  I've had the rules explained to me by my
JA> beloved wife - so I have to chose 4 things for the counter and everything
JA> else goes to the shop. I cheat though - I keep the Ibrik in a kitchen
JA> drawer.
JA>

6) From: John Abbott
Mark,
	Do you pre-heat the water going into the base unit - or let the flame
handle it all. The Cona would take all morning if we let the spirit lamp do
all the work - so we bought an electric kettle and pour the hot water into
the base and then let the flame move it and hold it north until the brew
period is over and snuff the lamp.

7) From: Mark A. Chalkley
John,
Ditto on all counts for the Royal (and my Harios).
Mark C.
On Friday, November 15, 2002, 9:50:57 PM, John Abbott wrote:
JA> Mark,
JA>         Do you pre-heat the water going into the base unit - or let the flame
JA> handle it all. The Cona would take all morning if we let the spirit lamp do
JA> all the work - so we bought an electric kettle and pour the hot water into
JA> the base and then let the flame move it and hold it north until the brew
JA> period is over and snuff the lamp.
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8) From: Larry Palletti

9) From: John Abbott
Larry,
	I've heard of using the marble (think maybe it was you when I was fighting
stalls about a year back) but I discovered that if I pour the water directly
from the kettle into the bottom, then wait for one or two bubbles to appear
and put the top on.  I haven't had any violent action on the top since I
started filling the bottom to within 1/2" of the neck.  There isn't as much
heated air to cause the eruption that way.  BUT.. several folks on here use
the marbles with great results.

10) From: David Westebbe
  I have some of those backup support/museum pieces too
<Snip>
I just got a new antique brewer - a Sunbeam CoffeeMaster C20.  I was afraid
that my wife was going to complain when she saw it.
To my surprise, she said it looked really cool, and suggested that I mount a
shelf in the kitchen to display my growing collection of funky looking
coffee makers!
I was shocked!
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11) From: Ken Mary
<Snip>
Always at home, and whenever possible elsewhere, I use my microwave method
posted here last July 26. The method is repeatable and easily tunable by
changing the heating time. I feel that it brings out the best in any coffee,
even grocery store whole bean (see below). It has a maximum size limitation
due to microwave power, at about 20-22 ounces or two mugs. There is sediment
in the cup, so many will not like it for that reason. There are container
effects also, mostly due to the shape factor or depth to diameter ratio.
I used to use a french press daily for many years and just got tired of the
hassle. My microwave method actually grew out of trying to simplify and
improve on the french press method.
I keep some 8 O'Clock whole bean around for testing stuff like roaster or
grinder mods. Yesterday, my testing required a normal microwave brew and
drink cycle to judge the amount of sediment in the cup. So I brewed some 8
O'Clock, fully intending to let it sit and decant at the appropriate time. I
sampled some, (good, so I swallowed), then some more, until I drank the
whole cup. Of course it did not rank with my homeroast, but it was good
enough to drink rather than dump down the drain. I have proved it to myself
many times that proper brewing, no matter what method you choose, is just as
important as proper roasting.
--
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12) From: Les & Becky
David,
I have 2 C20s!  One of them works really well, and it is my work horse
coffee maker.  I use Yama or Harrio filters and punch a hole through them.
After the brew goes fully north, I just unplug it!  It makes almost as good
a cup as my Yama or Silex, and is great when you don't have time to watch a
regular vac pot.
I am sure you will enjoy yours!
Les
Roasting in S. Oregon

13) From: David Westebbe
<Snip>
Cool.  It's very satisfying to use something made in 1938 which is still
working well.
  I use Yama or Harrio filters and punch a hole
<Snip>
I'm waiting to get some Yama filters from Tom.  In the meantime, I made one
out of cheesecloth which works just fine.
It makes
<Snip>
So far it is a lot of fun!
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