Espresso Enthusiasts

[Scepticalscribe]

Thanks. I haven't completely ruled out the Technivorm, but the price / performance curve has currently brought me to these options:

1. Bonavita BV1800
2. Cuisinart DCC 1200
3. Bunn NHB

You see, I had absolutely no doubt whatsoever that you would be (slowly, carefully, almost gently) ensnared snugly in this thread by its long resident denizens (among whose number, naturally enough, I also count myself)…….

 

[Shrink]

You see, I had absolutely no doubt whatsoever that you would be (slowly, carefully, almost gently) ensnared snugly in this thread by its long resident denizens (among whose number, naturally enough, I also count myself)…….

SSSHHHHHH!

Never tell the mark that he's been snookered!

 

[mobilehaathi]

Thanks. I haven't completely ruled out the Technivorm, but the price / performance curve has currently brought me to these options:

1. Bonavita BV1800
2. Cuisinart DCC 1200
3. Bunn NHB

Nothing beats a ceramic pour over cone in price to performance.

 

[Shrink]

Nothing beats a ceramic pour over cone in price to performance.

OK...now you got me curious. What is the advantage of ceramic over glass?

 

[mobilehaathi]

OK...now you got me curious. What is the advantage of ceramic over glass?

To my experience, the actual material hasn't made much of a difference. Although I suspect that the pre-heated ceramic holds heat for longer...

I own one of each actually, and they're great. Their differences come in the hole size (and thus brewing time) as far as I can distinguish.

 

[Scepticalscribe]

Nothing beats a ceramic pour over cone in price to performance.

Actually, I agree with this; from what I can see, it is not just a question of heat retention, it is also something about how the taste and/or quality of the coffee seems to be well preserved in ceramic.

Thanks - again - to the denizens of this thread, I both a ceramic Hario filter cone last summer, and found it excellent whenever I make a filter coffee.

 

[Shrink]

To my experience, the actual material hasn't made much of a difference. Although I suspect that the pre-heated ceramic holds heat for longer...

I own one of each actually, and they're great. Their differences come in the hole size (and thus brewing time) as far as I can distinguish.

Thanks, Mate.

The possibility that ceramic holds heat better makes sense to me. But I never would have thought of the issue of hole size effecting brew time...which makes absolute sense, and a really cool observation which I will now store away for future reference.

Great stuff...

 

[mobilehaathi]

Great stuff...

Coffee? Yeah, although I would have expected that to go without saying around these parts....

 

[powerslave12r]

You see, I had absolutely no doubt whatsoever that you would be (slowly, carefully, almost gently) ensnared snugly in this thread by its long resident denizens (among whose number, naturally enough, I also count myself)…….

The funny thing is my old coffee pot broke as soon as I participated in this thread. I mean what are the odds?!!

SSSHHHHHH!

Never tell the mark that he's been snookered!

This mark is a glutton for punishment

Nothing beats a ceramic pour over cone in price to performance.

I have been seriously thinking about this. I already have a Melitta pour over that I have not used much.

As I see it, the major challenges, are

1. Getting the correct drip rate.
2. Getting the water temperature right.

#1 will depend on whether you stir it, fineness of the grounds, quality of the filter and the size of the filter.
#2 will depend on how well you know your microwave (and or buying a nice thermometer).

I suppose there's more or less the same amount of work involved whether it's a coffee machine or a pour over.

Do you guys stir your pour overs?

Is this what you guys would recommend? http://www.amazon.com/Hario-VDC-02W-Ceramic-Coffee-Dripper/dp/B000P4D5HG


This is what I have right now: http://www.amazon.com/Melitta-Cone-Filter-Coffeemaker-1-Count/dp/B000MIT2OK

 

[Shrink]

Coffee? Yeah, although I would have expected that to go without saying around these parts....

Aaahhh...modesty becomes you!

The funny thing is my old coffee pot broke as soon as I participated in this thread. I mean what are the odds?!!



This mark is a glutton for punishment

You think it was a coincidence that your coffee pot crapped out after coming to this site!?

Such naiveté!

And if you're a glutton for punishment...you are definitely on the right thread!

 

[Kurwenal]

Nothing beats a ceramic pour over cone in price to performance.

I agree with the point of your comment. A decent grinder and a cone, AP, Chemex, or FP beats any automatic drip machine. Hands down.

More fun to use, too.

 

[Scepticalscribe]

The funny thing is my old coffee pot broke as soon as I participated in this thread. I mean what are the odds?!!



This mark is a glutton for punishment



I have been seriously thinking about this. I already have a Melitta pour over that I have not used much.

As I see it, the major challenges, are

1. Getting the correct drip rate.
2. Getting the water temperature right.

#1 will depend on whether you stir it, fineness of the grounds, quality of the filter and the size of the filter.
#2 will depend on how well you know your microwave (and or buying a nice thermometer).

I suppose there's more or less the same amount of work involved whether it's a coffee machine or a pour over.

Do you guys stir your pour overs?

Is this what you guys would recommend? http://www.amazon.com/Hario-VDC-02W-Ceramic-Coffee-Dripper/dp/B000P4D5HG


This is what I have right now: http://www.amazon.com/Melitta-Cone-Filter-Coffeemaker-1-Count/dp/B000MIT2OK

Delighted to learn that you describe yourself as 'a glutton for punishment'. Evidently, you have come to the right place for that……


Now, while ceramic pour overs (and I mentioned the Hario a few posts ago, which I bought - and like very much - on the recommendation of the denizens dwelling here)……but, but, but a microwave??? Wow.

Me, I use a kettle……...

SSSHHHHHH!

Never tell the mark that he's been snookered!

Sigh. Mea culpa. It seems that I may have let il gatto out of il sacco….

 

[mobilehaathi]

The funny thing is my old coffee pot broke as soon as I participated in this thread. I mean what are the odds?!!



This mark is a glutton for punishment



I have been seriously thinking about this. I already have a Melitta pour over that I have not used much.

As I see it, the major challenges, are

1. Getting the correct drip rate.
2. Getting the water temperature right.

#1 will depend on whether you stir it, fineness of the grounds, quality of the filter and the size of the filter.
#2 will depend on how well you know your microwave (and or buying a nice thermometer).

I suppose there's more or less the same amount of work involved whether it's a coffee machine or a pour over.

Do you guys stir your pour overs?

Is this what you guys would recommend? http://www.amazon.com/Hario-VDC-02W-Ceramic-Coffee-Dripper/dp/B000P4D5HG


This is what I have right now: http://www.amazon.com/Melitta-Cone-Filter-Coffeemaker-1-Count/dp/B000MIT2OK

I tend not to actively stir my grounds as I pour.

Here is what I do:

1) pre-heating/wetting my filter/cone/vessel
2) add the grounds
3) pour an initial 50g of water in a thin stream to wet the grounds
4) continue to pour, slowly, a thin stream of water counter-clockwise onto the grounds

So the only stirring the grounds get is whatever agitation the water causes as I pour it in a circle. I haven't taken the time to get a proper temperature monitoring set up, but I understand that this is a highly desirable kettle for such a purpose.

The Hario cone you linked is what I have (except in tempered glass). I also own one of these. Either is great!

----------

I agree with the point of your comment. A decent grinder and a cone, AP, Chemex, or FP beats any automatic drip machine. Hands down.

More fun to use, too.

Yep! And I might start up with a Chemex soon...

 

[S.B.G]

2. Getting the water temperature right.

#2 will depend on how well you know your microwave (and or buying a nice thermometer).

Kurwenal recommended this electric kettle to me not too long ago and it has been an awesome, easy way to heat my water. I set the temp to 205℉ and that's it. When it's done I pour it into the French Press.

 

[Shrink]

Totally Pointless Post:

I can't stop smiling at the incredible responses given by you folks.

What a great thread...populated by such terrific people!

/ Totally Pointless Post.

 

[mobilehaathi]

Totally Pointless Post:

I can't stop smiling at the incredible responses given by you folks.

What a great thread...populated by such terrific people!

/ Totally Pointless Post.

Hey, such mushy gushy feel-good-er-y doesn't belong here. Perhaps you should try PRSI?

 

[Shrink]

Hey, such mushy gushy feel-good-er-y doesn't belong here. Perhaps you should try PRSI?

I'm such an emotional slob!

 

[S.B.G]

Actually, I agree with this; from what I can see, it is not just a question of heat retention, it is also something about how the taste and/or quality of the coffee seems to be well preserved in ceramic.

Thanks - again - to the denizens of this thread, I both a ceramic Hario filter cone last summer, and found it excellent whenever I make a filter coffee.

So you can actually taste a difference in your beverage between being in ceramic or glass?

 

[Scepticalscribe]

So you can actually taste a difference in your beverage between being in ceramic or glass?

I actually prefer ceramic, and don't, as a general rule, like drinking anything (hot) from glass, or with glass, apart - and, my dear friends, I must ask you to avert your eyes, or, at the very least, brace yourselves somewhat, for a bit of heresy - apart from, that is…….TEA, which on the rare occasions I drink it, I actually like to drink it from an appropriate glass.

Perhaps it is my bias, or my preferences colouring my taste experience; but yes, while tempered glass is fine in one of my two French presses - which I was given as a gift by dear friends and thus treasure - in general, I prefer ceramic…….

 

[Kissaragi]

I just saw this abomination on a TV show. They even boast about using 22bar of pressure for extra flavour and crema compared to the normal 9......


http://www.complex.com/rides/2013/12/15000-v12-engine-coffee-machine

 

[Shrink]

I just saw this abomination on a TV show. They even boast about using 22bar of pressure for extra flavour and crema compared to the normal 9......

I love the engine...but as an espresso machine!?

And anyway, if it doesn't produce at least 30 BARS...you just can't get that good crema!

 

[S.B.G]

I actually prefer ceramic, and don't, as a general rule, like drinking anything (hot) from glass, or with glass, apart - and, my dear friends, I must ask you to avert your eyes, or, at the very least, brace yourselves somewhat, for a bit of heresy - apart from, that is…….TEA, which on the rare occasions I drink it, I actually like to drink it from an appropriate glass.

Perhaps it is my bias, or my preferences colouring my taste experience; but yes, while tempered glass is fine in one of my two French presses - which I was given as a gift by dear friends and thus treasure - in general, I prefer ceramic…….

So then it's not really about the taste then? Just more of a personal preference on accessories?

I, too, drink tea on occasion, and I don't consider it heresy at all.

 

[powerslave12r]

Noted all the responses. I'll report back in a bit.

 

[Kurwenal]

Yep! And I might start up with a Chemex soon...

I freaking love my Chemex. But I love my AP and FP too, and the vac brewer. And, of course, my deepest love, the ristretto.

The Chemex. Smooth, balanced, totally enjoyable. A summer fling, without the awkward first few days, with an exotic foreign girl who turns every head at the beach. She drives a Bentley. She listens to La bohéme, or maybe Rigoletto.

The AP. Harder to predict than the Chemex, offering both better and worse. With the disk, full of flavor and fun, but faster. A weekend instead of a summer, with someone you will never forget, and may never see again; you know it at the time, but you do not care. She drives a Ferrari, probably a 1962 GTO. Der Rosenkavalier, or some wonderfully lilting music that you know but can't quite name.

The FP. The AP's big sister, but bolder, and messier. Rough around the edges, and she has not cleaned her car for years. But, oh the satisfying boldness and, well, body. She drives a Rolls Royce Phantom with every option; every acid and oil is here, bursting into your life. Like an early Wagner. I hope she is playing Tannhäuser.

The Cona D vac brewer. Terribly high maintenance; the girl in a far off city you lust after, but only rarely visit because more would be your doom. Anything more would doom you for life, doomed forever to be dissatisfied with everything else. The Liebestod. The glorification, in an Isotta Fraschini.

And, the ristretto. With the first taste you fall instantly in boundless love, but she is fickle and runs and you are forced to chase her for many years; at times you get close, one night you think you have grasped her arm, only to be left empty. With stubborn persistence born from your first taste, you continue the chase. Only when you have paid her price, in time and devotion, she relents, and the passion becomes a deep, abiding, endless love. She drives a Bugatti Veyron. O mio babbino caro, or Che gelida manina, or Libiamo. You don't care which.

 

[Shrink]

I freaking love my Chemex. But I love my AP and FP too, and the vac brewer. And, of course, my deepest love, the ristretto.

The Chemex. Smooth, balanced, totally enjoyable. A summer fling, without the awkward first few days, with an exotic foreign girl who turns every head at the beach. She drives a Bentley. She listens to La bohéme, or maybe Rigoletto.

The AP. Harder to predict than the Chemex, offering both better and worse. With the disk, full of flavor and fun, but faster. A weekend instead of a summer, with someone you will never forget, and may never see again; you know it at the time, but you do not care. She drives a Ferrari, probably a 1962 GTO. Der Rosenkavalier, or some wonderfully lilting music that you know but can't quite name.

The FP. The AP's big sister, but bolder, and messier. Rough around the edges, and she has not cleaned her car for years. But, oh the satisfying boldness and, well, body. She drives a Rolls Royce Phantom with every option; every acid and oil is here, bursting into your life. Like an early Wagner. I hope she is playing Tannhäuser.

The Cona D vac brewer. Terribly high maintenance; the girl in a far off city you lust after, but only rarely visit because more would be your doom. Anything more would doom you for life, doomed forever to be dissatisfied with everything else. The Liebestod. The glorification, in an Isotta Fraschini.

And, the ristretto. With the first taste you fall instantly in boundless love, but she is fickle and runs and you are forced to chase her for many years; at times you get close, one night you think you have grasped her arm, only to be left empty. With stubborn persistence born from your first taste, you continue the chase. Only when you have paid her price, in time and devotion, she relents, and the passion becomes a deep, abiding, endless love. She drives a Bugatti Veyron. O mio babbino caro, or Che gelida manina, or Libiamo. You don't care which.

My...my...you live a rich fantasy life!

Is Mrs. Kurwenal aware of this? Do you share it?

I have other questions, none of which are appropriate for a family forum...