Pour over coffee maker anyone?

Jimbo18

Been thinking of ditching the Keurig coffeemaker for a couple reasons, expensive, mediocre tasting coffee, as well as the used pods being bad for the environment.

I only drink about 2 cups of coffee each day, and wanted to find an alternative other than a drip maker or French press.

Has anyone used a pour over (sometimes listed as one word - pourover) coffee maker? Basically it's a basket you put a filter in then slowly pour hot water over which drips directly into a coffee mug. It's supposed to use the grounds more evenly than the drip coffee maker which doesn't cover all the grounds evenly with water.

Something like this:

There are also some that include a carafe and they go from 1 cup to 6 cups or more.

motorhead43026

That's voodoo, make sure it comes with a money back guarantee.

Jimbo18

John Megadeth wrote: »

I used one for a little while at work, but I didn't care for the taste. It was pretty cumbersome to use, even though it's just a few things.

If you're interested, I'm selling a lightly used AeroPress.

Thanks, John, I have several coffee makers besides the Keurig, I am just curious about the pour over thing. It does seem like it might be a bit cumbersome even for just one or two cups though.

Msabot1

I had one that looked like a big Pyrex lab flask...that thing could brew one heck of a strong cup of joe...depending on the grind....

Polkie2009

Jimbo18 wrote: »

Been thinking of ditching the Keurig coffeemaker for a couple reasons, expensive, mediocre tasting coffee, as well as the used pods being bad for the environment.

I only drink about 2 cups of coffee each day, and wanted to find an alternative other than a drip maker or French press.

Has anyone used a pour over (sometimes listed as one word - pourover) coffee maker? Basically it's a basket you put a filter in then slowly pour hot water over which drips directly into a coffee mug. It's supposed to use the grounds more evenly than the drip coffee maker which doesn't cover all the grounds evenly with water.

Something like this:

There are also some that include a carafe and they go from 1 cup to 6 cups or more.

I've used this before for making one or two cups of coffee. If you like to grind your own beans , this will make one heck__ of a good cup of coffee. Use distilled water brought up to about 190 degrees or so ,pour slowly over all the grounds , let sit for a moment , add cream or sugar or whatever you usually do and enjoy! A little mess involved with discarding the wet paper filter and grounds , but what a fresh cup of coffee!

Jimbo18

Good to know, guys. I think I will give it a try. Not that particular one, but there's a Grosche on eBay that looks pretty much like what I want.

And I do grind my own beans when I don't use the Keurig, and even then sometimes I do with the reusable filter pack. Haven't been using distilled water though, just filtered.

voltz

I have the Chemex & a french press and I used them now and again, Chemex secret is like John said: to add a little at a time to let the ground bloom, dont just pour a bunch of hot water on it and it works just fine, french press seem more of a pain to clean but good cup of coffee too.

hochpt21

voltz wrote: »

I have the Chemex & a french press and I used them now and again, Chemex secret is like John said: to add a little at a time to let the ground bloom, dont just pour a bunch of hot water on it and it works just fine, french press seem more of a pain to clean but good cup of coffee too.

I have exactly this. I use the French press when I want to take a couple cups with me and do it all at once.

However, when I have the time...I really like the Chemex. First cup I ever made with it, I was not expecting much, but the process was novel...first sip and definitely one of the better cups I've ever had. Of course very fresh beans always helps, but again...I really like it.

Willow

You could go with a metal filter the paper absorbs some of the oils which you don't want to happen. We use this method on the boat when it's just a couple of us.

Polkie2009

Thanks Willow, are the metal filters easy to find? another thing about the paper filters is the bottom part gets clogged up and you end up have to pour the water slowly and in intervals.

headrott

Get "The Kone"; best damned non-drip/ non-french press (pour over) coffee system there is, period, IMO.

The Kone: http://ablebrewing.com/products/kone-coffee-filter

I also recommend the Chemex glass container as well, just be careful with it.

gdb

You can have GREAT coffee while retaining the Keurig, saving lots of $ and not creating the K-cup waste at the same time. We buy beans from all corners of the world, grind em, and then brew them in these: http://www.ekobrew.com/ Currently enjoying some very tasty organic coffee from Peru. (we also use distilled water for best taste and no scaling issues)

Jimbo18

gdb wrote: »

You can have GREAT coffee while retaining the Keurig, saving lots of $ and not creating the K-cup waste at the same time. We buy beans from all corners of the world, grind em, and then brew them in these: http://www.ekobrew.com/ Currently enjoying some very tasty organic coffee from Peru. (we also use distilled water for best taste and no scaling issues)

I have been using a filter like this one


One thing I like about it, there is a longer basket available that allows for more coffee to be used so that when you make a large cup it isn't so weak. What I don't like about it, the screen isn't fine enough and it lets too much of the grounds through.

Willow

Polkie2009 wrote: »

Thanks Willow, are the metal filters easy to find? another thing about the paper filters is the bottom part gets clogged up and you end up have to pour the water slowly and in intervals.

We use something like this:

http://www.amazon.ca/Fresco-Goldtone-Permanent-Coffee-Filter/dp/B001F519AO/ref=sr_1_1?ie=UTF8&qid=1436531505&sr=8-1&keywords=permanent+metal+coffee+filter

Then I found this:

http://www.amazon.ca/Bodum-Coffee-Maker-Permanent-Filter/dp/B00UC549S2/ref=sr_1_18?ie=UTF8&qid=1436531669&sr=8-18&keywords=Permanent+Coffee+Filter

Jimbo18

Willow, the second one is similar to the Grosche I found on Amazon and eBay.

http://www.amazon.ca/Grosche-Seattle-Pour-Coffee-Maker/dp/B00Q3I3H0S/ref=pd_sim_sbs_79_4/175-2097483-4708065?ie=UTF8&refRID=1VV1GYWFE9YFFQG4D2RW

Willow

All of this is making me want a fresh cup of coffee

tonyb

Sounds good but way too much work. I like making a 14 cup pot and forget about it. I'm a coffee addict....2 cups ain't gonna cut it for me. If you only suck down 1 or 2 cups in the morning, might be worth a try though.

My dream is to have a nice Jura automatic, but at roughly 2k that's all it will be....a dream.

Moose68Bash

When I discovered that I was addicted to caffeine (about 1970), I decided to limit my coffee consumption, but determined to find the best cup of coffee I could brew so that I still had the highest enjoyment of my cup.

This set me on a "journey" through the world of coffee and coffee brewing that reached its destination (for awhile, any way) about 10 years ago, when my wife gave me a La Cimbali M21 Junior espresso machine and La Cimbali Junior grinder.

On my way to this end, I passed through virtually every other brewing, grinding, and bean-blending combination that you could imagine.

For several years, I used only the pour-over technique, and I learned pretty well the factors that influence the outcome of that technique:

1. The water must be as pure as possible -- distilled or reverse-osmosis filtered. If the water has a taste, that taste affects the coffee.
2. The water has to be at the proper temperature. I aim at 190-195 degrees F.
3. The grounds in the filter must be ground to the appropriate fineness -- for pour-over you need very fine, very uniform coffee grounds -- just short of espresso-grind fineness.
4. This takes an good grinder. Blade grinders create a grind that is not uniform, and they can "burn" the coffee. Get a good quality burr grinder.
5. Filter cones need to be unbleached. Unbleached cones are tan, not white. The white ones impart a slight chemical taste to the brew.
6. The grounds must be fully wetted by a partial pour, allowed to "bloom" for 30-60 seconds, and then fully covered by the remaining water all at once.
7. The pot should be sitting on a warming plate while the coffee drips through the filter. Otherwise, it cools too much while the rest is brewing.
8. Of course, you have to find a single-origin or blended coffee that is to your taste. This, for me, was a very long and interesting process of discovery. If you have no interest in spending a lot of time on this part of the journey, try coffees from Peet's, Counter Culture, Hubbard &Cravens, or another specialty coffee roaster (if you do not have one near you). Coffees from different regions of the world have different characteristics that appeal more or less to different people. I prefer all Arabica beans (v. robusta or a robusta/Arabic blend), blended from single-origin sources in Sumatra (for body) and Central America (for acidity/brightness. For the sake of simplicity, Peet's Major Dickason's blend is a good place to start.
9. The best cup of coffee in the American style, IMHO, is made by pulling two shots of espresso (about 3 oz.) and topping up the cup with 190-195 degrees F water for a total of about 9 oz. of coffee. Italians call this an "Americano" -- as does Starbucks.

I take my coffee as seriously as I take my stereo rig!

Well, not quite.

Polkie2009

Moose, awesome info bro, you are certainly a coffee aficionado! I need to find one of those burr grinders, I have tried many different beans around the world, always open to new ones. I usually go with the Arabica beans too, you must like your coffee strong too. Beans from Sumatra and Guatemala both taste bold and strong, just how I like it.

Polkie2009

Jimbo18 wrote: »

gdb wrote: »

You can have GREAT coffee while retaining the Keurig, saving lots of $ and not creating the K-cup waste at the same time. We buy beans from all corners of the world, grind em, and then brew them in these: http://www.ekobrew.com/ Currently enjoying some very tasty organic coffee from Peru. (we also use distilled water for best taste and no scaling issues)

I have been using a filter like this one


One thing I like about it, there is a longer basket available that allows for more coffee to be used so that when you make a large cup it isn't so weak. What I don't like about it, the screen isn't fine enough and it lets too much of the grounds through.

This is the problem I had with a unit for our early Keurig machine. The single serve device and filter made a weak cup of coffee and the grounds would spill over into your cup. Bad design.

Polkie2009

Hey Willow, thanks for the info, I'm actually just looking for a metal screen filter that would be about the size of a Malita paper filter for one cup of coffee. I'll look around and see what's out there.

tonyb

I don't mind a strong cup every so often, but because I drink so much of it I prefer the smoother blends like Jamaican Blue Mountain. Down side is you can't afford it for every day drinking at 60 smackers a pound. Anyone got a similar smooth brand more cost efficient ?

Those South Americans drink strong black coffee all day long. No wonder they are all wired up at those soccer matches.

Moose68Bash

Polkie2009 wrote: »

Moose, awesome info bro, you are certainly a coffee aficionado! I need to find one of those burr grinders, I have tried many different beans around the world, always open to new ones. I usually go with the Arabica beans too, you must like your coffee strong too. Beans from Sumatra and Guatemala both taste bold and strong, just how I like it.

I hope I can help.

Take a look at this web site both to learn about grinders and to see the variety and cost range available.

As long as you don't aim at getting into espresso, you can avoid the grinders with dosers and not feel like you have to spend too much money. But don't skimp on the grinder; it's as important as the brewing method to the taste of the final brew.

Moose68Bash

tonyb wrote: »

I don't mind a strong cup every so often, but because I drink so much of it I prefer the smoother blends like Jamaican Blue Mountain. Down side is you can't afford it for every day drinking at 60 smackers a pound. Anyone got a similar smooth brand more cost efficient ?

Ever tried Mexican Pluma beans?

http://www.oldbisbeeroasters.com/Mexican-Oaxaca-Organic-p/mexican.htm

You might like these beans. I drank Pluma for several years, but turned to a more robust -- not robusta -- coffee for expresso.

Another one you might like is this:

http://www.oldbisbeeroasters.com/Costa-Rica-La-Pastora-Tarrazu-p/costa_new.htm

And another:

http://www.coffeebean.com/guatemala-antigua-coffee/d/1078

tonyb

Thanks for the suggestions, the last 2 seem more up my alley.

msg

cool thread. I wasn't always a coffee person but a few years ago started drinking it pretty regularly. I'm mostly off it again for now, but I really enjoy a good cup on occasion. I did some reading a few years ago when I was just getting into it and looking for a coffee maker. I thought I wanted an automatic. then a French Press. in the end, I went with an Aeropress along with a stainless disc.

I was gonna add my experience here, but Moose pretty much nails everything I was gonna offer up, only that I use that Aeropress, and use 175°-180° water for the Americano style shots, then top up with hot water. I'm good for about 10oz. any more than that and I start trying to do crazy stuff like mow the lawn with scissors.

with the Aeropress, I've used both the paper filters and a stainless screen. the stainless screen lets the oil through for a really good cup, however, I read a while ago that the something in the oil can spike cholesterol? (you aficionados/health conscious heard anything about this?), so I switched over to the filters. not quite the same, and it definitely imparts an odd taste, but as long as I do a setup/pre-rinse/pitch the water, it's minimal to none, and still a pretty good cup.

tell you what though, once you've had a good cup of coffee, it sure doesn't take long to be spoiled. I was having a lazy breakfast in a local mom & Pop diner a few weeks ago and felt like coffee. it was awful. if you've ever had a cup where it tastes like the water is separate from the coffee, that's what I had that day.

my biggest gripe with the auto coffee makers is the lack of control. you can add more coffee to control the strength somewhat, but you can't really control the temp or brew time. just one of these factors alone, never mind both, can make an otherwise good coffee taste like crap. I think it has something to do with acid release when using water that's too hot? apparently makes it bitter? can't remember. I just spent a bunch of time experimenting and trying methods/techniques until I found a method that worked well for me, and forgot the rest of what I learned

I do enjoy the process as part of the experience, but I don't drink more than 6-12oz at a time, just depending on how it hits me/how my mood is, and I can see where some of these brew processes wouldn't go over well with real coffee fiends who have to have a gallon or so first thing. but try it - you might be surprised what a quality brew does for you vs. quantity.

I've been meaning to try some of the ones Moose lists, but I found that I like plain old Seattle's Best #4 and #5

Moose68Bash wrote: »

When I discovered that I was addicted to caffeine (about 1970), I decided to limit my coffee consumption, but determined to find the best cup of coffee I could brew so that I still had the highest enjoyment of my cup.

For several years, I used only the pour-over technique, and I learned pretty well the factors that influence the outcome of that technique:

...

Moose68Bash

Polkie2009,

I just noticed that I forgot to paste the link to the grinder site in my post above:

https://www.wholelattelove.com/categories/grinders/burr

Have a look to read about grinders and check out what's available.

Polkie2009

Thanks Moose, I kinda figured that happened, no worries bro! Lots to choose from there.

tophatjohnny

I love my Keurig Office Pro. The cups we use are San Francisco Bay Gotmet Coffee Breakfast Blend at .33 cents a pop
So for less than 80 cents as I use 2 the taste is better than anything that Starbucks has to offer for the 2 dollars range . Plus we throw the grounds on the lawn . The cups are more enviromen friendly too.

Irrenhaus

Hi

Always wanted to try one like this one any comments

http://www.amazon.com/Bodum-Santos-Stovetop-Vacuum-34-Ounce/dp/B00005NCX5

Jimbo18

Irrenhaus wrote: »

Hi

Always wanted to try one like this one any comments

http://www.amazon.com/Bodum-Santos-Stovetop-Vacuum-34-Ounce/dp/B00005NCX5

I saw that one listed in the same posting that mentioned the pour over. Pretty cool the way it works and supposedly makes a good tasting cuppa. I am really only looking for a cup or two at a time though.

Lots of trouble with heartburn lately and I may have to give up even that much coffee.