Pour over coffee maker anyone?

halo

I had a Chemex but I prefer the Hario set up.

tonyb

halo wrote: »

I use a ceramic Hario v60 ceramic coffee dripper with an 800ml V60 Glass Coffee Server. I use Hario brown paper filters and a Hario Ceramic Coffee Mill Skerton. I also use a pour over kettle with a long spout. I like it. It's simple and easy to clean. Makes really good coffee. After a bit of experimentation (grounds:water) I know how I like it. It's kind of a cathartic way to start the day.

That doesn't sound like coffee, more so a science experiment.

Jimbo18

I am still using a cheap Melitta pour over with brown paper filters only because I couldn't decide what to upgrade to.

I feel like the next setup needs to include an ultra-fine stainless steel filter so I can eliminate the paper filters, which supposedly, remove too much of the oils.

I was looking at a Grosche but read some negative reviews about fragility of the carafe.

halo

Jimbo18 wrote: »

I feel like the next setup needs to include an ultra-fine stainless steel filter so I can eliminate the paper filters, which supposedly, remove too much of the oils.

I got a v60 dripper with a mesh screen. I think it's better for the environment and it costs less because you don't have to buy filters anymore.

I've used it a few times and it's good until I get to the sediment at the bottom of the server.

When I run out of my stock of filters, I'll switch over to the screen.

Upstatemax

I use this at work:

http://www.amazon.com/Osaka-Stainless-Dripper-Reusable-Kinkaku-ji/dp/B019QTUZAU?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_search_detailpage

Works very well.

As for the "better for the environment" argument of using steel screens, I doubt it does much. Yes, you're using less paper. But, you're also using A LOT more water to clean a SS screen...

Jimbo18

Upstatemax wrote: »

I use this at work:

http://www.amazon.com/Osaka-Stainless-Dripper-Reusable-Kinkaku-ji/dp/B019QTUZAU?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_search_detailpage

Works very well.

As for the "better for the environment" argument of using steel screens, I doubt it does much. Yes, you're using less paper. But, you're also using A LOT more water to clean a SS screen...

I had looked at those. How is it for sediment that gets through?

Willow

Jimbo18 wrote: »

I am still using a cheap Melitta pour over with brown paper filters only because I couldn't decide what to upgrade to.

I feel like the next setup needs to include an ultra-fine stainless steel filter so I can eliminate the paper filters, which supposedly, remove too much of the oils.

I was looking at a Grosche but read some negative reviews about fragility of the carafe.

Upgrade the power cable and you`ll notice a huge difference.

Upstatemax

Jimbo18 wrote: »

I had looked at those. How is it for sediment that gets through?

I don't have an issue with sediment. There is usually a small amount on the bottom of the cup.

I find the best ways to make coffee, always involve at least a small amount of sediment...

halo

Upstatemax wrote: »

I use this at work:

http://www.amazon.com/Osaka-Stainless-Dripper-Reusable-Kinkaku-ji/dp/B019QTUZAU?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_search_detailpage

Works very well.

As for the "better for the environment" argument of using steel screens, I doubt it does much. Yes, you're using less paper. But, you're also using A LOT more water to clean a SS screen...

I wash the dripper after removing the paper filter. I bang the grounds out of the screen and into the compost. I turn the paper filter upside down and shake out the grounds into the compost as well. Either way, the compost gets the used grounds and the dripper gets washed

lightman1

Moose68Bash

Upstatemax wrote: »

Jimbo18 wrote: »

I had looked at those. How is it for sediment that gets through?

I don't have an issue with sediment. There is usually a small amount on the bottom of the cup.

I find the best ways to make coffee, always involve at least a small amount of sediment...

In fact, one school of brewing thought says that the best way to get the real flavor out of your ground coffee is to measure the grounds carefully into your warmed mug, pour 195-205 degrees water into the mug, wait till the grounds rise to the top of the water, break the "crust" and skim it off with a shallow spoon, and then drink the coffee.

This definitely leaves you with some sediment.

This method doesn't appeal to me much.

Jimbo18

^^^ I never used one, but isn't that basically a french press without the press, and therefore no filter at all?

Upstatemax

halo wrote: »

I wash the dripper after removing the paper filter. I bang the grounds out of the screen and into the compost. I turn the paper filter upside down and shake out the grounds into the compost as well. Either way, the compost gets the used grounds and the dripper gets washed

Yes, but the point I was making is that it takes a lot more water to wash out a fine metal screen than a quick rinse needed when a paper filter is used.

Anyone doing it for environmental impact, should not pat themselves on the back too much.

Doing it for better flavor, now that's a worthwhile venture!

Moose68Bash

Jimbo18 wrote: »

^^^ I never used one, but isn't that basically a french press without the press, and therefore no filter at all?

You could say that, but it is simply pouring the water over the grounds, skimming the grounds off as best you can, then drinking the coffee, putting up with whatever residue is left in the cup.

I knew a Swede in my college days, who brewed coffee by the potfull in this manner, but eliminated the floating grounds by putting an egg white into the pot when she was ready to serve the coffee. This seemed to work pretty well as I recall, but that was over 50 years ago, and I wasn't terribly critical of my coffee at that stage in my life.

Has anybody else ever heard of or seen this method for brewing coffee?

Moose68Bash

I just Googled "How do Swedes brew coffee?", and this turned up:

http://www.thekitchn.com/have-you-tried-swedish-egg-coffee-194230

Not exactly as I remembered the process, but this is probably what my friend did 50 years or so ago.

Jimbo18

I think I will stick with my eggs over easy, and not over, or in, my coffee.

Moose68Bash

Jimbo18 wrote: »

I think I will stick with my eggs over easy, and not over, or in, my coffee.

The greater part of wisdom, I would say! I certainly haven't tried to replicate that brewing technique in the past 50 years!

Polkaguy58

I bought a hinged, stainless steel, perforated basket for my single cup Kurig and it works great.
I also found that using a darker roast coffee yeilds a "normal" brew.
Stop & Shop was selling them filters for about 13 bucks.

Jimbo18

My last order of Jamaican Blue Mt. was mostly ground coffee for friends and only 2 lbs. for myself of beans.

One of my friends gave me some of the ground so I could compare it against what I grind myself. I made them both the same way, i.e. pour over, 4 cups, filtered water and all that. I could immediately tell the difference in the pre-ground coffee vs. the beans. Noticeably less flavor and aroma, not as smooth and much shorter finish on the pre-ground stuff. Still good, but definitely not as good.

Just mentioning this in case some of you are wondering if grinding yourself is worth it.

tonyb

Always grind myself, never go back to pre-packaged ground coffee. Worlds apart in flavor as already stated.

halo

Upstatemax wrote: »

Yes, but the point I was making is that it takes a lot more water to wash out a fine metal screen than a quick rinse needed when a paper filter is used.

Anyone doing it for environmental impact, should not pat themselves on the back too much.

Doing it for better flavor, now that's a worthwhile venture!

I understand your point about water usage but it doesn't take any more water for me to clean the screen.

I was thinking more about the trees being consumed for manufacturing all those paper filters.

I think both points are valid

nooshinjohn

Coffee filters are made from recycled toilet paper Halo... it's what gives coffee that nutty flavor.

D2Lo

a buddy of mind designed this, the Ratio Eight, automated pour over machine:
http://ratiocoffee.com

Jimbo18

I finally picked up a stainless steel filter. I settled on the Osaka which has dual filtration layers. I ground the coffee a little larger than I do with paper filters and didn't get any sediment in the finished coffee. Cost is about $25 without a carafe.

Very happy with it so far and it just happens to fit perfectly on top of the Melitta carafe that I use. It's only big enough for about 6 cups at a time, or in my case, about 2+ mugs.

Upstatemax

I found with my Osaka filter that I can go finer than with my old paper filters and get a better cup, with no sediment issue.

footwedge

Upstatemax wrote: »

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

While on vacation, we went to a crazy expensive restaurant that used vacuum coffee makers...

The coffee was OUTSTANDING. Tons of flavor, no bitterness.

They used this one:

http://www.amazon.com/Cona-Coffee-Maker-Size-Chrome/dp/B004HE9ECK/ref=sr_1_1?ie=UTF8&qid=1437012215&sr=8-1&keywords=cona+size+c

Looks like this could serve double duties

halo

I recently ditched the Hario pour over set I was using in favor of a Cold Brew set up made by County Line Kitchen. Absolutely love it. Very smooth flavor, less acidic, & no bitterness. The only thing you need to be aware of is the increased caffeine content as you cold brew for 12 - 48 hours. I drink less coffee now and I dilute it to get more out of it. One batch lasts me the whole week. You can have it cold or hot & they include a booklet with recipes. A real value at only $20.

tonyb

Wait...what ? 12-48 hours to brew ? What is this....iced tea ? Dilute it.....one batch for the whole week ??

Blasphemy I tell ya.

halo

tonyb wrote: »

Wait...what ? 12-48 hours to brew ? What is this....iced tea ? Dilute it.....one batch for the whole week ??

Blasphemy I tell ya.

Don't knock it until you try it. Go into a local coffee shop and see if you like the cold brew coffee (not Dunkin Donuts or Starbucks - a real coffee shop).

Jimbo18

Pretty happy with my pour over set up with the Osaka filter. Cold brew sounds interesting but too much pre-planning. I only drink coffee at home on the weekend anyway.