Pour over coffee maker anyone?

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  • halo
    halo Posts: 5,616
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    I had a Chemex but I prefer the Hario set up.
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  • tonyb
    tonyb Posts: 32,906
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    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. :)
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  • Jimbo18
    Jimbo18 Posts: 2,314
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    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.
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  • halo
    halo Posts: 5,616
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    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.

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  • Upstatemax
    Upstatemax Posts: 2,623
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    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...
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  • Jimbo18
    Jimbo18 Posts: 2,314
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    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?
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  • Willow
    Willow Posts: 10,871
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    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.
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  • Upstatemax
    Upstatemax Posts: 2,623
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    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...
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  • halo
    halo Posts: 5,616
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    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
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  • lightman1
    lightman1 Posts: 10,776
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  • Moose68Bash
    Moose68Bash Posts: 3,842
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    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.
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  • Jimbo18
    Jimbo18 Posts: 2,314
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    ^^^ I never used one, but isn't that basically a french press without the press, and therefore no filter at all?
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  • Upstatemax
    Upstatemax Posts: 2,623
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    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!
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  • Moose68Bash
    Moose68Bash Posts: 3,842
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    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?
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  • Moose68Bash
    Moose68Bash Posts: 3,842
    edited March 2016
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    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.
    Post edited by Moose68Bash on
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  • Jimbo18
    Jimbo18 Posts: 2,314
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    I think I will stick with my eggs over easy, and not over, or in, my coffee. :)
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  • Moose68Bash
    Moose68Bash Posts: 3,842
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    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!
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  • Polkaguy58
    Polkaguy58 Posts: 352
    edited March 2016
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    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.
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  • Jimbo18
    Jimbo18 Posts: 2,314
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    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.
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  • tonyb
    tonyb Posts: 32,906
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    Always grind myself, never go back to pre-packaged ground coffee. Worlds apart in flavor as already stated.
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  • halo
    halo Posts: 5,616
    edited March 2016
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    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 :smile:

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  • nooshinjohn
    nooshinjohn Posts: 25,094
    edited March 2016
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    Coffee filters are made from recycled toilet paper Halo... it's what gives coffee that nutty flavor.
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  • D2Lo
    D2Lo Posts: 352
    edited March 2016
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    a buddy of mind designed this, the Ratio Eight, automated pour over machine:
    http://ratiocoffee.com
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  • Jimbo18
    Jimbo18 Posts: 2,314
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    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.

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  • Upstatemax
    Upstatemax Posts: 2,623
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    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.
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  • footwedge
    footwedge Posts: 475
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    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 ;)

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  • halo
    halo Posts: 5,616
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    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.
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  • tonyb
    tonyb Posts: 32,906
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    Wait...what ? 12-48 hours to brew ? What is this....iced tea ? Dilute it.....one batch for the whole week ??

    Blasphemy I tell ya. :)
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  • halo
    halo Posts: 5,616
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    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).
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  • Jimbo18
    Jimbo18 Posts: 2,314
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    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.
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