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renatoa wrote:

The temperature don't look excessive low for me, I am preparing V60 and aeropress for years using 84-88C water, so same ballpark.
92-93C = 197-198F is for espresso, not for brew, too much bitter is extracted, according to my palate.

snwcmpr wrote:

I agree, should be fine.

But, the flavor is not coming out of coffee that obviously has the flavor because other methods work better.
Any ideas of a fix?

Flavor from every other coffee maker I have is better than the Technivorm now. It is, I think, 10 years old. I tested water temp just under the sprayhead. 190? F at the most. 180? is the usual.
Letting the basket fill I get 186?.
I have run citric acid through several times. Rinsed several times, the carafe shows no sediment at all after any of the above.
My water is very good water.

I suspect it is time. But, not a BV. I think 10 years with a Technivorm tells me to do it again.
I think this one, but am still looking. We only make enough for one cup each. Rarely does the coffee set on the burner.
KB Brushed Silver
Model: 59691
https://us.moccam...ilver.html

Any thoughts?
I asked Technivorm USA, and expect an answer today about fixing it.

Thanks,
Ken

Hi Ken,
Your brewer must bring water to boiling in order to successfully operate. At sea level, with boiling at 212F, the water in the basket will always measure 196-205F with a wired-probe thermometer, and a full 75 grams of ground coffee. If the brewer cannot bring the water to boil, it will not complete a brew cycle, and the water will remain in the water reservoir.

Since your brewer is still operating, rest assured it is brewing just as it did the day you brought it home. I hope this explains the operation of your brewer a little.

Kind regards,

Ari | Technivorm Moccamaster USA | Portland, OR | Office 855.662.2200| www.moccamaster.com

https://www.instagram.com/moccamaster_usa/
https://www.facebook.com/technivorm.moccamaster.usa

renatoa wrote:

Note that the glass transfer tube is in the middle of cool water reservoir, another good reason to lose some degrees...

ChicagoJohn wrote:



I agree. The 186?F should be fine. I'm usually in the 175 - 185?F range and find, like renatoa says, more bitterness at, say 200?F+. I think you also get more caffeine with hotter water as well.

allenb wrote:
I had a chance to do a lot of experimentation with effects on flavor using different water temperatures while working at a roastery years ago. While one can achieve a good tasting cup with water less than 195 F, there are necessary flavor constituents that will not be extracted adequately when going below the ideal temperature. On the other hand, brewing with lower temperatures has the ability to mask negative cup notes from roast defects giving the appearance that lower temperatures brew a better cup.

Allen

snwcmpr wrote:


Thank you.

And as a humorous addition:
Lower temp water can make me look like a better roaster.

Ken

I had a chance to do a lot of experimentation with effects on flavor using different water temperatures while working at a roastery years ago. While one can achieve a good tasting cup with water less than 195 F, there are necessary flavor constituents that will not be extracted adequately when going below the ideal temperature. On the other hand, brewing with lower temperatures has the ability to mask negative cup notes from roast defects giving the appearance that lower temperatures brew a better cup.

Allen

snwcmpr wrote:

Moccamaster is still not my fav brewer. It is now just the easiest.
The only other difference, other than water temp, is the filter. A No 4 Natural paper, washed in hot water before the brew.
It is the only brewer that I use those filters.

Hario V60 with No 2 (?) natural paper from Japan is an awesome cup. We just proved it again this morning.
Chemex, awesome. Natural paper, washed before use.
Bialetti Stainless version, awesome.

snwcmpr wrote:

Hario V60 with No 2 (?) natural paper from Japan is an awesome cup.