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Merry Christmas = Great Coffee?
EddieDove
Santa Claus (a.k.a. Camille) was very kind this year. Again, each of the coffee-related requests were granted including one that actually turned out to be a bit difficult to find: an 8-cup (40 ounce), handblown Chemex (CM-3). On Christmas morning, a vintage (~1980), handblown, 8-cup Chemex with a box of white Chemex filters was found to be hidden beneath some decorative cloaking; the filters are new and were purchased from our hosts along with the Chemex CoffeeMaker cover.

farm3.static.flickr.com/2283/2148648545_5a77184593.jpg

There were doubts as to whether or not the brew from the Chemex would be enjoyed because it uses paper filters - not a fan. Upon reading the box that ensconced the Chemex filters, the following statement was noted, "Chemex-bonded filters filter out all the bitterness, sediment and oils: produce a clear, flavorful coffee without fail." Oils? Musings of, "How then can the coffee be any good?" ensued. However, many of you constantly extol the virtues of this brewing method, hence the original Christmas request to "Santa."

This morning, the session of sleep was brought to quiet closure by a cherubic, "There's coffee brewing ..." It was the Bali Kintamani Arabica brewing in the Technivorm (with SwissGold filter), roasted last Friday (12-21) in the RK Drum. Ahhhh ... delightful!

This afternoon, there was a desire for more coffee; a perfect opportunity to try the Chemex. It was decided to brew the Bali since the cup could be compared to this morning's brew. A quick reference of Sweet Maria's tip sheet, grind coffee, pre-wet filter, preheat carafe, heat water in cordless Bodum Ibis (also delivered by Santa), etc., initiated the process. Grinds in filter and begin brewing, allow bloom, continue to pour, patience, continue to pour, sample the aroma of the wet grounds - WOW ... that is nice!

While the brew was being poured into the cup, the beauty of the crystal-clear elixir could not go unnoticed! The olfactory was obsessed as cups one, two and three were filled; Wyatt and Camille anxiously awaited their share too. The decision was unanimous; this is exquisite elixir.

Merry Christmas = Great Coffee!

Just wanted to share ...
Edited by EddieDove on 12/30/2007 3:46 PM
Respectfully,

Eddie Dove

The South Coast Coffee Roaster
vita non est vivere sed valere vita est
Home Coffee Roasting Blog and Reference
http://southcoast...gspot.com/
 
seedlings
I love Chiristmas stories. I was going to get one of those (but vintage 2007) chemex drip devices. The filters bugged me, too... but for different reasons: the price and having to buy them on-line. So I ended up with the Melitta version of the same thing, their 10 cup manual drip. Coffee tastes great. It's still filtered...

Thanks for the lore.

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
EddieDove
Glad you like the new brewer, Chad! I completely missed that one ...
Edited by EddieDove on 12/31/2007 12:11 AM
Respectfully,

Eddie Dove

The South Coast Coffee Roaster
vita non est vivere sed valere vita est
Home Coffee Roasting Blog and Reference
http://southcoast...gspot.com/
 
EddieDove
This morning I am again awoken by the same cherubic chant, "There's coffee brewing." This time it was the Brazil Cerrado Screen-Dried Moreninha Formosa (Sweet Maria's - brewed in the Technivorm with a Swissgold filter). If I do say so myself, this roast (12-26-2007) came out perfect; as such it was consumed in short order. The richly-bodied, bittersweet chocolate with fruited / berry undertones was just incredible!

Again, in the afternoon, I found myself wanting another cup. It only made sense to give the Bodum Bistro a trial run since the Chemex had its turn yesterday; both were delivered by "Santa." The Bodum Bistro is a bit different in that it comes with it own Swissgold-like permanent filter; the packaging states "gold tone." A major difference between the Chemex and the Bodum Bistro is that the Bodum Bistro is made of double-walled heat-resistant borosilicate glass and has a stopper to help keep the brew hot for a bit longer than the Chemex.

The same brewing process was followed as with the Chemex although the difference in the brew would be that more solids and oils would make their way into the cup. This does make for a very flavorful brew, but also provides for some sediment as well; some find this objectionable, but I am not one.

Used the Bodum Ibis again to heat the water, but since I was out of the Brazil, Sweet Maria's Espresso Monkey Blend would have to suffice; again, the aroma of the wet grinds was incredible. In the cup, the caramel and chocolate was absolutely indulgent! I enjoyed the brew while chaperoning my son riding his new bicycle in the driveway. And, yes, that included a second cup that was quite hot due to the double-walled construction and stopper.

Two for two ...

Merry Christmas = Great Coffee!
Respectfully,

Eddie Dove

The South Coast Coffee Roaster
vita non est vivere sed valere vita est
Home Coffee Roasting Blog and Reference
http://southcoast...gspot.com/
 
mehhistory
Eddie,

May the New Year present many opprotunities for many cups of elixir coupled with quality Wyatt time.

Mike H.
"In the vault, no one can hear you scream"
 
seedlings

Quote

mehhistory wrote:
Eddie,

May the New Year present many opprotunities for many cups of elixir coupled with quality Wyatt time.

Mike H.


And quality "Santa" time.B)

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
EddieDove
Thanks, Mike!

Wyatt and I are enjoying some Brazil Organic Camocim ? Pure Bourbon that we just brewed in the Chemex. Camille had made some of the El Salvador ? Orange Bourbon Cultivar this moring, but then said that WE need to go shopping at the mall and then take Wyatt to Chuck-E-Cheese (that is what Wyatt (almost 5 years old) opted to do with his Christmas money). I am not fond of mall crawlin' so I needed a brew with more KICK to get me going; I am with Wyatt on this one ... let's go to Chuck-E-Cheese!

I ground a few "ticks" courser than the last time and I stare at the cup in amazement. I had no idea that paper-filtered coffee could taste so good. When I use paper filters (Filtropa, Melitta Flavor-pore) in the Technivorm, it seems to "strip" a lot from the brew, but not so with the Chemex. The flavors from this cup of Brazil are dazzling, but suffice it to say that in the foreground there is an abundance of chocolate that seems to be sweetened with a graham cracker ... gotta get another cup.

Happy New Year to you, Mike and everyone else!
Edited by EddieDove on 12/31/2007 11:02 AM
Respectfully,

Eddie Dove

The South Coast Coffee Roaster
vita non est vivere sed valere vita est
Home Coffee Roasting Blog and Reference
http://southcoast...gspot.com/
 
Kaffee Bitte
I have been interested in the pour overs for a while, but just never have boughten one. In fact they are one of only three coffee brewing aparati that I don't own. The other being an aeropress. Ever since I got the vaccum pot and french press, not to mention the espresso machine, i just didn't feel I needed to try these. Maybe I should.
Lynn

"Some days it's spice, other days it's bitter dirt."
 
seedlings
http://melitta.co...p?SKW=MACM

Not as sexy, but this is what I have (they make a 6cup, too). I like the hands-on-ness, plus the coffee is as good as I've tasted. I don't have a Technivorm, but my buddy has a 6cup Bodum Vac Pot and for my pallate there's no improvement with the vac...except watching it!

If I could only find a #6 swiss gold filter...the rest of the oils would be there for me!

CHAD
seedlings attached the following image:
p125[633].jpg

Edited by seedlings on 12/31/2007 12:59 PM
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
EddieDove
Lynn,

I have a bunch of different pour over methods now with both the Swissgold and paper filters, especially the small #2 size; they are great in a pinch when you just need a cup or two and I really enjoy the brew. I do have the Carezza, but you guys are probably better at pulling shots than I am; It does make some good americanos though when the shot wasn't quite right.

Chad,

Now that you posted the picture ... I remember sometime last year I saw these at our local Tuesday Morning store for about $5! I wasn't paying close enough attention ... I thought they were replacement carafes, DOH!
Edited by EddieDove on 12/31/2007 5:03 PM
Respectfully,

Eddie Dove

The South Coast Coffee Roaster
vita non est vivere sed valere vita est
Home Coffee Roasting Blog and Reference
http://southcoast...gspot.com/
 
seedlings
$5!.....$5?!?

Man. Those should've been your exclusive Christmas gifts! I saw one at K-mart of all places for the retail $12.99.

Panama Esmerelda Especial! Eddie, I had your coffee last night and again this morning! 10 minutes to gently cruise to 1C, then stalled around 420F for 5 minutes, then gently raising the temp for another couple of minutes to about 430, where the smells just started to go from grainy to fruity! I cooled immediately last night at 4:30pm. Had the first cup around 10:00pm!

Last night: My coffee buddy has a Bodum electric 6cup Vac Pot. I forgot that he has a blade grinder still. So, we pounded some grounds and sacrificed them in the Bodum. It tasted good, but very thin, with a hint of whatever the last brew was. I was upset, but...

This morning: Aforementioned Melitta manual filter drip. Ooooh what a difference! Grinding was heavenly sweet and floral-fruity! As soon as the 200F water hit the grounds BANG! There was this intense "tangerine rind" fruity aroma exoplosion! I just poured water, stirred and inhaled. What fun! Then, in the cup... probably the most powerful sharp sweet citrus I've ever tasted. Absolutely astounding! Thanks, Eddie!

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
EddieDove
Chad,

Glad you are enjoying it; make sure you have some around for days 4-5 if you can.
Respectfully,

Eddie Dove

The South Coast Coffee Roaster
vita non est vivere sed valere vita est
Home Coffee Roasting Blog and Reference
http://southcoast...gspot.com/
 
Coffeenut
I have been doing pour-overs since roughly 1978 and it's still one of my favorite manual methods for a cup. There's nothing like the aroma of the coffee bloom after that first pour of water is introduced.

I've got a small harem of different sized melitta-style filter cones from #2 to #6. I've used the #2 quite a bit for a single cup by pulling water from my Espresso machine. It's good, but not as good as when I do the larger batch pour-overs. I haven't quite figured out the way to get a single cup method to equal the higher qty methods. What do you guys use as far as coffee qty, pour methods, etc for the single cup pour-over? I've been using 18-20gms of coffee and the same grind level I use for normal drip brewing (setting of 40 on my Rocky).

Rick
 
EddieDove
Rick,

Generally, I use 25-30 grams (heaping 1/4 cup scoop) for a single cup (#2 Melitta and Swissgold). I pour the water in and let the bloom hold the water - no stirring. Then, when I think it has been long enough, I will usually pick it of and drop it just a bit - just enough for a little jolt; it then lets go of the rest of the water / brew and the whole middle will collapse as it does. Same grind as drip.
Edited by EddieDove on 01/03/2008 10:24 AM
Respectfully,

Eddie Dove

The South Coast Coffee Roaster
vita non est vivere sed valere vita est
Home Coffee Roasting Blog and Reference
http://southcoast...gspot.com/
 
Coffeenut
Eddie,

That's basically my process too and I've also gone to 25gms of coffee to see what effect it would have. The #2 size cup (using a paper filter) is just not quite as smooth in flavor as I get from a #6 pour-over or from my Technivorm, but certainly acceptable. It's a great way to make coffee by the cup for those times when someone wants only 1 cup. I also have a Swissgold insert for my #2 and it certainly improves flavor because of the oils that are allowed through.

Anyway, your Chemex is a beauty and I've always admired their design!

Rick
 
EddieDove
Rick,

Agreed about the flavor ...

Thanks! I really like the Chemex and like you said, the aroma from the bloom of the initial pouring over the grinds is incredible!
Respectfully,

Eddie Dove

The South Coast Coffee Roaster
vita non est vivere sed valere vita est
Home Coffee Roasting Blog and Reference
http://southcoast...gspot.com/
 
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