KitchenAid’s new 8-cup automatic drip Coffeemaker is proof that appliance manufacturers now take coffee making parameters as seriously as they do any culinary art. KitchenAid has long been a coffee innovator, with high build quality and within reasonable price points. This new model has literally been years in the making.
I visited them during summer 2012, during which time their four person design team held a therapy session, where I lay back and told them everything missing from most coffeemakers. Just kidding about that part, but suffice it to say, I left feeling unburdened and they went to work building it.
Sure enough, they brought it to this year’s CoffeeCon San Francisco and Los Angeles events. I recall making a beeline to taste a cup. It was good enough that I requested a model for my long-term at-home tests, from which I made review judgments.
This KitchenAid model has several important features:
• Pre-infusion stage. It dribbles a small amount of water, pauses to allow ultra fresh coffee grounds to get wet and exhale their carbon dioxide.
• Intermittent brewing throughout the brewing process, just like you instinctively do using a manual drip coffeemaker. We’ll talk more about this in in a moment.
• Two brewing temperatures. A higher one is just over 200°F, and optimized for lighter roasted (most Third Wave) coffees. The second, lower temperature setting stays under 200°F and is optimized for darker roast coffees. It’s up to you of course, as it’s so cutting edge that there’s hardly consensus on this subject. Suffice it to say, it’s amazing to see a big brand acknowledging the standards and then going a step further by offering you a choice of two brewing temperatures within those standards. Again, this is sophistication on par with manual brewing geeks.
• Perhaps the biggest news is that the KitchenAid meets SCAA (Specialty Coffee Association of America) brewing guidelines, which are stringent. This means a temperature spec (range: 196°-2015°F), within the given drip time spec of 4-6 minutes.
• Cup number setting. This at least promises to be an attempt to prefigure brewing algorithms so you and I don’t have to. More later, but this just might be their most important feature – if it does what it I think it promises.
First, let’s get this out of the way at the start – most so-called automatic drip brewers are one size brewers that are, by modern standards, not very automatic. If you make a full batch, they do well, maybe even very good, but most coffee enthusiasts eventually discover a manual coffee maker makes better coffee, since you have to figure out each parameter. But still, there’s a need for an automatic maker, because everyone, myself included has something else to do other than make coffee. It’s easy to operate. Just choose your cup setting. I had to get used to it, but the first thing you must do is select your desired cup batch size, but pressing plus/minus buttons. Then press whether you want light or dark roast (higher or lower brew temperature). Then hit brew and you’re ready in ten minutes, no matter what batch size.
How did it do in my tests?
Pre-infusion – The KitchenAid does really do this, but it’s still a best guess. As everyone who brews with manual drip brewers knows, this time varies depending upon how fresh your coffee is. KitchenAid designers chose a reasonable pause. It won’t please everyone, but in my tests, it did a good job of allowing most grounds to rise and fall, and then repeating this drip, pause, drip sequence throughout. Only at the 8-cup setting using extremely fresh roasted and freshly ground coffee did I get any foaming that left residue at the top of the brew basket (near showerhead). Most times it was not a problem.
Intermittent brewing – Part of the benefit of continuing to drip, pause and drip throughout the brewing is let all the water drip through before pouring more water onto the grounds. It seems to achieve a better, more thorough extraction. The KitchenAid did not disappoint. I’m sure there are some that will say their manual drip pours are better still, but for many, this brewer will deliver everything they want from their coffee.
Brewing temperature – Here KitchenAid has done itself proud. Its brewing temperature stability is as good or better than most manual drip, especially if you’re using a traditional kettle. If you’re using a kettle with settable temperature, the KitchenAid still matches or exceeds it, but the difference might be unnoticeable. Still, kudos for the two temperature choices and stability.
Cup setting – Many don’t realize that every automatic drip coffeemaker is optimized in contact time for one size batch. Larger batches will take too long, resulting in bitterness/excess strength; smaller batches mean faster (too fast) contact times and resulting weaker brew. This is simple math. If you baked a half batch of cookies and shortened or lengthened baking times, you wouldn’t expect them to taste right, would you? All drip makers, even manual ones have this challenge. KitchenAid seems to do some adjusting of the drip rate inside to accommodate the changing times, so it lessens it. I’d say they’ve make it work overall. The batches I made between four and eight cups were all between four and six minutes in overall contact time (this spec does not/should not count the time the water is heating with no contact). At the two cup setting, the contact time was not long enough. Keep in mind the cup quality may vary between 4 and 6 minutes contact time, but overall I was satisfied.
There are little tweaks you can try such as grinding a notch finer for fewer cups, or simply upping your grounds to water ratios a gram or two. I’ll leave it to others to explore these options. I settled on 6 cups for most of my tests over a month’s use and found it delivered excellent coffee at all settings between 5 and 8 cups, coffee on par overall with my manual drip brewers.
A couple of extra notations:
• The KitchenAid coffeemaker’s sound is quieter than most other automatic drip coffeemakers and its sound is subjectively nicer.
• KitchenAid is to be commended for offering detailed grounds to cup measuring recipes in their well-written instruction book.
• The water input at the KitchenAid’s top is too narrow for my tastes. I occasionally spilled water while filling it. Maybe it’s just me.
• I routinely filled the water tank exactly to the intended batch cups mark, and found the resulting brew on the carafe at brewing’s end was frequently less. I realize this may be caused by steam loss, but I found it works better to always overfill above the water mark.
Here are a few taste test highlights: I was fortunate to pick up a sample of Martin Diedrich’s Kean Coffee at CoffeeCon L.A. It was a slightly darker roast than most Third Wave roasts, and, (gasp) in my opinion, the better for it. It really shined, especially with using the lower (but still SCAA-approved) temperature setting. This kind of coffee really has that chocolate taste (cliché though it seems) and that temperature just seemed to highlight it.
Another treat was Counter Culture’s latest Ethoipian in a new package. This one really called for the higher temperature, but fully matched my expectations, with a fruitiness and acidity this coffee brewer brought forth in all its glory.
A surprise hit of CoffeeCon LA’s roasts was Temple Coffee’s Panama Geisha. Oh my Lord! What a coffee!! I did two batches concurrently. It was so good I went past my limit. The high temperature was my preference, but it did splendidly (albeit differently) in each. Note: I found a perfect formula for me was to make six cups, using 50 weighed grams of beans, medium-fine grind. The slightly less than full batch allowed even the freshest coffees to brew properly, and gave us a perfect way for Pat, I and a friend each have a couple of cups each.
The KitchenAid 8-cup is highly recommended.
I saw a video clip purporting to fix coffee problems online this morning. I have a few thoughts about it. Of course, the problems depicted are genuine, well most of them. But are their fixes good, effective ones? Here’s my feedback.
1. You Pour Out Leftover Coffee – Freeze Your Old Coffee in an Ice Tray – The concept of freezing coffee to make ice cubes is genuine, and I’ve been recommending it myself for years. When it’s old, however, it’s no longer a good idea. If the coffee is more than a few minutes old, and it’s been either on a warming plate, or in a thermal carafe, don’t do it. If it’s been in an unheated open vessel, and it’s been allowed to cool naturally, great – do it. As far as adding milk and instant latte powder to it later, um, I wouldn’t. But, that’s just me.
2. You power through bitter coffee – Instead they recommend adding a pinch of salt to deaden your taste buds. This is akin to taking off your glasses when you rent a bad video. Why watch it, as I’d say why drink coffee if it doesn’t taste good. The fix for bad coffee is to learn to make it better. As far as the salt solution, wine merchants have known this for years, which is why they feature cheese at tastings. I lost a lot of respect for Alton Brown, who recommended this. Even his nerdy looks couldn’t save him in my mind after this cooking expert recommended a way to deaden your taste buds while tasting.
3. You drown your coffee in sugary flavoring – Instead grind in some natural flavor. Cinnamon, orange rind. I fail to see a philosophical distinction to this fix – what was the problem again? Hmm. Oh, if you want to add flavorings as a culinary experiment, there’s nothing wrong with ito of course. But tossing anything, but coffee, into a coffee grinder taints it forever. That’s a high price to pay, for you and everyone else. So, just so you know there’s no going back after this, truly.
4. You add cold milk to coffee – Then they show a 30 second shake/microwave. Good one, actually. Kudos, although part of the reason people add cream/milk at all to coffee is to lower its temperature to increase taste, to go from scalding the taste buds to being its most savory drinking temperature. Otherwise, rather good.
5. You drink old coffee – Use two old foam cups to track when coffee was made. Ok. Not sure why two are needed. They also show a Mister Coffee machine I tested that’s coffee was what I’d label as “out of service” when it was fresh made, but that’s another article.
I think one or two of these might be helpful. Here’s my list:
1. Learn to brew better coffee. Is your coffee fresh? The water good? The coffee maker clean?
2. Learn the brewing parameters: 196°-205°F water. Contact time between 4-6 minutes.
3. Toss our remaining coffee after 30 minutes. If you are doing this too often, replace the brewer with one that makes what you consume within 30 minutes.
4. Buy coffee that tastes like the flavor you wish to drink. Buy it from a place that samples. You’ll be surprised that many of the world’s coffees have different flavors due to their geography, climate and agricultural care and feeding. How they are roasted makes a huge difference.
5. Choose a brewer that makes coffee the way you like it. A Hario manual drip and a French press are both good methods, but differ vastly in their output in your cup. Even a casual drinker would easily tell the difference.
Instead of fixing bad coffee, I propose making and drinking only good coffee. It’s not that hard.
I realize this article will be read mostly by coffee enthusiasts already so involved in brewing that they likely have their own views regarding brewing, and its three most important variables: time, temperature and grind particle size. But, lately there’s been dissention over what for many years appeared to be consensus among the trade. As brewing as an art and craft (hence my book’s title) has developed, there are those who question the basics.
Questioning the basics is, I think, a good thing. Anyone who’s been in family counseling knows it’s a healthy thing to revisit how you divide labor. When it comes to processes, it’s a good thing to reconsider the variables. My observation is that coffee brewing is still being analyzed. Don’t forget that as roasts, types of beans, brewing methods and consumer tastes change, it’s a good idea to do a few experiments. If they confirm the basic parameters, so be it. But, they may not, and why keep doing something wrong?
Historically, much coffee was boiled. I can think of all kinds of reasons for this: pre-chlorination food safety, ease – the bubbles tell you the water’s ready, and thrift – the cheapest way to maximize extraction strength is to use the highest temperature.
The Coffee Development Group, or was it the Pan-American Coffee Council – some predecessor to the Specialty Coffee Association of America (SCAA), did extensive testing, using food experts, not just coffee folks, which resulted in the standards that have been in place for many years.
• Grind size specifications, basically finer for short extraction times, coarser for longer ones. The current challenge with enthusiasts likely to grind at home, is how to confirm this. It used to be written right on a coffee can.
• Brewing Temperature – It’s easy to tell consumers: “Under Boiling”. Everyone seems to get that now. The last percolator I came in contact was in my late Aunt’s estate sale. BTW, 195°-205°F just tightened to 196°-205°. The extra degree may or may not matter to you, but according to my little birds, the US and European specialty coffee groups wanted to share the same standards for a variety of reasons.
• Contact time – In my observation, this is the one most difficult to control, partly because it’s so difficult to measure, especially in intermittent drip methods. Ever tried?
Recently, I’ve run into a number of enthusiasts, baristas, brewer designers, who complain like music composition students do about tonal scales. Recently, I was sitting in the office of one of the most influential big-coffee business owners, who many would say personifies the word establishment and he told me he believes 200°F is too high a brewing temperature. I’m sympathetic. After all, what kind of thinker would I be if I didn’t like to challenge rules? “Question Authority” – That’s my bumper sticker!
But, I’m here to re-commit CoffeeCompanion to following the rules, at least for now. We need some kind of reference point, or a dialogue is useless. The fact is that a great number of culinary experts were consulted in creating the standards. These folks had taste buds. This wasn’t a casual industry lock down for convenience.
I will always challenge the established rules. I will also follow the standards and use them for my tests. I may expand my tests in certain instances but I will always strive to identify those instances.
Meanwhile, I urge those of you who are doing your own home experiments, playing with brewing parameters to customize your methods to your individual tastes, a worthy pursuit even within the parameters, to start off following the standards. If you decide your Chemex or Aeropress tastes milder, better straight (minus cream or sweetener) when brewed at 180°F, no one is going to take the children from your home.
But, as my music theory teacher said to us in college, “Learn the rules so they can be broken by design, not ignorance.”
We are living in a golden age of brewing. There are all kinds of new brewers, the re-discovery of old ones. The profession of barista confirms that the industry gets that how its coffee is created in a coffee establishment makes a difference. Remember: Wine tastings don’t need bartenders, but coffee tastings need baristas.
CoffeeCon, my ‘lil ol’ coffee show is great fun, but I have an agenda as plain as Karl Marx at a school board meeting. I want consumers to discover coffee as a culinary art and invest the same passion they do into cooking into brewing their coffee. Anyone can do a coffee tasting. We are a coffee university.
So, just FYI, I will keep taking any coffeemaker’s temperature, use a stopwatch to check how long it subjects your (ever-increasing-in-cost) ground coffee to hot water, and play with grind and include those results in my reports.
Several years ago, I was attending an SCAA event. Nancy Bloostein, of Oren’s Daily Roast nudged me and suggested I take a look at some new Melitta coffee makers. I ran (literally) over to see what appeared to be Technivorm knock-offs. They were labeled Melitta, but I was then told that they would appear on the marketplace soon under a new name, Bonavita. According to what I was told, Melitta licenses their nameplate to Hamilton Beach in the US. Therefore, although these were Melitta conceived and designed, no mention of Melitta would appear in the US market brewers.
Fast forward to 2014, Bonavita is now a treasured brand. What seems a simple proposition to make an excellent brewer priced to the average consumer, has long eluded most appliance brands. Even though it seems simple, apparently it is not. You need a smart design, one that gets the water almost-instantly hot, a spray heat that evenly disperses that hot water over the grounds, achieving even distribution, and gets the grounds thoroughly soaked, and gets all this done, start-to-finish, within 6 minutes.
So revolutionary was the Bonavita concept that it currently is the leading automatic drip coffeemaker. Bunn, Technivorm, Bodum, KitchenAid and Behmor all have fairly comparable brewers that compete, but somehow the Bonavita just seems to have an edge, when it comes to hitting the consumer sweet spot of price, performance, quality and ease. Remember if it isn’t easy, it isn’t automatic, is it?
So far, I’ve compared the Bonavita only to other automatic drip brewers. But as Third Wave Coffee has emerged, the bar has been lifted, as more consumers who use a Chemex, Hario or other manual brewer for their weekend or other special brews, want an automatic drip brewer to reach higher to match these inherently customized devices.
One interesting change: Bonavita has moved from the Melitta V-filter to the US-cupcake filter. Does this mean that Melitta no longer designs this brewer? Inquiring minds ponder this. Although I have found differences such as filter types to generally be outweighed by other factors, I philosophically agree with the reasoning that the cupcake filter spreads the grounds extraction task more evenly at the bottom, so I consider it a good (if shocking) move. I also applaud their resistance of the metal filter, which I consider overall inferior to paper in its ability to separate flavor compounds from grounds.
There are two things the Bonavita did not do as compared to manual drip. One is vary the brewing temperature. The other is match the intermittent pour that we use when we brew manually, which is especially important near the brew’s beginning when using fresh roasted coffee.
The new Bonavita offers only one brewing temperature, but they have gone out of their way to include a pre-infusion stage, which sprinkles ideally hot water over the grounds, then shuts down in order to allow a freshly-roasted, freshly-ground coffee to rise and fall appropriately, before continuously running hot water over the grounds.
So, how does it perform?
The new Bonavita handily meets every specification of an automatic drip coffeemaker, as did its predecessor. The brewing temperature is within the 196-205°F range. The brewing cycle (without pre infusion) is under 6 minutes. Pre-infusion adds around 30 seconds, as it should.
The ability to match intermittent brewing with your (or your barista’s) best efforts keeping pace with the water’s drip rate during brewing is not able to track as well as manual brewing, in my opinion the goal. Nor is it with the Behmor Brazen or any other yet-invented automatic brewer. What I can say, is I never had an overflow, no matter how fresh the grounds. I inserted a Chemex underneath the Bonavita, which is to be fair, not anything they suggest or offer to accommodate. The brew drip rate was simply too fast, even in the pre-infusion setting. But, this is more about how fast consumer expectations are rising, than any shortcoming on this brewer’s part.
What’s left? Well, the Behmor Brazen offers adjustable brewing temperatures and adjustable pre-infusion time settings. Will this matter to you? I cannot answer that, but I can say the Bonavita does a very, acceptable job with several coffees I’ve been using since it arrived one month ago.
Temple Roasters Panama Don Pepe Boquete Geisha is a light roasted delicate coffee that showed its full colors when brewed in the Bonavita. I was able to closely match what I could achieve in a Chemex.
Kean Coffee’s Nicaragua La Prometido is roasted slightly darker, or is it just the Diedrich roasting imprint? Not sure, but this stellar varietal comes through with its notes intact. This kind of roast is not for the timid (roaster that is). To catch it just before it starts to go caramel on us, is really a test of roasting skill. I was able to taste the full resolution of the coffee with the Bonavita.
Conclusion: The Bonavita took a good idea and made it better. There is not one thing I noted where I said, “Oh, I wish they hadn’t changed that”. Bravo!
By now, everyone has likely seen the Conan coffee clip where his coffee snob employee snubs an Intelligentsia espresso. Don’t worry. Intelligentsia is laughing all the way to the bank, as the snub gave them an opportunity to put the dissenter in his place. Meanwhile, it warmed my heart to see coffee given its minute of fame (actually eight minutes of good air time). There were some genuinely funny moments in it.
Conan O’Brien is among my favorite on-air comics. He plays his everyman role well. Jordan Schlansky, plays the dour office coffee snob to perfection. An unfortunate side effect of becoming a connoisseur in any art appears to be the loss of humor, and he characterizes it nicely. This is all good. But, what, if anything did the segment accomplish in teaching a mass audience about coffee?
Single origin versus blends – Jordan points out that he prefers a traditional Italian espresso over the single origin American one prepared on camera by an Intelligentsia barista. Most Americans probably know that Starbucks did its own version of espresso, but likely some learned for the first time that the latest round using one coffee type is still very different from the original drink. Jordan made a point that traditional espresso almost inherently contains both Arabica and Robusta coffee types, a blend which he thinks tastes better.
Roasts – After warming up by questioning the use of a single origin over a blend for espresso, Jordan challenges the holy grail of the Third Wave – its roast. He taunts Sam and Eden, the two Intelligentsia employees by attacking their light roast’s suitability for espresso. Sam points out that they chose espresso since Jordan stated it was his interest. One of the things I like most about Third Wave is its return to brewed coffee to strut its stuff. I wished they’d brewed using a Chemex or Hario, myself. But, it’s a fun and still informative bit.
Brewing – Jordan finally takes issue with what he identifies as over-filling the coffee machine with grounds, creating a too-strong coffee, versus his nostalgia for a more pleasant (if weaker) 7 grams per 25 ml water (traditional espresso shot). He is here, in effect, really attacking the Americanization aspect of Third Wave espresso. Here, the Intelligentsia on-air staff, who do an overall admirable job keeping straight faces in what must have been a high-tension situation (all of professional coffeedom’s eyes were no doubt on them) had one of their lesser moments, in my opinion. Admittedly it’s a tough theological coffee question (I’m not sure who could have really answered it better) but when basically asked if their coffee is too strong, barista Eden answered that they have determined the strength using scientific measurements. Her words: “What we are looking for is the proper amount of extraction for each coffee particle”. Jordan retorts, “By whose criteria?” I know this is supposed to be fun, but in my opinion, this is a key question, one I hope resonates with the industry’s leaders, who should really be careful before they use numbers as arguments. In other words, it all really still starts, not with science, but with someone’s opinion. While I believe this is really how it should be (and in reality, must be), it should serve as a deterrent to the idea that somehow anyone has a definitive lock when it comes to these numbers. Meanwhile, to get consumers to even think about measuring a recipe is definitely good.
Third Wave identified – Just as in the 1960s most kids nationwide learned the Southern California surfing jargon in the Beach Boys song Surfin’ USA, there may be a million TV viewers who learned the term Third Wave for the first time in this segment, as well as got at least a partial definition of what it means. I refer of course to the description of coffee growth in the US (and elsewhere) as split into waves. First Wave (as I understand it) refers to the general explosion of a culinary coffee market after it was discovered that beans given extra farming and grading attention were special and the term Specialty Coffee (credited to San Francisco coffee importer Erna Knutsen) was coined. Second Wave is often given to Starbucks, Peet’s and other roasters’ emphasis on (darker) roasts that called attention to the roaster, with an emphasis on espresso extraction. Third Wave became a popular term (I heard it first from legendary coffee pioneer roaster George Howell) to describe single-origin coffee roasted (usually very lightly) to emphasize its origin characteristics at the expense of roast development and (in the extreme) any hint of caramel flavor. The best part of Third Wave coffee (to me) has been the emphasis on brewing, often using manual devices, and a return to filtered coffee over espresso as the preferred extraction method.
Identifying and introducing to mainstream conversation the term Third Wave might be the anthropologist’s desert. I know it made my heart skip! Having consumers learn what the heck some of this means, arguments and who’s right aside, is good for business. It does more to give people an understanding why they’re lining up and waiting ten minutes to get their morning coffee at Intelligentsia (and others) each day. Yes, there will be some who will have an epiphany that they really don’t like what they’re getting and may switch back to something plainer. But, there will also be water cooler coffee talk at work. Some will try the coffee minus cream and sweetener (Intelligentsia does offer it, as do most Third Wave coffee environs). Some will become super elitist and seek out the traditional espressos (ie: Bay Area’s Mr. Espresso) and decide for themselves. The important thing is they will have their coffee consciousness raised. And, yes, they may start questioning the standards, realizing that their own taste buds are entitled to be heard in the quest for the perfect cup.
If this was supposed to be a debate, I think everyone won, with Jordan winning some surprising points, no doubt in part because as a performer he was less nervous, but also because he was able to slip in some genuine questions many of us are asking, and I am overall a fan of Third Wave Coffee. Intelligentsia’s Sam Sabori and Eden-Marie Abramowicz handled their parts with aplomb and they were good at advancing their company’s image without themselves seeing too snobbish. It’s hard to be on the spot and they were really playing themselves, not roles, a far more self-conscious circumstance. The heat was on, and the TV people are always going to win, as Bill O’Reilly, Jon Stewart, Ellen DeGeneres prove each airing. Conan O’Brien himself, really played the straight man, giving his fellow player the main character role. Points were made, I think in the consumer’s behalf.
A glance at social media since shows the industry saying how important it is to get the word out there. I hope behind closed doors they are also saying they need to listen to consumers, mainstream and also informed ones as the segment’s Jordan Schlansky, who I continuously find are raising questions about coffee. I keep saying the industry needs a healthy combination of leading and following consumer tastes. Most industry professionals would I think agree with this. There really are some high-end consumers out here who are as knowledgeable as the trade professionals.
Kudos to all who created the segment, and especially to the Conan O’Brien Show. They really gave coffee a boost in this entertaining segment.
Page 6 of 16« First«...45678...»Last »