Coffee Brewing Secrets
| Coffee Brewing Secrets – The DVD | |
| My life is brewing coffee… I am a consumer, the guy in line who’s spending his hard-earned money for coffee. I kept getting great coffee in cafes, but I couldn’t match the taste at home, even when I bought their expensive beans. I got an expensive brewer, a grinder… you know what I mean. Then, I started really checking things out. I traveled across the country, visiting the experts whose coffee tasted so good. I can now make coffee that comes out like a rich syrup full of great flavors and aromas. Then, I brought a video crew back to the same experts and put together the first-ever comprehensive DVD brewing guide using every popular method. You’ll learn the basics. You’ll learn tips. You’ll learn enough to simply make a great cup of coffee, or enough to start your own brewer collection. It’s up to you. I put some sample clips below. Anyone can make cafe quality coffee at home. Good brewing! DVD $19.95 |
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{ 61 comments… read them below or add one }
have you ever tested the black and decker brew n go, dcm18?
It really gets hot and does a 12-14 oz cup (not more) in 3-3.5 minutes.
Let me know. Oh, just got your book-love it!
Hi Michael, Thanks for the kind words. I have not yet tested the Black and Decker, but hope to soon, since it’s a noble green alternative to the Keurig machine. It’s on the list and hopefully we can put it through its paces soon.
hi, while we are on the subject of keurig, have you ever tested it regarding extraction percentage? I know it is not freshly ground, but other than that, have you detected any deficiencies in their brewing process?
Hi Kevin:
I need a recommendation.
I had been using a Jericho J-200 coffee grinder for many years and now need to replace it.
When we corresponded many years ago you told me that you also owned the same model and sieve tested it. Your opinion was that it came close to commercial grinder quality.
I had been using the Jericho primarily for Melitta cone manual drip, and it did a really good job grinding for this method. However, the conical burr grinders I have looked at don’t seem to grind well for Melitta manual drip.
What would be good choices for a home grinder that would work well for Melitta?
Thanks,
Scott
Hi Scott,
Sorry to hear about the Jericho’s demise. Right now the grinder of choice for me is the Baratza Preciso. Hands down. Best grind for anything but espresso I’ve tested.
Warmly,
Kevin
Closest thing to a Jericho currently made is the Baratza Preciso. A Conical burr grinder, it does both coarse and fine, but not espresso grinds well.
Hi Kevin:
Thanks for your recent correspondence and recommendation.
I have had the opportunity to test the Baratza Maestro Plus grinder. It did not might my standards for a great cup of coffee grinding in the Melitta range, and I tried several seemingly appropriate grind settings.
How does the Preciso differ from the Maestro Plus? Does it have better conical burrs?
Thanks,
Scott
I am not sure they are different or the same. Baratza appears to source grinders from multiple sources. My tests were done using a laser measurement. It did very well, but this is the Prcciso, not the Maestro.
Hi Kevin:
It’s me again.
I wonder if you might be able to answer this one:
I have a Zassenhaus box coffee grinder that is ten years old. I calibrated the grind setting with a dot on the adjustment knob, and it functioned consistently over the years. Then one day the grind coarseness at the same setting (number of turns) mysteriously became much coarser.
Have you heard of something like this happening?
Thanks,
Scott
For years, I recommended the Zassenhaus. It is well made, but it did poorly in a sieve test where the grounds distribution was fairly measured. I have not had this happen, but perhaps another participant has.
Kevin:
I want to thank you again for sharing your expertise and for being so generous with your time.
It is unusual to encounter someone so unselfish, like yourself, especially nowadays. Clearly, you have a real passion for great coffee. I can relate to that.
Now I have something to share with you, although I suspect you have already heard about this:
I think I’ve found a suitable replacement for the Jericho, at least for my purposes. I am drinking a wonderful cup of Melitta manual drip brewed Guatemala Antigua light roast, ground with a Japanese Porlex manual coffee grinder. It has ceramic conical burrs and a stabilizing spring to prevent wobble with coarser grinds. The grinder is quite compact, and I can store it in a kitchen drawer or cabinet with no problem. It is constructed from stainless steel, so there is practically no problem with static.
The grind quality is unbelievable, considering that I paid well under $100 for it.
It does a better fine grind than the Jericho did, and much better than the Baratza Maestro Plus I tested out.
On the other hand, it took over two minutes to grind 28 grams of fine ground coffee, which is a drawback if one is in a hurry.
Anyway, if you have not already checked it out I highly recommend it.
Scott
Hi Scott,
Thank you for the kind words. Yes indeed, I have a passion for coffee. The Porlex is known to me but I’ve never used one. I will now. Generally, slower is better for grinding, all things being equal. I’ll have to test one. Thanks for sharing our results.
Kevin:
I think my effusive review of the Porlex may have been a bit too generous.
It does a very good fine grind with light and dark roasts, but moving a bit coarser into moka pot territory (medium fine grind) there seems to be an issue with too many fine grinds. I experimented with some French roast beans and find a tendency toward over-extraction. The Jericho did better with the moka pot, and I suspect it is the better all around grinder. Tomorrow I’ll see how the Porlex does at French press. I predict it will be deficient at grinding for this method. I also surmise it will not sieve test nearly as well as the Preciso you have recommended.
Still, it is quite good for the money, and works better than more expensive electric grinders I’ve tested and the Zassenhaus in the Melitta cone range. However, as is often the case, you get what you pay for.
Scott
Kevin:
The Porlex works well for French press coffee. I think the Jericho has the edge with light roasts brewed with the press.
Conclusion: The Porlex is a very competent manual grinder that can handle the range from fine drip to French press. There might be a minor issue with slightly too many fines in its grinding distribution, but it could be that the coffee I used was over-roasted. All in all, I think you will be impressed. By the way, the grind is very easy to adjust, and I am keeping a record of the settings I have had success with grinding for different brewing methods with different roasts. If you decide to take a Porlex for a test drive I will be happy to share this information with you, which should save time and coffee.
I have not tested the Porlex for lever or pump espresso brewing. There are similar Japanese manual grinders on the market which use ceramic conical burrs (Hario, Kyocera, etc.), and the Porlex appears to be the best of the lot, according to reviews. Also, it seems to grind more evenly than the current Zassenhaus grinders, and does a much better job in the fine range than my recent Peugeot. I would be curious to learn of your experiences.
Best,
Scott
Kevin:
I have learned my lesson about making recommendations before a thorough evaluation is completed. The Porlex deep sixed the Chemex test. I couldn’t brew a great cup at any reasonable grind setting. To get the water to flow smoothly it was necessary to go coarser than French press, which should not be the case. So much for being a coffee iconoclast!
As Chemex is one of our favorite brewing methods, I retract my recommendation of the Porlex as an entirely suitable coffee grinder. You may find it useful as a travel grinder in conjunction with a Melitta #2 cone. It should work well enough to please you in that application.
I hope you have not purchased one yet. If you have not, I bought an extra unit at a good price. The box has not been opened. In return for your magnanimous free advice I would like to send the grinder to you as a gift. If you are interested please forward your mailing address. It would be my great pleasure to give you something in return.
Also, I see a Preciso in my future.
Sincerely,
Scott
Scott, I’m sorry the Porlex didn’t work out. The Chemex is the most demanding of brewers on the grind. Coarse grinds are the most difficult and drip makers impose double duty on the grinder, determining surface area exposure and flow regulator. I too like it so much it’s worth finding a good grinder.
You are too kind to offer it to me, but I would graciously accept it if you’re interested in a second opinion. Thank you.
Coffee Companion
3s550 West Avenue
Warrenville, IL 60555
I will send the Porlex your way after I receive it. I had ordered a spare for work, but I think I’ll stick to pre-ground in the office. Not much of a Christmas present, but perhaps you’ll find a use for it. And, I take back my favorable comments about it being great for Melitta drip. Inconsistent (and imprecise) is more like it. It is amazing how a slight lack of evenness in grind can make a profound difference in the cup.
I’ve been meaning to get your opinion on French press brewing. Some experts consider it to be the holy grail. Perhaps it is simply a matter of taste, but there is something lacking in French press coffee, I perceive. I can’t taste the subtle nuances of flavor as well as with manual drip methods. In my opinion, a fine African varietal doesn’t show off its detail when brewed with a French press. Also, there seems to be a health risk associated with unfiltered coffee in general due to cholesterol-elevating substances.
I’m curious to know your opinion of French press coffee. Also, you are not a doctor, but have you heard anything about the cholesterol issue and how serious it is?
Thanks again,
Scott
Hi Scott,
I’ll look forward to the Porlex. Grinders are the most on or off of appliances. The rules are strict and unvarying. Brewers are permitted artistic pretensions.
Now to the press. I’m not typically a big French press fan. They do a couple of things very well, however. They get all the grounds nicely soaked, one of the most important accomplishment of good brewing. However, the temperature falls rapidly in the simple press. Double walled presses are certainly worth it. They do a much better job maintaining temperature altitude. The other press challenge is filtering. The mesh in most presses is incapable of final separation. I’m okay with a few grounds in the cup, but I’ve had press coffee where I’ve avoided the last few sips, a great injustice if you ask me. There are better mousetraps in the form of nylon filters. The best of both worlds may be the Espro press maker. It has both double walls and a unique filter. It’s the closest to ideal I’ve yet had.
My whole family practices medicine within the license as rule. The cholesterol is definitely higher in all non-cloth and non-paper filtered coffee. I cannot however, be so reckless as to state whether or not I think it’s a concern.
Kevin:
I have some wonderful news:
While doing some cleaning around the house I found a set of replacement burrs for the Jericho around the house. They had gone lost for quite some time. My Jericho’s motor was fine but the burrs were twelve years old and had, so to speak, “lost their edge(s)”. The result was a very inconsistent grind. The lady I spoke with at the Coffee Bean International told me the burrs are generally good for approximately 600 lbs. of coffee, which, with my consumption would be about 10-12 years worth.
Anyway, I changed the burrs and immediately prepared some coffee. Although not usually a great fan of dark roast coffee, I had some Peet’s Sumatra lying around, and made a great pot of Chemex (Jericho setting: 5 1/2). In my opinion, it is tough to beat Chemex—the method has everything going for it and no real deficiencies, unless one is in a big hurry.
So, I’ll put the Baratza on hold for the time being.
By the way, do you know where I can find another replacement set of burrs for the Jericho?
The Coffee Bean International has no more left.
I’m told the motor might last for 20-30 years or more, depending upon use, so with another set of burrs I could be set for life!
Thanks for allowing all of the pestering. You’ve been exceptionally gracious in your correspondence…
Scott
That’s great news, Scott. I can only assume there are some, somewhere. Thanks to the web it should be possible to find them. I agree, the Chemex and Jericho are a great teaming.
Kevin:
The Porlex is on its way! You should receive it on Thursday. I hope you will have a use for it, but suspect it will not meet your standards. Supposedly, it is one of the better manual mills currently available.
I’m not sure why the quality of manual grinders made today does not seem to be as good as electric ones. One would think that it should be easier and cheaper to manufacture a useful and accurate manual grinder than an electric one. And many of us would prefer a high quality manual to an electric.
Interestingly, there is a guy in Idaho who is very knowledgeable about coffee grinders, and he builds and sells hand made mills that are reputed to be of a very high quality. Check out the Orphan Espresso website: specifically, the Orphan Pharos and Lido models. People seem to like them.
For now, I’ll stick with my Jericho, unless there is a power outage…
Scott
Scott, the grinder arrived safe and sound. I will enjoy playing with it. It is tiny, an advantage as I try to sneak coffee gear into every suitcase and carryon. The TSA practically expect me to have a Hario V60 or they get suspicious. haha
Thanks again.
Kevin
Well, Merry Christmas, and hope you enjoy the grinder! Maybe you’ll find an application that works well for it.
Also, I really think there is a need for a superior home grinder that is meant solely for non-espresso brewing methods. My experience with the various conical burr grinders is that, depending on construction, they tend to work well over a limited grind range. Some are good for French press and poor for Melitta; others vice-versa. You have recommended the Preciso, but I would prefer something more similar to the Jericho. I really don’t think that a non-espresso grinder needs forty settings. That would be daunting to many of us. It would seem to be too complicated to zero in on the ideal particle size, and I don’t think that non-espresso methods require the same degree of precision and accuracy as espresso, since the latter has a very short brew time.
The Jericho is a good all around machine, but I would not say that it is stellar in the fine grind range (i.e., Melitta drip, vacuum pot, etc.). In my experience it does not measure up to top commercial grinders at any grind setting. Mahlkonig is the best I’ve come across, but Bunn is excellent too. Someone like you could perhaps persuade them to design a reasonably priced home grinder that works as well as the best commercial grinders.
By the way, I spoke with Baratza, and they advised me to buy the recent Virtuoso if I will not be making espresso. They consider the Preciso to be more of an espresso machine! So, there seems to be a disconnect here. Their new 586 model has the same exact burrs as the Preciso. I still think the large number of grind settings is excessive for a dedicated non-espresso grinder. Also, I am not convinced that using conical burrs is the best way to go for a non-espresso machine. I do have immense respect for your opinion, though. You have not steered me wrong yet.
One other thing:
There is lots of misinformation regarding coffee brewing out there, and some of it comes from so-called “experts”. If you look on the web you will see that many brewing recommendations are quite flawed. For example, most do not know how to realize great coffee with a Chemex pot (you provided many valuable tips years ago). The instructions are pretty vague. I admire your restraint in being diplomatic, and acknowledging a certain degree of artistic freedom in coffee brewing. But with certain brewing methods, I think there is only one right way. For example, on YouTube I see experts recommending to mound the coffee in moka pots, and to compress the ground coffee. The grind they recommend is slightly coarser than espresso. This is flat out wrong—the correct grind is somewhat coarser than Melitta drip. Their recommendations will yield horribly over-extracted coffee. However, if the moka pot is used correctly the coffee will be fabulous.
The bottom line is that there is a need for a practical non-espresso grinder that grinds as well as the top commercial machines. A choice between electric and manual models would make everyone happy. The companies will not listen to a guy like me (I feel similarly when it comes to politics–it doesn’t seem that my vote really counts!). And I think that often the consultants they use do not really know what great coffee is, much less know how to brew it.
Thanks for letting me rant and rave, and vent my frustration… and enjoy the Porlex…
Scott
Thanks, Scott. I’ll play with it right away. I will not let my expectations be too high. I understand and share your wonder about the low overall quality of hand grinders. It would appear they should be well made and plentiful. A few years ago it was clearly because many were sold as decorative items. But they would seem easy to design, have inherent advantages because they grind more slowly, and have a consumer appeal as more eco friendly using our own hands to power them.
I’ll check out the ones you mention and look forward to your package.
Warmly,
Kevin
Have you had a chance to test the Porlex?
Can it be used to make good coffee?
For some reason, I think it generates too many fines across the usual grinding range. It blocked up my moka pot, even at coarser grinds. Also, I was not able to brew a good pot of manual Melitta drip. French press was not so hot either.
Scott
Hi Scott,
Sorry I missed this post. I have been working on other projects, but eh Porlex is going to get a workout this week. I’m trying to remain neutral, but what will really be telling is the chance to do a laser analysis of its size distribution. Grind is one of the few parts of the coffee process where the math tell us everything.
Happy New Year, Kevin:
1) Laser analysis? Do you actually perform this with your own laser? Is it a better predictor of grind quality than the sieve test? Have you performed laser analysis on coffee ground with the Jericho J-200? The Baratza Preciso?
2) I might just spring for a Preciso yet—How does it do with a fine Melitta paper filter grind, my usual daily brewing method? I’ve yet to encounter a conical burr grinder that does really well with this. As I’ve mentioned to you, the commercial grinders seem really well suited to grinding in this fineness range, judging by taste of brewed coffee. The Jericho does an adequate job, but perhaps does not have enough settings in the fine range. Of course, that would not be a problem with the Preciso.
Thanks,
Scott
Kevin:
Are you familiar with Mahlkonig grinders?
About fifteen years ago there was a chain in New York City called New World Coffee. They sold bagels, muffins and, of course, coffee. Their coffee beans for sale were terrific: light roasted top quality varietals and blends. They used a commercial grinder called the Mahlkonig Guatemala, and it ground perfectly for Melitta drip. Even with pre-ground beans, I was able to brew fabulous coffee. There was also a franchise called Eduscho, which I visited while in Vienna. There, they brewed coffee with a semi-automated Melitta drip, cup by cup—and it was amazing! I believe they also used a Mahlkonig grinder.
Someone, like yourself, who is influential in the coffee brewing arena, should contact Mahlkonig and ask them to produce a home grinder of top quality, with a focus on non-espresso coffee. Forty grind settings would not be necessary—maybe ten or fifteen at the most. Maybe it could be sold as the Coffee Companion model! I’d pay a good bit of change for something really great, and so would many coffee enthusiasts. And Mahlkonig has the technology and the know how.
As you yourself have emphasized, grinding is absolutely key to getting a great cup—and most home grinders on the market are deficient in this respect. I’d venture to say that the average person has never had wonderful coffee. As good as the Jericho is, Mahlkonig knocks its spots off. Maybe it’s time for a visit to Germany.
Best,
Scott
Hi Scott,
I think Mahlkonig and Ditting are one and the same, at least at this time. Yes, they make fine commercial equipment. I do not own a laser. I count on the benevolence of Dan Ephraim @Modern Process.
My favorite consumer grinder is the Baratza Preciso. I’ve heard Capresso makes a good conical burr grinder, but I’ve asked for and never received one. Michael Kramm, retired founder, told me it was equal to the Preciso, but again, nothing tell us like a grounds distribution exam.
Warmly,
Kevin
Kevin:
Why do you suppose some conical burr grinders perform better than others?
Does it have to do mainly with burr quality or construction details?
I get the impression that some companies market items before they are really well tested.
I tried a grinder made by a company that begins with K and was not impressed by its performance. It is quite expensive, and virtually useless in my opinion.
Thanks,
Scott
Hi Kevin:
At your “recommendation” I sprung for a Capresso Infinity 560.01. Since this is an outdated version of the Infinity model, I bought it for only $68 on Amazon. The replacement burrs they sent me for the Jericho seem duller than what I recall the original set looking like, and the coffee I was brewing seemed sub-standard.
Having already done much testing, I am happy to say that the Infinity produces an excellent grind quality throughout the typical grinding range for non-espresso coffee . I now believe in the utility of conical burrs. However, the quality of the burrs and overall construction appear to be critical.
In the non-espresso range, at least, it is easy for me to see that the conical burrs yield a more even grind that seems finer, ceteris paribus, than what I’d get from the Jericho. The Melitta coffee I’m brewing has a bit more depth and richness.
So, thumbs up! And for the money, it would be really tough to beat.
If you could find one for a good price I would feel comfortable recommending that you buy it
(although I suspect you have all of the equipment you need).
Best,
Scott
Oh, I forgot one thing…
Clearly, the grounds distribution test sounds like the best available measure of grind quality.
However, the quality of the brew must be the ultimate test. For example, if a machine produces a very even grind, I can think of at least two reasons it might not work well in practice: 1) insufficient grind settings available and 2) traces of coffee dust.
Also, what seems good in theory does not always end up hold up in the real world…
Scott
Hi Scott,
Great insights. As entranced as I am to romantic notions, so far I am of the opinion that grind escapes any trace of subjectivity. The particles must be consistent. An abundance of superfine grounds called “pan” by grinder industrialists disqualifies it. We want consistent equal size, and batch to batch. One of the things I found unacceptable with the Zassenhaus hand grinder was the lack of click stops. It drifted too much. Drip makes the grind a god. Grind size controls surface exposure, but also contact time. A little coarser or finer and the brew is ruined. Glad you’re liking the Capresso.
Kevin:
If you are thinking about buying the Capresso, one very important caveat:
This morning I used it and discovered that there is a problem with retention of old grounds! I switched from a light to a dark roast and kept getting old light grounds mixed in with the dark grounds.
So, I will save my money for a Preciso.
I feel very stupid about being “penny wise and dollar foolish”.
I can second your experience about finding the ideal grind: it is a VERY narrow window for all brewing methods, to really get it just right. That is largely why manual grinders can be so tedious to use.
As I’ve already mentioned, the prospect of having forty grind settings to choose from is quite daunting. Do you find it difficult to zero in on the ideal setting? I would imagine that a change of just one click can have a real impact on the brew.
Thanks,
Scott
Hi Kevin:
The Capresso Infinity grinds so nicely that the clean-up effort is worth it to me.
By the way, I found a manual grinder that I really like and it only cost $56 plus shipping. This time, I assure you, I’ve tested it exhaustively. It is the Hario Canister C model. Interestingly, it is an exception to the rule that a very even grind is necessary for excellent brewing. The reason for this is that the lower burr of the conical pair is not tethered. Rather, it is free floating, for all intents and purposes. When coffee grounds are between the burrs the lower burr is stabilized. However, at the very beginning and end of the grind, the lower burr is wobbly. As as result, there is an even grind with a few very coarse grounds mixed in. This would not do well in the laser test, but is highly functional in spite of this—the few coarse grinds do not seem to affect extraction, as coffee dust would. With some fiddling around, I can get an excellent grind for Melitta manual drip. The grinder does not do as well with coarser grinds, although it still works okay for Chemex and French press.
In my humble opinion, the Canister C works much better than the manual grinder I sent you, and could be used for practically any type of coffee brewing as an every day grinder.
I would buy you one, except my cash flow is running low now due to wasting money on coffee mills. Better than wasting money on destructive things, I suppose.
Best,
Scott
Kevin,
I’ve got great kids… Recived your Coffee Book from them along with some Espresso Accessories for Christmas. Two Thumbs Up!
My question is about “Cuban Coffee” the drink, not beans.When I was on business travel near Miami, I was convinced to try some Cuban Coffee. The sweet and caffeine, WOW!… I could feel the hair on my arms take note. Of course with most “official” recipes on the net, each one is different.
What do you consider the recipe/technique for Cuban Coffee
Hi Marc,
Thanks for the kind words of praise. To your question, I too have had some delightful Cuban coffee, but I honestly do not know the recipe. Perhaps we can find someone who will demonstrate it at CoffeeCON and I can learn it. It is well worth knowing.
Hi Kevin,
I’ve been enjoying some good coffee these days thanks to your wonderful web site. My Bonavita brewer arrived just before Thanksgiving. I feel very fortunate to have access to a good local roaster so I’ve been trying different origins (found that I LOVE Ethiopian) and blends. I’m now ready to buy a grinder so I won’t have to run to the roaster every other day—can tell a big difference in the taste after the first day. I’m going for a Baratza and value your input—any corrections from you in my findings are greatly welcomed. I brew drip daily (Bonavita) and that won’t change. However… I do have a French press I rarely use and may consider pour over in the future (have done before). I’m torn between the Virtuoso and Preciso. I’ve looked at their specs and the only difference seems to be the Micro adjustment on the Preciso—they have the same burrs, gear box, etc. I read that the Preciso produces the most consistent grind w/the least amount of fines AND retains the least amount of grounds up inside (post grinding) SO I wonder if that holds true for the Virtuoso as well. We’re not Espresso drinkers so do I really need the
Micro feature on the Preciso (for my brewing range)?
Hope your Christmas was merry and Happy New Year 2013,
Becky in Kentucky
Hi Becky,
Thanks for the kind words. I have not tested the Virtuoso, but I have the Preciso. I get what you’re saying and agree that the micro adjustments can be foregone if the machines are otherwise identical. I do not know that, although they look identical. The Preciso is exactly what you are looking for: a conical burr grinder that does coarser grind (French Press) and medium fine for drip. I use a slightly finer grind for the Bonavita. But, I never use the fine tuning for anything but espresso and I find it drifts a bit anyway. Save the $75. Get the Virtuoso.
Kevin,
Thanks so much for the quick reply—much appreciated! Your opinion confirms my thinking after my research. (Baratza has a comparison chart on their web site). The Virtuoso will be perfect for my needs.
Thanks again,
Becky
You’re welcome, Becky. Let us know how it works.
Kevin,
Received my Virtuoso grinder and it’s working out great. Quick and simple to use, easy to keep clean and a pleasure grinding fresh beans just before brewing.
Thanks for your help, Becky
Cuban coffee:
This is simply dark roasted espresso coffee with lots of sugar. The Cuban restaurants use an espresso machine, while at home people use a moka pot (“stovetop espresso”). The latter is not true espresso, but is stronger than drip coffee.
I suggest purchasing a moka pot, such as the famous Bialetti model. You can buy cheaper copy brands that work just as well.
You can use preground espresso coffee in the moka pot, but it is not the optimal type of grind for this method. Instead, buy some good quality dark roasted beans and grind them in a burr grinder. The correct grind is medium-fine (a bit coarser than paper filter drip).
Fill the bottom chamber with cold water to the level of the pressure valve. Then, insert the funnel-shaped insert. LOOSELY fill the insert with ground coffee. Use the ideal coffee/water ratio, approximately 1 ounce (28 grams) coffee to 16 oz. water (or two level measuring tablespoons/6 oz. water).
Screw on top piece.
Place the moka pot on a medium flame. After a few minutes, the coffee will start to fill the
upper chamber. Remove from heat and the remaninder of the brewed coffee will rise to the top.
Here is how the Cubans do it:
Put lots of sugar in an espresso coffee cup and pour a few drops of coffee into the sugar. Vigorously mix this with a spoon or fork. Then, pour in the rest of the coffee and stir. This will give the effect of “crema”.
Scott
Scott, I keep thinking about Cuban coffee and have to try brewing some. The best I’ve had is when I’ve been in Miami. It sure looked as you describe it. Brings up the controversial issue of adding sugar. Do “purists” drink it black? Ha ha.
Cuban “purists” insist on sugar—lots of it!
Kevin,
I’m looking for a grinder to pair with a Bonavita. I’m not interested in French press but I may experiment with a Chemex someday. I know that you recommend the Preciso and I’m wondering if an Encore would be adequate for drip coffee? I guess I could spring for the Virtuoso if the Encore isn’t up to the task. They both have forty settings but the Virtuoso may produce a more uniform grind.
Thanks for your help.
Dan
Hi Dan,
Although I have tested the Virtuoso and I have not tested the Encore, they are supposed to be the same mechanism minus the fine tuning. My experience in my kitchen is the fine tuning is non-essential for longer contact times. It just isn’t needed. The most critical thing is the distribution of grind sizes, followed by batch to batch consistency and this both these conical burr grinders have that, assuming their mechanisms are identical.
Kevin:
You would really enjoy playing around with the Hario Canister C.
I’ve brewed some excellent coffee with it. Surprisingly functional for the money, but it would flunk the sieve and laser distribution tests.
Scott
Hi Kevin:
Thanks again for the tip on the Capresso Infinity.
I highly recommend this grinder for non-espresso coffee. Not sure if there are enough extra fine settings to be useful for espresso.
As I have already related to you, retention is the major problem with this unit especially with finer grinds in dry conditions. I’ve needed to clean the hopper and run a few beans through at the desired setting prior to brewing in order to get rid of stale grinds in the chute.
In my opinion, the grinder is well worth this minor inconvenience because the grind quality is excellent—perhaps better than the Jericho J-200 in several respects.
For example, when I corresponded with you several years ago you recommended a fine grind (same as for Melitta manual drip) for the vacuum pot method. Using a fine grind with the Jericho (setting 3-5, depending upon roast and type of bean), coffee was always watery with my Yama stovetop vacuum pot, despite using the recommended coffee:water ratio. Using finder grind settings on the Jericho did not help.
However, I get great results with the Infinity fine grind. Here, it comes down to better evenness of grind. I think a conical grinder with a good burr set comes really close to commercial grinder quality.
So far, the Infinity gets a thumbs up…
Scott
I’m more eager than ever to test the Infinity Scott. Thanks for the report.
Hi Kevin:
Today I had a situation where the Preciso would have come in handy.
I was grinding a certain bean with the Infinity and could not find the ideal grind setting. It was, in fact, in between settings for Chemex. So, a unit with more gradations (fine tuning, so to speak) would have been useful. On occasion I would have this sort of thing happen with the Jericho.
Changing gears, I know you like brewing with vacuum pots. Do you really think this is the holy grail of non-espresso brewing that many purport it to be?
In my opinion, it is a very good way to brew coffee, but I have brewed wonderful cups with Melitta, Chemex, French press and other methods. And, although vacuum pot coffee is smooth and well balanced in terms of flavor and body, I don’t think it is always the best choice for a given bean and roast. For example, I might prefer using the French press for a light bodied Mexican Altura with hints of cocoa and nuts.
Your thoughts?
Thanks,
Scott
Kevin:
In addition to the Hario Canister C, I’ve found another excellent manual coffee mill:
the Peugeot Bresil.
You would really enjoy this grinder, and I would bet money that it would do very well in the grounds distribution test. It is close to perfect for obtaining a coarse grind, and I’ve made great pots of Chemex and French press with it.
Two drawbacks:
1. It has a limited fine range. The finest setting on my grinder would correspond to approximately a 3 1/2 on the Jericho grinder, and grinding on this setting is quite labor intensive. The coarser grinds are much less work.
2. The drawer where the grounds collect is a bit awkward to work with, and static wreaks havoc in dry weather.
Although I like the Infinity, I use it only if I need to grind large amounts of beans.
Otherwise, between the Canister C and the Bresil I am confident I can get any kind of grind I need to make excellent coffee.
Scott
p.s. I’m low on funds, so another “gift” is not an option right now.
However, the Canister C can be had for under $60 on Amazon. Sometimes the Bresil is sold for around $80 (a good price).
Wow, that’s two. Frankly, I’d like to see a new age in manual coffee grinders Scott. I’ll have to give these a try. As far as fund for a gift, you’re far too generous to me. I’ll just have to get them. If nothing else it will help prolong the burrs on my Baratza Preciso.
Kevin:
You taught me how to use the Chemex and recommended the Jericho (around 13 years ago!), so I kind of feel indebted.
Scott
Kevin:
Of the two grinders I’ve mentioned, the Peugeot Bresil is easier to work with.
There is a stepped hexagonal nut that you turn while pulling up a metal flange, which locks the grind setting by engaging rectangular slots in the nut. Each nut slot corresponds closely to a half turn on the Jericho J-200. So, for example, a typical French roast ground coarse would be number 6 on the Jericho, corresponding to one full turn of the hex nut from finest on the Peugeot. Of course, for any given bean there is a range of settings one needs to grind for a particular method, depending upon roast and other factors. For a very light roast you will not be able to get a fine enough grind for Melitta or vacuum, and espresso or finer cannot be attained. I think this mill was optimized for the grinding range that would be required for the methods in which coffee would be brewed in a typical French household.
The Hario Canister C requires more experimentation than the Peugeot Bresil, and will give you any grind you need (although the coarse grind is not nearly as even as the Bresil’s, it is somehow quite functional). It, too, utilizes a hexagonal adjusting nut, but its nut is fastened by a metal bracket. The bracket attaches to the spindle via a rectangular aperture, which is machined to allow sufficient play to more closely approximate a stepless range of grounds. Also, its hex nut is larger than the Bresil’s, so very small adjustments are critical. If you should purchase the Canister C, you will need to do quite a bit of experimentation to find the right grind for a given bean. This means wasting coffee and putting up with bad cups. When you get the right grind, you will say “Eureka!”. I would be happy to share with you grind settings I’ve noted through trial and error.
If you decide to go “old school” let me know how it goes…
Scott
Kevin:
I just had an “aha” moment with my vacuum pot.
Using my trusty Hario Canister C mill, which I had set for fine (Melitta manual drip),
I ground 35 grams of good Colombia Supremo beans for 20 oz. of water in my Yama 5 cup stovetop vacuum pot.
The coffee came out amazing! I am drinking it black so as not to adulterate its delicate flavor nuances.
Conclusions: 1)the vacuum pot really brings out the subtle flavors in the bean, whereas the French press emphasizes body. 2)Melitta is closer to vacuum in character, while Chemex is very well balanced in terms of flavor and body.
Scott
I basically concur with you on this. I equate this mostly with the temperature fall-off using a press. When I’ve used either of the presses that are dual wall insulated the differences become less pronounced.
Hi Kevin:
Just a brief follow-up report on the Hario Canister C manual mill…
I will go out on a limb here (although I suspect my credibility may have been damaged) and claim that you are not likely to find any other grinder that will produce a more satisfactory fine grind (for Melitta manual drip; vacuum pot) than the Canister C.
This grinder is now available online for only $45.
So, with a Melitta plastic cone and the Canister C, fantastic coffee can be brewed very cheaply,
for those on tight budget.
Scott
Thanks for the report, Scott. I’ll have to try one and get my friends with a laser analysis kit to do the measuring for us. Sounds very promising.
Kevin:
I am going to challenge the assertion that eveness of grind, as measured by laser analysis, directly correlates with better coffee. Although this seems perfectly logical and reasonable, I believe it to be a flawed proposition, at least from a practical standpoint.
I ended up purchasing a new Baratza Virtuoso 586, which uses the same burr set as your Preciso. The guy I spoke with in technical support insisted that the Virtuoso equals the Preciso for non-espresso method coffee grinding. Preliminary testing has been disappointing. The Baratza machine is okay, but for a fine grind, the Hario Canister C is far superior in the cup. For a coarse grind, my Peugeot Bresil beats the Virtuoso.
However, one does not need laser analysis to confirm that the Baratza produces a much more even grind than the manuals do. So, I suspect that uniformity of grounds is desirable only up to a point.
Coffee brewing may be likened to a chemistry expreiment in a cup. It is the overall extraction and balance, in aggregate, of flavorful components that count. Any burr grinder will produce a distribution of grounds with a mean and a standard deviation. Too much dust will result in overextraction. Beyond that, I do not believe that uniformity of grind is directly proportional to quality of the brewed product. In fact, if grounds are too even, I conjecture that one must compensate by having greater increments of grind settings to achieve the ideal extraction. (Believe it or not, one of the best cups of French press coffee I’ve ever brewed was made with coffee beans I ground with a mortar and pestle! Of course, the problem with this method and with blade grinders is reproducibility.).
But, the proof of all this is in the taste buds. I offer you to come to my home in Vermont (you have a standing invitation) for a taste test. As an alternative, I would be happy to mail you sample grounds and roasted whole beans so that you could do your own taste tests.
Respectfully yours,
Scott
Kevin:
I will continue to experiment with the Virtuoso before I totally write it off.
There are many grind settings to choose from, so considerable experimentation might be necessary. So far, my cups have been decent but not excellent. I hope I can find the sweet spots.
Scott
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