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Date: 17 Feb 2007 22:26:22
From: Russell Patterson
Subject: Brewing with Cuisinart 12 cup
I've started roasting with the Fresh Roast +, and I am using a
Capresso burr mill grinder. I am using the Cuisinart to bre the
coffee. I am using the paper filters because we do not like the
debris in the bottom of the cup. Since the Cuisinart delivers to the
cup from the bottom of its reservoir, that first cup gets a large dose
of any solids. We are also not into espresso, at least not yet.

I like a strong cup of coffee but not with a burnt flavor like you get
with the dark roasts. I guess city + is where I am at. I am not sure
about the wife, because she is of the opinion that "Maxwell House from
the can is better than what I have been doing so far."

I got the FR+ from Sweet ia's along with the 8 x 1/2 lb samples. I
have a little left of some of the samples, but to tell the truth it is
very hard to develop any consistancy with such a small amout of green
beans of any one type before you run out of it.

So I have ordered 2 lbs of Ethiopia Organic Idido Misty Valley (DP), 2
lbs of Indonesian Organic SWP Komodo Blend(decaf), and splurged on 1
lb of Panama Hacienda La Esmeralda Gesha.

Am I asking too much from the Cuisinart or the FR+?

Any suggested settings on the FR+?

How much grounds per cup(cuisinart scale) should I be using? The
basket only seems to be large enough to use 4 cup filters. It seems
to take a long time to brew with it. Should I not try to brew the
whole 12 cup capacity?

Help me win my wife over, please! I feel like I am close to getting a
better cup than canned coffee!




 
Date: 20 Feb 2007 16:33:28
From: Don C.
Subject: Re: Brewing with Cuisinart 12 cup
On Feb 20, 11:58 am, "Jack Denver" <nunuv...@netscape.net > wrote:
> Get a thermometer and test the brewing temperature of your brewer -- if you
> are not getting close to 200F you need a different (hotter) brewing device.
> I suggest a kettle, a Melitta cone and a thermos as a low cost solution
> guaranteed to deliver the proper temp.
>
> "Russell Patterson" <m...@privacy.net> wrote in message
>
> news:epgft2p66tskglci6s890h4ljcud7m9hd1@4ax.com...
>
>
>
> > I've started roasting with the Fresh Roast +, and I am using a
> > Capresso burr mill grinder. I am using the Cuisinart to bre the
> > coffee. I am using the paper filters because we do not like the
> > debris in the bottom of the cup. Since the Cuisinart delivers to the
> > cup from the bottom of its reservoir, that first cup gets a large dose
> > of any solids. We are also not into espresso, at least not yet.
>
> > I like a strong cup of coffee but not with a burnt flavor like you get
> > with the dark roasts. I guess city + is where I am at. I am not sure
> > about the wife, because she is of the opinion that "Maxwell House from
> > the can is better than what I have been doing so far."
>
> > I got the FR+ from Sweet ia's along with the 8 x 1/2 lb samples. I
> > have a little left of some of the samples, but to tell the truth it is
> > very hard to develop any consistancy with such a small amout of green
> > beans of any one type before you run out of it.
>
> > So I have ordered 2 lbs of Ethiopia Organic Idido Misty Valley (DP), 2
> > lbs of Indonesian Organic SWP Komodo Blend(decaf), and splurged on 1
> > lb of Panama Hacienda La Esmeralda Gesha.
>
> > Am I asking too much from the Cuisinart or the FR+?
>
> > Any suggested settings on the FR+?
>
> > How much grounds per cup(cuisinart scale) should I be using? The
> > basket only seems to be large enough to use 4 cup filters. It seems
> > to take a long time to brew with it. Should I not try to brew the
> > whole 12 cup capacity?
>
> > Help me win my wife over, please! I feel like I am close to getting a
> > better cup than canned coffee!- Hide quoted text -
>
> - Show quoted text -

Jack,

The temps I listed above are for the Cuisinart that I use. In my eyes
ideal for the task at hand. I measured my temps using a K-type run
into the basket during the brew process. I was actually surprised
(pleasantly) when I saw how hot it brewed.



 
Date: 20 Feb 2007 11:58:04
From: Jack Denver
Subject: Re: Brewing with Cuisinart 12 cup
Get a thermometer and test the brewing temperature of your brewer -- if you
are not getting close to 200F you need a different (hotter) brewing device.
I suggest a kettle, a Melitta cone and a thermos as a low cost solution
guaranteed to deliver the proper temp.



"Russell Patterson" <me@privacy.net > wrote in message
news:epgft2p66tskglci6s890h4ljcud7m9hd1@4ax.com...
> I've started roasting with the Fresh Roast +, and I am using a
> Capresso burr mill grinder. I am using the Cuisinart to bre the
> coffee. I am using the paper filters because we do not like the
> debris in the bottom of the cup. Since the Cuisinart delivers to the
> cup from the bottom of its reservoir, that first cup gets a large dose
> of any solids. We are also not into espresso, at least not yet.
>
> I like a strong cup of coffee but not with a burnt flavor like you get
> with the dark roasts. I guess city + is where I am at. I am not sure
> about the wife, because she is of the opinion that "Maxwell House from
> the can is better than what I have been doing so far."
>
> I got the FR+ from Sweet ia's along with the 8 x 1/2 lb samples. I
> have a little left of some of the samples, but to tell the truth it is
> very hard to develop any consistancy with such a small amout of green
> beans of any one type before you run out of it.
>
> So I have ordered 2 lbs of Ethiopia Organic Idido Misty Valley (DP), 2
> lbs of Indonesian Organic SWP Komodo Blend(decaf), and splurged on 1
> lb of Panama Hacienda La Esmeralda Gesha.
>
> Am I asking too much from the Cuisinart or the FR+?
>
> Any suggested settings on the FR+?
>
> How much grounds per cup(cuisinart scale) should I be using? The
> basket only seems to be large enough to use 4 cup filters. It seems
> to take a long time to brew with it. Should I not try to brew the
> whole 12 cup capacity?
>
> Help me win my wife over, please! I feel like I am close to getting a
> better cup than canned coffee!
>




 
Date: 19 Feb 2007 18:58:28
From: Flasherly
Subject: Re: Brewing with Cuisinart 12 cup
On Feb 19, 1:23 am, Russell Patterson <m...@privacy.net > wrote:
> On Mon, 19 Feb 2007 00:18:53 -0500, pltrgyst
>
> <pltrg...@spamlessxhost.org> wrote:
> >On 18 Feb 2007 10:36:04 -0800, "Flasherly" <gjerr...@ij.net> wrote:
>
> >>Properly aerated, wholesome milk is a known enticement. Once coupled
> >>to a concentrated flavor of extracted essence, coffee oils are
> >>capable, it becomes exceedingly difficult for someone that regularly
> >>ingests coffee to refute the taste....
>
> >What are you one, and where can I get some?
>
> >-- Larry
>
> The only posts of his I see are in replies. I filtered his gobblygook
> out a while back.

I was addressing your wife's dislike of your coffee by relating good
reception I've had with others and their reactions to a coffee latte
-- inexpensive alternatives to drip machines, and hardly more. A
simple gesture for another whom may enjoy coffee and milk. Don
suggested a gold strainer. A good point -- I'll also have one soon
from someone that prefers a paper strainer. Occasions for coffee by
drip brewing. I do however have reservations about Don's advice for
fines, since I have the Capresso. Mine adjusts according to usage,
coarse or fine, consistently and without evidence of too-fine
residuals or associated bitterness. Whether or not for a better
espresso machine could be interesting -- drip brewer, French press to
moka pot, isn't a problem.



 
Date: 19 Feb 2007 17:00:34
From: Don C.
Subject: Re: Brewing with Cuisinart 12 cup
On Feb 19, 1:23 am, Russell Patterson <m...@privacy.net > wrote:

> The only posts of his I see are in replies. I filtered his gobblygook
> out a while back.

Me too. I still wonder if he's trolling sometimes.



 
Date: 19 Feb 2007 16:57:19
From: Don C.
Subject: Re: Brewing with Cuisinart 12 cup
On Feb 19, 1:30 am, Russell Patterson <m...@privacy.net > wrote:
> I don't have a scale that accurate. In fact I don't have a scale
> other than one I stand on. How do I equate that to volume?
> ie:Tablespoons?
>
> - Show quoted text -

I have probably 7 or 8 scoops that have come with various pieces of
brewing or grinding equipment. They are all different sizes. At one
point (I must have been bored) I got them all out and took average
measurements using my gram scale. I believe the seven gram scoop came
with my last blade grinder. My favorite scoop is the one that ships
with Bodum French Presses. Perfect 5 gram scoops every time. The
silliest one hands down is the Aeropress scoop. 16 grams!

To answer your question. I'm not sure. I would guess that . . .

Nevermind, I just went and measured a tablespoon, by weight. Unground
beans, slightly heaped. Average 6.5 grams.




 
Date: 19 Feb 2007 07:13:22
From: Flasherly
Subject: Re: Brewing with Cuisinart 12 cup
On Feb 19, 12:18 am, pltrgyst <pltrg...@spamlessxhost.org > wrote:
> On 18 Feb 2007 10:36:04 -0800, "Flasherly" <gjerr...@ij.net> wrote:
>
> >Properly aerated, wholesome milk is a known enticement. Once coupled
> >to a concentrated flavor of extracted essence, coffee oils are
> >capable, it becomes exceedingly difficult for someone that regularly
> >ingests coffee to refute the taste....
>
> What are you one, and where can I get some?
>
> -- Larry

What, am I one... I wouldn't think so. Milk, the way I like to add
it, would be considered no more than a whitening effect if compared to
a menu for an item prepared as a cafelatte. Don't get me wrong, the
taste of milk is definately there, but people that like milk added to
coffee, at least those I've tried it on, want more milk. They say the
taste's very good with more milk, which it is. I like a different
taste, however, almost sour, so you'd have to experiement if making
that for yourself. I replaced the factory supplied steam wand, and
made a longer extension from copper pipe for added room to work
comfortably with milk from within various glasses. I don't use a
frothing pitcher.



 
Date: 18 Feb 2007 10:36:04
From: Flasherly
Subject: Re: Brewing with Cuisinart 12 cup
I bought the same roaster and sampler package, but also ordered 12
lbs. green coffee in 2# SO lots. Busy into those, and finished the
last of two Mexican selections yesterday, roasting over a pound
straight through. So so. It's a cleaner tasting bean, although I tend
to African/Arabic selections. May be looking at a change in vendors
next lot ordered. Noticed from a Freshroast faq on ias, a note to
consistency (evennss across the roast), and lessening amounts to
compensate. I do mean there's some beautiful bean roast pictures out
there, strikingly pronounced sierra reds, a degree of perfection which
the Freshroast may not be capable. The fan can also be adjusted, but
I haven't bothered.

I also have a Capresso grinder, unlike some, that doesn't suffer when
taken a notch or two up from its finest grind. Whereas we differ with
an machine capable of extracting coffee under forced water pressure.
(Ibricks, french presses, and moka pots are also alternatives to drip
brewing.)

A friend drops by for coffee. When he was born, someone should've
just welded the side-shutters aside his skull, for all he's incapable
of peripherally sensing. A redeeming grace he does possess, however,
is a protectionalist's practicality for knowing when to listen to
sound advice. Not much to win him - easy as pie - like a lot of
people, he drinks (weakly-brewed) coffee *with* milk. Europeans call
it dishwater, once dusted over good with milk substitute.

Properly aerated, wholesome milk is a known enticement. Once coupled
to a concentrated flavor of extracted essence, coffee oils are
capable, it becomes exceedingly difficult for someone that regularly
ingests coffee to refute the taste. Not me, though, having run into
it, forgotten across the globe, years ago in Asian coffee stands --
just a manner of reacquaintance, like a cat on catnip.

On Feb 17, 10:26 pm, Russell Patterson <m...@privacy.net > wrote:
> I've started roasting with the Fresh Roast +, and I am using a
> Capresso burr mill grinder. I am using the Cuisinart to bre the
> coffee. I am using the paper filters because we do not like the
> debris in the bottom of the cup. Since the Cuisinart delivers to the
> cup from the bottom of its reservoir, that first cup gets a large dose
> of any solids. We are also not into espresso, at least not yet.
>
> I like a strong cup of coffee but not with a burnt flavor like you get
> with the dark roasts. I guess city + is where I am at. I am not sure
> about the wife, because she is of the opinion that "Maxwell House from
> the can is better than what I have been doing so far."
>
> I got the FR+ from Sweet ia's along with the 8 x 1/2 lb samples. I
> have a little left of some of the samples, but to tell the truth it is
> very hard to develop any consistancy with such a small amout of green
> beans of any one type before you run out of it.
>
> So I have ordered 2 lbs of Ethiopia Organic Idido Misty Valley (DP), 2
> lbs of Indonesian Organic SWP Komodo Blend(decaf), and splurged on 1
> lb of Panama Hacienda La Esmeralda Gesha.
>
> Am I asking too much from the Cuisinart or the FR+?
>
> Any suggested settings on the FR+?
>
> How much grounds per cup(cuisinart scale) should I be using? The
> basket only seems to be large enough to use 4 cup filters. It seems
> to take a long time to brew with it. Should I not try to brew the
> whole 12 cup capacity?
>
> Help me win my wife over, please! I feel like I am close to getting a
> better cup than canned coffee!




  
Date: 19 Feb 2007 00:18:53
From: pltrgyst
Subject: Re: Brewing with Cuisinart 12 cup
On 18 Feb 2007 10:36:04 -0800, "Flasherly" <gjerrell@ij.net > wrote:

>Properly aerated, wholesome milk is a known enticement. Once coupled
>to a concentrated flavor of extracted essence, coffee oils are
>capable, it becomes exceedingly difficult for someone that regularly
>ingests coffee to refute the taste....

What are you one, and where can I get some?

-- Larry


   
Date: 19 Feb 2007 01:23:19
From: Russell Patterson
Subject: Re: Brewing with Cuisinart 12 cup
On Mon, 19 Feb 2007 00:18:53 -0500, pltrgyst
<pltrgyst@spamlessxhost.org > wrote:

>On 18 Feb 2007 10:36:04 -0800, "Flasherly" <gjerrell@ij.net> wrote:
>
>>Properly aerated, wholesome milk is a known enticement. Once coupled
>>to a concentrated flavor of extracted essence, coffee oils are
>>capable, it becomes exceedingly difficult for someone that regularly
>>ingests coffee to refute the taste....
>
>What are you one, and where can I get some?
>
>-- Larry
The only posts of his I see are in replies. I filtered his gobblygook
out a while back.


 
Date: 18 Feb 2007 07:02:08
From: Don C.
Subject: Re: Brewing with Cuisinart 12 cup
On Feb 17, 10:26 pm, Russell Patterson <m...@privacy.net > wrote:
> I've started roasting with the Fresh Roast +, and I am using a
> Capresso burr mill grinder. I am using the Cuisinart to bre the
> coffee. I am using the paper filters because we do not like the
> debris in the bottom of the cup. Since the Cuisinart delivers to the
> cup from the bottom of its reservoir, that first cup gets a large dose
> of any solids. We are also not into espresso, at least not yet.
>
> I like a strong cup of coffee but not with a burnt flavor like you get
> with the dark roasts. I guess city + is where I am at. I am not sure
> about the wife, because she is of the opinion that "Maxwell House from
> the can is better than what I have been doing so far."
>
> I got the FR+ from Sweet ia's along with the 8 x 1/2 lb samples. I
> have a little left of some of the samples, but to tell the truth it is
> very hard to develop any consistancy with such a small amout of green
> beans of any one type before you run out of it.
>
> So I have ordered 2 lbs of Ethiopia Organic Idido Misty Valley (DP), 2
> lbs of Indonesian Organic SWP Komodo Blend(decaf), and splurged on 1
> lb of Panama Hacienda La Esmeralda Gesha.
>
> Am I asking too much from the Cuisinart or the FR+?
>
> Any suggested settings on the FR+?
>
> How much grounds per cup(cuisinart scale) should I be using? The
> basket only seems to be large enough to use 4 cup filters. It seems
> to take a long time to brew with it. Should I not try to brew the
> whole 12 cup capacity?
>
> Help me win my wife over, please! I feel like I am close to getting a
> better cup than canned coffee!


I also use a Cuisinart. Are you talking about the one that dispenses
coffee? I love mine. One tip I have is to always use the gold
basket. This isn't a matter of fines in the cup. It is a matter of
allowing essential coffee flavors and oils through that would
otherwise be leeched out by the paper filter. If you are getting too
much debris through the gold filter the problem is not your brew
method but your grind. Either grind coarser (this probably won't fix
the problem, only create new ones but give it a try) or clean your
grinder thoroughly so that you are reducing fines in the grind. I use
a solis maestro plus and I get ZERO fines in my cup (even that first
one which comes from the bottom of the dispenser.

I use 7g per cup plus 7g.

Next tip. This is a big one. My Cuisinart brews at 190-193F
normally. When I set the small pot button ("1-3 Cup" button) it brews
at 200-205F. This latter range is perfect for all but my darkest
roasts so I always use the small pot button.

I agree completely with the larger batch of green mentality. I
started out buying one of those samplers. Now I only buy in 5# (or
more) increments. This way I can do a couple batches to zero in on
the sweet spot and still have 3 1/2 to 4 pounds left to "fire for
effect."

Incidentally, I am drinking the Idido as we speak. I did a 1# batch
last weekend. Taken to City +. Great fruit, berry and currant,
complex surprisingly full body for an Ethiopian. A bright but still
sweet cup.

Don



  
Date: 19 Feb 2007 01:30:00
From: Russell Patterson
Subject: Re: Brewing with Cuisinart 12 cup
On 18 Feb 2007 07:02:08 -0800, "Don C." <DonRCummings@gmail.com >
wrote:


>
>I also use a Cuisinart. Are you talking about the one that dispenses
>coffee? I love mine. One tip I have is to always use the gold
>basket. This isn't a matter of fines in the cup. It is a matter of
>allowing essential coffee flavors and oils through that would
>otherwise be leeched out by the paper filter. If you are getting too
>much debris through the gold filter the problem is not your brew
>method but your grind. Either grind coarser (this probably won't fix
>the problem, only create new ones but give it a try) or clean your
>grinder thoroughly so that you are reducing fines in the grind. I use
>a solis maestro plus and I get ZERO fines in my cup (even that first
>one which comes from the bottom of the dispenser.
>
>I use 7g per cup plus 7g.

I don't have a scale that accurate. In fact I don't have a scale
other than one I stand on. How do I equate that to volume?
ie:Tablespoons?
>
>Next tip. This is a big one. My Cuisinart brews at 190-193F
>normally. When I set the small pot button ("1-3 Cup" button) it brews
>at 200-205F. This latter range is perfect for all but my darkest
>roasts so I always use the small pot button.

On my unit it is a 1-4 button and now I know what it does! Thanks.
>
>I agree completely with the larger batch of green mentality. I
>started out buying one of those samplers. Now I only buy in 5# (or
>more) increments. This way I can do a couple batches to zero in on
>the sweet spot and still have 3 1/2 to 4 pounds left to "fire for
>effect."
>
>Incidentally, I am drinking the Idido as we speak. I did a 1# batch
>last weekend. Taken to City +. Great fruit, berry and currant,
>complex surprisingly full body for an Ethiopian. A bright but still
>sweet cup.
>
>Don