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Date: 21 Nov 2006 17:49:56
From: Dave S
Subject: How should brewed coffee taste?
Today I received the Technivorm I'd ordered two weeks ago.
I ran two pots of water through it, to make sure it was clean, and then
brewed a pot of Kenya roasted in my HotTop on 15 Nov.

I'm disappointed, in the same way I was disappointed with my Krups Moka
Brew.

For the past several years I've been enjoying home-roasted coffee brewed
in the Swiss Gold One-Cup, and then the AeroPress. Wonderful coffee!

But I need to brew larger quantities for company, so I tried the KMB,
and now the TV. Both of these produce a drink that has this astringency
on the front of my tongue which I'm not used to, and I dislike.

Does anyone else recognize this character in coffee from these brewers?
Is it something I need to get used to and/or will I find coffee beans
that don't have that character?

Dave S.




 
Date: 22 Nov 2006 06:51:28
From: marcel
Subject: Re: How should brewed coffee taste?
Sounds like a brew temp issue. What temp water do you use for the
aeropress?

Dave S wrote:
> Do you have a theory as to why I get astringency with the TV and KMB,
> and not with the AeroPress?
>
> The Kenya was roasted to 420 F measured in the bean mass, which usually
> results in City+ roast level.
>
> Dave S.



  
Date: 22 Nov 2006 13:27:41
From: Dave S
Subject: Re: How should brewed coffee taste?
When I first got the AeroPress I measured temperature. And I found I
didn't care much if it was 175, 185, or 195. It was all good.
These days, I just make sure it's a little below boiling.

Dave S.

cel wrote:
> Sounds like a brew temp issue. What temp water do you use for the
> aeropress?
>
> Dave S wrote:
>> Do you have a theory as to why I get astringency with the TV and KMB,
>> and not with the AeroPress?
>>
>> The Kenya was roasted to 420 F measured in the bean mass, which usually
>> results in City+ roast level.
>>
>> Dave S.
>


 
Date: 21 Nov 2006 22:19:33
From: Harry Moos
Subject: Re: How should brewed coffee taste?
Since both coffee machines produce the same astringency, I would suspect
that your roast leaves something to be desired. Based upon my limited
experience, I would roast a bit darker to see if that helps.

"Dave S" <dabcschell@mts.not > wrote in message
news:XfM8h.10472$f12.3694@newsfe21.lga...
> Today I received the Technivorm I'd ordered two weeks ago.
> I ran two pots of water through it, to make sure it was clean, and then
> brewed a pot of Kenya roasted in my HotTop on 15 Nov.
>
> I'm disappointed, in the same way I was disappointed with my Krups Moka
> Brew.
>
> For the past several years I've been enjoying home-roasted coffee brewed
> in the Swiss Gold One-Cup, and then the AeroPress. Wonderful coffee!
>
> But I need to brew larger quantities for company, so I tried the KMB, and
> now the TV. Both of these produce a drink that has this astringency on the
> front of my tongue which I'm not used to, and I dislike.
>
> Does anyone else recognize this character in coffee from these brewers? Is
> it something I need to get used to and/or will I find coffee beans that
> don't have that character?
>
> Dave S.




  
Date: 22 Nov 2006 13:33:43
From: Dave S
Subject: Re: How should brewed coffee taste?
You may have something there, Harry, or perhaps not.

This morning I used Colombia Huila Palestina beans, roasted to 425 F.
The astringency was significantly lower.
Trouble is, I also changed another item in this morning's brew; I used a
gold cone filter in the TV, instead of the paper I used yesterday. It
may have also resulted in weaker coffee (because it runs through faster).

Dave S.

Harry Moos wrote:
> Since both coffee machines produce the same astringency, I would suspect
> that your roast leaves something to be desired. Based upon my limited
> experience, I would roast a bit darker to see if that helps.
>
> "Dave S" <dabcschell@mts.not> wrote in message
> news:XfM8h.10472$f12.3694@newsfe21.lga...
>> Today I received the Technivorm I'd ordered two weeks ago.
>> I ran two pots of water through it, to make sure it was clean, and then
>> brewed a pot of Kenya roasted in my HotTop on 15 Nov.
>>
>> I'm disappointed, in the same way I was disappointed with my Krups Moka
>> Brew.
>>
>> For the past several years I've been enjoying home-roasted coffee brewed
>> in the Swiss Gold One-Cup, and then the AeroPress. Wonderful coffee!
>>
>> But I need to brew larger quantities for company, so I tried the KMB, and
>> now the TV. Both of these produce a drink that has this astringency on the
>> front of my tongue which I'm not used to, and I dislike.
>>
>> Does anyone else recognize this character in coffee from these brewers? Is
>> it something I need to get used to and/or will I find coffee beans that
>> don't have that character?
>>
>> Dave S.
>
>


   
Date: 22 Nov 2006 20:22:00
From: I->Ian
Subject: Re: How should brewed coffee taste?
On Wed, 22 Nov 2006 13:33:43 -0600, Dave S <dabcschell@mts.not > wrote:

>It
>may have also resulted in weaker coffee (because it runs through faster).

Grind fine enough so the coffee almost overflows the filter on a full
pot.


  
Date: 21 Nov 2006 22:53:15
From: Dave S
Subject: Re: How should brewed coffee taste?
Do you have a theory as to why I get astringency with the TV and KMB,
and not with the AeroPress?

The Kenya was roasted to 420 F measured in the bean mass, which usually
results in City+ roast level.

Dave S.

Harry Moos wrote:
> Since both coffee machines produce the same astringency, I would suspect
> that your roast leaves something to be desired. Based upon my limited
> experience, I would roast a bit darker to see if that helps.
>
> "Dave S" <dabcschell@mts.not> wrote in message
> news:XfM8h.10472$f12.3694@newsfe21.lga...
>> Today I received the Technivorm I'd ordered two weeks ago.
>> I ran two pots of water through it, to make sure it was clean, and then
>> brewed a pot of Kenya roasted in my HotTop on 15 Nov.
>>
>> I'm disappointed, in the same way I was disappointed with my Krups Moka
>> Brew.
>>
>> For the past several years I've been enjoying home-roasted coffee brewed
>> in the Swiss Gold One-Cup, and then the AeroPress. Wonderful coffee!
>>
>> But I need to brew larger quantities for company, so I tried the KMB, and
>> now the TV. Both of these produce a drink that has this astringency on the
>> front of my tongue which I'm not used to, and I dislike.
>>
>> Does anyone else recognize this character in coffee from these brewers? Is
>> it something I need to get used to and/or will I find coffee beans that
>> don't have that character?
>>
>> Dave S.
>
>


 
Date: 21 Nov 2006 21:38:25
From: Mike Hartigan
Subject: Re: How should brewed coffee taste?
At the risk of sounding like a coffee snob, the first thing I would
do is toss the week old beans and start with fresh. The life cycle
of coffee in my house is 24 or 48 hours of rest after roasting,
depending on the bean, followed by 2-3 days of great coffee, followed
by a quite rapid decline. Six days can be awful. Of course, this is
since I got my Gaggia and switched almost exclusively from drip to
Americanos. Drip may be a bit more forgiving with regard to the age
of the beans. Next step would be to adjust the grind. You'd be
amazed at how dramatically a single step coarser or finer can affect
the brew. When I was brewing in my old 4-cup Gevalia/Krups drip
machine a few years ago, I would adjust the grind so that the high-
water k in the gold filter (after the brew) was about 1/4" below
the top of the filter. That was the sweet spot for most beans, to my
taste.

In article <XfM8h.10472$f12.3694@newsfe21.lga >, dabcschell@mts.not
says...
> Today I received the Technivorm I'd ordered two weeks ago.
> I ran two pots of water through it, to make sure it was clean, and then
> brewed a pot of Kenya roasted in my HotTop on 15 Nov.
>
> I'm disappointed, in the same way I was disappointed with my Krups Moka
> Brew.
>
> For the past several years I've been enjoying home-roasted coffee brewed
> in the Swiss Gold One-Cup, and then the AeroPress. Wonderful coffee!
>
> But I need to brew larger quantities for company, so I tried the KMB,
> and now the TV. Both of these produce a drink that has this astringency
> on the front of my tongue which I'm not used to, and I dislike.
>
> Does anyone else recognize this character in coffee from these brewers?
> Is it something I need to get used to and/or will I find coffee beans
> that don't have that character?
>
> Dave S.
>

--
-Mike


  
Date: 21 Nov 2006 22:17:51
From: Dave S
Subject: Re: How should brewed coffee taste?
I appreciate your comments, Mike. The age of the coffee you make
espresso out of may be more sensitive than for mere brewing. I'm happy
to use a roast for two weeks and enjoy the flavour with my other methods.

Likewise for the fineness of grind. I've tried grinding, in a decent
conical burr grinder, over a wide range of fineness for the KMB, without
improvement in the flavour. Meanwhile, Tom at Sweetia's says the TV
can make good coffee from a whirly-chop grinder.

Well, tomorrow I'll try the Colombian.

Getting a little discouraged about multi-cup brewing though. Had some
friends over last night, and used the Chemex. With six day old coffee,
the foaming required stirring. The stirring resulted in coffee settling
in the bottom of the cone, instead of stuck to the sides. Seemed to take
an age for the water to seep through.

Dave S.

Mike Hartigan wrote:
> At the risk of sounding like a coffee snob, the first thing I would
> do is toss the week old beans and start with fresh. The life cycle
> of coffee in my house is 24 or 48 hours of rest after roasting,
> depending on the bean, followed by 2-3 days of great coffee, followed
> by a quite rapid decline. Six days can be awful. Of course, this is
> since I got my Gaggia and switched almost exclusively from drip to
> Americanos. Drip may be a bit more forgiving with regard to the age
> of the beans. Next step would be to adjust the grind. You'd be
> amazed at how dramatically a single step coarser or finer can affect
> the brew. When I was brewing in my old 4-cup Gevalia/Krups drip
> machine a few years ago, I would adjust the grind so that the high-
> water k in the gold filter (after the brew) was about 1/4" below
> the top of the filter. That was the sweet spot for most beans, to my
> taste.
>
> In article <XfM8h.10472$f12.3694@newsfe21.lga>, dabcschell@mts.not
> says...
>> Today I received the Technivorm I'd ordered two weeks ago.
>> I ran two pots of water through it, to make sure it was clean, and then
>> brewed a pot of Kenya roasted in my HotTop on 15 Nov.
>>
>> I'm disappointed, in the same way I was disappointed with my Krups Moka
>> Brew.
>>
>> For the past several years I've been enjoying home-roasted coffee brewed
>> in the Swiss Gold One-Cup, and then the AeroPress. Wonderful coffee!
>>
>> But I need to brew larger quantities for company, so I tried the KMB,
>> and now the TV. Both of these produce a drink that has this astringency
>> on the front of my tongue which I'm not used to, and I dislike.
>>
>> Does anyone else recognize this character in coffee from these brewers?
>> Is it something I need to get used to and/or will I find coffee beans
>> that don't have that character?
>>
>> Dave S.
>>
>