Just got these in. I will let you guys know if the live up to the hype. Have to say that so far i am impressed.



[This message has been edited by n_touch (edited 5/29/2013 11:13p).]

Sweet. Curious to hear your thoughts. I went with the Planetary Design canister. It's worked well, IMO.

Also, decided to set-up the camera this morning to grab some shots of the Silvia




Also been playing with pressure profiling via the steam wand. Bought some brass fittings and a PSI gauge to build a portafilter gauge. For now though, initial results have been positive.



[This message has been edited by RangerRick9211 (edited 6/1/2013 11:36a).]

They both do the same. This one just does not have the extra step involved in it. Plus I got a great deal on a few cases from them. They are newer so they are more eager to work with their buyers.

n-touch:
You guys have a nice looking site! I placed my first order just now... went to look at the containers, and decided to get some coffee to try, too. Looking forward to trying it!

Thank you sir! I did get your order, we will be roasting it this afternoon and it will be going out tomorrow morning.

Update time... I have been using both a Aeropress and a French Press religiously the last few months.

Does anyone have an opinion towards the metal disk filter for the Aeropress?

I use the stainless and inverted method. It's awesome deep, flavor. Out of the 3 methods I use all the time ( aero, chemex, French press) it's my favorite.

If you move to the disc you will notice that the coffee is stronger. Paper tends to keep some of the flavors from the coffee when you are using it. You may notice more of the subtle notes from that you didn't before. Depending on how often you are making coffee it will save you in the long run.

Oils. That is what you will notice the most, imo.

I recommend it; for both the aeropress and chemex.

DP.

[This message has been edited by rangerrick9211 (edited 8/18/2013 8:32a).]

the stainless filter stays in place OK when using the inverted method? the paper ones stick to the top

Get the stainless filter wet and then put it in the cap. The water makes it stick to the plastic cap

I feel like I have fallen into a rabbit hole of coffee.

I've been enjoying my Keurig for several months- just discovered the taste of french press a few weeks ago- and now am researching the intricacies of Chemex and other brewing methods.

I'll start with a French Press and see where I go from here. What are your thoughts on a Bodum Model?

Looks to be a pricey, but good press. I like that it's insulated. I use a cheaper Bodum press that is not insulated, so the coffee will get cold if you don't drink it fast enough.

In my limited research/experience, the quality of your grind is far more important than the quality of your press. Get a conical burr grinder that can do a consistent coarse grind.

I would avoid that press and go for a cheaper model. The $20 Bodum presses are just as good. I use this one



[This message has been edited by aggswagg13 (edited 1/16/2014 1:31p).]

If you're gonna look at that stainless steel Bodum press, might I recommend again the Espro French Press- another double-walled stainless steel vessel, but the filter is a vast improvement on traditional French Press design, resulting in little to none sediment and a very clean cup of coffee but retains the oils giving it body. They come in three different sizes and can be found many places online:

http://espro.ca/espro-press/

Personally, not a big fan of the french press. I hate eating my coffee; so traditional press and I were never going to work out.

However, I really, really don't understand the insulated french press. The largest issue you face w/ a press is stopping the extraction. You hit the extraction mark, you need to transfer your coffee to another vessel or you face over-extraction. The idea that you create a press vessel that can store coffee in contact w/ grinds for longer periods of time baffles me.

Only way I would use an insulated press would be w/ the french pull method.

I agree with Rick on the the insulated French press. If you are not going to drink your coffee right away, many of the presses on the market will allow your coffee to continue to steep. Your first cup and last cup will be completely different, with your last over extracted.

With that said, I have been talking to Espro on the new press that they have on the market. It is designed with a double wall that with no air in between the layers. They are saying that once pressed down, you do not have to worry about the coffee steeping longer since it will block the water from the coffee. Everything that I have seen has been online and through talking with them. I have not personally had the chance to test one out. I have spoken to one of my customers that has one and he loves it.

I am looking into getting a case of them. If anyone is interested let me know and I will make sure that I can get enough. I do get different pricing on them, so I will be able to pass that on to anyone that is interested.

I have that insulated Bodum and I have a smaller traditional glass one. I choose based on how much I need.

I disagree with others on the extraction. The extraction usually stops and I notice very little change first cup to last. When I was drinking a lot of coffee I loved that larger insulated one. I've tried cutting back so now only use the large one when I have guests.

I don't always finish the very last of my coffee, no matter the method, so maybe that's why I never noticed a difference. But, the temp does drop and extraction only occurs above certain temps.

quote:

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But, the temp does drop and extraction only occurs above certain temps.

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If that were so, we wouldn't have cold brewed coffee.

This is one of the problems with the travel presses. You will continue to extract your coffee the whole time that you are using it. You may not notice a difference in the first 10 minutes, but I guarantee that if you are using a double wall press and keeping the coffee in for an extended period of time you will get over extracted coffee leading to a bitter taste.

This will also vary with the press that you are using. Many of the higher dollar presses do a better job of helping slow that process down once you have depressed the plunger, but there are none that I have used that will completely stop the process. This is why I am excited to try the Espro. They say that it does stop the process, won't know for sure until giving it a try.

Gonna pull the trigger on the Espro- thanks for the suggestions. Dis gon be gud

Just got my new Chemex in the mail. Made my first cup today. I got the smallest size and put two TBS of grounds in for the first try. Coffee was a little weak. Would adding another TBS fix this or should I pour a little slower?

Coffee tasted excellent even being too weak for my taste.

I would suggest going by weight if you can. (of course thats the coffee snob coming out). It is just more precise. Depending on if you are grinding your own coffee or not, if you ever change your grind size due to a new bean, you will still get the same amount of coffee. It may not matter much, but even a few grams can make a difference on how the coffee will taste.

I've never brewed on the 3 cup Chemex. But I've read at coffeegeek that it can be difficult to dial in.

For the 8 cup Chemex, I use a 1:15, bean:water, ratio (typically 40-45 g for 600 ml) and grind to complete extraction within 3:30-4:00 mins w/ 45 sec. worth of 100 ml bloom. Also, w/ the Chemex make sure to pre-soak the filter to remove the paper taste and pre-heat the carafe.

Interesting. I used preground today BC I'm out of unground so that may have affected it some. It will take some tinkering I'm sure but I'm excited to get the ratios right.

Hudson- can I come over so I can share a cup of your Chemex?

I'll bring the pastries