Not Just Your Average Auto Brewer

I think we've made it obvious that we really love the Bonavita coffee maker. The Bonavita has proven itself to be temperature stable, producing a consistently quality cup of coffee, time after time, with lots of ease.

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Intro

Manual methods for brewing coffee are becoming an ever more popular option for home enthusiasts and coffee bar baristas alike. The ability to control every variable in the brewing process and create a cup exactly to one's preference and to the character of the coffee has provided many with justifications for switching. Along with this new popularity, many new methods and devices have arisen, as well as old methods being resurrected. In this article we hope to provide the reader with a list of some great immersion brewing methods, clarifying the differences between each. This post is confined to full-immersion brewing methods; if you are interested in pour-over brewing methods, check out our other beginner's guide here: A Beginner's Guide to Pourover Coffee Brewing! Read on after the break for the immersion comparison.

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Intro

Manual methods for brewing coffee are becoming an ever more popular option for home enthusiasts and coffee bar baristas alike. The ability to control every variable in the brewing process and create a cup exactly to one's preference and to the character of the coffee has provided many with justifications for switching. Along with this new popularity, many new methods and devices have arisen, as well as old methods being resurrected. In this article we hope to provide the reader with a list of some great pour-over brewing methods, clarifying the differences between each. This post is confined to pour-over methods; to read the post on full-immersion methods, go here: A Beginner's Guide to Immersion Brewing Methods! Read on after the break for the comparison.

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The good folks at Coava are keeping busy. Coava Coffee Roasters is a shop and micro-roastery located in Portland, Oregon who have, over the last year, started producing some very innovative new brewing devices for specialty coffee. Last year, they introduced the Kone, a metal filter designed for pour over brewing in a Chemex. The responses were great, as reviewers highlighted the benefits of the Kone being reusable, made fully in the United States, and that it allowed more oils than paper filters, allowing for a more nuanced cup. I received the new generation Kone a little over a week ago, and was able to spend time brewing on it over the past several days.

Basic Parameters

For a frame of reference, my grinder was the Preciso, my pouring kettle was the Buono with the flow restrictor from Barismo, and I stuck to a beginning-of-the-pour water temperature of 199 degrees for each brew to limit at least one variable. For those who might be curious, I used Quills Coffee's Nicaragua Taza de Sabor and Barismo's Costa Rica Don Mayo, Finca El Llano, both very delicious washed Central American coffees.

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Do you remember back when you were first introduced to "Third Wave" coffee? The newness, like a veil being lifted? Manually brewing coffee for the first time, reading blogs, asking questions all for pursuing a better cup? Ross, one of the newest members of Prima, is living that experience now, and shares about it here.

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If you are a fan and practitioner of manual, pour over brewing methods like the V60 or Chemex, you may, like many of us, pour using a scale for precision and profiling. And, if you pour on a scale, perhaps you have experienced the frustration of having the scale auto shut-off on you a minute or two into the brew. This is VERY frustrating, and many in the pour over brewing community have voiced their frustrations and have sought forums for advice about suitable scales.

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So, it has been an embarrassingly long time since we have blogged. Perhaps one could blame it on the holidays, or the New Year, or all the time spent trying to stick to those resolutions that we are about to break soon anyway, but in the end there is really no excuse. I'm not even sure what to write about, to tell the truth. We have some ideas for educational and helpful blogs in the future, but alas this is not one of those. So I will just take the time to speak of the good things in coffee that I have experienced over the last several hours.

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