Friday, June 29, 2012

BWT Penguin Pitcher

BWT - Best Water Technology

Intro
A newly added espresso machine to my collection is requiring optimal water condition to keep the warranty intact, therefore I´m bound into finding a solution, because my local water is extremely rich of  calcium and is considered very hard.

The reason for the drop of warranty is because the calcium is stopping the internal piping, causing a slowly suffocation of the machine - therefore has BestMax been invented for espresso machines, which is used between your water intake and espresso machine, but this requires the machine to be plumbed, which I´m not planning anytime soon.

Within here lies my problem, because normally mostly of the espresso machine is tapping water from the water reservoir through a hose - but the Rocket espresso machines uses a valve, where a internal scale filter isn't fit-able.

Therefore I´m left with two options;

1. Abandon all warranty and hope for the best.
2. Filter the supplied water before it goes into the water reservoir.

You guess right, I took option number 2.

Global Water Reserves according to BWT
Global water status
Looking at the earth from space affords a breathtaking view: 75% of our planet is covered with water - in liquid, gaseous or frozen form. This vital element distinguishes the earth from all other planets in our solar system.  
This seeming abundance is, however, misleading. Approx. 97% of the water supplies on earth are salt water. A considerable part of the freshwater resources is stored on the ice caps of the poles and the glaciers.  
1,386 m. km3 worldwide water reserves from which are;
  • 97,6% Saltwater
  • 1,5% Frozen in glaciers, ice and snow
  • 0,8% Groundwater
  • 0,1% Surface water
and merely 0.649% of all water supplies can be used as drinking water. 
Therefore BWT ressearches, develops and work every day on innovative solutions for the treatment of 98,5% of water available worldwide. This corresponds to 1.32 billon km3 of salt water, groundwater and surface water. The conditioning systems giving by BWT prepare drinking water and mineral water, process, pure and ultra pure water. Quote BWT

The BWT pitcher keeps track off how many filtration has completed
Filtration system
The pitcher from BWT works by inserting a "perfect water" filter, which provides a patent technology MG2+ and seeks to remove excess calcium, lead, chlorine, copper and carbonate hardness within the water. The MG2+ system provides the water with minerals, and also magnesium - this will help enforce a fresh flavor and a more soft, smooth feel to the water. The internal "perfect water" filter is removable and lasts about 100 liters with a local carbonate water hardness around 10 (kH) - but its to be replaced at maximum within six weeks.

The Penguin pitcher that I have purchase is capable of keeping 2,7 l. water, which is plenty when refilling the espresso machine or keeping in the fridge - this is also easy refillable because the lid of the pitcher contains an "easy-fill" opening combined with a display which is keeping track of the total numbers of refills.

When the six weeks has passed or you have filtered 100 l. water, you will need to replace the filter like described above; this is simply plug and use solution - but the display is capable of resetting along with the replacement of a filter, just hold the button down for +10 seconds, which will reset the count.

Judgement
I bought this pitcher with a single and simple feature - just to refill my espresso machine, but when it was introduced into the households routine, it quickly became a must have inventory inside the fridge, because the water quality is very alike bottled water, which in my book is delicious when cold. Therefore the pitchers task lists were expanded rapidly from only refilling the espresso machine, to our only water drinking resource, and also water resource for tea making.

With that said I simply enjoy the Penguin pitcher, because its taking me a step further of achieving a cafe made espresso taste, which I have been seeking for a couple of years now. The filtered water simply provides a round, soft and smooth feeling to the water, which also positively effects the final extracted espresso.

I paid about 200 DKK ($33) for the pitcher and I haven´t regretted it yet and I think I never will, because there´s no way back, when you had great water in your own home, that you haven´t paid a fortune for.

Final notes
 Be care of the pitcher only removes about half the carbonate hardness per filtration, which leaves me the pleasure of running the water through the pitcher twice, before refilling the espresso machine.

Pros

  • Better extracted espresso flavors, because the water is more aligned to the optimal water conditions and will therefore affect the taste in a positive matter - example softening the drink.
  • Increase your espresso machine life-time, by using approved water and thereby avoiding a slowly suffocation of the internal pipes. 


Cons

  • It will take a little longer to filtrate your water instead of using the tap water resource to fill your water reservoir.
  • This solution requires a little investment in the BWT pitcher, but also these "perfect water" filters, which lasts about 100 l. or six weeks.


// Hendrup

Wednesday, June 27, 2012

CC Online Shop (Closed - now www.coffeechannel.dk)

Entry of the newly launched Online Shop

Benefits of being a Coffee Channel friend on Facebook has from Monday t. 25/6-2012 increased by opening a beneficial shopping area for those home enthusiast like myself, who only seeks true quality and craftsmanship within the world of coffee. 
This shopping area will contain only the best products that a households can receive and use in the pursuit of extracting a creamy, rich and smooth espresso. This will partly fulfill the true quest of the Coffee Channel - hereby to enlighten and spread the word of sincere coffee and its making. 
The shopping area that will be introduced will hold low standard prices on the best quality products, so that even more households will have the availability of purchasing a great and long-lasting espresso machine. Therefore is the only calculated profit in the shop covering warranties, freight and some administrative costs. 
The prices and reviews haven´t been completed yet, but if you are out looking for the espresso machine of your dreams, fill free to contact me for a personal price, >click here for contact<. Likewise will the shop only contain maximum secure trading facilities and will therefore use Paypal, which is known as a international secure trading firm. 

Entry of the online shop will currently only happen through the Coffee Channels Facebook site, which can be reach through this >link<. When you enter the Coffee Channels Facebook site, pls. sign in with your present Facebook account and add the CC as a friend - hereby do you unlock news, pictures and updates integrated in your own Facebook universe.

When you have added CC on Facebook, then click on the shopping cart - which is noted in the right side, below the profile picture (Also seen in the above picture).

Categorical view - Espresso machines, Barista Gear and Grinders

Once you have entered the CC shop, you will be able to browse products within three different product categories - Espresso Machines, Barista Gear and Grinders.

These categories will for now be the focus area, but perhaps it will increase if the shop is chosen successful. Also I´m working on integrating the shopping area into the Coffee Channel blog, but it seems like I would be forced to change the blog layout, which would give some technical problems - because the viewing would be much more different and confusing.

Selection of Rocket Espresso Machines

Within the Espresso Machine category is only found the current Rocket Espresso assortment - five models, covering every demands from small households (one/two persons) to small/medium cafes. These models is in chronicle order; Classic, Premium Plus v2, Evoluzione v2, Professionale and the r58.

Same for all the Espresso Machines delivered by the Italian manufacture, Rocket Espresso is that they are hand built of some of the finest materials - pushing the price upwards, but not high enough to exceed other manufactures prices compared on quality versus price.

The Rocket Espresso filosofi is that there is no simple, cheap or easy way of making a unique product. In other words - only the best is good enough for the Italian Manufacture.

Different Barista Accesories - pitchers, tamper, knockbox and portafilter

The Barista Gear categori covers the accessories used in the making of a great cup of coffee etc. where you be able to purchase pitchers, tampers, cups, knock box and portafilters. In general mostly of the accessories is produced by Rocket Espresso, because I have chosen quality ahead of price and therefore is only found one single product besides the Rocket products, hereby the no-name professional pitchers.

The shop is currently holding DKK prices, but you will be able to select your own currency in the shop and at checkout pay with your own currency using Paypal. The shipping fee is also free within the border of Denmark - the rest of the world will automatically be calculated by Paypal.

Note that within a specific product, you will have the opportunity of picking different product - this will matter the different sizes of the pitchers or design of an espresso machine or grinder.

Selection of different grinders - Anfim and Mazzer

The selection of grinders includes two brands, hereby both Italian Anfim and Mazzer. The grinders from Anfim is specially chosen, because they like Rockets espresso machines are hand built and of top quality materials. They are not quite as aesthetics comparing them to other available grinders on the coffee market, but they possess the best possible internal components and is therefore a long-lasting grinder.

The Mazzer have been in cooperation with Rocket about the Mazzer Mini, which is why its available in the store - its coming in two different colors, the black shown in the picture above and a shiny/metal.

Niether grinders have been reduced on sale, so if you are seeking one of these grinder, pls. contact me and I will inform you about, what you can purchase it for.  

Product View - Description, price, related products and pictures

The general view of a specific product is shown with a description - mostly my own reviews of the product, if tested and the related products available in the online shop. Multiple pictures of the product is enclosed, simply just click on these to enlarge or to select some other attached pictures.

If you decide to buy a product, the product will be put into the shopping cart and you will be able to continue shopping. When you want to checkout, just click cart and checkout - you will then have the option of using your current Paypal account or trade as a Paypal guest.

When the purchase is fully transacted, you will receive your products as quickly as possible - shipping within 48 hours.

// Hendrup

Monday, June 25, 2012

Evoluzione v2 delivery

The current espresso set up
FINALLY the day arrived where the Evoluzione v2 Giotto where delivered, at my address in Århus, DK - not without perfection speaks the weather forecast of rainy summer days, with temperatures up to about 15 degrees. Note the raindrops on my window in the picture above.   

Transportation firm delivering the Rocket machine

11.45 pointed the clock when the transportation firm Dachser, delivered the beautiful espresso machine straight from Milano, Italy.

The received boxes from Italy

I received the ordered espresso machine - model; Evoluzione v2 along with a bottomless portafilter and four steam tips all from the Italian manufacture, Rocket.

Some of the included extras

Two portafilters, one single and one double along with a drip tray, blind filter, metal tamper, cleaning brush, a serving spoon and a top screen for the cup holder came included with the espresso machine.

Rockets Bottomless Portafilter, buy it here

The bottomless portailter came beside the espresso machine and were of cost 375 DKK ($62,5) and is definitely becoming the best toy for the week, when the summer in DK disappoints.


// Hendrup

Saturday, June 23, 2012

Anfim K2T

The beautiful Anfim K2T grinder, Bird view

I have had the honor of testing the K2T coffee grinder from Anfim, which was provided by the danish importer Experisense - in the small talk its a capable grinder that can maintain mostly of the demands created in the personal household and beyond. Its actually quite tasteful comparing it along with other grinders in its price league, meaning that the ground coffee have preserved more of the sensitive oils -unlike other grinders and therefore haven´t been exposed to the "second roast".

The company behind this specific product have more than 50 years of experience producing quality grinder - their primary focus is placed on the internal components instead of the outer appearance, which is noticeable in the attached pictures. In other words the design process is in short keeping it "classic", so you won´t have the feeling that your grinder is outdated by its looks. In my opinion the grinder appeals to a minimalistic style and therefore also represents the scandinavian way of design, although the machine is designed and assembled in Italy. Also I would like to pinpoint that this grinder looks like its light as a feather, but actually the grinder weighs eight kilos (17,63 lbs.), which is really heavy compared to the Mahlkönig Vario of 3,7 kilos (8,15 lbs.) that Im currently using.

Direct portafilter grind

When I tested this particular grinder I found some cons and pros, but lets start off with the pros where the grinder has internal components made of mostly brass and hereafter aluminum. The brass is providing a more heat resistant grinding and thereby keeping the coffee as temperate as possible, because the brass isn't as heat leading as aluminum.

The grinder also comes with a con, which is clarified by its control panel, because this is made from an expert point of view. Thereby I mean that the control panel requires some serious attention to learn and therefore can by tricky at the start, but at the same time its a simple system controlled only by three buttons once you get to know it - also how many times do you have to adjust the grinder setting?

The simple look of the K2T grinder

Overall the grinder is definitely recommendable, because its very giving when its coming to preserving the originals oils of the coffee, and thereby providing a deeper serious of notes and flavors, which some other grinders is burning away in the heat of the grind.

The grinder is also affordable, because its competitive with some of the other grinder available - example the Mahlkönig Vario is priced at the same league, but with this grinder you get more quality components, but a tough yet simple control panel. When it comes to the taste I find the K2T a bit more preserving towards the more sensitive flavors and think its caused by the brass components. Well, I personally is very appreciative of this grinder, because you get the feeling that its made of exclusive materials instead of plastic and junk - in other words a grinder that could serve you a series of years in the great pursuit of delightful crema.


// Hendrup

Thursday, June 21, 2012

Rocket Premium Plus Giotto v2

Rocket signature sign on the backside of the machine

The CC had an opportunity of testing the new and improved Premium Plus model from Rocket, which I couldn't reject, so therefore this blog article covering its newly added areas and meanwhile covering the performance that this machine is capable of. The Premium Plus models comes in two designs that is named Giotto (design with oblique sides) and Cellini (traditional box looking machine), see the pictures below.

The Cellini design of the Premium Plus version

The Giotto design of the Premium Plus version

The one I had borrowed from the Danish importer were a Giotto designed machine, so therefore are the picture attached of this designed - and also if I´m honest I mostly prefer this design, because its a different way of design, compared to the traditions on the espresso machine market. Nevertheless lets clear out the basics and hereby the updates from the former Premium Plus model to this version 2;

NOTE: Rocket is producing three overall consumer HX (HX = One boiler, that enables brewing and steaming simultaneously) espresso machines; Classic, Premium Plus and the Evoluzione, where only two of the bunch is being relaunched. The two optimized espresso machines represents the middle and higher end of the Rocket HX selection (Premium Plus and Evoluzione).

General updates (both Premium Plus and Evoluzione)
Normally when you buy an espresso machine, you'll get a start-kit along with the purchase and this kit is supposed to get you started, but even if you buy an expensive machine or a cheap one, the plastic tamper is mandatory. Rocket Espresso have changed this and thereby put a metal tamper which is included in the v2 models - and about time! 

Another optimization is the isolated boiler, which increases the thermal stability by 30% and energy savings by 22%. This is indeed a very impressing feature, cause if the thermal stability has increased 30% it will mean more stabile shots and steaming capacity. Likewise an increased efficiently of 30%, would be an experience of a total new and indeed improved machine.

Rocket Premium Plus v2, Bird view

Premium Plus v2 (both cellini and giotto design)
The Premium Plus version always had only one manometer, because then there would be a more distinctive difference between the Premium Plus and Evoluzione - but the Premium Plus v2 have been included with a second manometer, which indicates the boiler pressure. I have read online, that the extra manometer, measuring the boiler pressure is only relevant when pluming your espresso machine, which the middle class Premium Plus v1 or v2 isn´t allowing. 


The two manometers given away that its a v2 version

Personal opinion
This machine was found suitable for producing some amazing shots, there is no doubt that its a great espresso machine, with the capability of serving a bunch of guests and still have that beautiful classic look. The steam power is also endless, but I would suggest an upgrade from the included two hole tip to a three or maybe four hole tip, because its going rather slow with the included tip, because its exit steam is determined by the numbers of holes.

The overall question, which you properly already are wondering is if its good value for the money invested? Well, this Premium Plus v2 is about 13.500 DKK ($2.250), which is a lot considering that its mostly a hobby for the people who are searching the market - but with that said, this is the machine were you get the most value for your money, because a handcrafted quality machine isn't seen anywhere else in the world of coffee for the same amount. This machine could be your true espresso partner for a decade (maybe even longer), if you maintain it properly. With the money talk done, there´s only left for saying; this machine is definitely worth the money, because you won't find this kind of quality and perfection anywhere else in the same price range.

Summary
The Premium Plus range features a polished stainless-steel and a simple oblique design, plus the E-61 brew group and powerful steaming capacity to make ideal espresso shots. The upgraded Giotto and Cellini Premium Plus v2 included a copper-insulated boiler for efficient heat stability, dual manometers for both the boiler and sumo pressure, one of the quietest rotary pumps in existence and an upgraded, high-quality metal tamper.

Coffee Channel is about to initiate a campaign regarding the new Rocket Espresso v2 models, where you will have the opportunity of getting a great offer on these machines. 


// Hendrup

Tuesday, June 19, 2012

Anfim Caimano on Demand Display/Timer

Caimano on Demand Timer

The major difference in the pursuit of a greatly extracted espresso compared with a flat, boring and thin espresso comes from the right choice of grinder. The grinder ability of keeping the optimum amount of coffee oils and thereby not burning them in the grinding process is a key-ingredient in a rich espresso shot. 
Well the Anfim Caimano on Demand grinder has invaded my kitchen counter and to be completely honest - compared with the Mahlkönig Vario, as I currently use as first-grider, the Caimano looks like a giant rock beside it. Nevertheless the size isn't the only thing which separate these two grinders, because when I received my Vario grinder a year ago, I thought it was heavy - but compared with the Caimano its light as a feather. This is partly the aesthetics thing about the Caimano, because even though its heavy and a huge grinder - you get the feeling that its a monument of quality or even a kitchen-counter-trophy.

Caimano on demand specs

There is absolutely no doubt in my mind that this particular grinder is a huge step upwards from my current Vario grinder - I mean you just get the feeling that the Caimano grinder is meant for professional use and therefore is fully meeting my expectations and beyond. In other words the MahlkönigVario just radiates that its for home use versus the Caimano which would handle any professional demand given.  
I must say that the aesthetics appearance of the grinder could manage a design lift, because its very coarse in its design, but also very majestic. Enjoy these combined pictures below and make up your own mind about this design.


With a total weight of 16 kilo and 75 mm blades the Caimano is ready for almost any task possible within the world of espresso extraction. This combination of 75 mm blades and a internal structure of brass seeks that it won't burn the coffee, because the brass isn't as heat receiving as aluminum and also because of the low rpm of 800 revs/min.

Tastewise I didn't think I could expect any difference from the Caimano compared with the Vario, but actually when dialed in, the Caimano leaved me with some "better" extracted shots, because their were multiple flavors that appeared. These different fruity notes (sensitive notes) appeared from the darkness and I really thought that the coffee didn't hold so much depth, but I was surely told by the Caimano.

I building up a blog article regarding the specific difference, which this machine offers - so you will receive a better coverage of this machine will suit the dream of being your future grinder.


// Hendrup


Sunday, June 17, 2012

Northside Festival 2012

Coffee Live Tour supplying on multiple festivals in DK, 2012

Coffee Channel was invited to a photographic coffee journey on the Northside Festival 2012 in Århus, Denmark. This invitation included a photographic task for the Peter Larsens Kaffe, which was supplying the festival with cappuccinos, americanos and so on. Therefore enjoy these pictures below, which is scattering some of the atmosphere found in the rainy but festive days.

Northside Festival 2012 atmosphere


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// Hendrup

Thursday, June 14, 2012

Mikkeller Geek Brunch Weasel

Mikkeller Beer Geek Brunch

Since coffee and its availabilities has been discovered, the whole world have been applying their deepest appreciation - but the different applications for coffee is slowly being stretched and this product from a Norwegian beer producer, is no exception. The Norwegian producer is called Mikkeller and named after the founder Mikkel Borg Bjergsø, who have come up with the idea of using the "excess" coffee beans, which has traveled through the digestive system of the Weasels. The product is named Mikkeller Beer Geek Brunch Weasel, and includes a alcohol level of 10,9%, which is quite high for a special brew and is also quite expensive 115 DKK per bottle ($20).

Brewing process
What makes this particular beer special and interesting for the viewers off Coffee Channel is that its partly produced on coffee beans, but not any types of coffee beans. This beans are picked by Weasels in the nature, who only pick the finest and most mature coffee beans among the variety of berries they consume. You might think how can this possibly affect this brews taste - but the Weasels excretes the berries a day or so later, where workers are partially gathering the digested coffee beans from the droppings.

Hereby starts the preparation of the beans, where they are thoroughly washed, sun dried and lightly roasted - this makes the beans ready for producing some of the worlds most expensive coffees and also to brew this particular Mikkeller stout. So in basic you are consuming the remnants of partially digested coffee beans while drinking the Beer Geek Brunch.

The brewed beer label

You might wonder why anybody would even try this brew solution, but when passing through the digestive system the alteration in the beans protein structure is hypothesized, which is leaving the final brew much richer, full-bodied and syrupy.

The general pour of the beer appears with a super dark brown color and a dense, thin brown top layer of foam. The taste experience kicks off with a generous blast of bitter dark chocolate and than seamlessly transitions into a powerful roasted coffee flavor - at the same time, semi sweet malts and light licorice tones in hidden in the aftertaste.   

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// Hendrup

Tuesday, June 12, 2012

Kone by Coava

Metal filter for Chemex by Coava

Once again my generous local coffee shop, Kaffemekka, have borrowed the Kone by Coava for a little review. I was noted by Kaffemekka staff that it could be a little tricky to use, because of the holes slowing the water flow of the extraction process.

Nevertheless this Kone created by Coava allows coffee drinkers to support the environment fight, by abolishing the paper filters. Keith Gehrke, co-owner of Coava Coffee in Portland, Oregon made this possible a couple of years ago when he started noticing the trend of wastefulness that paper filters allow. Instead of just letting it pass by, he took matter in his own hands and deleted the paper standard by creating a filter for his shop´s Chemex pour-over bar that would, once and for all, replace paper filters.

The reusable result was the Coava Kone coffee filter, the biggest advancement in coffee filtration methods in the past several years. Made in the United States; designed in Portland, steel from Ohio, etched and welded in Connecticut, the Kone is indeed a reusable and sustainable filter that is easy to wash (dishwasher-safe) and provides an always consistent pour.

Kone by Coava
How it works



Pros
 - Using this brew method (Chemex along with the Kone filter) there´s a very little cleanup, because of the use of only two pieces.
- The Kone is dishwater-safe.
- You will never have to purchase paper filters again, this led to a more economical, more resourceful and more environment-friendly use.
- This specific product is fully produced in the United States, which is for the half of my viewers a local product.
- There is no paper taste which is interfering with the origin coffee taste.
- The Kone allows coffee oils into the cup, producing a more sweeter taste than paper filters allows.

Cons
- The Kone can be a bit tricky to use, the holes of the metal filter slows the water flow a bit.
- Its metallic, so the edges may be a little sharp.
- You can bend the Kone, which will ruin the filter.
- The Kone isn´t cheap and costs about $40-55, which is a bit pricy - but generate a saving after just a year of use, depending on how much coffee you drink.


Extraction process of the Kone

When you compare the traditional paper filter with the Kone by Coava, there´s a noticeable difference, because the filtered brew is more clean and clear, because of the better filtration system. The Kone delivers a darker brew with some sediment and oils, which is kind of like when brewing the French Press.

When you compare the taste between the two are they quite similar, but the major difference is that the Chemex filtered brew did a more clean, crisp and more light on the tongue, more like caramel. The Kone brew was slightly heavier on the tongue, with more earthly and sweeter notes.

Brew on the Chemex using the Kone

My personal opinion is clearly that I´m most a supporter of the clean, sensitive and crisp flavors, which is leading me towards the paper filters instead of the Kone. I´m not a hugely fan of the French Press and brew ten times more a Hario v60 brew instead of a FP, but with that said if you are more in favor of a heavy, oily brew --> French Press, then you will be in favor of the Kone.

I think that this kind of innovation within the world of coffee should be rewarded with support from all coffee nerds, so try it out yourself and see if you follow me opinion or if you like it more than the filter brew.

All hands on the table, Keith Gehrke have created a fine filter with a lot of potential, but I´m not extremely glad for the rough brew (sediment and oils), that this filter leaves behind in the cup. Nevertheless I would prefer this brew method instead of a French Press, which is even more rough.


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// Hendrup


Sunday, June 10, 2012

Chemex, first look

Chemex eight cup version

I had the pleasure of borrowing this very popular brewing device from my local coffee shop, Kaffemekka, which was delivered with both some paper and a single metal filter for the extraction process. There will therefore be published some articles later on regarding the different filter effects that may influence the brewing process when using a Chemex.

History
Nevertheless the Chemex was invented by Peter J. Schlumbohm in 1941, whom was a Ph.D - doctorate in Chemistry received from the University of Berlin. Mr. Schlumbohm was quite an inventor and designed and took patents off 3.000 items from his home base in New York City, where the Chemex was one of the most enduring inventions.

The Chemex have been clarified as an outstanding example of American Design, which led to the permanent position in the Museum of Modern Art in New York, the Smithsonian, the Philadelphia Museum and the Corning Museum.

Chemex pouring spout

Impression
You might think what´s all the fuzz is about, because considering that it might look a little different from the other available drip coffee makers on the market, what makes this one any special? Well first off, this drip maker is about the most scientific-experiment looking beside the Syphon/Siphon brewer. Second off it will definitely tell your friends that you are a true coffee nerd, when this staggering brewer is put onto the table and thereby highlight that its all about coffee. What I´m trying to justify is that this isn't just a coffee brewing device, its an experience and an exiting adventure.

This is all benefits before we even have reached the talk about the extracted coffee. The coffee brewed in this drip brewer can be phenomenal, if you know a little about merging water, coffee grounds and contact time, but more about this subject later on.

Preparement of the Chemex

Brewing
The Chemex is a designed pitcher with the opportunity of brewing right into it, using one of the Chemex filters. This is causing a great brewing process, because the sides of the filter is sealed against the wales of the Chemex - this is creating an extraction process where the water flow is controlled until the bottom of the filter. In other words the brewing process forces the hot water to merge with the ground coffee through the cone shaped filter until is reaches the bottom part, where its free of the Chemex glass sides. This subject will be described more carefully in a second article, regarding the brew process of the Chemex versus the Hario v60.

Extraction process off the Chemex

Extraction
Sililar to other drip brewers the Chemex filter holds some secondary flavors which would influence the brew if not removed by pouring some hot water through the filter - which at the same time is preheating the Chemex pitcher. When you have completed this step, you can pour out the water by tilting the pitcher without removing the filter, because of the shaped spout - if you choose to remove the filter for excessing the water, than there will be created air between the filter and the sides of the Chemex, which could cause the brew to escape through the sides of the filter.

The ratio I use is 60 gr. of ground coffee per 1 L. brewed coffee and if I am extracting from a lighter roasted coffee I may add some extra grams and conversely with a dark roast. Nevertheless this brewing device lets you play with the combination of the water versus ground coffee and contact time, so you can fine tune into your preferred coffee taste. When you have completed the brewing process, just remove the filter and then you are ready to serve a great cup of coffee in a stunning pitcher.

Chemex as a serving pitcher

Final cup
The cup brewed from a Chemex is offering you a sweet and round brew, completed with a beautiful pitcher that is leaving you an experience through the entire process. What a design I must say! When it comes to the final brewed cup its has maintained a great depth spiced with a sweet, round and buttery taste, which is a pleasure to consume.

For now I can only suggest this fantastic drip maker, because considering its price you get a beautiful designed pitcher with the opportunity of creating an amazing brew for only 500 DK ($83). The flavors that is traditional for this brewing device is summarized in my article, where its compared with the Hario v60 in the coming future.

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// Hendrup

Thursday, June 7, 2012

The adventure of cupping

Multiple coffee beans cupping

A couple of weeks ago, I invited some of my friends for a interesting coffee night, where they could experience some of the gourmet coffees, which I had bought. My friends are normally coffee drinkers, but uses the coffee available on the supermarket shelves and there´s a great difference in taste and freshness.

We started off by preparing seven different cups of ground coffee, which they should smell at and hereby form a description of the coffee. Afterwards there were poured some hot water on top off the ground coffee varieties and again the group where told to smell the different aromatics from the cup. Actually its was performed like previous described in the Cupping; first look article.

Exploring different coffee flavors with the Syphon, Aeropress and v60

The funny part regarding the taste exploration was the "wrong" impression of what a quality cup of coffee holds of flavors - the group were comparing the taste experience with their own coffee taste experience from beans from the supermarkets. This led to an idea of the stronger coffee notes, the better the cup. Therefore a 100% Robusta bean from India was preferred more than the Australian Skybury, which holds a kilo price of 250 DKK ($42).

I would suggest that if you hold a strong passion for coffee - set up a cupping session where you together can explore the different coffee flavors, notes and aftertaste of the picked coffee beans.

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// Hendrup

Tuesday, June 5, 2012

Hario Bouno electric kettle

The relaunch of the Hario Bouno kettle

There has been given confirmation from the popular Hario, that they are bringing in an electric version of the Bouno v60 water kettle. I haven´t had the opportunity to work with this pour over kettle, but I have heard that its making a great difference, when brewing the v60 - therefore this electric kettle version is on my buying list.

Today mostly of the people owning a Hario Bouno kettle is heating the water in another electric kettle first and afterwards transfers the heated water to the Bouno kettle. This transfer is no longer needed, because it will heat the water itself and still have the amazing pouring control.

This kettle isn´t launched yet on the market, but will be available after the summer if the rumor speaks the truth. Likewise the electric model will properly be launched in a 800 ml. version instead of the current 1200 ml. Bouno kettle, which would be a noticeable for v60 three cup owners.

"I wasn´t suer what to think of this kettle when I first reviewed it. Looks: designer. Feels: tinny and whats it for anyway? It seemed pointless.
 I changed my mind. If you want to get good results from pour-over brewing, you need to control the flow of water, you need a tool to master a pouring technique. You will need this Bouno stainless steel kettle. I looked for any other type of kettle that could do the same thing, and short of pinching the spout on my electric Pino kettle to be a bit narrower, than the Hario Bouno is. Although we haven´t tried it, Hario´s website says you can heat it over an induction stovetop. We normally just transfer hot water into it right before pouring. If you choose to boil your water inside of the Bouno, be careful, since we have heard of the spout turning into a water fountain if the kettle os left to over-boil.
If you want to brew in a Hario v60 type dripper, or even a Chemex, you should consider this. For good results you need to pre-wet the grinds for 30 seconds with a minimal amount of water, then begin a slow, even pour from the center outwards. Its best not to pour directly in the filter, and often I must pour in stops-and-starts to draw out the infusion time to around 2:00-3:00. 
I find all that nearly impossible to do without the Bouno kettle." Short review by SweetMarias.com


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// Hendrup

Sunday, June 3, 2012

Costa Rica Cumbre Tarrazu SHB

The Costa Rican Cumbre Tarrazu bean, green vs. roasted

"The best (Strictly Hard Bean) are big, clean, with bright to rich acidity and full body. They generally are authoritative, resonant, and emphatic rather than complex and nuanced. The most distinguished regions are Tariazu, Tres Rios and West Valley, including the Volcan Poas district. Many outstanding estate coffees, including the celebrated La Minita." Quote by Kenneth Davis
Pouring the preinfusion

If you review all the available coffee beans from the different countries, you can establish an clear average of how the general coffee bean will taste, also referred too as the classic cup - a cup that possess the traditional balanced coffee that has no defects or taints. Coffee cupels call it clean, which isn't the same description as boring. Nevertheless many Costa Ricas from the large farms and mills are exactly that; middle-of-the-road arabicas, but there can be more to a Costa Rican coffee than neutrality. They are prized for their high notes: bright citrus or berry-like flavors in the acidity, with distinct nut-to-chocolate roast flavors.



The Cumbre Estate at 5000 ft. elevation in the exclusive Tarrazu coffee growing highlands of Costa Rica is where the Seevers families famous Tarrazu coffee bean are grown. The conditions are perfect for producing gourmet coffee; high elevation, seasonal rainfall, a cloud cover in the afternoon to shade from strong sun, and rich volcanic soil that reveals a very clean acidity sweet flavor. The Cumbre Estate Tarrazu beans are hand picked at optimum ripeness, sun dried and hand graded to ensure the highest quality 100% Tarrazu Estate coffee this blended with the regions finest beans produce this delicious coffee.



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// Hendrup

Friday, June 1, 2012

Filter Comparison

Different angles of the two different filters

This article will focus on the ordinary filter brewing method versus the popular Hario v60, because there is both some design and brewing difference. The picture above reveals the biggest differences, which is the exit hole for the brewed coffee; The ordinary drip coffee method has two holes in the bottom and the Hario v60 has a round hole.

The main importance of this design difference would be that the Hario v60 round hole is not holding the water flow of the brewing, but instead letting the hot water and ground coffee merge until  its optimal extracted. The traditional filter includes two small holes in the bottom, which controls the flow of the brewed coffee, therefore there could be some of the coffee which is over extracted compared to the v60.

The brewing method of the two different filters

The brewing method I´m using for both drip brewers, is preparing the filters by pouring heated water through the filters without having any ground coffee in them; this will preheat the glass and also remove bad flavors from the paper filters. I will also use 12 gr. of Australian Skybury and the same 2,5 dl. amount of water for both brewing methods, to keep to ultimate comparison basis.

The picture above reveals that the Hario v60 method, lets the water runs through the filter much faster than the traditional coffee filter. NOTE: The v60 is a definition of the filter, which is formed in a V-shape and also has a 60 degrees angle. 

Final brew of the Australian Skybury

The brewed cup of coffee is in comparison way off from each other, the Hario v60 is much more delicate and flavored versus the traditional filter includes a more stronger and bitter taste. If you think upon the fact that the same amount of water and ground coffee is used for both brewing methods, the different result is staggering, because it doesn't feel at all as the same cup of coffee.

No wonder that the hario v60 is that more popular than the traditional drip filter, which I would suggest all who brew a filter coffee occasionally.

Have a great weekend everybody. 



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// Hendrup