rabbit Senior Member Joined: 3 Sep 2008 Posts: 230 Location: maine Expertise: I live coffee
Espresso: v.3 miss sylvia Grinder: baratza vario, encore Vac Pot: presspot Drip: BraZen 10/10/12 Roaster: fresh roast sr300
Posted Wed Oct 17, 2012, 3:30pm Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
this is for Dan and others looking for french press results........................here is my settings 206 f. 65 grams 1min. pre- soak (coffee is weeks old) i have calibrated my vario for espresso...............so my grinder setting is 10 steps from the top........the flavor clarity is very impressive!!! and im getting the mouth feel of a press pot...........
Posted Wed Oct 17, 2012, 3:57pm Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
So many responses, thanks all!
As I noted, I freely admit I have grown into a strong-brew bias via the French press, but I'm not trying to replicate that strength, etc. Kind of like the Turkish brew I got accustomed to when traveling in Turkey a dozen years ago. You really grow into a particular method of extraction. That said, I do appreciate the comments. I will drop the brew temp and grind somewhat coarser and see what happens. I agree that the Vario burr grinders heavily favor the espresso end. In fact, my early-run production model could not grind coarse enough at the time to use for French press. I broke at least one Bodum beaker (due to hydraulic pressure) trying to push the bugger down! Fortunately (as always) the great service from Baratza had a refined burr they were working on that was sent to me and gave a coarse enough grind for PP. I think the overflow problem was mainly too fine of a grind, but I will (reluctantly) cut back on the beans. Every day is a new experience!
Like an old dog (which I AM..lol) it takes me a bit to change old habits. Thinking tio get the coffee "hot", i had my tempo set pretty much either 202 or 203 for my Amaro Gayo. Per Joe's suggestion, i'd took 'er down to 200. Who woulda thunk?
Yeppers, 1 degree lower with this week old hole roast (city +), and there was the fruit without the sharpness. Even my 17 year daughter enjoyed 1/2 a cup black...before pouring in the 1/2 and 1/2 and a bit of Agave! :>D
infinus Senior Member Joined: 20 Jan 2012 Posts: 79 Location: Indiana, USA Expertise: I love coffee
Espresso: Cheap POS Grinder: Baratza Preciso Vac Pot: Broken by the cats! Drip: Brazen, Technivorm Roaster: Behmor 1600
Posted Thu Oct 18, 2012, 4:07am Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
I'm finding I prefer a temp around 200-202 and a slightly finer grind using a paper filter.
With a finer grind I have less bloom issues as the gas gets out faster. I also make sure to grind as my first step so that my beans get the 5 minutes or so it takes for the water to heat up to out gas in the brew basket. Using this method I haven't had an overbloom in awhile.
If I go to a coarser grind with the gold filter I often seem to overbloom the basket as less co2 makes it out before water contact.
If you are having overbloom issues, another thing you can try is a pre-wet with not so hot water. Use the manual feature and do a pre-wet (10 seconds of water at something like 160-170). Then you could resume the full auto brew cycle and let the rest of the water come up to temp.
oldgearhead Senior Member Joined: 25 Jan 2010 Posts: 377 Location: Go Colts! Expertise: I like coffee
Grinder: Virtuoso by Baratza Drip: Chemex,Dilongi DCM900 Roaster: 1/2K Fluid-bed
Posted Thu Oct 18, 2012, 4:19am Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
I am working with 3 different 4 day old roasts (3days yesterday) and adjusting the pre soak for bloom, every full pot has bloomed over the basket with 65g of beans ground to the consistency of kosher salt, at 2min pre soak it was just barely so will try 2:15 min next.
Does anyone know the volume of the Brazen's brew basket? Or at least the volume of one of the flat-bottom filters? I think a Mr. Coffee 8-12 flat bottom is about 18 cubic inches. However, with bloom I don't think volume tells the whole story. I think the filter's wall height may come into play....
So for the next experiment, I put 60 grams of ground coffee into a Mr. Coffee and measured the distance to the water outlet. Then I put the same 60 grams of ground coffee in a Mellita #4 and measure the distance to the water outlet of another drip brewer.
Mr.Coffee (12 cup flat bottom filter) = 40mm Other Brewer (Mellita #4) = 50 mm
So how much 'bloom' headroom does the Brazen have with 60 grams of coffee?
The_Coffee_Guy Senior Member Joined: 5 Jan 2009 Posts: 120 Location: Toronto Expertise: I live coffee
Grinder: Baratza Encore Drip: Behmor BraZen Brew System,...
Posted Thu Oct 18, 2012, 6:20am Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
Just brewed a full pot (204F, 30 second, 65 grams, gold filter) of Costo's Kirkland Espresso Blend (roasted for Costco by Starbuks, package opened about a week ago but stored in a container)....and let me tell you, this is the BEST I have had from this blend, ever, period! Confirming now that the best coffee is brewed with a full pot. Soon I will try fresh roast of a 'brighter' bean to try and get those fruity flavours to come through. I have heard of them but we have never roasted a bean that pulls out those flavours. Again, to Joe and the team, incredible!!
germantownrob Senior Member Joined: 2 Dec 2007 Posts: 2,102 Location: Philadelphia Expertise: I love coffee
Espresso: Duetto 3, A Dead Oscar Grinder: Vario-W, Preciso w/Esatto,... Drip: Brazen Roaster: Diedrich IR-1, HT B
Posted Thu Oct 18, 2012, 12:08pm Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
I had some time to kill while drinking a cup so I ran some tests on the temp in the reservoir, wow. The first test I did 210f with the lid off, this did not go well, the lid does need to be on to retain heat in the reservoir and my elevation is at 290ft so my boil point is just over 210f, needless to say the temp dropped a lot during the brew cycle. Next test was set for 201f and the lid was placed but not locked leaving a small gap where the probe went in, the temp fluctuated from 200.7f to 201.8f for the entire brew cycle, that is very stable IMO.
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