tahoejoe Senior Member Joined: 9 Sep 2003 Posts: 557 Location: San Diego/ Incline Village Nv. Expertise: I live coffee
Grinder: Solis Maestro Drip: Behmor Brazen Brew System Roaster: Behmor 1600
Posted Tue Nov 13, 2012, 12:45pm Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
Yes.. flow rate drops a small amount towards the end given "head pressure" become less. This is the primary reason we just open the valve for a much longer time at the end in part because we know the flow from the reservoir is no longer greater than that from the grounds basket to the carafe.
And yes we have temperature maintenance that seeks to insure stable temps throughout the entire brew process.
REMINDER: Never leave the roaster unattended when in use !! And remember to use our Rosetta Stone tip PART V PARAGRAPH 3.. it works !!!
Posted Tue Nov 13, 2012, 2:43pm Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
I've started using the gold filter basket and am liking the results. What is the recommended cleaning method for the basket? I've been using a plastic bristle vegetable brush and warm soapy water, but don't want to rub the gold off over time. Just seems like a water rinse will let residue accumulate.
Posted Tue Nov 13, 2012, 3:26pm Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
cafedj Said:
I've started using the gold filter basket and am liking the results. What is the recommended cleaning method for the basket? I've been using a plastic bristle vegetable brush and warm soapy water, but don't want to rub the gold off over time. Just seems like a water rinse will let residue accumulate.
Hi DJ, I use an old soft toothbrush delegated to the task with hot soapy water. Any vegetable brushes bristles I've seen are fairly stiff to be able to scrub even dirt or what not off of potatoes, etc. I'd be afraid that the vegetable brush would eventually damage or break the micro fine screen. I've also used just a soft 'bar mop' terry towel cloth also.
Posted Tue Nov 13, 2012, 3:44pm Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
CraigA Said:
Hi DJ, I use an old soft toothbrush delegated to the task with hot soapy water. Any vegetable brushes bristles I've seen are fairly stiff to be able to scrub even dirt or what not off of potatoes, etc. I'd be afraid that the vegetable brush would eventually damage or break the micro fine screen. I've also used just a soft 'bar mop' terry towel cloth also.
The particular vegetable brush I have isn't too stiff, but don't know how to measure that. The rag idea is good, and reminds me a sponge would work as well. Tooth enamel is definitely harder than gold, although the karat gold effects hardness, and a soft toothbrush as you mention could be ok. Just curious what others use. I'm very glad the brew basket is flat bottomed. Besides allowing a more even extraction of all the grounds I could never keep a cone shaped basket clean.
yakster Senior Member Joined: 25 Feb 2009 Posts: 1,006 Location: San Jose, CA Expertise: I live coffee
Espresso: Gaggia Factory / La Peppina... Grinder: Vario / Kyocera Vac Pot: Yama 8 + Pyrex Lox-in Rod Drip: Brazen / Kalita / Chemex /... Roaster: Behmor
Posted Tue Nov 13, 2012, 5:37pm Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
I've been using a wash rag and hot soapy water but I did recently soak my gold filter basket in a mixture of OxyClean and water to get rid of a coffee smell that had built up in the filter over time. This was very effective at removing the odor.
Posted Tue Nov 13, 2012, 6:56pm Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
yakster Said:
I've been using a wash rag and hot soapy water but I did recently soak my gold filter basket in a mixture of OxyClean and water to get rid of a coffee smell that had built up in the filter over time. This was very effective at removing the odor.
Posted Wed Nov 14, 2012, 5:44am Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
tahoejoe Said:
Yes.. flow rate drops a small amount towards the end given "head pressure" become less. This is the primary reason we just open the valve for a much longer time at the end in part because we know the flow from the reservoir is no longer greater than that from the grounds basket to the carafe.
And yes we have temperature maintenance that seeks to insure stable temps throughout the entire brew process.
So you're basically using pulse width modulation (like the heating elements on the Behmor) with periods of open and closed state to control the delivery rate. Kool.
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
tahoejoe Senior Member Joined: 9 Sep 2003 Posts: 557 Location: San Diego/ Incline Village Nv. Expertise: I live coffee
Grinder: Solis Maestro Drip: Behmor Brazen Brew System Roaster: Behmor 1600
Posted Wed Nov 14, 2012, 3:23pm Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
Netphilosopher Said:
So you're basically using pulse width modulation (like the heating elements on the Behmor) with periods of open and closed state to control the delivery rate. Kool.
Posted Sat Nov 17, 2012, 9:58am Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
I really, really wanted this to be love at first brew. I think I must have had unrealistic expectations.
The first three brews overflowed the filter basket, even as I increased grind size and pre-soak time for each brew. The roast was a dry processed Ethiopia Sidamo at FC+, fully six days past roast. I expected to spend some time dialing the brews in, but I wanted that to be prompted by flavor criteria, not "is it still making a huge mess" criteria.
I've just had my first non-overflowing brew, but as a result of the coarse grind size, the cup tastes watery and flavorless compared to the same roast from my previous every-morning method: a Yama vac pot. I feel like I've traded one adjustment for another: in the vac pot, temperature is difficult to control and monitor but grind size is not an issue; in the Brazen, temperature control is perfect, but grind size is limited from coarse to extra-coarse. Again, this wasn't a last-night roast, here -- this was six days old, which is about as old as my coffee ever gets!
I wasn't expecting a cup as rich as the immersion method of a vac pot, but I was expecting to be able to tweak it partway there. And the thing is, instead of encouraging tweaking, the Brazen scares me away from it: do I want to risk that this morning's coffee is going to overflow? If it's a workday, I won't have time to clean it up and make a second pot before I'm out the door. I'm just not sure this machine will be reliable enough to be a convenient daily driver, and if it isn't, how is it any improvement over my vac pot?
Argh. Well, I'll try a few more pots tomorrow, although the roasts will be fresher, and I don't relish the overflows that are bound to occur. It's necessary, though: if I can't tame this thing into making coffee with my roasts, it's going to have to get sent back on Monday. I wish I had a better report. I genuinely wanted to be a fanboy for this maker. It's probably not the Brazen's fault; maybe drip coffee just isn't for me.
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