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Brewing LARGE volume pour-over...help with parameters.
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Discussions > Coffee > Machines > Brewing LARGE...  
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EvanOz85
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EvanOz85
Joined: 9 Jul 2011
Posts: 268
Location: Lafayette, LA
Expertise: I live coffee

Espresso: La Spaziale Mini Vivaldi II
Grinder: Baratza Vario and Preciso
Vac Pot: Bodum Santos, Yama 5-cup
Drip: Chemex, Kone 3, Kalita Wave,...
Roaster: Hottop B, Behmor 1600
Posted Thu Dec 13, 2012, 2:10pm
Subject: Brewing LARGE volume pour-over...help with parameters.
 

Hey guys. I volunteered to make fresh coffee for my family's Christmas get together this year and I have some questions about brewing large volumes using pour-over.

I'm going to be brewing into 2 liter vacuum carafes. Two liters of water, and about 120 grams of coffee. I'm going to use my #6 size Cilio cone which should be able to handle that capacity.

My problem is that the Buono kettle only holds a max of 1.2 liters, and I'm not going to be in a position where I can refill the kettle mid-brew. Since I'm brewing such a large amount, can I just ditch the pouring kettle and use my Cuisinart PerfecTemp kettle instead? From what I understand, pouring technique isn't too important for very large volumes. The kettle has a listed 1.7L capacity but it can easily hold 2L when filled to the top.

Also, roughly how long should the brew time be? I've never made large amounts like this, so I'm pretty much in the dark.

Thanks!
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yakster
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yakster
Joined: 25 Feb 2009
Posts: 1,027
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 Thu Dec 13, 2012, 4:57pm
Subject: Re: Brewing LARGE volume pour-over...help with parameters.
 

I would bloom the coffee as best you can and then pour four - five minutes worth of water through the Cilo cone to extract the coffee.  Maintaining a good pour though the grounds for this time should get you a good extraction and you can bypass the filter cone and pour the rest of the brew water into the pot to make up the proper volume of water.  Just make sure to allow the coffee to mix a bit.

Pouring all the water through the coffee will over-extract the grounds and you'll end up sacrificing the quality of the coffee.

I wonder if it's worth a two-step process, filling up the cone with 60 grams of coffee and pouring one liter of brew water through that for four to five minutes, and bypassing the rest of the liter water into the pot and then brew another 60 grams of coffee with one liter of water with a bypass after four - five minutes.  It depends on how much the cone holds... you don't want coffee grounds spilling over the top of the filter cone during the bloom if the bed is too high.

How much coffee do you normally brew in the cone?

These are just suggestions, but should work out.  Just have lots of hot water on hand.

 
-Chris

LMWDP # 272
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wabbitt
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wabbitt
Joined: 2 Jan 2010
Posts: 128
Location: california
Expertise: I love coffee

Espresso: stovetop pots,aeropress
Grinder: skerton, SoloGrind
Drip: melitta cone, chemex
Posted Fri Dec 14, 2012, 8:03pm
Subject: Re: Brewing LARGE volume pour-over...help with parameters.
 

Sorry, I'm not doing the math.  I don't actually know how much coffee we're talking about.  Is that more than a 12-cup pot of coffee?

Hot water doesn't have to be boiled in the  kettle.  Assuming an immaculately clean kitchen, the advantage is in the controlled pour.  If my kettle weren't big enough, I'd boil water in a pot big enough for all the water (plus extra to pre-warm cups & kettles) and transfer it to the kettle for pouring via a ladle or smaller pot.  While pouring, I'd keep the heat on the water to keep it at temperature.

Another method is to bring your water to a boil in a pot on the stove.  Then take it off the heat and dump your grounds into the water.  Agitate until you start start ladling through your filter.  I say start at 3 minutes because it's going to take several more minutes to filter all that coffee.  By the time you finish, the last of the coffee will have been steeping for a few minutes more.  Again, I'm assuming that you've worked out the quantities of water & coffee to get the concentration you want.
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oktyone
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Joined: 26 Apr 2012
Posts: 33
Expertise: I love coffee

Posted Sun Dec 16, 2012, 10:50pm
Subject: Re: Brewing LARGE volume pour-over...help with parameters.
 

I would just brew multiple batches of whatever pourover method/technique you're comfortable with and consistent enough onto the same carafe..temp shouldn't be an issue since you're using a vacuum carafe, but i'd even say a well preheated glass one work fine for 3-4 3min. batches. Just a word on vacuum carafes, try to serve the coffee as quickly as possible, taste changes considerably even if temp. remains stable after a while.
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EvanOz85
Senior Member
EvanOz85
Joined: 9 Jul 2011
Posts: 268
Location: Lafayette, LA
Expertise: I live coffee

Espresso: La Spaziale Mini Vivaldi II
Grinder: Baratza Vario and Preciso
Vac Pot: Bodum Santos, Yama 5-cup
Drip: Chemex, Kone 3, Kalita Wave,...
Roaster: Hottop B, Behmor 1600
Posted Fri Dec 21, 2012, 11:17am
Subject: Re: Brewing LARGE volume pour-over...help with parameters.
 

Sorry I took so long to reply..I just bought my first espresso machine and it's been consuming my life.

Thanks for all the replies guys.

As to doing a bypass brew...what would be wrong with simply grinding coarse enough that all the water flows through the grounds in 5-6 minutes? How would that over-extract?
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yakster
Senior Member
yakster
Joined: 25 Feb 2009
Posts: 1,027
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 Fri Dec 21, 2012, 5:05pm
Subject: Re: Brewing LARGE volume pour-over...help with parameters.
 

If you can pour all the water through in that time, there's nothing wrong with that.  I couldn't manage it with a Chemex on the coarsest grind on my Vario, but that's not very coarse since it's calibrated for espresso.

Just pour and bypass whatever's left... if there's nothing left then no reason to bypass, but you should keep an eye on your pour time to see if it looks like it's going to take too long.

Most professional batch brewers have a bypass setting and you program it for percent bypass, it's very common when making large batches.

 
-Chris

LMWDP # 272
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