Posted Mon Jan 9, 2012, 11:42am Subject: Coava Kone brewing techniques
So I splurged on a Chemex setup with the Kone, Skerton, Buono, and scale. I'm looking if anyone has an ideal method for brewing. A lot of the guides I've seen on the Kone give different advice, so I was wondering if anyone has a method that's worked particularly well for them. So far, I've been going by this video: http://www.youtube.com/watch?v=MOnyhcnpISo
I've adjusted the grind on the Skerton to a "5" following this guide: Click Here (fourbarrel.tumblr.com) And have been dosing at 28g of coffee for 400g of water.
My steps are as follows:
Off-boil water for 30 seconds
Pre-heat the Kone
Place grinds in the Kone and level
Pour 100g of water straight down the center for 15 seconds
Wait 45 seconds for bloom
When my timer hits the 1 min mark, pour the additional 300g of water straight down the center
Finish pour at the two minute mark and wait until brew is done.
Final brew time is roughly 2:45.
This method produces a really solid cup using a variety of Stumptown beans, so I feel like I'm doing it right. But, if anyone has a method they've found works better, I'd love to hear it!
EvanOz85 Senior Member Joined: 9 Jul 2011 Posts: 259 Location: Lafayette, LA Expertise: I live coffee
Espresso: La Spaziale Mini Vivaldi II Grinder: Baratza Preciso, Hario... Vac Pot: Bodum Santos, Yama 5-cup Drip: Chemex, Kone 3, Kalita Wave,... Roaster: Behmor 1600
Posted Mon Jan 9, 2012, 4:09pm Subject: Re: Coava Kone brewing techniques
I do it fairly similar, except that I grind finer than you do. My grind is a good bit finer than manual drip. I also start the main pour after 45 second total...I don't wait till the one minute mark. Also, I keep my pour mainly in the center but I do pour in about a 1/2" circular manner. I aim for around 3 minutes and find this gives a more full bodied extraction than Coava's recommendation.
Posted Mon Jan 9, 2012, 4:29pm Subject: Re: Coava Kone brewing techniques
EvanOz85 Said:
I do it fairly similar, except that I grind finer than you do. My grind is a good bit finer than manual drip. I also start the main pour after 45 second total...I don't wait till the one minute mark. Also, I keep my pour mainly in the center but I do pour in about a 1/2" circular manner. I aim for around 3 minutes and find this gives a more full bodied extraction than Coava's recommendation.
Posted Tue Jan 10, 2012, 2:31pm Subject: Re: Coava Kone brewing techniques
I recently got the Kone, and while I am loving it I find it much more unforgiving to sloppy technique than other pour over methods. I am generally doing the same thing though; pour down the centre, no stirring or circles with the kettle. Like EvanOz85, I grind a fair bit finer than typical pour over. Perhaps just a bit coarser than moka pot grind.
One thing I've always wondered (and this relates to pour over in general, not just the Kone); what is the benefit of using such large quantities of water for the blooming stage? A lot of tutorial videos I've watched show significant volume washing through the grinds during bloom, and my mind tells me that would dilute the brew, no? Generally I aim to have just a couple of drops come out, so that I know that the grinds are fully saturated but not so much that it would significantly dilute the final product. Generally about 1.5ml per gram of coffee works well. Is there some benefit to using more water that I'm not considering?
Posted Tue Jan 10, 2012, 3:03pm Subject: Re: Coava Kone brewing techniques
By the way, there must be huge variation in the Skerton from one burr set to the next, because on the one I have 2-3 notches puts me well within espresso grind. I just ground a small sample at 3 notches, and the coffee readily caked between my fingers when I pressed it, complete with finger prints visible.
Not saying that the Skerton isn't a great grinder, but it would seem as though trying to communicate grind settings might be more difficult than you'd think.
EvanOz85 Senior Member Joined: 9 Jul 2011 Posts: 259 Location: Lafayette, LA Expertise: I live coffee
Espresso: La Spaziale Mini Vivaldi II Grinder: Baratza Preciso, Hario... Vac Pot: Bodum Santos, Yama 5-cup Drip: Chemex, Kone 3, Kalita Wave,... Roaster: Behmor 1600
Posted Wed Jan 11, 2012, 5:34pm Subject: Re: Coava Kone brewing techniques
iHaveFeet Said:
One thing I've always wondered (and this relates to pour over in general, not just the Kone); what is the benefit of using such large quantities of water for the blooming stage?
Posted Wed Jan 11, 2012, 7:35pm Subject: Re: Coava Kone brewing techniques
EvanOz85 Said:
I do it fairly similar, except that I grind finer than you do. My grind is a good bit finer than manual drip. I also start the main pour after 45 second total...I don't wait till the one minute mark. Also, I keep my pour mainly in the center but I do pour in about a 1/2" circular manner. I aim for around 3 minutes and find this gives a more full bodied extraction than Coava's recommendation.
archi Senior Member Joined: 4 Jun 2010 Posts: 101 Location: Redding, Ca Expertise: I like coffee
Espresso: In between Grinder: Zassenhaus hand mill,... Vac Pot: Yama 5 cup Drip: CCD v60 Roaster: Bread machine/heat gun
Posted Wed Jan 11, 2012, 9:13pm Subject: Re: Coava Kone brewing techniques
I love the Kone. I had the pleasure of using one for a month or so. The friend I borrowed it from uses a skerton and I felt that it had way too many fines.
I use a very fine grind, though above espresso, and 4 minute pours and it comes out with huge body and plenty of oils :)
Posted Wed Jan 11, 2012, 9:56pm Subject: Re: Coava Kone brewing techniques
Agreed about the Skerton, Archi; I didn't really appreciate just how good a brewing device it can be until I got my Preciso this week. And, on that note, let me modify my previous statement. While good technique is certainly important with the Kone, what it is really unforgiving about is grind quality. :)
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