Okay … you don’t need an expensive electric appliance to brew great drip coffee. Manual pour-over dripA manual drip brewing method involving hot water, a filter of some kind. : New attention is being given to pour-over drip brewing, but the terminology is definitely... brewing with Chemex or a filter cone work well, as does a French PressA simple coffee brewer also called a Press Pot: grounds and hot water are added to a carafe, allowed to sit for several minutes, and then a filter... for a fuller-bodied cup. But most people in our fair land brew their coffee in electric coffee makers, and ironically, most of them can barely brew a decent cup! (I am talking about the machines, not the people using them.) Cheap drip brewers invariably fail to brew coffee at the correct temperature; most home electric drip brewers reach only 185 degrees. When coffee is brewed at a low temperature the result is a dulling of the higher, more vivid cup tones, and incomplete extractionRefers to the process of infusing coffee with hot water. Hot water releases or "extracts" the flavor from the roasted, ground coffee. The term is used mostly with... of the coffee flavors overall.
The TechnivormThe Technivorm is a Dutch-made electric drip brewer for the home that is known for it's good design, and good results. You can find them for sale on... brewers all make the same cup of coffee. The differences are primarily in size (8 cup vs. 10 cup) and style. The Technivorms brewers use a cone-shaped filter which improves the extraction of coffee flavors from the grounds. (A flat-bottom filter is fine if you have a sprinkler-type brew head, but home machines rarely do). Our tests result in more intense brewed coffeeBrewed Coffee refers to all coffee preparations produced by adding non-pressurized water to coffee grounds. Contrasted with espresso coffee, which is produced under pressure, brewed coffee is primarily... than comparable home machines when using the exact same amount of ground coffee in each. |
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![]() The filter cone holder is unlike other coffeemakers allowing for manually holding back the hot water – this has advantages (see below). Also note that the Moccamaster CD is of a different design …(also see below!) |
![]() The finishSimilar to aftertaste, but it refers to the impression as the coffee leaves the palate. Aftertaste is the sensations gathered after the coffee has left the mouth. We... in the machines is good, and if you have any doubts of their wallop, check out the diameter of the power cord. One weak point in the manufacture is the thin feel of some plastic lid parts, above. They are quality ABS material, they could just have a little more heft to them. |
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A note on the KBTS Thermal Carafe model: |
My favorite
Technivorm feature is so simple … |
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This is an image of the sensor on the base of the KBTS model (with the thermal carafe). It stops the brewing if the pot is removed (or won’t let you start the brewing if the pot is not there). By the way, you also need to close the filterholder’s drip-stop switch (next image) to remove the pot and pour coffee before the brewing is complete. However, this is something you should really not do … you are changing the overall flavor of the whole brew batch if you, for example, stop brewing to pour the first 12 ounces from the carafe. | This is the simple feature on most models* of the Technivorm that I really appreciate. It’s the filterholder’s drip stop switch. It is supposed to be set to “Full Drip” when you brew a full pot, “Slow Drip” (half open) for brewing less than a full pot, and No Drip (closed) to pull out the pot when coffee is still brewing. However, it has a fantastic alternative function; I set it to No Drip for the first 1-2 minutes of the brew cycle to allow for the hot water and grinds to fully infuse, then I switch it to Slow Drip for the remainder of the brew cycle (I see no need to use Full Drip at all). The intensityWe have a simple scale to rate intensity in our coffee reviews, from Mild to Bold. Low intensity does not mean low quality!: We have a simple scale... of the coffee is excellent using this technique, and no longer is the timing of the water passing through the coffee dependent on the grind; too coarse and the brew tastes week and under-infused, too fine and it is bitterBitterness is one of 5 basic tastes: Sour, Sweet, Salty, Bitter and Umami (savory flavors). There are many types of bitterness, hence not one avenue to tracking down... and has sediment). This improves the performance of Swiss Gold filters in the Technivorm too. I also stir my grinds in the filterholder after 2 minutes, but this is purely optional. The danger of my technique: if you forget to switch the brewer to Slow Drip after a minute or two, it is going to overflow – though there is a new mechanism so it does not create a huge mess – you might just get some grounds in the pot. Our tip sheet outlines this process, and it comes with the Technivorm
** Some folks have said that they have trouble with their filter basket on the Technivorm – trouble with the mechanism – so I have a photo of the bottom of the basket here. The most common problem is that the rubber stopper is out of place – so a tug on the tail of the stopper gets it seated correctly. You can also buy replacement filter baskets from Boyd’s Coffee. – Maria |
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You also might appreciate the attitude expressed in Technivorm’s “company profile” statement, as I did: Technivorm-Moccamaster has for many years specialized in the manufacture of coffee makers. These coffee makers are all handmade, which means that they are manufactured and assembled by hand and individually tested in a live situation. It is the personal touch that makes our products unique. The brewing quality of our coffee makers is beyond dispute and guaranty a first class beverage due to the fact that brewing temperature and water/coffee contact time as well as holding temperature are in accordance with the critical requirements of the Norwegian Coffee BrewingThe process of making an infusion of water and roasted, ground coffee. In the most basic sense, hot water is added to coffee ground to produce a drink.... Centre and the Specialty CoffeeSpecialty coffee was a term devised to mean higher levels of green coffee quality than average "industrial coffee" or "commercial coffee". At this point, the term is of... Association of America and Europe. Needless to say that we are proud to carry their seal of approval for all our coffee makers. The Technivorm-Moccamaster factory is centrally located in the heart of the Netherlands and serves customers all over the world. Every single product meets the electricity requirements of the country they are destined for and are produced under the ISO 9002 regulations. Our environment is well recognized in both production and product against the following design and marketing philosophy: 1. To produce totally reliable equipment simple to operate providing the maximum satisfaction to its users through being completely dependable. 2. To contribute towards the resolution of the world’s pollution and waste problems by the manufacture of high quality and energy efficient “long life” products. 3. To use only recyclable or fully degradable materials in the manufacture of our quality products.
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