Technivorm Moccamaster coffee maker

[bipoloarbear]

The Bonavita machines are very good too at about half the price of the MM. I found mine for less than $100. I measured the temperature of the water and it stays at 203 F throughout almost the entire brew cycle. It is extremely simple and almost feels cheap but some coffee snobs rate it even higher the the Technivorm.

 

[vkumar]

I know several people who have given up on the AeroPress to soon. It takes some practice, but once you get a handle on it there's no better way to make coffee. Practice cuts the time down quite a bit as well.

Make sure you grind the beans as fine as talcum powder, and only use air pressure to force the water through the micro filter, water below 200°. A lot of flavor, no bitterness.

Fine as talcum powder?  When I grind it that fine I cannot do the plunge.  It take so much force that nothing comes out. I am only able to get it to work when it is coarse ground, similar to what is used in percolators. What am I doing wrong?
Vijay

 

[JeromeM]

I used to like hot brewed coffee until I found out about cold brewed coffee. Now I find almost all hot brewed too acid. Another benifit for me is that it almost never goes rancid even after hours in a thermos (when I forget it's there) something hot brewed won't do.  Now I brew it, keep it in the fridge for up to a week (usually 2 days is the max) then zap it in the microwave and get good tasting coffee in much less time than any hot method.

I've tried most hot systems and find cold is best for me. I just have to plan ahead which isn't dificult with the long time cold brewed will keep.

 

[jmarkflesher]

excuse if said already but try the monkey poop beans. they feed coffee beans to monkeys and sell their poop to coffee drinkers. supposed to be the best coffee ever. MARK

 

[joraft]

excuse if said already but try the monkey poop beans. they feed coffee beans to monkeys and sell their poop to coffee drinkers. supposed to be the best coffee ever.

You are referring to Kopi Luwak, sold here as Cat's Butt Coffee (spelling to get by the word police  [smile] ). It is not made from the poop, but the intact beans that have been through the digestive tract.

I was sent a pound of this a couple of years ago by a good friend, Fred West. He loved it, but I thought my favorite from Kona was better, and sent him some of that. We never did agree on that.

Here is a more precise description:

"Kopi luwak, or civet coffee, is coffee made from the beans of coffee berries which have been eaten by the Asian Palm Civet (Paradoxurus hermaphroditus) and other related civets, then passed through its digestive tract. A civet eats the berries for their fleshy pulp.

In its stomach, proteolytic enzymes seep into the beans, making shorter peptides and more free amino acids. Passing through a civet's intestines the beans are then defecated, keeping their shape.

After gathering, thorough washing, sun drying, light roasting and brewing, these beans yield an aromatic coffee with much less bitterness, widely noted as the most expensive coffee in the world."

 

[Bob Marino]

[/quote]

I'll be interested in your reports on the Technivorm, Bob. 

Did you also get  (or have ) a good grinder?

Seth
[/quote]

Seth,

After using the Technivorm for a few weeks now, I would say that this machine seems to extract more flavor from the coffee than the other (admittedly much less expensive brands that I have owned). It  also brews faster and hotter. I buy whole beans and have them ground when I buy the coffee as I don't have a grinder. I do keep the ground coffee in an airtight container, though I'm betting that freshly grinding the coffee just before brewing adds more flavor.
The machine is simple in design and well made. I usually brew a full 8-10 ounce serving - yielding a good size mug full each time, rather than brewing a half pot and letting it stay on the machine, so I have not tested the "warming" feature on this machine. I can't imagine keeping a pot on the warming plate for more than a few minutes, will not result in a more bitter cup of joe.
Perhaps I'm wrong here?
Also, I think the glass caraffe seems lighter weight/more delicate than the usual ones and I can envision getting a second one to keep in the bull pen, when/if that breaks.

Bob

 

[Dane]

Yeah, warming plates are the number one cause of crappy coffee-with dirty coffee residue in the machine being the second.  I'm not even sure why Technivorm offers that as an option.  Unless, and this wouldn't surprise me, the burner has some way to regulate the temperature such that the coffee doesn't burn.  It's really the old coffee gettig too hot and scorching that is the problem with other machines.  I suppose if it could be held in the "warm" zone, it would be fine.  I'd be curious to hear how it works if you ever try it.  Oh, and if you are getting some off flavors, try getting the coffee shop to mess with the grind- I do the same as you and have it ground by the shop, they ask me what kind of machine I use.  Seems to make a difference in what grind setting they use when i tell them it's a Moccamaster.

BTW, Bob thanks for taking my recon order yesterday.  Nice to wake up to a deal- Josh O.

 

[JeromeM]

Yeah, warming plates are the number one cause of crappy coffee-with dirty coffee residue in the machine being the second.  I'm not even sure why Technivorm offers that as an option.  Unless, and this wouldn't surprise me, the burner has some way to regulate the temperature such that the coffee doesn't burn.  It's really the old coffee gettig too hot and scorching that is the problem with other machines.  I suppose if it could be held in the "warm" zone, it would be fine.  I- Josh O.

The coffee getting to hot drying out and then burning is the lessor problem the bigger problem is keeping the coffee hot allows the oils, which are released with hot brewing, to react with oxygen and go rancid. If it's kept too hot then it just goes rancid faster.

All hot brewed coffees have this problem. The only ways to avoid this reaction is to exclude air from the hot coffee (canned coffee does this) or use cold brewed coffee which dosen't have the oils in it

 

[Bob Marino]

Yeah, warming plates are the number one cause of crappy coffee-with dirty coffee residue in the machine being the second.  I'm not even sure why Technivorm offers that as an option.  Unless, and this wouldn't surprise me, the burner has some way to regulate the temperature such that the coffee doesn't burn.  It's really the old coffee gettig too hot and scorching that is the problem with other machines.  I suppose if it could be held in the "warm" zone, it would be fine.  I- Josh O.

The coffee getting to hot drying out and then burning is the lessor problem the bigger problem is keeping the coffee hot allows the oils, which are released with hot brewing, to react with oxygen and go rancid. If it's kept too hot then it just goes rancid faster.

All hot brewed coffees have this problem. The only ways to avoid this reaction is to exclude air from the hot coffee (canned coffee does this) or use cold brewed coffee which dosen't have the oils in it

What exactly is cold brewed coffee?

Bob

 

[JeromeM]

What exactly is cold brewed coffee?

Bob

It is coffee made with cold water.

There are machines you can get get that make it from $35 and up. And AFIK if you get an iced coffee at Tulles it is cold brewed

The way I make it is simple add cold water to the normal amount of coffee grounds, put it in the fridge for 12 hours plus (I sometimes leave it there for 24 to 36 hours depending on how quickly I'm drinking the stock), then use a normal coffee drip filter, I then put the coffee into PET bottles in the fridge. They will be good for at least a week probably much more but I drink it too quickly.
I then heat it in the microwave to take to work or drink immediately.
I've found that sometimes I don't finish the thermos of coffee and it's still OK the next day (not as good but OK). In the past when I used hot brewed coffee if that happened the coffee would be un drinkable.

The benefits are, the coffee is less acid, has virtually no oils so won't  go rancid, and (if you remember to make it) is faster and lastly you can make very strong coffee and dilute to taste.

http://en.m.wikipedia.org/wiki/Cold_brew
http://www.instructables.com/id/DIY-Cold-Brew-Coffee/
https://toddycafe.com
https://toddycafe.com/cold-brew/instruction-manual

http://gearpatrol.com/2013/08/02/best-cold-brew-coffee-makers/

FWIW I'm told by friends that it is good for tea as well

 

[RC]

Do you have the new Moccamaster Cup One available in NA? Makes the perfect cuppa one cup at a time if you want to do hifi coffee...

 

[rljatl]

Do you have the new Moccamaster Cup One available in NA? Makes the perfect cuppa one cup at a time if you want to do hifi coffee...

Yes, Williams-Sonoma has it.  Pricey though.

Technivorm Moccamaster Cup-One Coffee Brewer

 

[RC]

Well, well, well - for once something is cheaper on this side of the pond  [tongue]

Don't see that very often  [wink]

 

[RC]

Oddly enough one option for our company's Christmas gift is a Kitchen Aid single cup coffee maker:

http://www.kitchenaid.com/shop/countertop-appliances-1/countertop-appliances-2/coffee-products-3/-[KCM0402ER]-401685/KCM0402ER/

(Sorry for the pasting of the URL, but due to it containing []-brackets the normal embedding breaks)

Does anyone have experiences with this? What sort of cuppa does it brew?

Kitchen Aid isn't a big make in Finland so I don't know anyone locally with experience  [sad]