Bad Bean Coffee

Exploring the world of coffee one bean at a time.

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In the image of the Aeropress next to the Hario Slim, in your "Bad Bean Brews: AeroPress" post, do you have the handle of the Hario Slim in the aeropress with the beans? I'm trying to figure out if the Able travel cap would be able to contain the Slim handle... If not, how do you store the Slim handle while traveling? Enjoying the blog. Steve.

Hello Steve,It's a tight fit, but you can get the Hario Slim handle in the Aeropress with the travel cap. Travis

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What's your favorite bag of coffee right now?

Hello,I've been enjoying the Guatemala by Avoca Coffee Roasters in Fort Worth, TX. http://avocacoffee.com/products-page/single_origin/guatamala/Travis

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Forgive me for I have sinned. It has been three weeks since my last post and I'm terribly sorry. While there really is no excuse, I'll just sum it up in a word: holiday.

But, the holidays must come to an end. So...getting back to it! The list of coffee articles in my pocket keeps growing and growing. At least I'm still on the lookout for good content ;)

Time to share.

One of my favorite sites, Yanko Design, recently highlighted a gorgeous coffee scale by designer Aaron Fujiki Takao. This isn't just any old scale. The Acaia sports touch-sensitive buttons, a minimalist footprint, and best of all - an app for your iPhone. The Acaia app will display the weight, the brew time, and is said to also keep track of different recipes. Genius!

The Acaia is live on Kickstarter, and I urge you to check it out. There you'll find more specifics about the scale and the iPhone app. Help Aaron bring this amazing device to market.

As a pour over devotee I can tell you there are only four things you need to brew the perfect cup: a burr grinder, a kettle, a dripper, and a scale. I'll take my Acaia in black please.

(Photo credit: Aaron Fujiki Takao)

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Isometric

Back when I took a drafting course we learned to represent three-dimensional geometry using only two dimensions. The concept was called isometric projection, and it's fascinating. If you think about it, everything we see on the computer is rendered this way. Transformations and sophisticated shading algorithms provide the necessary sense of depth of field, tricking our minds into thinking we are in fact looking through a window at a three-dimensional object.

Downloading Isometric for iOS brought me right back to my drafting class...with a twist. The concept is simple, assemble a work of art using only the rhombus, basically a diamond shape that can be in one of three orientations and any color. It's a lot of fun to create strange Escher like tessellations.

My goal was simple, use Isometric to create a simple coffee mug. At first it was a challenge to visualize a coffee mug constructed from simple shapes. But, as the puzzle started coming together, my brain began to work faster than my hands and the mug essentially assembled itself. I really do enjoy looking at the end result.

The contrast was a bit off so I used Snapseed to clean it up. In the end I believe I boosted the contrast and the sharpness to refine the edges of the mug and allow for a nice dark shadow. The paper-like texture is from Isometric and was boosted by the image manipulations.

Enjoy!

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A few months ago I wrote about my experience with the Kalita and described the brew process. The Kalita #155 still competes with the Hario V60 for my morning brew while my poor Aeropress has taken a position lower on the shelf. It's hard to beat the single cup pour over over the Kalita dishes out over and over again. I'm a big fan of consistency and this dripper nails it every time with a nice even extraction.

Occasionally I'll see others post their recipes online and I'll do a quick comparison. But one of the more interesting things I've seen recently was a post by Kirsten Stamn on Food and Wine a couple weeks ago. Kirsten had written about World Brewers Cup Champion Erin McCarthy's Kalita pour over technique:

Don't rinse the filter.

Dial in the perfect grind.

Pulse your pouring.

Skip the stirring.

I enjoy seeing a champion recipe that compares favorably with mine! When I brew using the Kalita I can't rinse the filter because the geometry of the #155 is so such that the filter warps when it gets wet. Over time I've elected to use a grind between the Chemex and the V60...a little closer to the V60. And the pulse pour is the only way I can achieve my target brew time of 2:30, slightly shy of Erin's 3-4 minutes. However, he's using the #185 with 30 grams of coffee which promotes a slightly extended brew time.

If you haven't tried a Kalita brew, I encourage you to pick up a dripper and give it a shot. You won't be disappointed.

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Pour Over Coffee Proudly Served by Arduino

Over the past month I've featured a number of automated systems including the Steampunk and Clover, as well as the Ratio Coffee Machine and the PourSteady, all the rage at the World Maker Faire. And while I do prefer the art and craft of making a cup of pour over coffee by hand, consistency is important to me and automation is a hobby of mine. Therefore, I've decided to drink the Kool-Aid and jump on the automated pour over bandwagon.

As I began sketching out my idea a few weeks ago I realized I was going to need to pick up a microcontroller. I settled on the Arduino Uno, the open source hardware and software platform that's become synonymous with the Maker Movement. I picked up a kit from Maker Shed so I could begin tinkering and hacking away. It's been several years since I took a circuits course, so to dust off the cobwebs I've been spending my time blinking LEDs and playing with potentiometers and switches. I realize it will take some time before my idea comes to fruition, but I'd like to see this project through to the end.

I plan to reveal pieces of my project here and there as it starts coming together. I still haven't decided whether I'll open source the project or not, so if you have an opinion one way or the other I'd love to hear it. At this point about the only thing I'll share is a photo of my Ardiuno board, and this project from Kickstarter that I found just yesterday.

The Invergo is an automated pour over system that can brew both hot and cold brew coffee. It's a great idea, and if you check out the internals at the bottom of the Kickstarter you'll recognize the Arduino driving the process. If anything this project gives me the confidence that my idea has some merit and has encouraged me to continue. While the Invergo is similar to what I have in mind, there are a few things missing that I plan to address, including an entirely new way to define a pour over brew. Stay tuned!

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My Stash

For my 101st post I thought I'd reveal my coffee stash. I'm interested in traditional coffee brewing technology, mainly pour over. The science of it all is simply fascinating. Experimenting with different techniques never gets old as I've come to realize there's an infinite number of ways to prepare a cup of coffee.

So how do I determine which device I'm going to use to brew my morning coffee? Well, it depends on a number of factors: how much time I have to brew, how much time I have to drink, how many cups I'd like, whether my wife would like a cup, and what beans I have available.

During the work week I'm usually brewing a single 8oz cup to go. I'll either use the Kalita, or the AeroPress. If my wife wants a cup, I'll use the Chemex or KONE. On the weekend I'll use the KONE or the siphon pot if I'm making a few cups. Or, I'll use the V60 to brew a single 10oz cup. I rarely use the Moka Pot, Ibrik, French Press, Hario Woodneck, or the Toddy.

My coffee stash, top to bottom and left to right:

Bodum Santos Vacuum Pot

Chemex

KONE

Kalita

AeroPress

Hario V60

Hario Woodneck

Moka Pot

Ibrik

French Press

Toddy (not pictured)

Other stuff sitting on the shelf:

Hario Mini Mill

Illy Espresso Cups

Whirley Pop

A couple carafes

Be sure to check the links for brew and roast guides.

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Bad Bean Brews: The Siphon Pot

Happy International Coffee Day! I hope everyone had an opportunity to enjoy a fantastic cup of coffee. Also, I wanted to briefly mention that today's article is the 100th article in 100 days! Therefore, it's finally time to drop some siphon pot science.

I've been wanting to do this article for some time now, but I haven't used my siphon pot in nearly a year. So, this morning I pulled it from the shelf, cleaned it up, and brewed a couple cups of siphon coffee. While it may not have been the best cup I've enjoyed, the technique I used was a good starting point for further experimentation and produced a cup with a lot of complexity and French press like body.

The brewer I use is the Bodum Santos Vacuum Pot, now called the Pebo. It's a relatively simple device that consists of three main parts: the lower glass vessel called the jug, the upper glass vessel called the funnel, and the plastic filter. When assembled, the funnel connects to the jug via a glass siphon tube and a rubber stopper. I like this device because of its simplicity, but also because it can sit directly on a stovetop burner. There is no need to invest in a small portable burner.

So now for some science. Let me start by mentioning that I don't like the name vacuum pot, it's so misleading. This is a siphon pot...yes, there is a difference. When you read about or hear people describe the vacuum pot they always talk about the draw down process being driven by a vacuum that is formed in the jug as the device is removed from the heat. Here's the real story.

The jug is filled with water and placed on a heat source. Before the water begins to boil, the funnel is attached to the jug snuggly to provide an airtight seal. As the water temperature increases, the vapor pressure in the jug increases. Eventually, the pressure in the lower jug exceeds the atmospheric pressure and the water is pushed up the siphon tube into the upper funnel. At this point the coffee grounds are added and the brew begins. A small amount of water and steam will remain in the jug throughout the brew. This water plays an important role in the process because it supports the column of water in the upper funnel.

Once the brew is finished, the entire device is removed from the heat. Without a heat source the water temperature in the jug cools and the vapor condenses, dropping the vapor pressure. The pressure in the jug can no longer support the brewed coffee and it is the combination of atmospheric pressure and gravity that push the coffee back down into the jug.

As you can see, there is no suction or pulling during the process. The mechanism driving the water from the jug into the funnel and then back down into the jug is a difference in pressure causing the fluid to be pushed. Siphons work by pushing a fluid through a tube, and that's exactly what's going on for this particular brew method.

I mentioned earlier that this was my first brew in quite some time, but the result wasn't half bad. It's a great starting point for some further experimentation so I thought I'd share it.

Brew Ratio

Brew ratio: 15 - 1, 600ml water and 40 grams of coffee

Grid size: Medium-Fine (6 ticks on the Breville Smart Grinder)

Water temperature: 190F

Brew time: 0:10 stir, 2:30 brew, 1:00 draw down

Steps

Ground 40 grams of coffee medium-fine.

Boil a little more than 600ml of water in a kettle.

Pour 600ml of water from the kettle into the jug and place it on a burner.

Attach the filter to the funnel and attach the funnel to the jug. Make sure it is sealed.

Put the lid on the funnel.

As all the water is pushed into the funnel, remove the lid and add the ground coffee.

Stir the ground coffee ensuring it is fully saturated then replace the lid.

Turn down the heat slightly to maintain temperature.

Let the coffee brew for 2:30.

Near the end of the brew, stir the grounds one last time.

Remove the siphon pot from the heat source.

Draw down should take less than 1:00 minute.

Notes

I'm hooked. The only reason the siphon pot sat on my shelf so long is because it's a pain to clean. I'm excited to start experimenting again.

The result of this brew was a cup of coffee that sat somewhere between a V60 and a KONE brew. There is no paper filter here, so you get a lot of the full bodied feel of a KONE or French press, but without any bitterness or overpowering acidity. It lacks the sweetness of a V60, but retains a lot of the complexity you can achieve from something like a Kalita that allows for a more even extraction.

I elected to start out with the standard 15-1 brew ratio. Why not? I use it for almost everything else and it's been good to me so far. If anything, I may consider decreasing it slightly to account for the water that's left behind in the jug during the brew process.

Everyone has a different technique when it comes to the siphon pot. With every different technique comes a slightly different grind size and brew time. A good place to start is something I'm familiar with, pour over specs. For this brew I used a V60 grind setting while shooting for a 2:30 brew time. To be honest, it wasn't a bad first guess.

Boiling the water in a kettle reduces the amount of time the siphon pot has to sit on the heat source. Also, boiling the water and then transferring it to the jug allowed me to measure the amount of water I was using. It's always nice to add a little consistency to the equation where you can.

The most challenging part of the entire process, besides cleaning, is maintaining an appropriate brew temperature. It may just be more of a problem with the Santos due to it's large volume. What I found was the water began to enter the funnel early. A quick measurement of the water temperature in the funnel revealed 160F! Way too low to brew. It may have been because I was using a low heat setting, so I cranked it up and put on the lid. Taking a second measurement I noticed the water temperature had increased to 190F. Putting the lid on not only allowed the water temperature to rise to the desired brew temperature, but also prevented the water vapor to escape. After adding the ground coffee and giving it a quick stir, the lid went back on to help retain the temperature throughout the brew cycle.

The draw down should be quick, smooth, then violent near the end. Total time for the brew was 3:30, right where I like my pour over times to be. Despite the draw down leaving a nearly dry bed of coffee grounds, the siphon pot is still a pain to clean. Have fun with that.

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The Clover

While I may not be a fan of push button coffee makers, I am a fan of consistency. This is something even Starbucks manages to get right. I guess it came as no surprise when they purchased the Clover, a piece of coffee brewing technology that is the definition of consistency.

The Clover was designed by some Stanford grads who ran an operation called the Coffee Equipment Company. The result was a PID controlled system that delivered consistent single cup brews one after another. A few shops managed to grab some of the machines for $11,000 each before Starbucks stepped in and bought the company. Still haven't seen one at a Starbucks near you? Yeah, me either.

So what's so special about the Clover? It reminds me of the Steampunk Brewing System and in some ways is the same. The Clover is programmable and the user can dial in the temperature, amount of water, and brew time. The grind size and dose on the other hand is not controlled by the Clover. Once everything is set, push a button, dump in the ground coffee, agitate, and brew. Less than a minute later you have coffee.

The brew process is a combination of the French press and vac pot techniques. A piston descends down the brew cylinder to provide sufficient volume for extraction. The ground coffee is added and water of a specific temperature is automatically poured into the cylinder. Water temperature is maintained via a PID controller throughout the brew process in the insulated cylinder. Once the time has expired, the piston rises with the brew cake while the drain remains closed. This action pulls the brewed coffee out of the grounds, like a syringe. At this point the drain valve opens and the piston falls, pushing the brewed coffee out of the machine into the cup. The piston then rises again to expose the dry cake so it may be removed.

The entire process is really fascinating. I dug around YouTube to find a video that demonstrates the Clover in action and came across one where you can see the entire process. Take a look.

(Video credit: CoffeeNate)

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All that's left is to grow my own coffee...like this guy.

After nearly a year I've gone from simply brewing coffee, to grinding, then roasting. The last step would be to grow my own coffee. Umm...I think not.

Rather than go into the specifics of why I can't grow coffee, I'll just briefly mention that I don't live in the coffee band surrounding the equator where coffee thrives. Think Brazil. That didn't stop a DIY guy by the handle spikec from giving it a try. He managed to buy a coffee plant on eBay and produce enough coffee to process, roast, and drink.

The idea is cool, but if you look at the result, in my opinion he trashed the coffee. First of all, the cherries were picked too soon. He mentioned that some cherries turn yellow when ripe, but in one of his photos I can clearly see a few bright red cherries. A ripe cherry is red, not yellow. My guess is he's simply at the wrong latitude and altitude.

After the cherry flesh and mucilage were removed, the beans were dried for a few days. At this point most green coffee is left to sit for a period of time before a roaster ends up with it. However, spikec decided to roast as soon as the beans were dry. Not only that, he roasted them way too dark. Dark roasts are liked burnt toast, you can't taste anything. Slightly oily is a sign that the roast progressed beyond second crack. From the photos of the beans it looks as if they probably hit a French roast.

In the end he accomplished what he set out to accomplish. Gotta give him props for that. But the coffee experts were probably right, there's a reason coffee is grown in specific locations around the equator. However, I wouldn't go as far to say this project was a waste of time. It actually sounds like a lot of fun.

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The Roast

I love roasting coffee. There's nothing like having a fresh cup of coffee that was brewed using home roasted beans. Roasting was the last piece of the puzzle that I could control. For a drink that's second only to water when comparing worldwide consumption, I'm surprised more people aren't as interested in controlling the process.

A month ago I posted a how-to article about home coffee roasting using a stovetop popcorn popper. With green beans from Sweet Maria's, I typically do one roast per week. But sometimes I prefer heading to my favorite local roaster, Avoca, and picking up some expertly roasted coffee. I guess it depends on my mood...and if I have any green coffee left.

In this video by Elvis Ripley, you see a coffee roast in action. The lighting in the video is a little low, but you can at least observe the process. You can see the green beans going into the hopper, the Diedrich roaster warming up, the beans changing color, cooling of the roasted beans, and the tagging and bagging. If you'd like to see the creation of all the aromas and flavors that make up your morning cup of coffee, definitely check out the video.

(Video credit: Elvis Ripley)

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The Unmanned Pour Over Buzzes Maker Faire

A month ago I highlighted an article about a pour over coffee robot getting ready for the World Maker Faire in New York, a DIY celebration by Make magazine. It looks like they made it and drew in quite the crowd with their PourSteady robot. Travis Good recently wrote about the crew behind the PourSteady in his latest Make article.

The two behind the PourSteady have the technical know-hows to pull off such a device. Stuart Heys is a mechanical engineer and Mark Sibenac is an electrical engineer. Both have experience making things...things that work. In fact, one of their projects was a successful Kickstarter. These guys know what they're doing.

Why pour over coffee? It turns out that Mark is a huge fan of coffee, particularly the pour over technique. Automating a repeatable process like pour over coffee brewing seems like a natural extension of Mark's electrical engineering background and love of coffee.

The PourSteady has a two axis control system driven by a couple of motion controllers. If you watch one of their videos you'll notice that there is an axis providing the linear motion to the spray head and another that provides a rolling, or tilt motion. The linear and rolling motions coupled together generate the circular pouring pattern. It is smooth, precise, and fast.

The PourSteady prototype at Maker Faire can brew five pour over coffees simultaneously. It's no wonder some people expressed interest in purchasing the machine. Please make a single cup version for home use...please...

(Photo credit: Travis Good)

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You brew? I brew. We Brew!

I typically brew either one or two cups of coffee at a time, so I don't really have a need for a carafe. The Chemex is the only exception. But when I saw this video of a glass decanter being made by hand I changed my mind.

We Brew! is a small company from the Czech republic focused on creating quality coffee and espresso products. Currently they offer a crystal glass decanter, a tamper made from a layered wood often used for gunstocks in the weapons industry, and an apron that simply fell out of their work.

The video by Optical PRO highlights the process of making the glass decanter. It's made entirely by hand. My absolute favorite part of the video is the creation of the handle. You simply must watch it.

Enjoy!

(Video credit: Optical PRO and We Brew!)

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An AeroPress Recipe by Tonx

If you haven't heard of Tonx, that's alright. I'll save it for another article. Tonx cofounder Tony Konecny recently wrote a nice article about his love-hate relationship with the AeroPress. I encourage you all to give it a read. He does a much better job summarizing the AeroPress than I ever could.

In the end, Tony loves the fact that it can brew a great cup of coffee quickly without making a mess. But he seems torn by the fact that the AeroPress is open to endless experimentation. That's my favorite attribute! The AeroPress isn't boring, there is always another recipe someone's cooked up that's worth a try. In some ways it allows for more experimentation than a pour over. If you want to feel like a mad coffee scientist, the AeroPress is the way to go.

The crew at Tonx even made a video highlighting one of their recipes. Devin has chosen to use the inverted technique to brew 220ml of coffee with a brew ratio slightly over 15-1. The dwell time is a little longer than my recipe and the grind looks to be a bit finer too. I'll have to try it out and compare it with the AeroPress+DISK recipe I published a couple weeks ago.

It looks like Tonx subscribers can also purchase an AeroPress directly from them. If you've been on the fence, give it a shot. It's a relatively small investment for something that's so much fun! If it's your first coffee brewer, you might be interested in a complete AeroPress brew kit instead.

(Video credit: Tonx Coffee)

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Alpha Dominche Steampunk Brewing System

The Steampunk by Alpha Dominche has been kicking around the coffee community for a few years now with their latest version starting to show up in coffee shops around the US. The system is as impressive to look at as it is to use. It represents the new age of computerized brewing equipment achieving push button operation.

Alpha Dominche is located in Salt Lake City, Utah. Salt Lake sits in a nice valley surrounded by spectacular mountains that offer up some really nice powder in the winter. When they aren't found out on the slopes, the Alpha Dominche team is responsible for locally designing, developing, and manufacturing technologically advanced brew equipment for the coffee and tea community.

A few different versions of the Steampunk are available. The Steampunk 4.0 is the largest of the three and allows four individual coffees to be brewed at any given time. The Steampunk 2.0 is half the size of the 4.0 and gives the user control over two crucibles, the chambers where coffee is brewed. And the Steampunk MOD is a modular version for more custom installations.

The Steampunk gives the user control over a number of crucibles (depending on the version), each able to brew a single cup of coffee. If you watch more of Alpha Dominche's videos you'll notice the barista has control over several parameters: the water temperature, the brew time, pull down time, pressure, agitation, and the filter. Building custom recipes for each crucible allows up to four unique cups of coffee to be brewed simultaneously, perfect for a busy coffee shop environment where quality is important.

The interesting thing about brewing with the Steampunk is the filter selection. Alpha Dominche has designed a number of different filters to simulate the filtration process from pour overs to press pots. In other words, depending on the recipe, the Steampunk can brew a cup of coffee with a flavor profile mirroring the nuances of a pour over or the full bodied notes associated with a French press.

During the first stage of the brew process the water is quickly heated with steam to the desired water temperature. The water is held at that temperature for the duration of the brew. Once at the brew temperature the water is evacuated from the upper chamber so the filter and ground coffee can be added. The brew is resumed and water is pumped into the upper chamber once the coffee has been added. The agitation process begins and continues throughout the extraction a number of times defined by the recipe. Next, draw down occurs as the brewed coffee is pulled through the filter into the lower chamber. The barista can then pull the tap handle to drain the crucible and serve the coffee. Typical brew times are around one minute.

If you'd like to learn more about the Steampunk, please visit Alpha Dominche's website. Arthur Holland Michel of Fast Company just wrote an article about the Steampunk that's worth checking out too.

I'm pretty stoked to try a Steampunk brew. Luckily there is a local shop that just purchased a model. I'll have to drop by and see how they like it.

(Video credit: Alpha Dominche)

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Bad Bean Brews: Able Brewing KONE

The KONE filter by Able Brewing is a reusable coffee filter for the Chemex made of stainless steel. If you look closely you'll notice that there are thousands of tiny machined holes allowing coffee to drip through. While the price tag may be a bit steep, I can say without a doubt that it's worth every penny.

Able Brewing started with one thing in mind, design and manufacture the highest quality reusable coffee brewing equipment right in the USA. Not only do they manufacture the KONE filter, but also the reusable DISK filter for the AeroPress and a number of accessories for both the Chemex and AeroPress. One of the more interesting products they sell is their own KONE Brewing System, a previous Kickstarter turned product that's a natural extension of the KONE filter.

Since I've started using the KONE to brew coffee on the weekends, I no longer use the proprietary Chemex natural bonded paper filters. The switch from paper to stainless steel also meant some adjustments had to be made to my brew technique. The following is my preferred way of making coffee with the KONE filter.

Brew

Brew ratio: 15 - 1, 600ml water and 40 grams of coffee

Grid size: Medium-Coarse (3 ticks on the Breville Smart Grinder)

Water temperature: 195F

Brew time: 0:30 bloom, 3:00 pour

Device: Chemex

Steps

Ground 40 grams of coffee medium-coarse.

Use boiled water to warm the KONE filter.

Place KONE in Chemex and fill with 40 grams fresh ground coffee.

Pour 80ml of 195F water over the ground coffee.

Let the coffee bloom for 0:30 seconds.

Slowly pour water in a clockwise motion about the center of the brew bed.

Stop the pour when the scale reads 600 grams. In the end a total of 600 grams of water was poured over 3:30 minutes.

Let the water flow through the filter for an additional 1:00 minute.

After the brew completes, immediately discard grounds and rinse KONE filter.

Notes

I enjoy brewing with the KONE as it highlights the darker, more bittersweet aromatics of a particular coffee. As I've mentioned before, the stainless steel filter allows many of the oils that get trapped by a paper filter to enhance the brew, producing something between a Kalita and a French Press. You'll still be able to lock in the nuances of a pour over while achieving that dark, full bodied mouthfeel of a French Press.

No tricks here, using the standard 15-1 brew ratio. Not only is it a good starting point for dialing in a new technique, but works wonders for almost all the pour over methods I've encountered. On occasion I may go to 10-1 for a light roast in the Hario V60, but that's crazy talk when dealing with a filter like the KONE, unless you like drinking something with the consistency of sand.

The grind size is somewhere between a French Press and a traditional Chemex. I lean closer to a Chemex medium-coarse grind setting, occasionally moving more toward the coarse side depending on the coffee. Because of the holes in the filter you don't want to go too fine. The coarse grind not only provides for the optimal extraction time for the amount of coffee I brew, but minimal sediment in my cup.

I've been using 195F water for a lot of my brews lately. What I've discovered is that the slightly lower water temperature dampens out the bitter notes in some coffees. This is especially important with the KONE as it's producing something with more body than the V60 or Kalita.

It can be a challenge to achieve a three minute brew time by controlling grind size alone. Therefore, you have to focus more on the pour. In previous posts I've mentioned two different pour techniques, the continuous pour and the pulse pour. The pulse pour is necessary when brewing with the Kalita and the flat bottom dripper geometry. However, with the KONE I use a combination of both techniques. I'll generally pour until I hit 200ml, wait, pour until 400ml, wait, then do a final pour to 600ml and wait for the final drip through. This helps to draw out the brew time.

Lastly, whatever you do, do not wash the grounds off the sides of the KONE filter. This is the number one rule when using the KONE. If you watch most people brew, they pretty much pour straight down into the center. The KONE is designed to float in the Chemex, so if water is poured on the sides of the filter it will seep through the holes and right into the cup. Not only will pouring along the sides dilute the brew, but in the process some of the coffee will underextract and the result will be an inconsistent cup of coffee. I pour in a circular pattern about the diameter of a quarter and end with a pour right down the center.

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AeroPress Brew Kits

The AeroPress is all the rage these days. You can find one almost anywhere online where coffee gadgets are sold and even in some retail stores. In fact, just last week I noticed that World Market carries the AeroPress along with the Chemex, Melitta, and a few different French Presses.

A week ago I wrote about what it's like to brew with the AeroPress. To summarize, it's a fantastic little device that when combined with the DISK Standard filter by Able Brewing and a good recipe yields a full bodied cup similar to a French Press with some of the subtle flavor nuances of a Chemex pour over. It's still surprising that behind the many recipes, filter options, and cult-like following, the AeroPress is nothing more than a plunger made of plastic. And it's because of it's simplicity several brew kits exist for those looking to break into coffee brewing or travel brewing on the cheap.

My favorite AeroPress brew kit is by Verve Coffee Roasters. The kit includes the AeroPress, a Porlex Mini Mill hand grinder, the Able Brewing DISK, a travel scale, Bonavita travel kettle, a Verve mug, and a bag of coffee. Pretty slick deal for $153.50.

The next kit is by Stumptown Coffee Roasters. This travel enhanced kit includes the AeroPress, two mugs, a Porlex hand grinder, a custom carrying case, and a bag of coffee, all for $125. Not bad, but no scale, kettle, or even the DISK filter which is perfect for traveling.

The last kit is by Prima Coffee Equipment and at the time of this writing is the only kit in stock. For only $75 you get an AeroPress, Hario Mini Mill hand grinder, and the Bonavita travel kettle. A little light on the accessories, but the least expensive option.

In my opinion Verve offers the best deal. You get everything you need to make a great AeroPress brew in a single kit. The price is fairly reasonable as well. If you went and purchased all the items separately on Amazon it comes out to roughly $153.64 assuming $10 for a mug and $15 for a bag of coffee.

The AeroPress is a unique coffee maker, one that's attracted quite a following. I'd like to see Aerobie release v2.0 made of stainless steel with a built-in metal filter. Am I the only one? Probably not.

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