1st question, no. We didn't try to analyze what we were experiencing, particularly as the majority of the table did not know what preparation was in front of them. Comparison in evaluation only.
Second question? My own opinion, not ventured at the table, is that the KONE's design indeed screens out the largest particulates but does let dust through, creating a pleasant mouthfeel that enhances the cup. With this particular coffee, San Jose Finca, the KONE really enhances the sweetness of the cup. I like the KONE but have some inconsistencies in the cup. I continue to focus on the pouring but my own theory is that I sometimes experience channeling (not unlike espresso channeling) based on how I dump/add coffee to the KONE. Still working on it, particularly on the spooning or dumping of grind into the KONE. Lots to learn.
NB: The response to the 2nd question is offered as mere opinion, not fact.
aecletec Senior Member Joined: 10 Dec 2010 Posts: 194 Location: Australia Expertise: I like coffee
Espresso: Presso Grinder: Faema A6 Drip: Chemex
Posted Sat Jan 8, 2011, 7:59am Subject: Re: The Kone vs. The Gold Tone Filters
An idea I've heard is that with a metal filter the dust might get released into the cup easier with a circular pour technique and that a slow central pour might lead to a cleaner cup... but if you like the dust... :)
Posted Sat Jan 8, 2011, 10:03am Subject: Re: The Kone vs. The Gold Tone Filters
Thanks Bold! Great stuff.
Have you tried the oxygen cleansed Chemex filters? I'm curious how they stack up against the oxygen Hario Melitta whites. I certainly remember the brown paper bag effect of the Chemex browns!
Hmmm . . . I'll have to go pit my oxygen Chemex against my oxygen Melitta. (Though of course I always prefer hemp for filter PO!)
The Bodum Gold is exactly what I expected, partly because of the more plastic ribs, but also, aren't they gold tone and not genuine plate as with the Swissgold? I think the gold tone gets the oils clinging rather than sheening.
JasonBrandtLewis Senior Member Joined: 9 Dec 2005 Posts: 6,098 Location: Berkeley, CA Expertise: I live coffee
Espresso: Elektra T1 - La Valentina -... Grinder: Mahlkönig K30 Vario -... Vac Pot: Yama 5-cup Drip: CCD, Chemex Roaster: No, no, not another...
Posted Sat Jan 8, 2011, 11:18am Subject: Re: The Kone vs. The Gold Tone Filters
Thanks very much for this report. I appreciate "taking one for the team" in terms of caffeine intake, and the results are good to see. That said, I'm confused about one thing -- what did I miss?
On Friday, 6 of us are having a cupping pourover "throw-down" among:
^ KONE in a Hario V60 ^ Kaffeologie's screen mesh filter http://kaffeologie.com/pourover ^ Melitta whites in a Hario V60 ^ Hario browns in a Hario V60 ^ Bodum gold in a Beehouse pourover cone (large) ^ Swiss Gold in a Beehouse pourover cone (large) ^ Chemex brown (yuck)
My order of the cups? Hario Whites (oxygenated) KONE (though I sometimes 'spaz' out and miss the pour - still working on it Swissgold ----- Bodum Gold (a clear line of demarcation after the first 3) Kaffeologie ----- Hario Brown
When did the Melitta whites turn into Hario whites?
As for the Melitta (or other brand, for that matter) "whites" being preferred over the same/similar brown paper filters, it comes as no surprise to me -- that's always been the case in any lab work/cupping I've done.
Posted Sat Jan 8, 2011, 11:36am Subject: Re: The Kone vs. The Gold Tone Filters
Thanks very much for this report. I appreciate "taking one for the team" in terms of caffeine intake, and the results are good to see. That said, I'm confused about one thing -- what did I miss? ... When did the Melitta whites turn into Hario whites? ... Cheers, Jason
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