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Bunn Trifecta MB Owner's Thread

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jbviau
Senior Member

Joined: 12 Jul 2010
Posts: 663
Location: Baltimore, MD
Expertise: I love coffee

Espresso: Gaggia Classic
Grinder: Preciso / LIDO
Drip: Trifecta MB / Eva Solo...

Posted Fri Jun 29, 2012, 1:23pm Subject: Re: Bunn Trifecta MB Owner's Thread

Glad it's useful! I'm sipping on a cup of A-2:00 Bird Rock Finca Cerro Azul Geisha right now, speaking of. The first time I did this I ground with the LIDO (see a few posts back). I did the same today but tightened up the grind a bit to where I'd normally be for press, i.e. 2 turns CCW from zero (or ~32F on the Preciso). Tastes great! Right, normally I'd be in the 25-26 range on the Preciso when brewing using the shorter infusion time settings.

redkiosk
Senior Member

Joined: 13 May 2012
Posts: 162
Location: Chicago Metro Area
Expertise: I love coffee

Espresso: Illy Francis-Francis X1
Grinder: Baratza Preciso w/ Esatto...
Vac Pot: Someday, very intriguing
Drip: Bunn Trifecta MB
Roaster: A sure path to divorce!

Posted Fri Jun 29, 2012, 3:55pm Subject: Re: Bunn Trifecta MB Owner's Thread

Josh, Do you preheat the brewing chamber by doing a water-only cycle first? When I have the time, like the morning brews, I usually do. Morning coffee consists of brewing two 12 oz. cups for the wife and I. Because I utilize both brewing chambers, I pour the hot water from the water-only cycle into the second brewing chamber and use that to preheat it, while the first cup is brewing. That way both brewing chambers have been preheated before actually brewing coffee. I haven't used the Thermapen to measure the two press-out temps yet, but "lip check" wise, they're pretty close. Having it pre-loaded with 12 oz of water the night before, I hit the button when I walk in the kitchen and then feed the dogs as the water comes up to temp. Then hit the button again as I walk by to let the dogs out. By the time I come back to it, the beaker is full of hot water. After pouring in 12 oz more water and hitting the Esatto/Preciso preset, it's ready to drop the fresh grounds in and hit the brew button again. I swear, it recycles for another brew in just over a minute. I'm walking upstairs with two cups of fabulous coffee in no time. Take care! Jim

The pathologically precise are annoying, but right!

jbviau
Senior Member

Joined: 12 Jul 2010
Posts: 663
Location: Baltimore, MD
Expertise: I love coffee

Espresso: Gaggia Classic
Grinder: Preciso / LIDO
Drip: Trifecta MB / Eva Solo...

Posted Fri Jun 29, 2012, 9:06pm Subject: Re: Bunn Trifecta MB Owner's Thread

I pre-heat occasionally--not convinced it makes a difference tastewise (feel the same about the Aeropress). You've got a nice routine down! How much coffee are you using for 12 oz.?

redkiosk
Senior Member

Posted Sat Jun 30, 2012, 9:29am Subject: Re: Bunn Trifecta MB Owner's Thread

jbviau Said: How much coffee are you using for 12 oz.? Posted June 29, 2012 link With the coffee I'm drinking now, I'm using 24.7 grams @C/:45. I started at 25.3, but then backed it down a bit. Wife commented that it was smoother at 24.7. Since most of my brews are 12 oz, with fresh coffee, I've been careful to wipe the spray head every time I clean the brew chamber. With the maximum amount of water, the correct amount of coffee, and a nice big bloom from the fresh coffee, there can be considerable bloom residue left on the stray head. A quick wipe with a damp cloth cleans it off. It's not noticeable with 10 oz brews, but definitely with 12 oz. I know some owners use up to 30 grams of coffee with 12 oz of water. That I think would leave even more. Water-only cleaning cycles do not remove it. I also think, periodic cleaning of the rubber fins on the circumference of the spray head is a good idea. They seal the brew chamber and enable the pressure to build-up for a thorough and complete press-out. Maybe it's obvious, but I am a maintenance freak with whatever I own. :-) Because I had more time this morning, I decided to measure the press-out temps (normal 12 oz brew w/ coffee grounds) for both a preheated and non-preheated brew chamber. Tip of Thermapen positioned right at the press-out opening. So this would be about 1 minute 15 seconds after the 200°F water enters the brewing chamber with the C/:45 setting. Without pre-heating the brew chamber, I got 181°F. With a fresh brew chamber and a water-only cycle first, I measured the brew press-out temp at 187°F. Take care and have a great weekend. Jim

The pathologically precise are annoying, but right!

redkiosk
Senior Member

Posted Sat Jun 30, 2012, 2:14pm Subject: Re: Bunn Trifecta MB Owner's Thread

I've been wondering if the air used to agitate the brew mixture or even press out the brew, is heated or warmed in any manner. I highly doubt it, but maybe the air lines are situated close by are are integrated with the water heater. I would think that the injection of the air during the multiple agitation cycles and also the final pressurized emptying of the chamber would cool down the water temperature to below what I'm measuring for press-out temps. Just a thought. Take care! Jim

The pathologically precise are annoying, but right!

barkingburro
Senior Member

Joined: 23 Nov 2011
Posts: 84
Location: Irvine, CA
Expertise: I love coffee

Grinder: Baratza Preciso
Drip: Bunn Trifecta MB, Sowden...

Posted Sun Jul 1, 2012, 11:55am Subject: Re: Bunn Trifecta MB Owner's Thread

Jim, thanks for going to the trouble of measuring the press-out temps. I'm sure I'm not the only one who wanted to know how much of a difference preheating makes. I always preheat my Trifecta every time I use it. I was also wondering the same thing about whether Bunn uses a heated line for the air supply. In the commercial model, they use the same delivery line as the water, according to the engineer I spoke to. In the home model, it's a separate line and the air is delivered without heating, he said. Hey, I think I have the same OXO cleaning brush as you! Got it for my CafeSolo a long time ago. I don't recommend using it to clean the brewing chamber, as you probably take a chance on damaging the screen and also may increase wear on the clear plastic surface. After rinsing, I generally wipe the inside with my finger dipped in soapy water, then rinse again and run the post-clean cycle. I also sometimes don't even use soap, but wipe the inside with a paper towel to remove most of the oil. But the more I think about it, the more I think a paper towel might abrade the surface, too. Hmmmm...

- Michael

redkiosk
Senior Member

Posted Sun Jul 1, 2012, 1:41pm Subject: Re: Bunn Trifecta MB Owner's Thread

Michael, Actually the OXO bottle brush that I have seems softer than the cotton towels that I use to dry the chambers with. The bristles are extremely fine, soft and are attached in the shape of a ball, which allow me to gently clean the filter screen with little of no pressure. I'm confident these screens are not going to be damaged. The chambers themselves, are made from polysulfone, a hard medical/food grade plastic. I use just a drop of dish detergent and light swishing with warm water to clean any coffee oils off both the screen and chamber walls. Warm water and a mild detergent keeps everything sparkling clean with no apparent damage. A thorough rinse is definitely required after any use of soap. Hope this helps and take care! Jim

The pathologically precise are annoying, but right!

jbviau
Senior Member

Joined: 12 Jul 2010
Posts: 663
Location: Baltimore, MD
Expertise: I love coffee

Espresso: Gaggia Classic
Grinder: Preciso / LIDO
Drip: Trifecta MB / Eva Solo...

Posted Sun Jul 1, 2012, 1:53pm
Subject: Re: Bunn Trifecta MB Owner's Thread

redkiosk Said:

Without pre-heating the brew chamber, I got 181°F. With a fresh brew chamber and a water-only cycle first, I measured the brew press-out temp at 187°F.

Posted June 30, 2012 link

barkingburro Said:

Jim, thanks for going to the trouble of measuring the press-out temps.

Posted July 1, 2012 link

+1 on the thanks. Now we just need a temp. measurement on coffee from a pre-heated brew chamber (as opposed to "fresh") after a water-only cycle to complete the trilogy. Up to the task? ;)

redkiosk
Senior Member

Posted Sun Jul 1, 2012, 4:11pm Subject: Re: Bunn Trifecta MB Owner's Thread

Josh, Both press-out temps that I measured were after normal brew cycles C/:45 with 12oz of water AND 24.7g of coffee. The only difference was that with one, the brew chamber was preheated with a water-only cycle first. The first was measured using a room temperature brew chamber (result 181°F) and the second, taking another "fresh" room temperature chamber and running a water-only cycle to pre-heat the chamber , before running the cycle with the coffee (result 187°F). So, both press-out temperatures were measurements of actual coffee exiting the brew chamber, before hitting the cup. Does that make sense? Maybe, I explained it strange the first time. So, preheating the brew chamber with a water-only cycle first, will result in coffee that is 6°F hotter than not preheating it. All brewing was done with room temperature filtered water, taken directly from a separate filtered water faucet on my kitchen sink. Being able to remove the water reservoir and bring it to the faucet has been another plus. BTW, preheating the brew chamber does not have to be a "full-length" cycle. Let the chamber fill and agitate once. Then hit the brew button twice to cancel the cycle, which empties the chamber. Preheating can be like 30 seconds if you want. For the preheated press-out measurement that I made above, I did a full C/:45 water-only cycle. Hope this helps and take care! Jim

The pathologically precise are annoying, but right!

jbviau
Senior Member

Joined: 12 Jul 2010
Posts: 663
Location: Baltimore, MD
Expertise: I love coffee

Espresso: Gaggia Classic
Grinder: Preciso / LIDO
Drip: Trifecta MB / Eva Solo...

Posted Sun Jul 1, 2012, 8:13pm Subject: Re: Bunn Trifecta MB Owner's Thread

Aha. I'd misinterpreted "fresh" to mean not pre-heated before somehow (oops). No worries!

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