Posted Thu Nov 8, 2012, 7:25pm Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
bebopdeluxe Said:
I have always used a gold filter, but - with my purchase at Roastmasters - I got a package of paper filters...and in doing a "gold versus paper filters" search online, I found out about cafestol...which freaked me out a bit. I am a 52-year-old with really low HDL, so I take meds to lower my LDL as much as possible. Between the gold filter on the Capresso and the double-shots I crank out on the weekend with my Gaggia Classic, I have come to realize that I am probably getting a LOT of cafestol in my diet. Because of the Lipitor I take every day, my LDL is really low, but I wonder if the cafestol that I have been taking in is still a problem...or whether the Lipitor that I take everynday is a "get out of jail free" card to keep pouring those doubles and using a gold filter on my Brazen...
Hi Bill, I should of said in my 1st post to you, but I will now., Welcome to the Coffeegeek Forums! {;-)
O.T. too a bit, but I'd like to answer you. I'm in the same boat as you also. I had a heart attack 4 years ago on Oct 12th 2008. I had a full Nuclear medicine (radioactive isotope) heart test done, blood work back in April & I was fine. I was on Lipitor also, but as soon as there was a generic available I asked to be switched to Apo-Clopidogrel. I also take Simvastatin along with a few other meds too. I had checked with my doctor back 4 years ago & told him I have two FP coffees a day & it wasn't a problem in my case, but we all have diffferent circumstances & it's best to always check with your doctor.
stevebythebay Senior Member Joined: 8 Jul 2012 Posts: 5 Location: SF Bay Area Expertise: I love coffee
Posted Fri Nov 9, 2012, 10:06am Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
Until I changed out my Baratza Vario's ceramic burrs for steel I also had bloom issues with Ethiopian roasts, even if I let the beans rest for a week! Seems that I was getting uneven grind (too many fines as well) for both press pot (Espro) and drip (BraZen). With the replacement burrs the problems have pretty much gone away. I'm using .9L level.
By the way, has anyone measured the actual slurry temp vs. the set temp? How large a difference are you seeing? I'd like to get the slurry in the range of 195-202.
infinus Senior Member Joined: 20 Jan 2012 Posts: 73 Location: Indiana, USA Expertise: I love coffee
Espresso: Cheap POS Grinder: Baratza Preciso Vac Pot: Broken by the cats! Drip: Brazen, Technivorm Roaster: Behmor 1600
Posted Fri Nov 9, 2012, 11:45am Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
I don't think it's a grind eveness issue. I'm using a Baratza Preciso and it produces really even grinds. My Ethiopion's bloom right out of the basket.
Joe, if you do any testing on future models, test with freshly roasted Ethiopian coffees!
Speaking of which...... maybe I need to do some expriments with my roast profile on Ethiopians, wonder if that could affect the bloom.
I currently am doing a presoak at 140 degrees (hitting manual release as the water is warming up, 8 seconds worth of water) and it does an excellent job of getting rid of the co2 without a large bloom. I actually like this a lot because the slurry in the basket during the presoak is at a much cooler temperature to prevent too much extraction from taking place. I find the coffee to be smoother than when doing a 200 degree presoak. If the Brazen let you program in a pre-soak temperature and maybe even change the amount of water released that'd be awesome. For now the manual release presoak isn't too much hassle.
Posted Sat Nov 10, 2012, 8:43am Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
Well I guess I have been under a rock lately. I just caught wind of the Brazen Brewer the other day. This sounds like another nice product from Joe. Soon as I saw the specs on this machine I knew I would have to order one. Can't wait for it to arrive. I know Joe stands behind his products and you can't beat the customer service.
tahoejoe Senior Member Joined: 9 Sep 2003 Posts: 557 Location: San Diego/ Incline Village Nv. Expertise: I live coffee
Grinder: Solis Maestro Drip: Behmor Brazen Brew System Roaster: Behmor 1600
Posted Sun Nov 11, 2012, 8:50am Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
TheArtfuldodger Said:
Well I guess I have been under a rock lately. I just caught wind of the Brazen Brewer the other day. This sounds like another nice product from Joe. Soon as I saw the specs on this machine I knew I would have to order one. Can't wait for it to arrive. I know Joe stands behind his products and you can't beat the customer service.
Thank you for the kind words and while I may drive the ship there are a host of people who support me who in fact support all our customers, my staff really cares as do I.
I'd also be remiss if I did not acknowledge the engineers and staff of our assembly plant in China who too often get a bad rap because of some the crap coming from their fellow countrymen/woman. The staff in China do a great job in assisting us to the point when we see 2 instances on anything new, they are working to analyze the cause. It may be nothing or it may be something we watch for in assembly to insure it does not reoccur.
We all will make mistakes and there will be a bad part, brewer and/or roaster just rest assured we'll do our best to make things right and correct whatever it is.
REMINDER: Never leave the roaster unattended when in use !! And remember to use our Rosetta Stone tip PART V PARAGRAPH 3.. it works !!!
bebopdeluxe Senior Member Joined: 19 Sep 2011 Posts: 5 Location: Philly Expertise: Just starting
Posted Sun Nov 11, 2012, 9:06am Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
CraigA Said:
Hi Bill, I should of said in my 1st post to you, but I will now., Welcome to the Coffeegeek Forums! {;-)
O.T. too a bit, but I'd like to answer you. I'm in the same boat as you also. I had a heart attack 4 years ago on Oct 12th 2008. I had a full Nuclear medicine heart test done, blood work back in April & I was fine. I was on Lipitor also, but as soon as there was a generic available I asked to be switched to Apo-Clopidogrel. I also take Simvastatin along with a few other meds too. I had checked with my doctor back 4 years ago & told him I have two FP coffees a day & it wasn't a problem in my case, but we all have diffferent circumstances & it's best to always check with your doctor.
bebopdeluxe Senior Member Joined: 19 Sep 2011 Posts: 5 Location: Philly Expertise: Just starting
Posted Sun Nov 11, 2012, 9:13am Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
So, I am now using the gold filter...I adjusted the brewing temp to 204...dialed the grinds a little coarser than I used in the MT600...using 9 tbsp of my La Colombe Corsica (which, at this point, the beans are probably around 3 weeks from being roasted) for 7 cups (between the 6 cup and 8 cup line)...should be MORE than enough coffee for a strong brew...still using a 1:20 presoak...and while the cup is good, I would expect a "bigger" taste than what I am getting...actually a touch on the thin side, to be honest.
Any suggestions? I shouldnt need to use MORE coffee...should I? Should I make the coffee grind even coarser? Shorten the pre-soak time? Any other vairables to consider?
I really like the machine...just trying to understand how to maximize its "tweakability"...
Posted Sun Nov 11, 2012, 9:33am Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
I always thought hotter would be better, but this morning I brewed some Sidamo at 199 degrees with a 45 sec. presoak. Beans 4 days past roast - best pot from this brewer yet!!
stevebythebay Senior Member Joined: 8 Jul 2012 Posts: 5 Location: SF Bay Area Expertise: I love coffee
Posted Mon Nov 12, 2012, 9:56am Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
bebopdeluxe Said:
So, I am now using the gold filter...I adjusted the brewing temp to 204...dialed the grinds a little coarser than I used in the MT600...using 9 tbsp of my La Colombe Corsica (which, at this point, the beans are probably around 3 weeks from being roasted) for 7 cups (between the 6 cup and 8 cup line)...should be MORE than enough coffee for a strong brew...still using a 1:20 presoak...and while the cup is good, I would expect a "bigger" taste than what I am getting...actually a touch on the thin side, to be honest.
Any suggestions? I shouldnt need to use MORE coffee...should I? Should I make the coffee grind even coarser? Shorten the pre-soak time? Any other vairables to consider?
I really like the machine...just trying to understand how to maximize its "tweakability"...
3 weeks post roast? Whoa! Like photography: you can't get out of a print what ain't in the negative (if you remember the pre-digital age). Suggest you use much fresher roasted coffee. Your pre-soak is probably unnecessary with coffee that's been sitting around that long (if not dead, there will be little bloom I'd think). Try the shortest pre-soak time with this older bean and check the water flow nozzle area for any hint of coffee fines or other stuff, post brew. Guessing you'll see nothing there. As I understand it: 55 grams/liter is the SCAA std (I'm using 49 grams for 0.9 liter). And 204 with coarse should be great (halfway between std drip and press pot on a typical burr grinder). I believe that the temperature setting puts the actual temperature in the slurry a few degrees less, but I've not had a means to measure that.
Scott Rao in "Everything but Espresso" recommends a temperature range of 195-202 for the slurry. So, many people reporting use of temperature settings around 200 degrees makes sense. I'm under the impression that the BraZen is seeking to keep the water temperature as constant as possible. And with a broad filter basket and associated broad spray nozzle the vertical flow and evenness the degree of over-extraction should be minimized, it would seem. What's not absolutely clear is the relationship of fineness of grind and water temperature, let alone the quantity of coffee in the basket. Finer grind will slow down the flow, so a cooler temperature is definitely warranted to avoid over extraction. But I suppose it's going to vary from bean type and degree of roast (I'm no chemist but I'm guessing the interaction of water with bean surface, etc. will affect how and just what is extracted).
This all reminds me of roasting. Using the same roast profile for different beans is not ideal. And most varieties will yield differing levels of acid and fruit using varying profiles. No set, and forget in brewing or roasting, it would seem.
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