Posted Sat Apr 26, 2014, 2:21pm Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
I prefer a longer pre-soak.
When I do a full pot and it almost overflows (you can see grounds right at the top of the filter and a bit beyond) …then, during cleanup, when I run my hand underneath of the shower-head, it comes away with lottsa old grinds. If I don't wipe them away they will surely wash into the next brew.
Posted Fri May 2, 2014, 8:13am Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
I have one of the early Brazen units, never had any issues so far and it has worked great.
My question is how does the pre-soak operation work, when you put the carafe in place the valve under the filter basket is depressed allowing water flow so how can it perform a pre-soak?
From the Brazen manual:
Pre-Soak: This cycle allows you to determine how long a portion of the brewing water should rest on the grounds prior to the staggered release of the remaining water. We have found the fresher the roast, the longer the pre-soak should be. This allows for the “bloom” to rise and fall. Older roasts do not generally require as long of a time. Fresh roasts under 3 days old may benefit from a pre-soak of 1 ˝ minutes. Roasts over 5 days old may not need a pre-soak longer than 30 seconds. Pre-ground coffee can accept the default setting of 15 seconds.
Posted Fri May 2, 2014, 8:32am Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
The valve that allows water to flow is located inside the brewer (you cannot see it from the casing). The program instructs the valve to open and close during brewing. At the beginning of the cycle (pre-soak) the valve 'opens' and allows a little bit of water to soak the grinds and then it closes and the timer counts down the pre-set amount of pre-soak time. When that cycle is complete the valve proceeds to open and close in 15 second intervals to dispense the water until the brew cycle is complete.
It's not exactly a pre-soak, rather a phased infusion. After the initial release of water from the reservoir, the water flow is stopped to allow the grinds to absorb the water uniformly and to allow the initial "bloom" which occurs with the initial water contact to subside. The fresher the coffee the more bloom there will be. Allowing the bloom to subside also prevents overflow of the grinds basket.
During the pre-soak phase water making it through the grinds bed will, indeed, flow into the carafe. The genius of the Brazen is that the phased infusion promotes optimal extraction of the coffee's flavor.
I don't know. I received my present unit about a month ago. Is there some way to tell the "plus" model? Peering into the drain orifice, there seems to be a different valve assembly. I'm hopeful that this one will last at least 6 months.
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