Posted Thu Jan 24, 2013, 1:26pm Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
bebopdeluxe Said:
Sorry if this question has been answered (I guess I could go through 88 pages of posts...), but what is the exact technique to keep from making a drippy mess when pouring a cup of coffee? I mean, I can do it occasionally, but most of the time the pour from the carafe leaks all over the countertop.
Don't get me wrong - I like the brewer...but something as simple as pouring a cup of coffee should not have to have the steady hand and laser-like focus of a surgeon - should it?
(especially when I am grumpy and sleep-deprived in the morning)
Individual Brazen carafes may vary, but my pouring method works perfectly for me without spilling even a drop. Tip the carafe all the way up, even a bit past vertical, over the cup before pressing the button. Press and pour. Voila! I was also getting dribbles on the counter top before I figured out this technique, so I'm pretty sure it's not just my carafe.
Posted Thu Jan 24, 2013, 1:39pm Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
cafedj Said:
Individual Brazen carafes may vary, but my pouring method works perfectly for me without spilling even a drop. Tip the carafe all the way up, even a bit past vertical, over the cup before pressing the button. Press and pour. Voila! I was also getting dribbles on the counter top before I figured out this technique, so I'm pretty sure it's not just my carafe.
I pour for three 10 oz mugs & go from one to the next all the while, but you have to keep the carafe moving upward towards vertical for the complete time for the amount you're pouring.. & I also don't spill nary a drop. {;-)
Posted Thu Jan 24, 2013, 1:47pm Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
CraigA Said:
I pour for three 10 oz mugs & go from one to the next all the while, but you have to keep the carafe moving upward towards vertical for the complete time for the amount you're pouring.. & I also don't spill nary a drop. {;-)
I tip it all the way up, stop and hold it there before pressing the button. When I would press and then start tilting to pour I would often make a mess. But there could very well be a smooth motion technique I didn't figure out. If I'm holding it still, vertically above the cup, I can stop and restart as well without dribbles.
Note: I should mention that I'm not pouring a full pot. I brew 900ml, so that might be a factor. Haven't tried my trick with a full pot, so YMMV.
TK2FAST Senior Member Joined: 23 Jan 2009 Posts: 15 Location: PHOENIX AZ Expertise: I love coffee
Posted Thu Jan 24, 2013, 4:40pm Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
I tilt the carafe 90 degrees and then pull the "trigger" and that seems to work for me. Not perfect, but better then pulling the "trigger" and then pouring.
JavaGator Senior Member Joined: 27 Sep 2012 Posts: 29 Location: Orlando FL Expertise: I love coffee
Posted Thu Jan 24, 2013, 5:02pm Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
Can anyone tell what "filtered water" is exactly. I have a PUR filter attached to my kitchen tap. That is what I use to fill the Brazen. Is that filtered so as to reduce scale in the unit? I recently descaled, as I was seeing some scale in the reservoir, and assumed it must be accumulating on the screen. If the PUR is not the best filter for this purpose, what is exactly? Thanks.
MJW Senior Member Joined: 25 Jul 2012 Posts: 74 Location: Silicon Valley Expertise: I love coffee
Posted Fri Jan 25, 2013, 5:29pm Subject: Re: Filtering
JavaGator, most of the pitcher-type filters, such as home versions of PUR, Brita, Mavea, more or less feature activated carbon filters, which by themselves don't reduce hardness or alkalinity. They may also include other filtration methods in their filter, that do reduce hardness a little. The Mavea filters for example include some other filtration methods in a minor way, and reduce hardness and alkalinity somewhat.
Zerowater is unusual because it is a) a pitcher or "countertop" product, b) it's up front cheap, and c) it reduces hardness and alkalinity to negligible levels. I believe ongoing cost of filters is pretty expensive even compared to Mavea.
Reverse osmosis does a good job reducing hardness, has a high upfront cost, low ongoing cost, and requires under sink installation. It wastes a lot of water, meaning when you need one gallon of good output water, it requires 2 gallons input (or 3 or whatever).
Ion exchange filters are another method.
According to the Schulman's water FAQ, boiling water in such a way as to free CO2 will cause some of the hardness to come out of solution.
I could be wrong but I get the impression most people who are serious about their water use systems that are based on RO.
MJW Senior Member Joined: 25 Jul 2012 Posts: 74 Location: Silicon Valley Expertise: I love coffee
Posted Fri Jan 25, 2013, 6:07pm Subject: Re: Now we know what GORT is (Behmor BraZen Brewer)
tahoejoe Said:
Mike.. the beauty of the internet is the ability to communicate with a wide/large group of people quickly. The downside is a few emails on one subject can give a false impression of a wider issue than it really is. That's frustrating because what readers don't see is all the data, specifcally units affected to units shipped and despite the numbers being small in relative terms we still seek easy solutions for those customers.
Joe yes I agree but it was mostly your warnings about using hard water with the Brazen that gave me the wrong impression in this case.
It sounds like, in the absence of more data, folks should expect Brazens to work fine with hard water, as long as they are willing to descale periodically.
Yes, what I mentioned also earlier in the thread, & around the forums.
I could be wrong but I get the impression most people who are serious about their water use systems that are based on RO.
I'm sure that's true.
I've had an all stainless steel steam distillation unit that I bought on the spot after talking with the engineer/inventor back in 1984 (actually his prototype before being realeased to stores) when I created all of my award/trophy winning (CABA {Canadian Amateur Brewers Association} Best Porter, Best Stout, Best of Show., by top judge Michael Jackson, British Beer Guru Michael Jackson) all grain beer styles (& adjusted brewing water parameters for each beer style/category). Sorry, not bragging., just stating old documented/recorded facts.
It'd be a no brainer if I wanted to adjust any water from anywhere in North America to any GPG/PPM/MG/L that I need LOL..
O.T., but for espresso that's been stated as 50 - 100 ppm for optimum/taste/flavor that I've read.
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