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1-17 of 17 Results
  1. Brewed Coffee ☕
    Make sure they removed the plastic film. Have seen in cases it was left on and it gave a false appearance. Could not be the case with you but something to consider. Also if you could send photos that would be great for QC team
  2. Brewed Coffee ☕
    The flow changes when the basket is in place. It's thermal dynamics at play because the environment changes from closed (high heat) to more open/ cool
  3. Brewed Coffee ☕
    Bunn A10..
  4. Brewed Coffee ☕
    The water release amount is dependent on "head" pressure. If at full capacity (1.2L) it should be close to 10ml per second but as the reservoir gets decidedly lower the flow is reduced. This is the reason early water releases are defined time (15 sec) but towards the end we just open the valve...
  5. Brewed Coffee ☕
    Interestingly there are experiments where sodium bicarbonate is being used. A friend who was the first artisan roaster in CT going back to the 80s, said it made for a "lively" cup. Always a journey with coffee and a fun one.
  6. Brewed Coffee ☕
    Connected products are at least a year out for 220 systems.. and not what is in store for later this year in the UK/ EU.. and Gary is right, about staying with the Brazen Plus .. I'll drop back by for questions....
  7. Brewed Coffee ☕
    Totally different product
  8. Brewed Coffee ☕
    Looking at apple, medium roast.. I'd go mid range 201/ 94C if I'm trying to get the granny smith and a little acidity.. keep in mind I like sweeter cups and believe the lower range brings this out. Then again that's my taste buds-YMMV
  9. Brewed Coffee ☕
    I have a Bunn Commercial.. but when I use a Baratza at shows generally I'm around 20-24. I'm looking for kosher salt range.
  10. Brewed Coffee ☕
    what type of coffee? temp? weight? For all my coffees I generally do about 65g per litre
  11. Brewed Coffee ☕
    up your temp a bit and go ever so slightly finer on the grounds..
  12. Brewed Coffee ☕
    One other tip.. when calibrating do so in Fahrenheit and while maybe a little bit of a challenge for conversion brew at Fahrenheit as well. Understand Fahrenheit is smaller in it's increments (1C= 1.8F appx) thus for accuracy maybe better.. your call of course
  13. Brewed Coffee ☕
    Thanks Jon... I try to really be hands on depending upon my travel schedule. Right now I'm still fighting jetlag hell from a trip to Asia to insure another product hits your shores later in the fall. Besides on most days I really love what I do, so it's easy to want to be involved. There are the...
  14. Brewed Coffee ☕
    If I may also suggest on pre-soak times.. On really fresh coffees (3 day post roast) go as high as 1:20 pre-soak. For 5 day and older I keep to :45-55 Grind size while geared towards your own tastes I find best gauge is long after the brew, pull the basket and look for grinds riding up the...
  15. Brewed Coffee ☕
    Great idea on running a brew with coffee. As to easier once you get over what appears to be an anomaly, it'll all fall into place.
  16. Brewed Coffee ☕
    Thanks froggy.. once you zone in on the temps you like for each type of coffee, a pattern for the character really goes to the individual's own tastes. That's the beauty of the system- for your own tastes. When we demo the brewer at shows I purposefully pick Ethiopian or similar and set up two...
  17. Brewed Coffee ☕
    This is Joe Behm of Behmor.... Just popping in to assist with questions people might have on the Brazen Plus... First thing to note is temperature setting can really alter the character while still being in the ideal range as defined by the coffee boards. For me I find fruitier coffees such...
1-17 of 17 Results