Drip Coffee Brewers: SwissGold, Chemex, Filtercone (#)
„..count my own mother as one of them. The glass one-piece brewer seems like the cornerstone to this method, but actually it is the Chemex brand filters. They are 20-30% heavier than any other filter and are a special paper formulation to remove undesirable sediment but allow positive aromatic compounds to pass through. The fine paper grain holds back "mud," while permitting correct filtration speed: a Chemex brews at least 1-2 minutes slower than normal paper filters, more in line with the optimal time that hot water and grinds should contact eachother: 4 minutes.“
http://www.sweetmarias.com/prod.brewers.shtml - Cached
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„A good rule of thumb: You cannot rush a good thing. There is no such thing as a 'fast' coffee brewer. A good drip brewer will turn out 4 to 6 small mugs of hot coffee in about 5 to 7 minutes. Why, you ask?“
http://www.coffeecrew.com/articles/.../ the-basics-of-the-brew-updated-june-2004-.html
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„In filter and drip systems, avoid brewing less than the brewer's full capacity. If the pot is made to brew six cups, the coffee will taste better if you brew the full six.“
http://www.lucidcafe.com/fundamentals2.html
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„To brew coffee in a drip brewer place a thick paper filter in the brewing cone (basket) and wet thoroughly with water. This helps remove the paper taste from the filter. Then freshly grind the coffee using a medium grinder setting.“
http://www.coffeeresearch.org/coffee/ brewing.htm
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„It's the Krups Moka Brew. It's not like any other Krups coffee maker you may have seen. It's a low pressure hybrid brewer, sharing traits between auto drip coffee and the venerable moka pot method of making poor-man's espresso.“
http://www.coffeegeek.com/proreviews/quickshot/ krupsmokabrew
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„They are complicated devices to master, especially if your coffee-brewing experience consists of opening a can of Folgers (gak!) and pouring water into a drip brewer. Making espresso is rocket science compared to using Mr Coffee. Many people who buy home espresso machines are surprised at the complexity of the process and at how difficult espresso is to make consistently well.“
http://gawlowski.com/matt/html/ espresso_faq.html
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