- Oct 16, 2006
- Reaction score
No actually. I will check it out this week though, thanks for reminding me.
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I agree that immersion makes the best coffee. I am with you on the clever style drippers. I have heard that some people change the water temp for darker/lighter roasts, but I have heard contrary recipes. Some say darker roasts need a hotter water to break the "shell", but this seems odd to me because lighter roasts are actually harder. I would think more roasting of the bean breaks the integrity of the bean and doesn't require as hot of water. That said, I try to hold as much constant as possible and tend to just use 200 degrees on everything.Use a Bonavita immersion dripper which I think is the same or similar to a Clever dripper. Difference is the mechanism that opens or closes the pour. Got it over the Clever because it is porcelain and not plastic. Have not tried an aeropress or a V60. Opinions say immersion brewing is inefficient regarding extraction compared to other pour over methods. I dismissed those opinions because I like the consistency and taste of the coffee it makes. Opinions say porcelain doesn't retain heat as well as plastic and I don't care because the coffee tastes good and the porcelain looks nicer. I do not drink the coffee when it is very hot coffee because as the coffee cools down the clarity of the flavor increases.
It is important to control and adjust the water temperature you use for light or dark roast beans. Water temp and the age of the beans are the variables I try to manage. I change the grind to speed up or slow down the pour time.
When I didn't have a grinder at work I would grind a couple doses of beans at home and take them to work in an airtight container. It worked fine.
Toss the filter and clean or rinse the device. That's all there is to do.
Whatever the shortcomings of this method are , I prefer the ease and consistency of the results over the frustration I hear of using a V60 and mastering the technique.
I agree, which is why I almost always pour my coffee into a ceramic mug from the insulated mug, which allows me to control the temperature.The thing about the Ember that’s different than an insulated mug is that you can set a temperature it will maintain. Insulated mugs will often maintain a temperature that’s too hot to drink and you have to wait forever before drinking or drink much slower than you’d like. I still don’t like the Ember, mostly for other reasons, but it does solve a problem.
James Hoffman says the opposite in the context of espresso: lighter roasts need hotter water.Some say darker roasts need a hotter water to break the "shell", but this seems odd to me because lighter roasts are actually harder.
I just have little patience for pourover. Anything immersion tastes better and isn't as fickle IME. That's interesting what you say about the Clever breaking. I have had mine for 12 years with no problem. In fact I bought one for a coworker who has had his the same amount of time and uses it more than me with no problems.James Hoffman says the opposite in the context of espresso: lighter roasts need hotter water.
If you're having underextraction issues with your pourover, increasing the water temperature has been pretty effective for me. Even a 2-degree change can cross the line from under to over.
A Clever is a great office coffee setup. It has only two problems: the nipple on the bottom breaks off after 1-2 years, so you have to buy a whole new Clever, and it takes longer than an Aeropress to make coffee because you have to wait for the whole thing to drain. Cleanup is very easy.
These days, my coffee setup is steeping in an insulated flask (an Espro in my case), and then pouring it through a paper filter in a generic no. 4 filter holder thing.