The Technivorm coffee brewer. It’s one of the best home coffee brewing machines out there. But finding the right one for you can be a little difficult. With so many models which one do you choose?
The Technivorm coffee lineup can be demystified with a little knowledge (and a helpful chart!) The first thing you want to do is decide which style of carafe you want. The Technivorm models come in either a glass carafe or a thermal carafe. Are you someone who finishes a pot of coffee before it is even done brewing? If so, you may want to go for the glass carafe (we use a glass carafe in our breakroom!) Or maybe you are one who likes to leisurely sip your cup o’ joe, in which case the thermal carafe will keep that pot of coffee hot till the last sip.
The next decision that must be made is if you want an auto stop machine or a manual stop machine. The auto stop is great if you always brew full pots. The manual stop machine give you the ability to brew a half pot, but you will need to remember to flip the switch open or closed, otherwise the brew basket can overflow causing a mess. Trust us, we’ve made that mess several times before.
Once you have those decisions made, the right Technivorm for you will be clear. Check out the full Ask Gail video below to see the helpful chart!
The question was asked, why are some coffees bagged in cans while other coffees are bagged in, well, bags? A great example of this can be found in Lavazza’s product line. The Qualita Oro Espresso comes in a can while the Top Class Espresso comes in a bag, and this goes on and on. So what is the real reason for the different packaging, coffee cans and coffee bags?
Naturally, we had to Ask Gail. She looked into this for us and came up with her own hypothesis. And it really came down to two things:
Cost and availability of equipment.
For a local roaster, packaging his or her roasted coffee in a can just isn’t feasible. The equipment and space to store said equipment would simply cost too much. So why then do we see cans of coffee on the shelves? It turns out the raw cost of a can is cheaper than the raw cost of bag. So for a roaster at a large enough scale it would make business sense to package some coffees in a can.
Be sure to watch the full video below! Do you have a question for Gail? Ask her in the comment section on Youtube! And while you are there, subscribe to our channel
This week Gail answers a question from the comment section! One of our loyal watchers wanted to know what the “white flappy thing” on the Technivorm was.
To be honest, we weren’t sure! So naturally we took one apart to find out! Watch as Gail and Miranda figure out what that “white flappy thing” is before admiring the beautiful internals of the Technivorm Moccamaster.
Do you have a question you want Gail to answer? Leave it in the comment section below the video on YouTube!
When pulling espresso there are 4 things that should be on the front of your mind. The beans, the grind, the tamp and the timing. We are going to focus on the grind right now because it can be one of the more difficult things to really nail. Your grind consistency is going to effected by the bean you are using, how fresh that bean is, the humidly in the room, heck, even your mood! So dialing in your grinder so you can pull your shot in the appropriate amount of time is essential!
Let me start out with a word of warning: dialing in a grinder will use up a lot of coffee, especially if your machine is new. So be prepared to grind up to a pound of coffee!
The trick to dialing in a grinder is keeping all your other variables consistent. So your dose, grind distribution and tamp pressure should be exactly the same every time. That way you know that it is just the texture of the grind that is affecting your timing.
Speaking on timing, this is how you will know which direction to adjust your grinder. The goal is to pull a double shot of two ounces in 25-30 seconds. If your shot reaches two ounces in, say, 15 seconds then you know your grind is way too course. A finer grind will slow your extraction time. On the other end, if it takes 35 seconds to reach that two ounce mark, your espresso will be over extracted. Adjusting the grinder to be more course will fix this.
Remember, when adjusting your grinder you should be making small adjustments. Sometimes one step is all it will take! Also be sure to grind at least a double portafilter worth of beans after each adjustment and throw that out. Otherwise you will have grounds from the previous setting muddling up your shot.
If you are anything like us, and let’s face it you most likely are, you probably like to tweak every setting on your espresso machine! From the steam temperature to adjusting the clock, getting your machine dialed in to you is first on your list when you unpack your new espresso machine. So when you opened your Breville and saw the Oracle Advanced Menu, you were jumping for joy!
But wait! Tweaking settings just for the sake of tweaking settings is not always the best course of action. Trust me when I say, you can easily adjust a setting that will put your machine on the fritz and have you calling our Customer Service department in tears. And while on occasion it may feel nice to chat to our wonderful customer service team with a tissue in hand, it’s best to avoid the situation altogether. How you ask? With knowledge!
The Oracle Advanced Menu is just that, an advanced menu. It won’t need to be adjusted regularly, some settings may not ever need to be touched. But knowing what each menu option controls is great way to know what to adjust when the time comes!
We had the pleasure of spending the afternoon with Phil McKnight from Breville and thought he would be the best person to ask when it comes to the Oracle Advanced Menu. So we did!
We here at Seattle Coffee Gear get asked all the time by customers, potential customers, family, friends and even people waiting for us to leave work. Ok maybe not the last one, except that one guy. Anyways…the question we get asked all the time is how to make a latte. And not just any latte, the perfect latte.
So we asked Gail if she wouldn’t mind giving us a tutorial. And you know what she said? NO! But to her credit, she said she would find someone who could. Fair enough Gail. And like I said earlier, she delivered. Gail was able to track down and convince a local barista who has competed in several international barista competitions to come to our offices and show us how to make a latte. And not just any latte, a perfect latte.
Be sure to watch the video below if you want to be able to make a perfect latte every time. We all learned a lot from our time with Sean and hope you do too! Be sure to subscribe to our YouTube channel as well for new videos all the time!
Founded in 1997, Zoka Coffee Roasters began with a small roaster in their now flagship café in the Tangletown neighborhood near Greenlake. Owner Jeff Babcock started Zoka because he wanted to create company whose purpose wasn’t about becoming a giant corporation, but whose goal was to create incredibly quality-oriented coffee. Jeff says, “We really wanted to focus on the quality of the coffee – because I knew it existed and I wanted to get there. I wanted to make a spectacular cup of coffee and I also wanted to make a great latte.” Jeff adds:
Just about every coffee company in the world says ‘we have the best coffee in the world’ but there is a lot to that, and if you really do have spectacular coffee, you have to go to the farm, you have to find it, you have to really know how to roast it right after you have found it, and then your presentation in your store as to prepare it right, and your baristas have to be very quality oriented and very customer friendly. So having all of those elements correct is the journey. And I guess you never quite get there, but we’re getting a lot closer.
In addition to continuing to learn about coffee, part of this journey has been becoming heavily involved in both the local and coffee community. In 2003 Jeff was invited to judge his first Alliance for Coffee Excellence Cup of Excellence (COE) competition, and has continued to judge them ever since. Likewise, Zoka consistently turns out fabulous baristas, and several of them have won barista championships. Finally, as Jeff mentioned previously, being on the ground and getting to know the people who grow, harvest and perfect the coffee Zoka roasts is a very important aspect to creating a spectacular cup of coffee. As such, Jeff makes frequent trips to origin to connect with coffee farmer around the world.
These reasons and more are why Zoka Coffee Roasters have become a much-adored favorite among coffee lovers over the years. In the last year Zoka was even named as one of America’s 15 Best Indie Coffee Shops by Fodor’s Travel, which is an impressive accomplishment. Here at SCG we’ve been fortune enough to work with Zoka quite a bit. Their talented crew members often stop by our stores for tastings and educational demos, so keep an eye on our calendar to make sure you catch the next one. We also were recently treated to tour of their roastery and got a chance to chat with their team. To learn more about Zoka Coffee Roasters and the wonderful small batch-roasted coffee they produce, check out our interview with Jeff Babcock himself.
Not too long ago, we were lucky have Ristretto Roasters out at the grand opening of our Portland store to provide a tasting of some of their fabulous coffee. While they were in we got to chat with them about their approach to brewing and Ryan even allowed us to film him as he brewed on a Chemex. As we have seen with our other local roasters, Ryan had his own unique approach to the process, which was interesting to compare with the other techniques we have seen. We love having roasters in our store for coffee tastings, and Ristretto Roasters have already been back to visit us a second time, and they are hosting a third tasting at SCG Portland on September 6th, from 12:00 p.m. to 2:00 p.m. If you haven’t tried this locally roasted Portland coffee, this is your chance to do so. Likewise it is a great opportunity to pick up additional tips and tricks from Ryan and his crew.
How to Brew Chemex Coffee Ristretto Roasters Style:
For this brew we used Ristretto Roasters’ Kenya A/B Roast, which has taste notes of black current, Meyer lemon, and maple syrup. You get the maple syrup and current flavors right up front, and the Meyer lemon acidity is sort of a nice finish.
Start by weighing out your beans on a scale (make sure to zero out the scale once you have put your container on it, but before you add the beans).
Measure out 50 grams of coffee into your container.
Grind the coffee to a grind that is a little finer than a French press. When Ryan made his Chemex, he used a Baratza grinder set to the 28 mark.
Next, open a Chemex filter and put the three fold side of the filter on the side of the Chemex that the spout is on.
Hold the filter in your Chemex, and use the water you heated up in the kettle to damp the filter down. The damping helps the filter suck in against the Chemex, gets paper tastes out and also heats up the vessel.
Pour out the extra water that has collected in the base of the Chemex.
Add 100 grams of water to the 50 grams of coffee in your Chemex and allow it to bloom for 30 seconds; starting your timer when you add the water for the bloom.
While the coffee is blooming, the coffee the coffee is expanding and oils are coming to the surface of the grounds. This process will slow down the brew and actually start adding water to the coffee.
After 30 seconds, add water to the center of the bloom and slowly do little circular spinning motions of pours around the bloom. This agitation brings out a nice acidity in the coffee. Over the course of four minutes, you’ll be adding up to 700 grams of water.
You don’t want to rush your pour, so make sure your water line stops a quarter inch from the rim of the Chemex.
Once you reach the four-minute and the 700 gram mark, you will be able to drink the wonderful Chemex coffee you have brewed.
When the brew stops dripping, you can remove the filter with the grounds and toss it into a trashcan or compost.
Before pouring a cup of the coffee, give the Chemex a little swirl, to make sure everything is well combined.
Continuing on our tour of local roasters, we recently visited Zoka Coffee in Ballard, Washington. While we were at the roastry, we were lucky enough to have our friend David brew up some Zoka coffee on a Chemex for us. We were also able to persuade him, which really wasn’t too hard, to share some of his brewing suggestions during the process In fact, if you’ve visited us at our Bellevue retail location, hopefully you’ve been able to pick up some of David’s tips firsthand at one of the workshops he has hosted. If not, here’s your chance to see what you’ve been missing!
One thing that made this demo different from others we’ve seen was that David introduced us to a relatively new filter to use when brewing; the Coava Kone. The Kone is made out of locally sourced steel and has laser precision perforation (say that three times fast!), which provides a really clean, crisp flavor. Even without the Coava Kone, David said the Chemex is Zoka’s favorite way to make coffee in general. This brew method is a little more forgiving than something like a Hario Cone and creates a lot of body like a French press but without being as sooty or oily. As a result, the Chemex is a great way to bring out the flavor nuances in single origin coffees and in coffee blends as well. David explained that the Chemex is used as a standard in Zoka’s roastry and they are beginning to implement in several of their cafes. If you’re interested in doing the same, or want to learn how to brew on the Chemex at home, check out David’s brewing tips in this video.
How to Brew Chemex Coffee Zoka Coffee Style:
In this brew, we used Zoka Coffee’s Santa Rosa 1900, a single origin coffee grown in the hills above Tarrazu, Costa Rica.
Measure out 48 grams of whole bean coffee and grind it to about the same size as kosher salt.
Place the grounds in the Coava Kone filter in the Chemex. This filter is the reason why your grounds should be a little coarser than what you would use with a traditional paper filter. If you use the same size grind, it will be too fine and you will have a thin layer of soot at the bottom.
Begin by saturating the grounds evenly with water that has been heated to 204 degrees Fahrenheit. Let saturate for about 30 seconds.
Continue to pour the rest of the water, using frequent small pours beginning in the center and expanding circularly to the outside. Avoid pouring down the sides of the filter to prevent water from getting underneath it, diluting the coffee.
The extraction process should take a little over four minutes, and use 720ml of water.
After your coffee has finished extracting, throw away the coffee in your filter, pour coffee into a preheated cup, and enjoy. You should have about 40 oz. of coffee, enough to serve three to four people.
All of our hard work and planning have paid off, and our Portland location is now open! If you haven’t gotten a chance to check it out yet, please do. Might we suggest that you stop by to take part in our Grand Opening celebration tomorrow, and enjoy some free treats and as much coffee as you can drink!
We are excited to be a part of the “Rose City” and have been soaking in the amazing coffee culture and community. “What, I thought Seattle and Portland were rivals?” some people may exclaim. The truth is, just like most siblings, Seattle and Portland may give each other a hard time every now and then, but we do actually love our sister city. While both cities are gems of the Pacific Northwest for different reasons, they do have one thing in common – the love of great coffee. What makes this shared love more interesting is that each city has developed its own unique culture around the brew.
Since we’ve been down in Portland, we’ve had the opportunity to explore this culture a bit more in depth. We were fortunate enough to get to chat with some of the local roasters we are featuring in our SCG Portland store. We recently sat down with Matt Milletto, one of the co-owners at Water Avenue Coffee, to talk shop at the company’s retail and roasting facility in Portland’s Southeast Industrial district. Here is where Water Avenue produces all of the coffee that they sell to their wholesale accounts, and the space also features a coffee bar that acts as a showcase for their coffees. The coffee factory certainly has been making a name for itself since it’s inception four years ago, and has been repeatedly been named one of the best places for coffee in town.
According to Water Avenue’s owners (Bruce Milletto, Matt Milletto and Brandon Smyth), they got the idea to open a coffee shop when they were browsing vintage roasters online. They ultimately purchased a 1974 Samiac roaster and began building a business from there. Matt explained that the name “Water Avenue” is a toast to street they are located on, since the area has been such a success for them. In fact, the neighborhood has rapidly grown around them, and Matt states that their business has been doing three times what they forecasted in their initial projections. Matt believes this success can be largely attributed to the fact that Portland has an outstanding community that has enabled the city to truly become a destination for specialty coffee. Check out the video to hear more about Water Avenue Coffee’s history and Matt’s thoughts on the culture of the town we are proud to now call our home.