I recently posted about our search for a new coffee maker, and thought I’d follow up with a quick post about our current equipment. If you love coffee, you need to read this.
For the best taste and texture, coffee must be brewed at a temperature of between 197°F and 205°F (92 – 96° Celsius), and the optimal brew time is around 5 minutes. A typical department store drip coffee maker brews coffee at much lower temperatures than mentioned above – as low as 140°F. Over the years we’ve used a number of different drip makers, most of them average at best. Our recent experience with a Cuisinart unit was a mixed bag: it made good coffee, but it was the quintessential embodiment of planned obsolescence; it broke after 11½ months.
Our current set up is below – a Technivorm “MoccaMaster” KB-741 and a Capresso Infinity 560 Burr Grinder. We’re using filtered tap water, beans from the local Caribou Coffee and Old Bisbee Roasters in Arizona, and are using a SwissGold #4 cone filter.
I’ll spare you all most of the flowery prose – suffice it to say, the coffee we’re brewing with this combination has a mouthfeel that’s silky and lush, is full flavored, and has no bitter aftertaste – or taste – whatsoever. There is a huge gulf between the quality of coffee possible with the right equipment, good water and beans, and what you’ll produce with a garden variety $25 department store drip machine and supermarket ground coffee.
I certainly don’t want to encourage spending on things that don’t matter to you, but if you care about coffee, you ought to look into upgrading your equipment. And for the record, I have no connection whatsoever with the companies mentioned in this post.
Check out this video by George Howell for tips from a coffee guru: