I have been lurking on the board for about a year now.  I have been home ro=
asting for about that same time.  I use an IRoast2, and have been very happ=
y with the results.  It's now time to ask a question as I have run into a s=
ituation that I have not been able to solve.  I use the Aeropress, and CCD =
for my coffee during the day.  The question comes up when I have people ove=
r, and want to make a larger amount of coffee.  I then use a new coffee mak=
er called the Krups "Power Brew" drip coffee maker.  It is suppose to reach=
 the 200° target temperature.  I do know it is brewing at a higher temper=
ature than any pot I have owned.  The issue is I have not been able to brew=
 a pot of my homeroast that is acceptable.  In the AP or CCD I enjoy them, =
but the taste in the coffee maker is just not the same.  Has anyone had thi=
s experience and how did you solve it?  Is there a coffee Sweet Maria's car=
ries that is better for this type of brewer?  I have learned so much lurkin=
g I thought I would jump in and see if someone can help me.
Thanks,
Dennis
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I have to admit first and foremost that I do not own an Aeropress, but I im=
agine that you have run into a similar predicament as a french press user m=
ight.
Two things pop into my head right off the bat
1) Are you using a metal(gold) filter. Paper, I have noticed, can affect th=
e flavor quite a bit (paper can filter out some of the oils which contribut=
e to the coffee flavor).
2) Have you tried tweeking the grind- this will affect the flow rate of the=
 water?
-- =
Ryan M. Ward
*Note: This email was sent from a computer running Ubuntu Linux 9.10 (Karmi=
c Koala)http://www.ubuntu.com**Note: This signature was placed here by me and is not automatically-gener=
ated-annoying-end-of-email-spam placed here by anyone other than myself. I =
am a Linux nut and am doing my part to support open source software and the=
 Linux and Ubuntu communities by getting the word out with each email I sen=
d, I encourage you to do the same.
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roasting for about that same time.  I use an IRoast2, and have been very ha=
ppy with the results.  It's now time to ask a question as I have run into a=
 situation that I have not been able to solve.  I use the Aeropress, and CC=
D for my coffee during the day.  The question comes up when I have people o=
ver, and want to make a larger amount of coffee.  I then use a new coffee m=
aker called the Krups "Power Brew" drip coffee maker.  It is suppose to rea=
ch the 200° target temperature.  I do know it is brewing at a higher temp=
erature than any pot I have owned.  The issue is I have not been able to br=
ew a pot of my homeroast that is acceptable.  In the AP or CCD I enjoy them=
, but the taste in the coffee maker is just not the same.  Has anyone had t=
his experience and how did you solve it?  Is there a coffee Sweet Maria's c=
arries that is better for this type of brewer?  I have learned so much lurk=
ing I thought I would jump in and see if someone can help me.
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<Snip>
ariascoffee.com
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ee.com/gallery/main.php?g2_itemId=7820
 		 	   		  =
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Hi, Dennis.
Hmmm. Are you able to control your steep time with the Krups as you are with
the CCD? I steep in my CCD for 5 minutes as described by Tom in a video he
posted. My auto dripper is a Technivorm and while steeping for five minutes
doesn't work, I also follow Tom's recommendations herehttp://www.sweetmarias.com/Tip-Sheets_PDF_files/Tips_Technivorm_SM.pdfYour brewer has the 'Brew Pause" feature - Maybe you can leave the pot out
at the beginning of your brew to et the grounds steep a bit longer. Or try
brewing a full pot with the 'Aroma Function" for smaller pots turnd on even
for a full pot.
Can you lift the lid a couple minutes into the brew to give the grounds a
stir? That might help, to.
I hope this is helpful.
John
On Mon, Feb 15, 2010 at 2:25 PM, Dennis Guyer  wrote:
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I moved all my automatic drip coffeemakers to the garage and bought a second
CCD so I can brew four cups in parallel.  I also brew in a vacuum pot when I
have company over.
Besides temperature issues with a drip machine, you have contact time with
the water contacting the coffee to deal with.  With a automatic coffee
maker, you can adjust this somewhat (like with a simple cone pourover) by
fining up the grind to slow down the flow, but only to a certain extent.
Newer, mostly commercial brewers use pulse brewing which can achieve your
target extraction in a consistent fashion.  With the AP and CCD, you have
full control over the contact time independent of the grind size, and also
full control over the starting water temps.
I don't have any specific recommendations for a pulse coffee maker, this is
something I've read about on the forums and it also helps prevent the bloom
from really fresh coffees from overflowing the basket.  There's mention of
this type of brewing (along with bypass brewing where a certain amount of
water is detoured around the coffee) on the James Hoffmann blog entry about
fining up the grind size, an interesting experiment I'm doing with my CCD
and a optical Brix refractomer, and finding out that a much finer grind then
I imagined gives better flavor.http://www.jimseven.com/2010/02/12/an-experiment-with-grind-size/You can also look at the Coffee Basics on the Bunn site that talks about
grind size and brewing time.  What is your brewing time?  Does your coffee
taste thin or underextracted?http://www.bunnomatic.com/pages/coffeebasics/cb1elements.htmlIf you've switched to metric, like I now have, you can get the same
information in grams and liters instead of ounces and half gallons here:http://www.bunnomatic.com/pdfs/commercial/misc/E9000_0078_CB_Bro_SCAE.pdfWhen I upgrade my grinder, I might start using the large stainless steel
french press I found at a thrift store for brewing when company comes
over... right now I have too much trouble with fines from my grinder to use
french press.
-Chris
On Mon, Feb 15, 2010 at 11:25 AM, Dennis Guyer  wrote:
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ariascoffee.com
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Dennis --
I also have the Krups Power Brew, and found that I had to tinker with =
the grounds and water ratios to get the coffee to taste good. Now I =
find I prefer the Krups coffee to that from the TV. I use paper =
filters, have been on a Yirgacheffe binge for a while, and drink =
coffee unsweetened and black.
Taste is elusive and difficult to quantify, and you and I have quite =
different setups, but this is what I did to get coffee that I liked =
out of the Krups:
Try grinding finer. The Krups manual says the brewer is designed for =
the grind usually found in pre-ground canned coffees, but that was =
definitely too coarse for me.
Use filtered water instead of the Krups filter. I draw water from the =
door of the fridge.
Turn the brewer off as soon as it is done. In my case, making 4 =
(Krups) cups at a time, I turn the machine off at 4.5 minutes. (I use =
a kitchen timer as a reminder.)
Measure everything (coffee at specific grinds, water, timing) and try =
adjusting one factor at a time. If possible, make the same coffee on =
your old equipment and the Krups and have a taste-off and compare the =
results. Try to describe the differences you find -- "not the same" =
is insufficiently descriptive.
My favorite benchmark is a Chemex pour-over coffee maker.
Good luck. Do let us know how it goes.
-- Kathleen
At 11:25 AM -0800 2/15/10, Dennis Guyer wrote:
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Thanks to everyone for all the suggestions on how to improve my coffee in an automatic drip coffee pot.  It looks like I need to do a little experimentation.  Kathleen's suggestion to vary the grind seems to be the most logical first step.  Since she has the same coffee maker it seems reasonable to start there.  I'll also include her recommendation of the Yirgacheffe on my next order from SM's.  
Thanks to everyone for the suggestions.  I'll let you know the results.
Dennis
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I gave some freshly roasted coffee to my father in law, he complained that no matter how much coffee he put in he was getting a weak pot.  I went over there and cleaned his machine and tried to brew a pot, the outlet for hot water did not have adequate dispersion and the amount of CO2 outgassing was enough to create a bubble around the grounds.  I would reccomend a stir, freshly roasted coffee can bloom quite a bit and when brewing a full pot you may get some coffee on your hot water outlet thing leaving old coffee oils to contaminate future pots.
-Justin
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