Re: They're all in Clover

On Sun, 30 Oct 2005 18:49:50 GMT, ross@xxxxxxxxxxxxxxxxxxxxxx (D.
Ross) wrote:

>Andy Schecter <schecter@xxxxxxxxxxxxxxxxxxxxxxxxxx> wrote:
>
>| Mingles wrote:
>| > Wouldn't grinding finer cause a slower drip?
>|
>| I suppose. But do we know that the machine merely lets the coffee drip?
>
>>From the description of how dry the 'puck' is after brewing, it is certainly
>plausible that the water is sucked (pumped?) out. I suppose that if you use
>much more coffee than you normally would for a cup of drip, and grind it
>relatively fine, you could get a rich cup in a minute of infusion, but in
>some sense it would still be underextracted.
>
>The machine certainly looks from the photos like a very nice gadget, but it
>seems to me that you can get the same effect at home for a pittance by
>grinding the right amount of coffee appropiately finely, putting it in a
>press pot, adding the right amount of water at the right temp (no need for a
>pid, just a thermometer in the kettle, and correct dispersion is not an
>issue), and pouring off after a minute.
>
>Nor do I see what the intended market is. Maybe Barry or Bernie can chime
>in with their take on the claim that one cup a minute is adequate for a busy
>cafe environment.
>
>- David R.

The market is serious, busy coffee shops who want to offer a choice of
brewed-to-order drip coffees to customers impatiently standing in
line. Press pots are too slow and difficult. Normal commercial brewers
brew in large quantities. Plus people I respect say it brews a
superior cup.

Marshall
.

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