As an owner of a Moccamaster, let's be clear: You don't need to do any of this to get an amazing cup of coffee. I personally will give the grounds a good stir after they become fully saturated (around the 15sec mark as he mentions). Stirring after that, as many pour over champs can attest, barely does a thing for extraction. After that first stir I walk away.
He didn't mention the lookup tables containing corrections for air temperature, barometric pressure, relative humidity, convection air currents around the machine and the angular velocity of the moon at perigee-syzygy. Without factoring in these crucial variables, he might as well boil Maxwell House in a percolator.
Takes the best, simplest coffee machine on the planet and maddeningly complicates the hell out of it. The whole point of spending $300 on this thing is it does it right with minimal annoyance.
Except it doesn't do it right for a lot of people without modifying the procedure and/or the equipment, such as with a spray head insert on top of the filter basket.
I’ve been using my Moccamaster for about 7 years. You don’t have to do any of the steps in the vid if you don’t want to. I stop the flow and then at 250ml and stir the grinds then let the brew steep for 30 seconds. The taste is unparalleled. And that is using the dark roast beans from the local Sam’s Club. In the place where I live (rural Wyoming) I am thankful for a superb cup of java with less fuss. That being said, if I want to spend more time and experiment I can do the things in this video but I don’t think the difference will be so tremendous that I would bother. I just know that I have the best coffee in town (a good friend just got his new Moccamaster but he is a rancher 14 miles from our town of 200 souls). Great video. Thanks.
Why watch the video if you don't think it will make any difference in your coffee and aren't even willing to give it a try? Maybe you should try some higher quality, light roasted beans - then you would notice a difference, rather than drinking dark roast all of the time?
@@evanhirsch6940 Some people don't like a light roast--it tastes green or unroasted to them, sort of like raw peanuts. Plus a dark roast may be healthier, or at least less dangerous, because the more roasted the coffee the more carcinogenic mycotoxins are destroyed, as well as residual pesticides and fungicides neutralized, if one is not drinking organic coffee.
I've been using this technique on my Technivorm for a few years. It definitely makes an incredible coffee. If you are using pre-ground and/or using low quality coffee this won't do much for you. Use good coffee and a burr grinder. You have to dial in the coarser grind for the technique, which may take some test runs until you find the right size. I have found that this provides a very consistent and flavorful result that lends itself to medium roasts and more nuanced beans. While it does work for dark and full city type roasts, it really shines with more delicate or bright coffees.
To those complaining about not telling a difference in a blind taste test, I recommend you try your advice. When I first got my Moccamaster, I was honestly let down. It just didn’t have the body I had been so accustomed to with longer, more complex brewing methods. After watching this method, it completely changed my experience for the better! I think a big part alone is preheating the coils and the thermos. Once you do this method say 3 times it becomes second nature. Sure, you have to be more active, but the best things come to those with more persistence!
Yes and no. I think this coffee maker took my coffee to the next level. Lots of people can stay there and it’s great. This in my opinion is the next next level.
I've been using a Technivorm on a daily basis for over 6 years and I'm impressed by the flavor produced with this method. I have never considered the TV to be a set and forget machine, but my usual efforts are always rewarded. The difference in the bloom with this method is striking. It's easy to visualize the extra interaction the water is having with the ground beans. While requiring a bit more coffee, the coarser grind allows for rich, smooth flavor. I'll definitely add this routine to those days when only the best will do. Thanks for the video!
Lots of naysayers here but I appreciate the details-focused approach and sharing what you came up with. I'm also in the process of working out use of a Moccamaster for high-quality batch brews and I have found even 1L batches are pushing the limits. I've gone as far as very coarse pebbly grinds and total contact time is still too long. Maybe the flat bed version will be better for larger brews. Anyway, enjoy your coffee :-)
While this is a very fussy method that I would not use every day, I tried this with exception of using the kitchen scale because I do not have one. The coffee came out a bit weaker than I normally make it but came out exceptionally balanced and I was quite impressed. And, I would add that brewing this way created a brew that had a powerful caffeine effect when I drank it. Thanks for sharing this video.
I use the water level as my timer, as follows: 6.0 - Close gate in basket, start machine 5.3 - Open gate, start stirring 4.0 - Stop stirring 2.7 - Stir 20 beats 1.4 - Stir 20 beats 0.0 - Final stir, then tap basket as he does to settle the grounds If I'm off by a bit, big deal, it's still good coffee. E.g., sometimes I skip the stirs at 2.7 and 1.4 and just do one at 2.0. By keeping an eye peeled for water level, which I can do from anywhere in the room, between stirs I'm freed up to do other stuff
I found it easier to swirl the filter holder gently in the end (also known as the Rao spin) rather than do the taps. Also, the second stir should be quite gentle and only on the top and not agitate the slurry too much. It's main purpose is to sink the grounds floating at the top and help settle them. If you stir too aggressively there you might introduce unpleasant flavours into the brew.
I’ve watched several times and may have missed what I am going to ask. After the infusion at the beginning what level did you open the basket? Half or full setting?
Coffe from french press is easy and fine, but fools your taste buds due to too many tiny particles in your cup. Basically they cover your buds and prevent tasting mostly bitternes. So it may come a surprise that your favorite coffee tastes bad in chemex or V60.
Superb presentation and very helpful, esp on 750ml(1/2 pot) info. I've been dialing in TV, CDT-010 and Baratza Virtuoso for 6 mo with varied techniques and recipes. I processed with grinder on #28(bit bitter) then #30(bit sour). #29 is next batch and will adjust process as rqd for balance. Fabulous flavor!! Thank you for taking the time to help.
Thanks for the video, I like to geek out on my coffee too. Tried this with my TVMM and Baratza Preciso dialed into med grind. Yeah, turned out a little bitter. Will thicken up the grind tomorrow from 20 to 26
Tried this the last few mornings. It’s been awesome. I really enjoy it actually. I’ve tried 25 on Virtuoso. What did you do? Any recs for grind size out there?
I am looking for a quieter machine than my Cuisinart which gurgles and spits loudly when it finishes. I appreciated that you brewed during the video so I could hear it operate. Is it true that it is not very noisy? Or was it just in the background?
What should the water temperature be on the surface of the water on top of grinds, under the drip? I just received the top-of-the-line most sensitive fastest reading thermal pen, and I get 200° briefly to order one degrees. Someone else reports they get 202.5° to 203.5° with two different moccamasters. I'm thinking my water temperature may not be hot enough. I only have a couple weeks left if I want to return it or replace it. Update: I tested the water temperature again, this time using a teaspoon an i inch or so under the spray head to collect the hot water, and read the temperature in the spoon, and it averaged about 203°, that is, from 202° to 204°, most commonly 203°, so it does seem to be getting to the proper temperature.
Could someone PLEASE answer the question about grind size? I have the same Virtuoso grinder and I understand that one has to play around a bit with the grind, but it would be great if someone here could be a bit more specific than “a little coarser than normal.”
The coffee should look like coarse sand. Not chunky like we want for a french press, but not fine like we use for espresso. Typically a good starting point is somewhere in the middle of the grind setting, and then from there move a bit finer depending on how the coffee tastes. Ultimately you are looking for a balanced cup (referring to flavour) and the grind size will play a big part in dialling that in.
I don’t wet my filter although I know it’s recommended. I’ve been using a version of this technique since I bought mine 10 + years ago. I didn’t think the grounds were getting properly saturated.
I just bought a new "brew arm" for my old Moccamaster. In the plastic package it reads: "Outletpipe 9 holes RVS with tearjerkers packed" The word "tearjerkers" sounds a bit odd in this context. :-) Any comment on that?
I never did see what NUMBER you are grinding on your Virtuoso…unless I missed it. It was asked several times and you seem to give the instruction manual response. It’s easy…say the number…unless you don’t know…lol
Great video Paul...we bought a TV Moccamaster one week ago as we were desperately missing drip coffee from Edmonton while on assignment in Flat White centric Western Australia. I've since also convinced my local roaster to give one a try in his shop. Will try the technique this week....I was surprised how coarse you were grinding. Question: Is there a trick to pouring with the thermal carafe on the TV so the coffee ends up in your cup rather than all over the counter?
I missed something but never saw when you finally started the drip? At the very end? I will try this. But my technique is to let the coffee steep for a few seconds then stir. Then release the drip and walk away! So my technique still stirs the coffee up and then start draining. Your method is more of an extraction method like a French press.
You're essentially hybridizing the Technivorm's own auto- pour-over/auto-drip process. There may be some trade offs in terms of temp vs time delays to finish and in terms of pre-stirring vs auto-destratification of coffee flavor layers via the filtration feed system. It ultimately comes down to apparent vs subjective taste elements. This looks like a fun test to carry out at home. it is worth it to chase down those last remaining flavor elements.
I recently had to send my Technivorm in for repair for $59. It is over 10 years old.! It has come back repaired and cleaned! During the week the brewer was gone, I bought a kettle and a Chemex. I am wowed by the taste of the coffee from a careful pour over. I will now do a test to see if I can tell the difference between the two methods. If anyone is interested to know the results, let me know!
@@lawnmowerman2199 well lawnman, I am getting lazy in the morning and drifting back to the Technivorm. There is a little more subtlety in the coffee notes from the Chemex to make me use the method on fresh new coffee. After I get over the newness and freshness, I'm back with the Technivorm that is almost as good but much easier to prepare! I like having both methods!
@@gosman949 Thanks for sharing Jay! I always like to try and get tips from fellow Technivorm users. We have the KBT741 and I recently purchased the Technivorm cup one for when my wife doesn't want a cup. I only drink one cup due to heart issues. When only making 1or 2 cups in the 741 the results are poor no matter what I've tried. Hoping to avoid the whole kettle/chemex pour over routine in the morning, I purchased the one cup from technivorm . The challenge with both MM brewers is the sever water channeling in the coffee bed (if I don't stir the coffee bed twice and lack of flavor/body) I stir the first time 45sec. after the brew starts and a second time half way through. Using a medium-sized to going on the course grind. Most mornings are a pretty good cup but sometimes its just ok.....I think because of my stirring inconsistently technique..... I guess. We are lucky and have several local coffee roasters pretty close. Have tried them all but we've always come back to the one that has been in the same family for over 100 years. Thanks again for sharing
@@lawnmowerman2199 I definitely give the sludge a stir in my Technivorm, indeed, this is one of the key features! I brew 3/4 liter each morning just for myself (wife doesn't like coffee). I set the switch to the first click and perfect!
@@gosman949 Thanks Jay! When we both have a morning cup it's always been a liter which is why I try to follow how it's done here. Quick question about your chemex set-up....which kettle did you get, and any reasons why?
my gold filter basket is pretty much empty and when i go to stir again at 1:30, and I'm just stirring moist grounds at this point.. is my grind too coarse? Too fine
No one ever demos the *CD GRAND 1,8 LITRES AO* with glass carafe. Why? The Grand has an auto shutoff after 100 minutes. How do you keep the hot plate going longer? Do you just turn the power switch back on???
I just want a great cup of coffee in the morning I’m not going to piss around and stir and bang the coffee machine why pay $400 for machine when I have to do the work for a cup af coffee lol ✌️🇨🇦
At 5:13 into this video, I'm falling asleep.already. I own the Technivorm Moccamaster 741, and love it. I buy pre-gound coffee in the bag, any of the good brands (Gevalia, Starbucks, Caribou, Peet's, etc.) that's on sale at my grocery, and I use an plastic Maxwell House cofee container to store the coffee - in the fridge!! I use a Melitta scoop to put 4 scoops into the paper filter for 8 cups of coffee (yes, I'm not in Canada....I'm in the US). The Moccamaster brews excellent coffee each time, regardless of the brand of coffee I use, as long as I'm using one of the better brands of coffee. I've ground my own, but I don't notice any amazing difference between pre-ground and grind-yourself, quite honestly. No pre-warming, either. I get consistent results each time. So you wait until you're fully awake to spend 30 minutes putzing like he does, or you can mearsure good coffee and fill the Moccamaster and turn the darn thing on and get what I think is the same great result!!
+Barry Margolis - I'm with Barry, and with Andre Utrecht's review as well. The TV is a well built machine that doesn't need all this manual intervention to yield a magically better tasting cup of coffee! I've been brewing coffee for 7+ years, daily with my TVMM ,and I've tried every possible technique at some point over the years. I can attest that 99% of the flavor/strength without all the extra fuss is a result of consistent TVMM water temp (200 +/- 5 degrees Fahrenheit) and the quality of coffee bean. Yes, you might not get every ground perfectly wet all the time, but it still tastes the same 99% of the time. 9 out of 10 tasters in a blind taste test would not tell the difference between the complex method and a standard TV brew cycle! And taster number 10 isn't happy with anybody's coffee but their own! :) Simply put; brew crappy coffee beans using either the normal TV brew cycle or the complex method ... it's gonna taste like crap! OR; brew great coffee beans in a $20 "super mart special" ...... it's gonna taste like crap!
I've got a 15+ yo moccamaster and I give up. Everything I try ends up tasting like the basket, plastic or cement. Ive cleaned the machine so many times, nothing works even though the components of the machine work fine. I cannot get beyond the toxic plastic taste no matter what I brew. To me, this seems like a waste of time. Of course, I suppose its highly likely, I havent had a decent cup from this machine in over 2.5 years.
I'm with the last commenter. This is as much work as a pourover. The point of this machine is to come as close to a pourover as possible, which it pretty much does. I have one, and I do a 30 sec bloom, but then I go about my business for the next five minutes.
Thanks you for the video and your version of the ideal brew. notes and comments; the water reservoir is very accurate, perhaps even more accurate than your scale and/or most scales available to the average consumer. I would rethink that unnecessary step. also your ratio is 0.06grams of coffee per 1ml of water. 0.06*200ml = 12 grams. 20% more coffee than the manufacture of the product recommends.
Wow 1 question why in the world would I pay over $300 for a coffee machine to have great tasting coffee just to sit there and try to manipulate what they say the machine does already??? So basically you’re saying we all wasted our money on the coffee maker and could have just bought a $25 pour over😐
This machine likes a near french press grind... i found with the gold mesh filter. just a bit finer than that is good for ur full pots and nearly normal for the half pot using paper filters. i felt the grounds look a lil coarse in this video the grinder didn't seem to do real well, very uneven. i love the grind from the camano coffee mill. A Red Rooster Trading Co. product.
The reason I would buy the Technivorm is to get the best tasting coffee without the excessive compulsive lunacy that has taken over the cult of coffee. I want good coffee; not a religion.
L M I get your point, but to me it’s like saying, ‘I got the new iPhone with the highend camera, and all there will ever be to it is pointing and shooting; no manual exposure corrections or focus locking is allowed since that would turn iPhone photography into the Cult of DSLR’. Surely that is bullcrap. There is no way an iPhone compares to a dslr, and likewise applying tiny tweaks to a moccamaster brew does not make it an espresso machine.
@@talende all this implies that espresso is the best coffee, which just is bullcrap in itself. if one prefers pourover/filter over espresso, you "dlsr" can take a huge dump somewhere.
I was very disappointed when after spending what I did for a Moccamaster, that the saturation of the grounds was so poor. A good 1/4-1/3 of the grounds in the basket would be dry, untouched by the water. Watching the water come out of the shower head, despite the several holes it tended to come out in a single weak stream out of one. Certainly working in a stir like in this video would fix this, but at the cost of a Moccamaster it should not be a problem to begin with. It is a flawed design in an expensive coffee maker that could be easily addressed by Technivorm via a replacement shower head (it's an easily-detachable part) but has not. Luckily there's a guy in Australia making a fixed replacement but I shouldn't have to spent $100 myself to fix Technivorm's flawed design... they should do the same thing themselves and offer the part for free to all owners.
@@Zakalwe-01 Even if it sprays from all holes, it's still concentrated in a central area in the half of the grounds closest to the water tank. I ordered what type of sprayhead that sits on top of the basket, under the cover, to redistribute the water like another spread, sold by CoffeePilot--I think they're in Canada. it'll probably be here in about five days.
Thanks for these tips. Some good ideas here, but unless you use kruve the aggressive aggitation is a bad idea. All of the smallest particles in your grind will sink to bottom and clog filter. The level of water will rise way above bed of grounds (and spill down sides, diluting the coffee). Going to larger grind setting does not eliminate small particles in a fresh grind. Using Kruve could fix issue, but that adds time, loses coffee beans, and is another pricey purchase. Imo better to avoid agressive aggitation so that small particles remain suspended within ground bed. Perhaps gentle/superficial facilitation of initial bloom is reasonable. I do really like idea of running water through machine to rinse filter and prime the pump.
I am sorry but this is not making better coffee.. the filter won't gum up with a regular grind .... and steering into the coffee like that: the lid is off: all the aromas go out. The people at Technivorm have been handmaking this machine since the 1960's. No need to weight the water! The coffee that comes out of this machine has been praised all over the world and comes out best taste in many many tests.... So it may look like you are doing the job better. Just trust this machine. It has a copper element (creating the right temperature from the start) and it is handmade in Holland where they pay their people normal wages. That is why you relatively pay so much.
I think you are right. I have spent years futzing with my Chemex and although the coffee was good (though never really hot), in the end I was tired of the process. That is why I want a really good automatic. This kind of obsession is exactly what people want to avoid by making this purchase. I seriously doubt that 99 percent of folks would tell the difference in a blind taste test using these techniques versus normal brewing. You just have to believe. Oh well. To each his own.
I just order my Moccamaster (didn't even receive it yet) and while I was watching the video I told myself ok I've just thrown 450$ down the drain! Because if I need to stand beside the machine for 5 minutes and do half the poor-over process manually to really take avantage of my coffee machine well what's the point of buying an automatic poor-over machine?!? I should have simply bought a 50$ kettle!!!
Not very long if at all. better to get the coffee on the steel of the carafe the plastic basket is the 1 downfall of this unit! hot coffee in plastic brew basket ends up tasting like hot plastic. try using the hario glass pour over instead of the technivorm provided basket. it fits perfect. it works best for just one or two cups @ a time tho
You are kidding me! Just do pour over!!!! Drip makers are automatic, stirring the grinds well I see why you need a coarse grind, over extraction when stirring. My moccamasters works excellent good beans, way beans, grind bean( the more cups the coarser the grind must be or over extraction will result. Filtered water and brew. I only preheat my carafe if I plan on having some later for my wife. Wetting the filter basket really!
Way too compulsive and needlessly technical. I prefer not to be that involved with my coffee maker. The Moccamaster is a great product and makes good coffee almost every time.
For the sake of your mental sanity. Just do a pour over with a $20 V60. 1000ml to 60g of coffee grinds done in 5 minutes. haha. $330 spent on a fantastic AUTOMATIC machine to make manual OCD coffee pots. So hilarious.
this is insane. If you're going to try to make a better cup of coffee than might normally be produced with this machine you should use a different technique where these variable are easier to adjust.
Coffee is only fresh for a week after roasting if you didn't start this whole exegesis on coffee dogma at this point it's just heretical nonsense. AKA mental masturbation.
You mumble and fumble your words, making listening to you quite difficult. Having had a Moccamaster for a decade plus, the information would be intriguing if you could convey it clearly. Let someone else present it the next time.
As an owner of a Moccamaster, let's be clear: You don't need to do any of this to get an amazing cup of coffee. I personally will give the grounds a good stir after they become fully saturated (around the 15sec mark as he mentions). Stirring after that, as many pour over champs can attest, barely does a thing for extraction. After that first stir I walk away.
me too!
He didn't mention the lookup tables containing corrections for air temperature, barometric pressure, relative humidity, convection air currents around the machine and the angular velocity of the moon at perigee-syzygy. Without factoring in these crucial variables, he might as well boil Maxwell House in a percolator.
TechTog 🤣
😂😂😂😂🤣🤣😭😭☠️
You must have been reading my mind!!!
Takes the best, simplest coffee machine on the planet and maddeningly complicates the hell out of it.
The whole point of spending $300 on this thing is it does it right with minimal annoyance.
Except it doesn't do it right for a lot of people without modifying the procedure and/or the equipment, such as with a spray head insert on top of the filter basket.
I’ve been using my Moccamaster for about 7 years. You don’t have to do any of the steps in the vid if you don’t want to. I stop the flow and then at 250ml and stir the grinds then let the brew steep for 30 seconds. The taste is unparalleled. And that is using the dark roast beans from the local Sam’s Club. In the place where I live (rural Wyoming) I am thankful for a superb cup of java with less fuss. That being said, if I want to spend more time and experiment I can do the things in this video but I don’t think the difference will be so tremendous that I would bother. I just know that I have the best coffee in town (a good friend just got his new Moccamaster but he is a rancher 14 miles from our town of 200 souls). Great video. Thanks.
Yup I do the same but I figured it out without the help of this video.
Why watch the video if you don't think it will make any difference in your coffee and aren't even willing to give it a try? Maybe you should try some higher quality, light roasted beans - then you would notice a difference, rather than drinking dark roast all of the time?
@@evanhirsch6940 Some people don't like a light roast--it tastes green or unroasted to them, sort of like raw peanuts. Plus a dark roast may be healthier, or at least less dangerous, because the more roasted the coffee the more carcinogenic mycotoxins are destroyed, as well as residual pesticides and fungicides neutralized, if one is not drinking organic coffee.
I've been using this technique on my Technivorm for a few years. It definitely makes an incredible coffee. If you are using pre-ground and/or using low quality coffee this won't do much for you. Use good coffee and a burr grinder. You have to dial in the coarser grind for the technique, which may take some test runs until you find the right size. I have found that this provides a very consistent and flavorful result that lends itself to medium roasts and more nuanced beans. While it does work for dark and full city type roasts, it really shines with more delicate or bright coffees.
To those complaining about not telling a difference in a blind taste test, I recommend you try your advice. When I first got my Moccamaster, I was honestly let down. It just didn’t have the body I had been so accustomed to with longer, more complex brewing methods. After watching this method, it completely changed my experience for the better! I think a big part alone is preheating the coils and the thermos. Once you do this method say 3 times it becomes second nature. Sure, you have to be more active, but the best things come to those with more persistence!
Same experience with both our MM.....741 and the cup one! So true!!!
So really this is a kick in the ass to the performance of this machine. You may as well do a pour over.
negative. This is an addition to the machine. How many brewers do you know that will allow you to stir coffee while brewing?
Yes and no. I think this coffee maker took my coffee to the next level. Lots of people can stay there and it’s great. This in my opinion is the next next level.
I've been using a Technivorm on a daily basis for over 6 years and I'm impressed by the flavor produced with this method. I have never considered the TV to be a set and forget machine, but my usual efforts are always rewarded. The difference in the bloom with this method is striking. It's easy to visualize the extra interaction the water is having with the ground beans. While requiring a bit more coffee, the coarser grind allows for rich, smooth flavor. I'll definitely add this routine to those days when only the best will do. Thanks for the video!
Lots of naysayers here but I appreciate the details-focused approach and sharing what you came up with. I'm also in the process of working out use of a Moccamaster for high-quality batch brews and I have found even 1L batches are pushing the limits. I've gone as far as very coarse pebbly grinds and total contact time is still too long. Maybe the flat bed version will be better for larger brews. Anyway, enjoy your coffee :-)
While this is a very fussy method that I would not use every day, I tried this with exception of using the kitchen scale because I do not have one. The coffee came out a bit weaker than I normally make it but came out exceptionally balanced and I was quite impressed. And, I would add that brewing this way created a brew that had a powerful caffeine effect when I drank it. Thanks for sharing this video.
I use the water level as my timer, as follows:
6.0 - Close gate in basket, start machine
5.3 - Open gate, start stirring
4.0 - Stop stirring
2.7 - Stir 20 beats
1.4 - Stir 20 beats
0.0 - Final stir, then tap basket as he does to settle the grounds
If I'm off by a bit, big deal, it's still good coffee. E.g., sometimes I skip the stirs at 2.7 and 1.4 and just do one at 2.0.
By keeping an eye peeled for water level, which I can do from anywhere in the room, between stirs I'm freed up to do other stuff
I found it easier to swirl the filter holder gently in the end (also known as the Rao spin) rather than do the taps. Also, the second stir should be quite gentle and only on the top and not agitate the slurry too much. It's main purpose is to sink the grounds floating at the top and help settle them. If you stir too aggressively there you might introduce unpleasant flavours into the brew.
I’ve watched several times and may have missed what I am going to ask. After the infusion at the beginning what level did you open the basket? Half or full setting?
The Technivorm is a great brewer, thanks for the tips.
Coffe from french press is easy and fine, but fools your taste buds due to too many tiny particles in your cup. Basically they cover your buds and prevent tasting mostly bitternes. So it may come a surprise that your favorite coffee tastes bad in chemex or V60.
Superb presentation and very helpful, esp on 750ml(1/2 pot) info. I've been dialing in TV, CDT-010 and Baratza Virtuoso for 6 mo with varied techniques and recipes. I processed with grinder on #28(bit bitter) then #30(bit sour). #29 is next batch and will adjust process as rqd for balance. Fabulous flavor!! Thank you for taking the time to help.
Is it possible to make smaller batches of coffee with this model (vacuum pot)? I mean like 3-5 cups instead of a full 1-1.125L. Thank you!
Thanks for the video, I like to geek out on my coffee too. Tried this with my TVMM and Baratza Preciso dialed into med grind. Yeah, turned out a little bitter. Will thicken up the grind tomorrow from 20 to 26
A little sour, but getting there. Going to dial it back a couple. Getting a nice flat top after extraction. Finished almost exactly at 4:30
Tried this the last few mornings. It’s been awesome. I really enjoy it actually. I’ve tried 25 on Virtuoso. What did you do? Any recs for grind size out there?
What number did you have your virtuoso grinder set to?
I just got my 741 yesterday. I'll have to give this technique a try. Thanks for the suggestion.
As a follow up when using this technique I find the flavor is more toward that of a French press than a V60 which is ok by me. 👍
What grind setting do you use on the virtuoso? I have the exact setup. Thanks!
I am looking for a quieter machine than my Cuisinart which gurgles and spits loudly when it finishes. I appreciated that you brewed during the video so I could hear it operate. Is it true that it is not very noisy? Or was it just in the background?
It is very quiet by comparison to other machines.
So if it only takes 4 minutes instead of 4-1/2 minutes, should I grind a little finer??
I also use the moccamaster and Baratza virtuoso. What setting work best for the grinder with the moccamaster?15. 20. 25? Thanks
What should the water temperature be on the surface of the water on top of grinds, under the drip? I just received the top-of-the-line most sensitive fastest reading thermal pen, and I get 200° briefly to order one degrees. Someone else reports they get 202.5° to 203.5° with two different moccamasters. I'm thinking my water temperature may not be hot enough. I only have a couple weeks left if I want to return it or replace it.
Update: I tested the water temperature again, this time using a teaspoon an i inch or so under the spray head to collect the hot water, and read the temperature in the spoon, and it averaged about 203°, that is, from 202° to 204°, most commonly 203°, so it does seem to be getting to the proper temperature.
Could someone PLEASE answer the question about grind size? I have the same Virtuoso grinder and I understand that one has to play around a bit with the grind, but it would be great if someone here could be a bit more specific than “a little coarser than normal.”
The coffee should look like coarse sand. Not chunky like we want for a french press, but not fine like we use for espresso. Typically a good starting point is somewhere in the middle of the grind setting, and then from there move a bit finer depending on how the coffee tastes. Ultimately you are looking for a balanced cup (referring to flavour) and the grind size will play a big part in dialling that in.
I don’t wet my filter although I know it’s recommended. I’ve been using a version of this technique since I bought mine 10 + years ago. I didn’t think the grounds were getting properly saturated.
I wanted to give this coffee a try but can not find it. If possible can you tell me if this coffee is still available?
I just bought a new "brew arm" for my old Moccamaster. In the plastic package it reads: "Outletpipe 9 holes RVS with tearjerkers packed" The word "tearjerkers" sounds a bit odd in this context. :-) Any comment on that?
Could you pass a blind taste test with coffee made this way and plain old way ?
Yes, I have the same brewer and have tried this method and there's a noticeable difference.
Thanks for the video, I'm going to give this a try tomorrow.
What grind setting are you using I find this is my biggest Challenge is there a go to you go to
I never did see what NUMBER you are grinding on your Virtuoso…unless I missed it. It was asked several times and you seem to give the instruction manual response. It’s easy…say the number…unless you don’t know…lol
Great video Paul...we bought a TV Moccamaster one week ago as we were desperately missing drip coffee from Edmonton while on assignment in Flat White centric Western Australia. I've since also convinced my local roaster to give one a try in his shop. Will try the technique this week....I was surprised how coarse you were grinding. Question: Is there a trick to pouring with the thermal carafe on the TV so the coffee ends up in your cup rather than all over the counter?
What was your setting on the grinder?
I missed something but never saw when you finally started the drip? At the very end? I will try this. But my technique is to let the coffee steep for a few seconds then stir. Then release the drip and walk away! So my technique still stirs the coffee up and then start draining. Your method is more of an extraction method like a French press.
You're essentially hybridizing the Technivorm's own auto- pour-over/auto-drip process. There may be some trade offs in terms of temp vs time delays to finish and in terms of pre-stirring vs auto-destratification of coffee flavor layers via the filtration feed system. It ultimately comes down to apparent vs subjective taste elements. This looks like a fun test to carry out at home. it is worth it to chase down those last remaining flavor elements.
Excellent video, I use my Technivorm every day and continue to be pleased by the quality. I'll give your method a try.
What number do you use on the baratza? I have one as well and normally grind using the #16 or 17 setting.
I recently had to send my Technivorm in for repair for $59. It is over 10 years old.! It has come back repaired and cleaned! During the week the brewer was gone, I bought a kettle and a Chemex. I am wowed by the taste of the coffee from a careful pour over. I will now do a test to see if I can tell the difference between the two methods. If anyone is interested to know the results, let me know!
Hi Jay, yes please I'm curious to see how and what you did and what your thoughts are between the two different ways you did it
@@lawnmowerman2199 well lawnman, I am getting lazy in the morning and drifting back to the Technivorm. There is a little more subtlety in the coffee notes from the Chemex to make me use the method on fresh new coffee. After I get over the newness and freshness, I'm back with the Technivorm that is almost as good but much easier to prepare! I like having both methods!
@@gosman949 Thanks for sharing Jay! I always like to try and get tips from fellow Technivorm users. We have the KBT741 and I recently purchased the Technivorm cup one for when my wife doesn't want a cup. I only drink one cup due to heart issues. When only making 1or 2 cups in the 741 the results are poor no matter what I've tried. Hoping to avoid the whole kettle/chemex pour over routine in the morning, I purchased the one cup from technivorm . The challenge with both MM brewers is the sever water channeling in the coffee bed (if I don't stir the coffee bed twice and lack of flavor/body) I stir the first time 45sec. after the brew starts and a second time half way through. Using a medium-sized to going on the course grind. Most mornings are a pretty good cup but sometimes its just ok.....I think because of my stirring inconsistently technique..... I guess. We are lucky and have several local coffee roasters pretty close. Have tried them all but we've always come back to the one that has been in the same family for over 100 years. Thanks again for sharing
@@lawnmowerman2199 I definitely give the sludge a stir in my Technivorm, indeed, this is one of the key features! I brew 3/4 liter each morning just for myself (wife doesn't like coffee). I set the switch to the first click and perfect!
@@gosman949 Thanks Jay! When we both have a morning cup it's always been a liter which is why I try to follow how it's done here. Quick question about your chemex set-up....which kettle did you get, and any reasons why?
my gold filter basket is pretty much empty and when i go to stir again at 1:30, and I'm just stirring moist grounds at this point.. is my grind too coarse? Too fine
No one ever demos the *CD GRAND 1,8 LITRES AO* with glass carafe. Why? The Grand has an auto shutoff after 100 minutes. How do you keep the hot plate going longer? Do you just turn the power switch back on???
Use a thermos to store your hot brew. The longer you keep your brew on the hot plate the faster the quality degrades.
I just want a great cup of coffee in the morning I’m not going to piss around and stir and bang the coffee machine why pay $400 for machine when I have to do the work for a cup af coffee lol ✌️🇨🇦
Don’t stir the entire time. Stir once within the first 15 second then bounce 👍🏼
I don’t stir mine. I don’t feel like it need to. It taste good to me.
Just ridiculous to pay so much money for a machine that you have to help to give you a decent cup of coffee.is just insane.
At 5:13 into this video, I'm falling asleep.already. I own the Technivorm Moccamaster 741, and love it. I buy pre-gound coffee in the bag, any of the good brands (Gevalia, Starbucks, Caribou, Peet's, etc.) that's on sale at my grocery, and I use an plastic Maxwell House cofee container to store the coffee - in the fridge!! I use a Melitta scoop to put 4 scoops into the paper filter for 8 cups of coffee (yes, I'm not in Canada....I'm in the US). The Moccamaster brews excellent coffee each time, regardless of the brand of coffee I use, as long as I'm using one of the better brands of coffee. I've ground my own, but I don't notice any amazing difference between pre-ground and grind-yourself, quite honestly. No pre-warming, either. I get consistent results each time.
So you wait until you're fully awake to spend 30 minutes putzing like he does, or you can mearsure good coffee and fill the Moccamaster and turn the darn thing on and get what I think is the same great result!!
I don't want to be negative, but "the good brands" you mention, ain't that good ;) You shoud check out som local brands.
+Barry Margolis when you increase the speed of the video it is much better. I watched with 1.25 speed and it was great :P
+Barry Margolis - I'm with Barry, and with Andre Utrecht's review as well. The TV is a well built machine that doesn't need all this manual intervention to yield a magically better tasting cup of coffee! I've been brewing coffee for 7+ years, daily with my TVMM ,and I've tried every possible technique at some point over the years. I can attest that 99% of the flavor/strength without all the extra fuss is a result of consistent TVMM water temp (200 +/- 5 degrees Fahrenheit) and the quality of coffee bean. Yes, you might not get every ground perfectly wet all the time, but it still tastes the same 99% of the time. 9 out of 10 tasters in a blind taste test would not tell the difference between the complex method and a standard TV brew cycle! And taster number 10 isn't happy with anybody's coffee but their own! :) Simply put; brew crappy coffee beans using either the normal TV brew cycle or the complex method ... it's gonna taste like crap! OR; brew great coffee beans in a $20 "super mart special" ...... it's gonna taste like crap!
+Donatas Rutkauskas How do you increase the speed of these youtube videos?
I like to use the water from the water from the blank pour to preheat my mugs ;-)
I've got a 15+ yo moccamaster and I give up. Everything I try ends up tasting like the basket, plastic or cement. Ive cleaned the machine so many times, nothing works even though the components of the machine work fine. I cannot get beyond the toxic plastic taste no matter what I brew. To me, this seems like a waste of time. Of course, I suppose its highly likely, I havent had a decent cup from this machine in over 2.5 years.
How long do you let the water collect at the start/stir before you flip the setting from closed position to opened position?
Why dont you use a swiss gold filter?
Excellent presentation...thanks
I'm with the last commenter. This is as much work as a pourover. The point of this machine is to come as close to a pourover as possible, which it pretty much does. I have one, and I do a 30 sec bloom, but then I go about my business for the next five minutes.
Thanks you for the video and your version of the ideal brew. notes and comments; the water reservoir is very accurate, perhaps even more accurate than your scale and/or most scales available to the average consumer. I would rethink that unnecessary step. also your ratio is 0.06grams of coffee per 1ml of water. 0.06*200ml = 12 grams. 20% more coffee than the manufacture of the product recommends.
Wow 1 question why in the world would I pay over $300 for a coffee machine to have great tasting coffee just to sit there and try to manipulate what they say the machine does already??? So basically you’re saying we all wasted our money on the coffee maker and could have just bought a $25 pour over😐
This machine likes a near french press grind... i found with the gold mesh filter. just a bit finer than that is good for ur full pots and nearly normal for the half pot using paper filters. i felt the grounds look a lil coarse in this video the grinder didn't seem to do real well, very uneven. i love the grind from the camano coffee mill. A Red Rooster Trading Co. product.
The reason I would buy the Technivorm is to get the best tasting coffee without the excessive compulsive lunacy that has taken over the cult of coffee. I want good coffee; not a religion.
L M
I get your point, but to me it’s like saying, ‘I got the new iPhone with the highend camera, and all there will ever be to it is pointing and shooting; no manual exposure corrections or focus locking is allowed since that would turn iPhone photography into the Cult of DSLR’. Surely that is bullcrap. There is no way an iPhone compares to a dslr, and likewise applying tiny tweaks to a moccamaster brew does not make it an espresso machine.
LM 👍👏👏👏
agree. couldnt care less
@@talende all this implies that espresso is the best coffee, which just is bullcrap in itself. if one prefers pourover/filter over espresso, you "dlsr" can take a huge dump somewhere.
Fabian Wagner well, swap the word ‘espresso machine’ with ‘v60 setup’. It‘s really besides the point.
Great idea!
Did you blind taste test to see if it really made a difference?
Yes! Exactly what I thought when I saw this video a few years ago.
Crazyness
Yes, I have the same machine and tried this method and there is an obvious difference.
I was very disappointed when after spending what I did for a Moccamaster, that the saturation of the grounds was so poor. A good 1/4-1/3 of the grounds in the basket would be dry, untouched by the water. Watching the water come out of the shower head, despite the several holes it tended to come out in a single weak stream out of one.
Certainly working in a stir like in this video would fix this, but at the cost of a Moccamaster it should not be a problem to begin with. It is a flawed design in an expensive coffee maker that could be easily addressed by Technivorm via a replacement shower head (it's an easily-detachable part) but has not. Luckily there's a guy in Australia making a fixed replacement but I shouldn't have to spent $100 myself to fix Technivorm's flawed design... they should do the same thing themselves and offer the part for free to all owners.
Sounds like a specific unit issue. My one sprays from all holes.
@@Zakalwe-01 Even if it sprays from all holes, it's still concentrated in a central area in the half of the grounds closest to the water tank. I ordered what type of sprayhead that sits on top of the basket, under the cover, to redistribute the water like another spread, sold by CoffeePilot--I think they're in Canada. it'll probably be here in about five days.
I was with you until you used Starbucks as a reference for good crema :)
it was a joke
Watch again. He didn’t say good crema.
You need to grind a bit more coarsely than normal given the amount of agitation when using this technique.
Thanks for these tips. Some good ideas here, but unless you use kruve the aggressive aggitation is a bad idea. All of the smallest particles in your grind will sink to bottom and clog filter. The level of water will rise way above bed of grounds (and spill down sides, diluting the coffee). Going to larger grind setting does not eliminate small particles in a fresh grind. Using Kruve could fix issue, but that adds time, loses coffee beans, and is another pricey purchase. Imo better to avoid agressive aggitation so that small particles remain suspended within ground bed. Perhaps gentle/superficial facilitation of initial bloom is reasonable. I do really like idea of running water through machine to rinse filter and prime the pump.
Very interesting. Very course and uneven grind I notice.
I am sorry but this is not making better coffee.. the filter won't gum up with a regular grind .... and steering into the coffee like that: the lid is off: all the aromas go out. The people at Technivorm have been handmaking this machine since the 1960's. No need to weight the water! The coffee that comes out of this machine has been praised all over the world and comes out best taste in many many tests.... So it may look like you are doing the job better. Just trust this machine. It has a copper element (creating the right temperature from the start) and it is handmade in Holland where they pay their people normal wages. That is why you relatively pay so much.
I think you are right. I have spent years futzing with my Chemex and although the coffee was good (though never really hot), in the end I was tired of the process. That is why I want a really good automatic. This kind of obsession is exactly what people want to avoid by making this purchase. I seriously doubt that 99 percent of folks would tell the difference in a blind taste test using these techniques versus normal brewing. You just have to believe. Oh well. To each his own.
You are correct. If I'm to buy this machine I'm not monkeying around with it.
I just order my Moccamaster (didn't even receive it yet) and while I was watching the video I told myself ok I've just thrown 450$ down the drain! Because if I need to stand beside the machine for 5 minutes and do half the poor-over process manually to really take avantage of my coffee machine well what's the point of buying an automatic poor-over machine?!? I should have simply bought a 50$ kettle!!!
How's your Moccamaster been since you bought it?
He forgot to include Step 1.... grow and roast your own coffee beans.
Create land first like a God on which you can grow said beans ;P
Malkyvich youll have to create light before that or else you wont be able to see what youre working on
How to destroy coffee by cooling the water by stirring and leaving the top open 😅
Not very long if at all. better to get the coffee on the steel of the carafe the plastic basket is the 1 downfall of this unit! hot coffee in plastic brew basket ends up tasting like hot plastic. try using the hario glass pour over instead of the technivorm provided basket. it fits perfect. it works best for just one or two cups @ a time tho
You have too many appliances on your counter :/
He wants you to be impressed. 😑
You DID NOT preheat your stirring spoon. I can tell that you're an amateur, but at least you're trying.
You are kidding me!
Just do pour over!!!!
Drip makers are automatic, stirring the grinds well I see why you need a coarse grind, over extraction when stirring.
My moccamasters works excellent good beans, way beans, grind bean( the more cups the coarser the grind must be or over extraction will result. Filtered water and brew.
I only preheat my carafe if I plan on having some later for my wife.
Wetting the filter basket really!
Way too compulsive and needlessly technical. I prefer not to be that involved with my coffee maker. The Moccamaster is a great product and makes good coffee almost every time.
you are losing too much flavor with the top off
ruclips.net/user/shortsRadzwLKB1D4 Moccamaster Oldschool
Let's see how complicated we can make a non complicated cup of joe.
For the sake of your mental sanity. Just do a pour over with a $20 V60. 1000ml to 60g of coffee grinds done in 5 minutes. haha. $330 spent on a fantastic AUTOMATIC machine to make manual OCD coffee pots. So hilarious.
You talk to much! Just make the coffee and be done with it! 🤬
You never did the taste!
So why TF did you bother wasting money on an amazing machine if you're basically going to do it yourself anyway? This was ridiculous.
Lost all respect.... "Starbucks espresso like crema"
BS!
I dont think you know what you are talking about
this is insane. If you're going to try to make a better cup of coffee than might normally be produced with this machine you should use a different technique where these variable are easier to adjust.
this is like an SNL parody.
it's no longer drip, it's immersion.
This is just a suggested alternative. Use the machine however you like.
Coffee is only fresh for a week after roasting if you didn't start this whole exegesis on coffee dogma at this point it's just heretical nonsense. AKA mental masturbation.
You mumble and fumble your words, making listening to you quite difficult. Having had a Moccamaster for a decade plus, the information would be intriguing if you could convey it clearly.
Let someone else present it the next time.
What is the setting you use on the Baratza?