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I grew up using a chorreador. Never in a million years would I have thought that it was unique or extraordinary, LOL. It goes to show that we take the familiar for granted and rarely realize how special our traditions can be.
I'm a potter, and my partner sent me this video. I immediately ran to IG to look into this incredible coffee brewer - only to find all of the content is not in English, since Minor Alfaro is in Costa Rica, duh!! Such a cool tool, thanks for sharing! I think I'll be making one for myself.
Thank you for taking your time to highlight our costa rican methods for brewing coffee! A couple of fin facts for our non tico friends, the reason why the vandola was created and is made of clay is because the huge amount of coffee that you can brew at once gets cold really fast in higher areas such as Coronado, here un Costa Rica we like our coffee hot, so clay helps keep the coffee hot while you're eating And about "The Chorreador" it one of the most used brewing methods un Costa Rica, only second to the Coffee Maker ❤
Love this video! We provide a Vandola experience at our coffee shop in Mesa, AZ and are good friends with Don Minor. We absolutely love seeing it highlighted. Also, the Chorreador is my go-to brewing method at home. So simple and delicious. 🙌🏼
Costa Rica mentioned Lets gooooo, thanks for checking our unique way of brewing coffee, we have a saying here, our coffee is so good we can brew it in a sock, because well, the chorreador is just a thin fabric so it checks out
Ooo, I love this! Please showcase more brewers from around the world! I got myself a cezve a few months ago, and it's been my favorite way to brew coffee since.
I recently went to Costa Rica and fell in love with the Vandola. Was very glad go see it in the background previously. About the "chorreador" in Mexico we have something similar that is called "Talega", It refers to the cloth filter
Omg just seeing the title of your video almost made me cry! ❤ I am very proud tica living in NY who recently went full into coffee! I always see the vandola in your videos and I was wondering if you were ever gonna address it hehe
The "johnny slide" into frame rocked today Morgan, nailed it! Just wanted to thank you for teaching all things coffee to the world. You were the first Y tube creator I subscribed to and I look fwd to viewing posts and learning while having my morning coffee fix. Happy holidays!
Great timing! I’ve had some great coffee from the sock/chorreador. I’ve also found brewing methods like this to be less intimidating to new home brewers.
I guess the hole in the Vandola is also a vacuum breaker to prevent the stalling problem that occurs on the Chemex despite the spout indentation. Good call.
as a person with some college level ceramics education, yeah a month sounds about right. the base of the form is fairly normal but achieving the proper balance between the funnel, the spout, and the handle can take quite a lot of skill and effort. that glaze is also just incredible.
I learned to love coffee during a college study term in Costa Rica. My host mother used a chorreador, but i didn't know it's name at the time. As i recall for additional cups they would add more grounds to the existing used grounds. I think that was just some needed frugality that wasn't ideal, but i still love central American coffees best of all. We also used to joke that their coffee was thick enough for a spoon to stand up in the cup.
I'm tico, been following Morgan for a few years and this video made me happy, the "bolsa de chorrear" (dripping bag I guess, edit: she said coffee sock, thats right, thats the english name), the one that looks like a sock, is king, and no, we don't have a feet coffee fetish ewww go away feet people before we start with those jokes lol
We just leave it on the counter to dry and the next day when you brew again, you simply turn inside out and dump the dried grounds. Rinse with hot water and brew!
I grew up in a coffee farm , btw its close to the Starbucks farm in Costa Rica 😊 1) the "old" way was keep the bornm the firewood kitchen in low heat part, there my grandma put it inside the coffee with boiling water, please notice its not "just boiling point", its leaving a bit boiling, now, the coffee usually was milled manually ergo it's not the fine milled coffee we use today and btw: if you buy yourself the grain and mill you will notice flavor difference, so after that my grandma put it a piece of Dulce, this is made of sugar cane juice that solidified in a brow sweet stuff, is raw sugar without chemicals or anything else. Now, from there you use the chorreador. FYI: coffee from most parts of Costa Rica and some regions in Colombia have more sugar in it, because the soils are predominantly volcanic, this is why the flavor change and you vould even get liquor.
I bought a lot of Las Lajas coffees; mostly their Honeys which I really enjoy. Thanks for the video. Though I would love to travel the Earth and try coffees and brewing methods of other cultures, is something I cannot do, so I enjoy watching videos or reading about these methods from those who are willing to share - to try to replicate at home. Cheers and thanks again.
When I went to Costa Rica they said that the more you use the Chorreador cloth filters the more flavor the coffee gets due to the oils that are retained even after cleaning. Of course you will have to replace it after a certain amount of time but I thought that was interesting.
I purchased my chorreador in CR and love it! When I got home I wondered if they had cloth filters for the Aeropress coffee maker and Amazon provided! The make that similar silky brew.
I grew up drinking cloth filtered coffees, called kopi, or Nanyang kopi. Traditionally strong as hell, and are robusta beans roasted with sugar and margarine
Ooooo!!! Ok, beside the ones within this video, have you tried doing a cold brew method that takes some time for it? Cause, I’m curious about that weird method that only minor few barista have tried doing. Also, love your videos!!! ❤❤❤❤
Oog err, precautions...said the actress to the bishop. That has to be THE most risque format conceived for a brewer, the perfect wooden rack to hold your correspondence from France
The backpacker (camping/hiking) in me wants the second brewer in titanium as an ultra light option to brew on the trail for me an my partner. When you are 1 person backpacking there's a decent amount of UL options but 2 people it becomes a game of weight or time reduction, you cant have both, and coffee is usually post meal with the sump to clean the pot. I personally like to enjoy my coffee and not leverage it for energy, so having it post meal is not fun for me
Could you make a video (if you have not already) of the sizes that the coffee has to be ground to for different brewing methods? I have seen wildly different suggestions for my mokka pot...
I just got a Chorreador as a gift, and am youtubing the methods. There seem to be two methods I've seen, and wondering if there are pros and cons to each. The first method is the one you show here -- dry grounds in the sock, small pour to let "bloom" for 30 seconds, and then continuous pour for the rest. The second method uses a secondary container for the dry grounds, pour and brew, then pour this through the sock. Is one of the methods more traditional? is there an advantage to either? thanks!
If you’d be open to it I’d really love to see a review of Keats & Co coffee and some other coffee brands started by creators. I watched Ludwig review some and I can’t say I trust his judgement on coffee 😂
I brew mostly manual pour-over (~70-50%), some espresso (pumpkin spice lattes October-December) (~25%), and some cold brew (during summer) (~25%). I rarely do French press, moka pot, and automatic drip (~10-15%). I love traditional espresso shots and I am willing to try modern coffees for pour-over.
Love you to death Morgan. This comment isn't related to your video, just thought it was the best way to bug you at the moment. Josh Weisman just dopped a video an hour ago on Hot Chocolate. I know, he's a food person and you do coffee, but I love both. I wouldn't expec you to say do a piped, torched marshmallow rim (although, I wouldn't put it past you). I would utterly love a segment on ultra fancy hot chocolate. Subminimal nanofoamer, streamed milk...shaved chocolate. I totally thought of you when it came to fancy hot chocolate. Please?!!!
I am loathe to throw warming water away. At least, keep it around for rinsing dishes (if reasonably clean) or to dilute soap in. But that must be the conservator in me.
When millions of people disappear instantly they will say it was alien abduction. But it will have been Jesus who came to rescue his Church before the 7-year Tribulation. Believe in Jesus as Savior and be saved 🙌 Romans 10:9, Ephesians 2:9
🤷🏼♀️ Entirely historical though. There are plenty of old letters from soldiers and the like who used their socks when out in the bush or stuck in trenches
Subscribe to my free newsletter Coffee, For Here: morganeckroth.kit.com/subscribe
You can expect exclusive recipes, coffee deep dives, resources, and more!
I grew up using a chorreador. Never in a million years would I have thought that it was unique or extraordinary, LOL. It goes to show that we take the familiar for granted and rarely realize how special our traditions can be.
I'm a potter, and my partner sent me this video. I immediately ran to IG to look into this incredible coffee brewer - only to find all of the content is not in English, since Minor Alfaro is in Costa Rica, duh!! Such a cool tool, thanks for sharing! I think I'll be making one for myself.
Emmalynn Potter.. Has a ring to it (:
Expecto Clay-Watero!
I’m from Costa Rica, let me know if I can be of any help ☺️
I'll buy one if you make it
Thank you for taking your time to highlight our costa rican methods for brewing coffee! A couple of fin facts for our non tico friends, the reason why the vandola was created and is made of clay is because the huge amount of coffee that you can brew at once gets cold really fast in higher areas such as Coronado, here un Costa Rica we like our coffee hot, so clay helps keep the coffee hot while you're eating
And about "The Chorreador" it one of the most used brewing methods un Costa Rica, only second to the Coffee Maker ❤
Thank you for your insight, that is lovely.
@Krynis My pleasure!
Watching the coffee bloom in the beautiful Vandola, while enjoying the background music, was such a feel good moment. Thank you!
Viewer from Costa Rica, so happy to see our local coffee culture being put out there! Keep up the good work 🙌🏼
The Vandola is the most gorgeous brewer I've ever seen
Here in Brasil we have our "The Chorreador" that we call "filtro de pano" [Cloth filter] and is very very similar to this.
Finally somebody shining some light on the Vandola, thank you Morgan!
Saludos desde Tiquicia!
I want one and I think it will look great next to a Molcajete and some of my hand made coffee mugs.
How does one clean a Vandola?
@@lovealwaysmomRinse by hand
I´m so glad you made a video with a Vandola, I have one myself! Greetings from Costa Rica
Love this video! We provide a Vandola experience at our coffee shop in Mesa, AZ and are good friends with Don Minor. We absolutely love seeing it highlighted.
Also, the Chorreador is my go-to brewing method at home. So simple and delicious. 🙌🏼
Costa Rica mentioned Lets gooooo, thanks for checking our unique way of brewing coffee, we have a saying here, our coffee is so good we can brew it in a sock, because well, the chorreador is just a thin fabric so it checks out
Ooo, I love this! Please showcase more brewers from around the world! I got myself a cezve a few months ago, and it's been my favorite way to brew coffee since.
I recently went to Costa Rica and fell in love with the Vandola. Was very glad go see it in the background previously.
About the "chorreador" in Mexico we have something similar that is called "Talega", It refers to the cloth filter
Thank you for making a video about my country's coffee! Pura vida
Good Morning Morgan...
Thank you for sharing with all us through your videos, you always make my day brighter🤗.
The taste of Costa Rican coffee is so rich and enjoyable. I never thought they also had this particular brewer
That Vandola is gorgeous! It also reminds me a lot of an Ethiopian jebena that I recently had the opportunity to have coffee brewed in recently.
Omg just seeing the title of your video almost made me cry! ❤ I am very proud tica living in NY who recently went full into coffee! I always see the vandola in your videos and I was wondering if you were ever gonna address it hehe
That was the perfect “Hello there!” Even though I was expecting it, this one made me smile bigger than ever
You finally did the video I had been waiting for!! Saludos a todos!
The "johnny slide" into frame rocked today Morgan, nailed it! Just wanted to thank you for teaching all things coffee to the world. You were the first Y tube creator I subscribed to and I look fwd to viewing posts and learning while having my morning coffee fix. Happy holidays!
My first coffee memories were with the chorreador 🥰this was so nostalgic
Great timing! I’ve had some great coffee from the sock/chorreador. I’ve also found brewing methods like this to be less intimidating to new home brewers.
I like to set it out for house guests to brew since it’s much easier to explain than the espresso machine!
I guess the hole in the Vandola is also a vacuum breaker to prevent the stalling problem that occurs on the Chemex despite the spout indentation. Good call.
I have a coffee sock for my cold brew. I love it so much! I can just throw it in a mason jar to steep.
A conversational piece for sure, especially the first one!
as a person with some college level ceramics education, yeah a month sounds about right. the base of the form is fairly normal but achieving the proper balance between the funnel, the spout, and the handle can take quite a lot of skill and effort. that glaze is also just incredible.
I learned to love coffee during a college study term in Costa Rica. My host mother used a chorreador, but i didn't know it's name at the time. As i recall for additional cups they would add more grounds to the existing used grounds. I think that was just some needed frugality that wasn't ideal, but i still love central American coffees best of all. We also used to joke that their coffee was thick enough for a spoon to stand up in the cup.
I'm tico, been following Morgan for a few years and this video made me happy, the "bolsa de chorrear" (dripping bag I guess, edit: she said coffee sock, thats right, thats the english name), the one that looks like a sock, is king, and no, we don't have a feet coffee fetish ewww go away feet people before we start with those jokes lol
I love how neatly foldable that stand is, but I can't imagine traveling with it, and having to wash my coffee socks in the hotel bathroom 😅
We just leave it on the counter to dry and the next day when you brew again, you simply turn inside out and dump the dried grounds. Rinse with hot water and brew!
I grew up in a coffee farm , btw its close to the Starbucks farm in Costa Rica 😊
1) the "old" way was keep the bornm the firewood kitchen in low heat part, there my grandma put it inside the coffee with boiling water, please notice its not "just boiling point", its leaving a bit boiling, now, the coffee usually was milled manually ergo it's not the fine milled coffee we use today and btw: if you buy yourself the grain and mill you will notice flavor difference, so after that my grandma put it a piece of Dulce, this is made of sugar cane juice that solidified in a brow sweet stuff, is raw sugar without chemicals or anything else.
Now, from there you use the chorreador.
FYI: coffee from most parts of Costa Rica and some regions in Colombia have more sugar in it, because the soils are predominantly volcanic, this is why the flavor change and you vould even get liquor.
I bought a lot of Las Lajas coffees; mostly their Honeys which I really enjoy. Thanks for the video. Though I would love to travel the Earth and try coffees and brewing methods of other cultures, is something I cannot do, so I enjoy watching videos or reading about these methods from those who are willing to share - to try to replicate at home. Cheers and thanks again.
I’d love to see a video about Costa Rican roasters/coffee companies!
We import all things Costa Rica to our shop in Mesa, AZ and offer both of these brewing devices. 😊
Morgan has the best entrance on the Tube.
When I went to Costa Rica they said that the more you use the Chorreador cloth filters the more flavor the coffee gets due to the oils that are retained even after cleaning. Of course you will have to replace it after a certain amount of time but I thought that was interesting.
Yup! Like a seasoned skillet!
Remember guys coffee socks are a pain to clean but if you want something mid way between a paper and metal filter they are the best to use
How many ml is the vandola you are using?
In Brazil the second one is very common and is called "coador". "Café de Coador" or "Café Coado".
Hello Morgan, that pot is strangely similar to your MOMA video- the vendola, except the MOMA was made of glass, very interesting!
I purchased my chorreador in CR and love it! When I got home I wondered if they had cloth filters for the Aeropress coffee maker and Amazon provided! The make that similar silky brew.
We carry additional coffee sock filters for the Chorreador at our shop in Mesa, AZ.
Bandola, with B, its the name of the lower parts of the coffee bush
You should try Peruvian Coffee Concentrate (Pasado) next! Incredibly tasty...
I grew up drinking cloth filtered coffees, called kopi, or Nanyang kopi. Traditionally strong as hell, and are robusta beans roasted with sugar and margarine
To be fair, I asked about the Vandola a long time ago cause it's fascinating.
I wish I had the thoroughness to trust my self with the cloth coffee brewers! 😅
Ooooo!!! Ok, beside the ones within this video, have you tried doing a cold brew method that takes some time for it? Cause, I’m curious about that weird method that only minor few barista have tried doing.
Also, love your videos!!! ❤❤❤❤
If it don't come apart how do you clean it❤
Oog err, precautions...said the actress to the bishop. That has to be THE most risque format conceived for a brewer, the perfect wooden rack to hold your correspondence from France
The Vandola, the Sam Reich of coffee brewers
The backpacker (camping/hiking) in me wants the second brewer in titanium as an ultra light option to brew on the trail for me an my partner.
When you are 1 person backpacking there's a decent amount of UL options but 2 people it becomes a game of weight or time reduction, you cant have both, and coffee is usually post meal with the sump to clean the pot. I personally like to enjoy my coffee and not leverage it for energy, so having it post meal is not fun for me
The number of times I've brewed into my transparent carafe files with preheat water leads me to believe i would be doomed with the vandola
Could you make a video (if you have not already) of the sizes that the coffee has to be ground to for different brewing methods? I have seen wildly different suggestions for my mokka pot...
I just got a Chorreador as a gift, and am youtubing the methods. There seem to be two methods I've seen, and wondering if there are pros and cons to each. The first method is the one you show here -- dry grounds in the sock, small pour to let "bloom" for 30 seconds, and then continuous pour for the rest. The second method uses a secondary container for the dry grounds, pour and brew, then pour this through the sock. Is one of the methods more traditional? is there an advantage to either? thanks!
Show us how to clean it❤
When you say medium grind like for a v60 what setting would that be on a baratza encore?
What size is the Vandola shown here? I wish there was one that fits no1 V60 filters
If you’d be open to it I’d really love to see a review of Keats & Co coffee and some other coffee brands started by creators. I watched Ludwig review some and I can’t say I trust his judgement on coffee 😂
I am curious what filters the Costa Ricans traditionally use for this?
why to wet the filter first?
To wash the taste of paper.
Thinking of purchasing a specialty coffee subscription. Have any unbiased or affiliated suggestions and tips?
I brew mostly manual pour-over (~70-50%), some espresso (pumpkin spice lattes October-December) (~25%), and some cold brew (during summer) (~25%). I rarely do French press, moka pot, and automatic drip (~10-15%). I love traditional espresso shots and I am willing to try modern coffees for pour-over.
❤
Love you to death Morgan. This comment isn't related to your video, just thought it was the best way to bug you at the moment.
Josh Weisman just dopped a video an hour ago on Hot Chocolate. I know, he's a food person and you do coffee, but I love both.
I wouldn't expec you to say do a piped, torched marshmallow rim (although, I wouldn't put it past you).
I would utterly love a segment on ultra fancy hot chocolate. Subminimal nanofoamer, streamed milk...shaved chocolate.
I totally thought of you when it came to fancy hot chocolate.
Please?!!!
Where can one buy one if they live in the US?
We have them available at our coffee shop in Mesa, AZ.
hey, I jut wanted to lyk that captions aren't working!
👍☕😊
....is your background music a cover of Charlie's Here?
I am loathe to throw warming water away. At least, keep it around for rinsing dishes (if reasonably clean) or to dilute soap in. But that must be the conservator in me.
Honduran coffee and coffee makers better
heh great video though!
First!
When millions of people disappear instantly they will say it was alien abduction. But it will have been Jesus who came to rescue his Church before the 7-year Tribulation. Believe in Jesus as Savior and be saved 🙌 Romans 10:9, Ephesians 2:9
Go find treatment.
Sock coffee. Unbelievable.
🤷🏼♀️ Entirely historical though. There are plenty of old letters from soldiers and the like who used their socks when out in the bush or stuck in trenches
@@kohakuaiko Ok...I am old, but not that old.