Moccamaster Cup One, the best kept secret in coffee?

Moccamaster Cup One, the best kept secret in coffee?

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Moccamaster Cup One, the best kept secret in coffee?

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Moccamaster Cup One, the best kept secret in coffee?

Know Your Sweeteners: Honey: Part Two

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Moccamaster Cup One, the best kept secret in coffee?

Moccamaster Cup One, the best kept secret in coffee?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Moccamaster Cup One, the best kept secret in coffee?

I’ve been doing pour overs for about 8ish years now and this past year, I’ve been getting a little tired of it. My past experience with drip machines were that they left a lot out that I could get with a V60 pour over so I continued on with pour overs. Recently, I bought a Moccamaster Cup One, I’ve read a lot of mixed reviews on it, either it’s great or it sucks and I’m in the it’s great camp!.

If I pour the water to the line on the machine, it’s 300ml so I weight out 18 grams and it does an amazing job if I just hit the button and it does it’s thing, not as good as a pour over a bit muted but really really great for how simple it is.

BUT if I wait about 40 seconds after turning it on there’s enough water in the brew bed for me to stir, then I leave it alone until the machine is done pouring the water, you’ll hear a click that it turned off, I then give the brewer a swirl and the end result is, imo, a pour over quality cup. This hack has been known for awhile by others who came up with it years ago and it does make a difference. But it does have more body to it than the V60s that I’m used to, so… hack #2!

I decided to try out a V60 with the Moccamaster Cup One. I wait 40 secs stir the bloom and when it turns off I swirl the V60. It’s really nothing to do this and it’s very close to set it and leave it for the most part but by doing this I get a really great and satisfying V60 cup every time.

If I could go back in time 8 years ago, I’d tell myself don’t bother buying all the pour over stuff. Buy a Moccamaster Cup One, a V60 brewer, a great filter focused grinder, use distilled water with TWW or whatever brand. This is exactly what I’ve been looking for and regret not trying it out sooner, it’s so nice to have a machine do most of the work for me without losing in cup quality of a pour over.

Honestly, I think this little machine is the best kept secret in the coffee world, there’s little out there about it, low sales in the past had them pull it from the market but it’s absolutely amazing!

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Moccamaster Cup One, the best kept secret in coffee?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Moccamaster Cup One, the best kept secret in coffee?

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