Oxo 8-cup vs Moccamaster for half pots

Oxo 8-cup vs Moccamaster for half pots

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Oxo 8-cup vs Moccamaster for half pots

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Oxo 8-cup vs Moccamaster for half pots

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Oxo 8-cup vs Moccamaster for half pots

Oxo 8-cup vs Moccamaster for half pots

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...

Oxo 8-cup vs Moccamaster for half pots

Just writing about my experience because I was wondering this when thinking about picking up a brewer myself. First off – my background. I have a Baratza Virtuoso grinder. I normally brew pourover manually with a V60 mostly, a Chemex, and rarely Kalita Wave. I brew at a 38-40 g to 600 mL ratio more or less depending on the bean itself, so a bit stronger than most of the guides.

I wanted the automation of a brewer for mornings to save some time and so went on a search for a good one. I was between the Oxo 8 cup and a Moccamaster. I was quite taken by the durability and design of the Moccamaster and the raving reviews online. I purchased one (the KBGV Select) with a glass carafe.

I was disappointed with the coffee that it brewed. As I said, I am brewing about 22 oz or 600 mL each morning and the Moccamaster just could not brew a solid cup to meet my needs with this ratio. I tried grinds all over the place (from 14 up to 28 on my Virtuoso), tried adding a few grams of coffee, but in the end I really needed to use 15-20% more coffee to get a cup even close to my pourover strength. I was concerned with the speed of the water being poured on the grounds and, despite the reviews online that said not to "worry" about the grounds not all getting saturated, I did find that the spraying was quite uneven (the grounds on the right of the basket don't get wet for the first 50% of the brew cycle or so). When watching the brewing, it almost makes you nervous because it is pouring so much faster than you might if doing things manually. I did not stir the grounds or shimmy things around because I bought the coffee maker to be able to leave it and come back for coffee. For reference, I was using the half-pot setting.

I returned it and picked up an Oxo 8 cup – wow. The build quality is excellent. I have made multiple pots using my similar ratio to pourover and played with grinds a bit (settling right where I would grind for Chemex for a light roast I'm enjoying at the moment). I have used both the small pot filter (the Kalita wave insert) and the normal basket filter and found both to make excellent coffee. Really well extracted. It really is no surprise when you listen to it brew because it sprays water in pulses that are very similar to how I might do pour over and allows the coffee to bloom just like I might.

Of course, I have no idea how long the Oxo will last. The MM probably would have lasted forever. But I really don't believe it's well suited to half pots and certainly didn't do a good job replicating how I like making coffee. So much of this is subjective, but I do think my experience might be informative for at least some people trying to make this decision. It may be that with a larger pot, the MM does a better job. Clearly it's not just a hunk of junk with its reputation and how long it's been around – the company is phenomenal to work with (I bought directly from them) and was gracious about returning.

If you're thinking about the Oxo 8 cup to try and replicate manual pourover, don't even hesitate to try it. It's worth a try accepting it for what it is – excellent at "pourover" style drip, no timer, and only brews 8 cups.

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Oxo 8-cup vs Moccamaster for half pots

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.

Oxo 8-cup vs Moccamaster for half pots

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