David Campion's Page
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Profile Information
- What is your position in the coffee industry?
- coffee shop owner
- Where are you located? ( City and Country )
- Stratford
- How many years have you been in the industry?
- 1
- About Me:
- love the coffee business
- Website:
- http://www.revelcaffe.com
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3)Preinfuse the coffee by using the minimum amount of water needed to saturate ALL the grounds. So, add just enough water and mix well. I told my employees to make it like "wet soil." If you don't do this, you'll notice that only some of the grouds get wet and others remain dry/unextracted.
Oh, and prewet the filter paper before placing it over the grounds!
4) One drip every three seconds (~20dpm). The tricky part is getting the drips per second just right. Shoot for 12hr total brew time, waiting 24hrs was a pain. It wasn't a huge deal if, during the cold nights I waited 15hrs, the coffee was still great.
The weather played a big part in the brew. Hot days = about 12 drips per minute (once every 5 seconds) for the 12hr target time.
5) The coffee should be concentrated. If you drink it straight, it'll be like motor oil! It's best to dillute the coffee to taste. Now, make sure you wait until it's completely done brewing before you serve. I serve, using 80% coffee 20% water.
People love Iced Coffee. The Yama, being more forlooks, couldn't keep up with the demand so I use a big plastic Toddy that I keep in back. I find it to be more efficient and is always spot on! I use 3lbs of medium roast coffee, mix in 8L of water, drain it at 12hours and serve with the 80/20 ratio. It's that easy!
I hope this helps! Please keep me posted on your results!
Cheers!
Aaron Houghton
How's it going, Dave?! Sorry for the late reply!
Those brewers are fun and look great! It was tricky to get dialed in and the directions they included were of no help to me. Here are the parameters I use for great results. You can read the bold to make this a brief how-to!
1) 0.60lbs of coffee *this will vary among different roasts - play with it! Use a light or medium roast - Nicaragua, Costa Rica, Brazil, Ethiopia Sidamo, Mexico... I like the Costa Rica!
2)3000cc water (same as 3L) *No Ice despite its recommendation. The condensation made a water mess and was kind of annoying and kinda tacky looking. Plus, as the ice melts and the temp changes, the water will drip at different rates causing inconsistent brews.