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Permalink Reply by Bryan Wray on January 17, 2011 at 11:24pm

I think they're worth it simply because the cup is different than french press or pour over with paper filters.  "Not as good as paper" is like saying french press isn't as good as pour over, or vice versa... It's all just opinion.  If you are an establishment that likes to have a wide array of brewing devices, I think the cup that comes off of the k-one is a must to add to the lineup.

 

BTW, want to blow your own mind regarding proper pour over technique?  Drop one of these into a wire "coffee sock" holder (or just make a crude one out of a clothes hanger or something).  Have a towel, note pad and pencil handy.  Oh... and stand back to avoid the spray :)

 

-bry

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Permalink Reply by Nathanael May on January 18, 2011 at 11:15am

Bryan is correct.

With regard to cleaning, I haven't found it any more difficult to clean than any other piece of precision brewing equipment - certainly no more difficult than cleaning a French Press. The unique qualities found in the cup are worth whatever trouble you go to - plus you're supporting the kind of innovation and development that this industry needs.

Plus, they're smooth as a baby's behind.

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Permalink Reply by christopher myers on January 18, 2011 at 12:08pm

Yeah, they're pretty damn sexy.  One of my favorite local shops invested in a stack of them so they could use a fresh one every time and thoroughly wash them in bulk.  I thought that was kind of overkill...afterall when you're making espresso, you're not disassembling and cleaning your baskets after every time, a good flush/rinse should do it...

 

Bryan-what does not using the dripper tell you about pourover technique?

Nathanael May said:

Bryan is correct.

With regard to cleaning, I haven't found it any more difficult to clean than any other piece of precision brewing equipment - certainly no more difficult than cleaning a French Press. The unique qualities found in the cup are worth whatever trouble you go to - plus you're supporting the kind of innovation and development that this industry needs.

Plus, they're smooth as a baby's behind.

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Permalink Reply by Bryan Wray on January 18, 2011 at 9:08pm

Imagine a bottomless portafilter and an 8 second extraction to 1.5 ounces. ;)  

 

I stopped swirling like an idiot when I realized just how much water I was throwing into the sides and how much risk I was putting into channeling (v60, chemex or otherwise).  If "holding level" is good enough saturation for a French press it should be good enough for a drip.

 

None of this is proven at all.  But it makes a whole ton of sense to my eyes and brain.

 

-bry

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