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| * Power failure / breaker * Types of Coffee * Water / Coffee mixture ratios * Preheating the Pot * Cap tightening * Grind size * Filters * Type of water |
* Power failure / breaker - Using the microwave and the coffee maker at the same time on the same circuit will trip the breaker. Don't do this or we'll have to exile you to Millikan for a week. * Types of Coffee - Peet's is good. Whatever Bram sent us is good too. Jamaican Blue Mountain is also nice. And we like real Kona. Please don't make artificially flavored coffees (e.g., vanilla) in the Zojirushi coffee maker--it taints the flavor of later pots. * Water / Coffee mixture ratios - Full turn on the grinder with a medium grind corresponds to 6-6.5 cups of water (as measured by the maker). Don't vary from this ratio by very much or else we'll all be unhappy. (this section needs more info to deal with fine grinds and light roasts). * Preheating the Pot - Because we lose ~5-10 deg F in coffee temperature in the first hour, its advisable to pre-heat the carafe before brewing, especially if its a light volume of coffee. The proper way to pre-heat is to run the tap hot and then insert the carafe after the water is too painful to keep your wrist in. Then let the water fill it once, wait 30 seconds and then fill again with hot water. Wait another 1 minute for the heat to be absorbed. The thermal conductivity of stainless steel is too low to skip these wait times. * Cap tightening - The top lid of the carafe is to be plugged as soon as the brew is complete. To pour coffee, align the alignment dots and tip the carafe by ~80 deg. After the pour re-tighten the lid; the dots should now be separated by ~165 deg. * Grind size - Do not change the grind size unless you know what you are doing. * Filters - Use the unbleached paper filters. If we are all out you may use the flat bottom filters for 24 hours. Rob Ward is in charge of filters and should be notified immediately if the stock of filters go low. If Ward fails to get filters within 24 hours, then call his wife and complain. * Type of water - Use tap water or spring water but don't use DI water. |
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| * Milk * Ice Cream in the Coffee |
. There are two accepted methods for "mug preheating": . (1) Run the mug under hot water from the faucet for ~1 minute or . (2) Fill the mug with water and warm in the microwave. This works better for mugs with a large heat capacity. * Milk - Best to get half and half. There's an ultra-pasteurized version at Wild Oats which has a red carton and a picture of a cow on it. This version has a cap on it and will keep unspoiled for ~1 month. * Ice Cream in the Coffee - Its possible to put ice cream in your coffee. Valera knows about how to do this properly. Mug with Dry Ice in it. This is not appropriate for coffee, but is not bad for iced coffee:[[BR]] <<ImageLink(mugice.jpg,MugIce,height=700)>> |
Coffee
- Power failure / breaker - Using the microwave and the coffee maker at the same time on the same circuit will trip the breaker. Don't do this or we'll have to exile you to Millikan for a week.
- Types of Coffee - Peet's is good. Whatever Bram sent us is good too. Jamaican Blue Mountain is also nice. And we like real Kona. Please don't make artificially flavored coffees (e.g., vanilla) in the Zojirushi coffee maker--it taints the flavor of later pots.
- Water / Coffee mixture ratios - Full turn on the grinder with a medium grind corresponds to 6-6.5 cups of water (as measured by the maker). Don't vary from this ratio by very much or else we'll all be unhappy. (this section needs more info to deal with fine grinds and light roasts).
- Preheating the Pot - Because we lose ~5-10 deg F in coffee temperature in the first hour, its advisable to pre-heat the carafe before brewing, especially if its a light volume of coffee. The proper way to pre-heat is to run the tap hot and then insert the carafe after the water is too painful to keep your wrist in. Then let the water fill it once, wait 30 seconds and then fill again with hot water. Wait another 1 minute for the heat to be absorbed. The thermal conductivity of stainless steel is too low to skip these wait times.
- Cap tightening - The top lid of the carafe is to be plugged as soon as the brew is complete. To pour coffee, align the alignment dots and tip the carafe by ~80 deg. After the pour re-tighten the lid; the dots should now be separated by ~165 deg.
- Grind size - Do not change the grind size unless you know what you are doing.
- Filters - Use the unbleached paper filters. If we are all out you may use the flat bottom filters for 24 hours. Rob Ward is in charge of filters and should be notified immediately if the stock of filters go low. If Ward fails to get filters within 24 hours, then call his wife and complain.
- Type of water - Use tap water or spring water but don't use DI water.
- Mug Preheating
- There are two accepted methods for "mug preheating":
- (1) Run the mug under hot water from the faucet for ~1 minute or
- (2) Fill the mug with water and warm in the microwave. This works better for mugs with a large heat capacity.
- Milk - Best to get half and half. There's an ultra-pasteurized version at Wild Oats which has a red carton and a picture of a cow on it. This version has a cap on it and will keep unspoiled for ~1 month.
- Ice Cream in the Coffee - Its possible to put ice cream in your coffee. Valera knows about how to do this properly.
Mug with Dry Ice in it. This is not appropriate for coffee, but is not bad for iced coffee:BR
