Michael Cannon and I brewed some coffee together today. Cannon had never used a refractometer before so I showed him how. We started with the Zojirushi Zutto. I have recently fallen in love with this little guy. The Zutto is pretty much an automated Melitta pour over. It has a charcoal filter that acts as a dispersion screen. Water comes out in pulses one every couple of seconds. The lid to the carafe has a star shape opening which also aids in dispersing water, under that the cone shape filter(use #2 Melitta paper filter). The water comes out of the spray head at 200°F, after the water has gone through the coffee and filter it looses 24°F. On top of all that it only takes seven minutes to brew. FYI I’m not getting paid to write this nor am I trying to sell you anything I am just really impressed with the quality of cup this automatic dripper produces! My biggest problem with this brewer is the hot plate under the carafe.
Costa Rica Las Lajas Dona Mirella Perla Negra
| Extraction Yield | 21.28 % |
| TDS | 0.98 % |
| Dose Weight | 30.0 g |
| Brew Water Weight | 705 g |
Coffee Details
| Brew Water Start Temp | 93°C/200°F |
| Brew Time | 7 mins 0 secs |
| Method | Drip |
| Roaster Name | Seattle Coffee Works |
| Roast Style | Medium – Dark |
| Farm/Farmer | Dona Fransisco Cubillo |
| Grinder | Mahlkonig Guatemala |
| Grind Setting | 6 |
Location
| 47.0455° N, 122.8951° W |
Note
Zojirushi Zutto
Next we brewed with the Aeropress. No fancy technique needed, simply put a paper filter into the cap attach it to the brewing chamber and place the brewing chamber onto a vessel to brew into, grind and add your weighed coffee to the brewing chamber fill with water stir for ten seconds and press. You end up with a clean cup similar to an americano but not as rich if it had been made with espresso.
Burundi Kiryama Micro Lot
| Extraction Yield | 17.35 % |
| TDS | 1.52 % |
| Dose Weight | 21.0 g |
| Brew Water Weight | 278 g |
Coffee Details
| Brew Water Start Temp | 93°C/200°F |
| Brew Time | 1 min 4 secs |
| Method | |
| Roaster Name | Olympia Coffee Roasting Co. |
| Roast Style | Medium – Light |
| Farm/Farmer | Kiryama Union Members |
| Grinder | Mahlkonig Guatemala |
| Grind Setting | 6 |
Location
| 47.0455° N, 122.8951° W |
***THERE WILL BE A POST SOON AFTER THIS TO EXPLAIN WHAT AND HOW A REFRACTOMETER IS USED.
Thoughts of Clouds 