Bunn Trifecta

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Postby jjcoolel » Wed Jun 30, 2010 4:19 am

latest results. first, i must thank tom oliver, partner/owner of coffee roasters of new orleans and master barista.
first we made the grind a touch courser, setting the grinder to 3 and 1/2. next we changed pre-infusion to 25%. extraction/ brew time we dropped to 60 seconds. turbulence is on 1sec, off 4 sec. and we increased toe temp to 202 deg.
i'm still using 15grams of coffee for an 8oz. serving.
yesterday we tried a medium roasted panama from cafe ruiz. my cup was brighter with a good body. nice citrus in both taste and aroma.
where it really shined was when we tried with a dark roast blend. i used my favorite which is our crescent city blend. it is a french roast mocha java. the aroma is rich and exotic. a little bit woody(not pine but teak). the cup was really deep and complex, with individual flavors of the mocha and the java standing out and complementing each other. i had to sit down to finish my cup.
my one complaint has to be that the coffee tends to fall out of suspension-you have to swirl or stir between sips.
i would recommend the trifecta as another brewing method, especially for a shop or restaurant that wants their coffee to be part of a presentation, not just a pour and serve.
hope this helps, elden
all we are is, like, dust in the wind, dude.
jjcoolel
 
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Roasting Since (Year): 2006

Postby jjcoolel » Fri Jul 09, 2010 7:07 pm

i have another recipe to share on the trifecta. and again, my thanks go to Tom Oliver of Coffee Roasters of New Orleans. he has been competing with me on recipes, and this is his for our Kenya AA:
weight 24 grams
grind 3.5(halfway between drip and melitta)
volume 12 oz
pre-wet .5
pre-infus 20%
fill pause 6
brew time 30 sec
turb on 3
turb off 10
turb power 4
press pow 7
press time 30
Tommy showed off this recipe with some customers in the house, and they just loved it. when he put it through the mojo extractor it scored a 22%.
hope y'all like this one, i want to try a darker roast next week.
elden
all we are is, like, dust in the wind, dude.
jjcoolel
 
Posts: 7
Joined: Tue Mar 30, 2010 4:14 pm
First Name: elden
Last Name: spear
City: new orleans
State: la
Zip Code: 70123
Company: coffee roasters of new orleans
Occupation: coffee bean whisperer
Roasting Since (Year): 2006

Postby rojo » Mon Jul 12, 2010 9:01 am

The Bunn lady came by...

we've been on like just a bit finer than french press
22-24 grms.
low pre infusion (it's cold water)
Long press down time.

Pretty good, kind of tames acidity more than i'd like....
rojo
 
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Location: Brooklyn New York

Postby jjcoolel » Mon Jul 12, 2010 4:15 pm

thanks. what coffee did you use? i'm going to do a mochka-java dark this week when i get caught up with roasting.
all we are is, like, dust in the wind, dude.
jjcoolel
 
Posts: 7
Joined: Tue Mar 30, 2010 4:14 pm
First Name: elden
Last Name: spear
City: new orleans
State: la
Zip Code: 70123
Company: coffee roasters of new orleans
Occupation: coffee bean whisperer
Roasting Since (Year): 2006

Postby jjcoolel » Thu Jul 29, 2010 7:12 pm

hey, roasters, tom oliver at coffee roasters put together a really nice video about the bunn trifecta, with background music provided by the royal pendletons, tom's band. take a look and tell us what you think. this is the first in a series, so also look for more to come. thanks, elden http://vimeo.com/13239840 if the link doesn't work, you can copy and paste the url. thanks again
all we are is, like, dust in the wind, dude.
jjcoolel
 
Posts: 7
Joined: Tue Mar 30, 2010 4:14 pm
First Name: elden
Last Name: spear
City: new orleans
State: la
Zip Code: 70123
Company: coffee roasters of new orleans
Occupation: coffee bean whisperer
Roasting Since (Year): 2006


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