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Drip Coffee Filters : Metal


rotuts
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i roast my own coffee , from sweet-marias

 

and sometimes make dip

 

Ive used a Braun  gold metal filter for years

 

to avoid all those paper 'cones '

 

the gold filter , on my grinders coarser setting 

 

leave some sediment in ' The Carafe  Melita "

 

you might like this feature or not

 

like the Bodum FR Press etc

 

w my Free Prime

 

I decided to try this :

 

https://www.amazon.com/gp/product/B01F8J5VKG/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1

 

ie I can get anything less than $ 245 / order

 

and get it Toot Sweet !

 

it works well , for me is easy to clean , all metal w some rubber to grab when

 

hot

 

and provides drip w very little sediment.

 

I like it.  you might like it if you are not a sediment person

 

I am usually ....

 

my sister in her day was not.

 

 

Edited by rotuts (log)
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For several years I had a great gold filter; it was fine enough so that the coffee drained slowly through it. I got a lot of use out of it, but finally it became raggedy and failed. I tried to replace the exact type but it was no longer available. I tried three or four kinds, including the stainless steel one cited above and none of them were fine enough to slow the flow. I gave up on metal filters entirely. I drink far less coffee than I used to, and I'm happy when my husband makes a press pot. 

 

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@Katie Meadow 

 

I have not done the ' pour over ' technique in ages

 

I thought it was more flash than substance

 

I micro my water until boiling , and am careful to make sure its not

 

super heated  ( stir carefully after Miro's   it can boil over be careful )

 

then add freshly ground coffee to the pyrex measuring glass container  

 

nifty handle to take it out of the micro

 

and stir and let steep for 3 minutes , stir again and pour into the

 

filter .  works well for me.

 

P.S.:  AltonBrown Mocri's his water for drip w a chopstick in it

 

which takes care of super heating  Sweet&Sour   or OyesterBeef  he never

 

specified.

Edited by rotuts (log)
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I still like using natural brown paper coffee filters, first saturated and drained of hot water. I've never found a gold or stainless filter to work that great for my taste.

 

It's almost espresso season in the kitchen again!

 

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

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2 hours ago, weinoo said:

I still like using natural brown paper coffee filters, first saturated and drained of hot water. I've never found a gold or stainless filter to work that great for my taste.

 

It's almost espresso season in the kitchen again!

 

How exactly do you saturate and drain the paper filter?

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3 hours ago, Katie Meadow said:

How exactly do you saturate and drain the paper filter?

 

Simply filling it with hot water and letting it run through works well for me. By the time the water has come to temp, I add the freshly ground coffee to the now drained filter, and start the pour over. (Don't worry, @rotuts, I don't use boiling water).

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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On 10/7/2020 at 12:14 PM, rotuts said:


I’m probably imagining it, but it seems like for a pour over, this device would allow the brew to cool more than a ceramic pour over would. Which could be good or bad depending on how you like it. 

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

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