Can't get a decent cup of medium roast out of this thing. Dark roast is fine, but medium tastes sour for some reason. Help?
782001
I was struggling with this as well. This process worked better (I actually got a great cup like this):~24 grams medium ground (Baratza encore setting 26)190-200F water (Hotter than I was doing, pretty much just filled the press up when inverted)Pour slowly, Stir for ~15 seconds, use two rinsed filters (I do all this slowly so it is around 30 sec brew times). Flip it over and press slowly. Now, I
782002
175F (80C) water wins most AeroPress championships, and I prefer this temperature with medium and darker roasts. But I've found that I prefer 185F water for light roasts because it reduces the sour note. But even better is to select a slightly darker roast. Most Americans like what's called medium, which is about the color of milk chocolate. The beans should have a hint of gloss, but not be oily black like dark roasts. In my opinion this medium roast (sometimes called "Vienna" or "Full City" roast) delivers the best tasting coffee in any brewer.
775613
I had this issue as well. I emailed customer service at Krups and they said "The settings are fine to coarse, left to right." I decided to see for myself and ground coffee at each of the extremes. Frankly they don't look that different, maybe the right-most setting seems more coarse, but it's not obvious. I'm wondering if my machine isn't working correctly.
315384
I have found that you can use oil beans sparingly and my experience is that the freshly ground dark roast is too sticky, will clog the chute to the brew group. I blend in 10% French Roast with medium roast espresso beans but I am afraid to use more as I think the machine will not handle it as intended.
19345
FYI: The darker the roast, the less caffeine the coffee has. So, if you are looking for the greatest caffeine boost, opt for lighter roasts. Medium roasts have the best caffeine to flavor ratio, for me anyways.
2252684
Here's a good website for any problems with your brew; http://users.bestweb.net/~om/kombucha_balance/#Too Sour
841067
Make sure you use fresh ground quality coffee beans. I use a medium or light roast. Don't let it brew too long. Check this by looking inside the kettle and as soon as it fills with the amount of liquid you started with in the bottom, your done. Don't ever leave on the burner until the bottom reservoir is dry. I use medium or med-high heat on a natural gas stove. Good luck!
1608548
You may have to use more coffee grounds than what they say to get the flavor you want. I switched to Senseo pods and the Senseo coffee pot as it was closer to the full flavor. .. but more expensive.
340133
make sure the grind texture is appropriate, if the grind is too soft I have a more difficult time getting the flavor I want. Also when you pack it down don't pack the grind (coffee, espresso) to tight. I will stamp it 2 or 3 times at most. I most of the time get a thick layer of the crema. I had work in a café for 3 1/2 years and that is how I learned, obviously, to make cappuccino's.
1166386
I use different varieties of whole beans, but mostly medium rather than darkly roasted. I also use a gold tone filter. I generally set the grind between medium and coarse, well toward the medium grind. I get rich, full flavored mugs of coffee on this setting.
318367
Olga: This unit did not hold up to my grinding needs. I use a fine setting with dark, oily beans, and this grinder could not handle it. The company even admitted that it wouldn't, yet refused me a refund. If you use a lighter bean, it will probably work for you. I'm unfamiliar with Turkish style coffee, and I can't tell just how fine this grinder goes, but its range seemed to be quite adequate, (assuming darker beans aren't used.)I've been using the Baratza Encore for many months. It does not buckle under when I use a fine grind with dark beans; I recommend it, and it sells for a few dollars less than the Capresso. My review of the Capresso, "Do you like a dark roast and fine grind? Beware!" may be helpful. Olga: This unit did not hold up to my grinding needs. I use a fine setting with dark, oily beans, and this grinder could not handle it. The company even admitted that it wouldn't, yet refused me a refund. If you use a lighter bean, it will probably work for you. I'm unfamiliar with Turkish style coffee, and I can't tell just how fine this grinder goes, but its range seemed to be quite adequate, (assuming darker beans aren't used.)I've been using the Baratza Encore for many months. It does not buckle under when I use a fine grind with dark beans; I recommend it, and it sells for... » Read More Olga: This unit did not hold up to my grinding needs. I use a fine setting with dark, oily beans, and this grinder could not handle it. The company even admitted that it wouldn't, yet refused me a refund. If you use a lighter bean, it will probably work for you. I'm unfamiliar with Turkish style coffee, and I can't tell just how fine this grinder goes, but its range seemed to be quite adequate, (assuming darker beans aren't used.)I've been using the Baratza Encore for many months. It does not buckle under when I use a fine grind with dark beans; I recommend it, and it sells for a few dollars less than the Capresso. My review of the Capresso, "Do you like a dark roast and fine grind? Beware!" may be helpful. « Show Less
928868
Hi, did you use the coffee strength adjustment dial located where you add the beans? Check to make sure its set to a stronger setting. Also I've found that if the beans are tightly packed it works better, and we use a strong dark arabica expresso roast.
118630
I do - a caveat though: I had to mod the thermostat to get higher temps for darker roasts in a reasonable time. It's not hard to do.I've roasted with this model for 6-8 months, actually I just did about 1/2 lb through mine in several (4?) batches this evening I encourage everyone to try. It isn't hard at all. Just watch and listen. Sweetmarias.com has a guide that is helpfull.Doesn't make very much in each roast session but that means you usually have coffee at most 2 days old. I glued a piece of nylon screen across the intakes on the bottom to stop the chaff from sucking through and burning.Some people make a chaff catcher, but I just roast in the garage and sweep it up.Drew - I do - a caveat though: I had to mod the thermostat to get higher temps for darker roasts in a reasonable time. It's not hard to do.I've roasted with this model for 6-8 months, actually I just did about 1/2 lb through mine in several (4?) batches this evening I encourage everyone to try. It isn't hard at all. Just watch and listen. Sweetmarias.com has a guide that is helpfull.Doesn't make very much in each roast session but that means you usually have coffee at most 2 days old. I glued a piece of nylon screen across the intakes on the bottom to stop the chaff from... » Read More I do - a caveat though: I had to mod the thermostat to get higher temps for darker roasts in a reasonable time. It's not hard to do.I've roasted with this model for 6-8 months, actually I just did about 1/2 lb through mine in several (4?) batches this evening I encourage everyone to try. It isn't hard at all. Just watch and listen. Sweetmarias.com has a guide that is helpfull.Doesn't make very much in each roast session but that means you usually have coffee at most 2 days old. I glued a piece of nylon screen across the intakes on the bottom to stop the chaff from sucking through and burning.Some people make a chaff catcher, but I just roast in the garage and sweep it up.Drew - « Show Less
717344
Put strong coffee in it. Coffees come in different strengths, get the bold dark dark roast
1619689
With a medium/slightly dark roast coffee I was using around 5 tablespoons ground coffee for a full pot. That said I like my coffee a little bit stout and my wife doesn't so that's where We found it to be a good compromise.
1424009
My husband does a medium grind with the coffee beans. I pour out the last 1/2 cup of coffee from the carafe as it is nothing but black sludge for lack of a better word. It settles to the bottom of the carafe soon after the full pot of coffee is brewed. To me it is bitter and unappealing.
2071827
It's tough going for the first few grinds. The burrs are new and they need to be worked a few times. Things will loosen up as the oils from the beans lubricant the burrs. Your grind texture and color of the beans are also a factor in how smooth the mechanism works when the grinder is new. Light beans are harder, dark are more oily and softer. Try using a courser grind for a bit till the burrs are broke in. You can always regrind the course ground you just did. Once the grinder is broken in you should find grinding is a breeze. I myself use a courser grind to get more coffee flavor. Finer grind dosen't work well in drip pots unless they are presses or preculators. Don't give up on your little grinder. There's nothing more tastier and aromatic than fresh ground coffee . I feel sure once you get your grinder broke in you'll really like it. Sincerely, Lynn
1431062
Dark roast and oily beans will leave quite a lot of grounds up under the top burr, medium or light roasts leave much less. I routinely remove the top burr and brush it off with every use as well as give the bottom burrs a brushing to keep things clean and send all of that particular grind into the chute. At least once a week (I use the machine several times a day) I use a hand vac with a micro-brush attachment to remove any grounds from the burrs, chute, and various slots and places I can't see. A lot of the negative reviews seem to be critical of this machine's tendency to retain grounds and need for every-use cleaning - this would seem to be accurate. I don't find it an issue since I imagine I would brush/clean out any coffee grinder after each use anyway.