Four Fundamental Brewing Rules
ekobrew utilizes turbulence combined with specific grind size and volume to achieve optimal extraction when used with Keurig® single serve brewers.
By following some basic fundamentals of coffee brewing, you can use the ekobrew unit to create the perfect cup of drip coffee. The “perfect cup,” by definition, is based on the unique preferences of each and every user. The ekobrew unit can brew from 4 to 12 ounces of fantastic brewed coffee in your Keurig machine (depending on your model). Within those volume preferences, there are a myriad of coffee strength tastes as well.
To become your own coffee-brewing expert, you need to know the Four Fundamental Rules of coffee brewing to find your own perfect cup.
The pump pressure on your Keurig machine does not vary. That is to say even the most sophisticated coffee machine cannot adjust to account for external variables.
The amount of ground coffee you use will vary depending on your taste. The more coffee, the bolder the taste.
The Fill Line.
Find your unique fill line. Just because there is a maximum fill line on the ekobrew does not mean that you should necessarily fill it to that line. That line is meant to accommodate the maximum amount, such as making a robust cup of coffee or a larger quantity cup of coffee.
The fresher the coffee, the better the taste will be. Once coffee is ground, the exposed surface of the coffee increases and so will the deterioration rate of the coffee. To keep coffee fresh, store in a dark, air tight container. Whole bean coffee that is ground fresh before each use (with a burr grinder) is best. If you purchase ground coffee, be sure to seal the bag tightly after use or place coffee in an opaque, air tight can or jar. Contrary to common belief, refrigerators do not make good storage places and in fact will degrade freshness.
Rule Number Four: The Grind
The coarser the grind, the faster the water flows through. The coarser the grind, the more coffee needed to accommodate the same extraction result.
A Fine Grind.
A finer coffee grind will allow water to pass through at a slower rate. This gives you the option for a longer extraction or a bolder taste. However, if the grind is too fine, this will result in the bogging down of the flow rate and, in some cases, will cause a back flow in your machine causing it to shut down.
A Coarse Grind.
A coarser grind will allow the water to pass through the coffee faster but may not exploit the coffee grounds to the fullest extent. This gives you the option for a quicker or milder cup of coffee.
A chop grinder will never achieve the uniformity of grind required for consistent brewing. Water will find the path of least resistance and, as such, will exploit some grounds more than others. A commercial or higher end home burr grinder will achieve a greater consistency of coffee particulates and result in a more even, smooth and full extraction of the coffee.
In the diagram below, you can see the results of different grinds and how they effect the results of coffee brewing with an ekobrew filter.
ekobrew is meant to be used with a medium to coarse drip grind (A Starbucks #8 or #9 is an example of this type of grind).
Because particle sizes vary, a minimal amount of sediment can get through the mesh, even with the optimal grind. The recommended grind will result in 3 things:
1. Good brew 2. Good flow 3. Minimal Sediment
Grinds that are too fine or too coarse will result in either poor extraction and/or poor flow through. A small amount of sediment can be expected as is the case with all mesh filters and in most countries around the world, seen as evidence of a quality brew.