Moccamaster Select Overview & Brewing Tips

hi everyone today we're going to be taking a look at the mochamaster select now we put a video together on brewing with the mockermaster kbg a while ago and the select offers you some different features to give you a bit more flexibility with your brewing so we wanted to build on what we said before but also take a look at brewing with the select in particular offer you some tips and tricks and yeah take a bit of a deep dive into what it's all about [Music] so much master began making their products in the netherlands in 1968 and it's still handmade there today coming with a five-year warranty the kbg model which this silhouette is modeled on first got released in 1974 so it's kind of a classic look now in terms of the materials and sort of different elements of the brewer let's talk through how you would brew with it to cover off what they're all made of and how they work when you first pour your water into here this is a bpa-free plastic reservoir with the with the volumetric markings up here the water then drips through into a copper heating element underneath in this metal housing and once hot it goes up the glass pipe here inside the reservoir the hot water passes along the metal wand here which does get very hot during brewing so be careful not to touch it because this is left exposed and then the water sprays onto your ground coffee through their nine hole design metal wand now it's not perfect to getting all the grounds wet we will go on to how to mitigate that when we talk about brewing with the mochamaster later on but in the basket itself there's some ridges that lift the paper away from the walls of the brew basket which promotes a bit of flow which is nice underneath the basket there's actually a little um plug here that you open up by sliding this into place the jug so if you want to do some funky things with brewing you can play around with removing the drip and putting back in we'll talk about that as well but once the coffee then drips through it passes through this de-stratification pipe the idea being you don't need to mix your coffee i always mix it anyway but it's the idea is for it not to come out in layers and then the glass craft sits on top of a ceramic hotplate here now using the hotplate we will also talk about a little bit when we talk about brewing with the mochamaster so in the box itself you obviously you get the brewer it's box fresh so i'd advise putting some water into it and running just an empty cycle to take off any taint or chemical or anything that might still be lingering on the materials you get a little sachet of filter papers to start you off we'll talk a little bit about filter papers in a little bit you get a scoop so if you're going to just be scooping out of a tin of pre-ground coffee it's very easy but i would recommend having scales and whole bean coffee for better results you get a little sachet of cleaner which is going to help you keep all of the elements clean over time and you get a manual an instruction manual that will tell you a few little bits about brewing with the mochamaster and how to care for it so all those features mentioned so far pertain to the regular kbg model of the mockermaster but with the select they now have this new select switch this switch is between half batch and full batch flow rate so you don't have to do a full batch in a half batch on these suggested settings but what they mean is here the water is going to pass up the pipe along the wand slower and here it's going to happen a bit quicker that's really good because it means you have flexibility if you're brewing 30 grams of coffee for two mugs in the morning you can stick it under half batch size and you might achieve a slightly more full extraction than if you were running it on a fast pace or if you're still doing a full batch you can leave it on the large batch size and it's going to perform just as well as the previous mocker master model but there are other things that this allows you flexibility with say you're buying pre-ground coffee and the grind size is not perfect for your method if your coffee is a little bit too coarse even when you're doing a full batch and it's draining through too quickly you can run it on the half batch size and get a fuller extraction with that imperfect grind size or if your grind's a little bit too fine even for if you're doing 30 grams of coffee for example you can stick it on the fast flow on the full batch setting and again achieve a slightly nicer extraction given that the grinder is a little imperfect for me if i'm grinding my own beans and i get the grind right i'd probably be brewing on the slow flow for anything up to 750 mils of water to 45 grams of coffee and above that i'll stick it on full batch and that's going to be the right flow rate for those sized brews so let's talk about the grind size you want to be using when brewing with the mochamaster the answer is it varies most mornings i'm doing 36 grams of coffee to 600 mils of water in the brewer and i'm fairly coarse for that but if i was doing a full batch i would open it up even more and really what you want to do is match the grind coarseness with the flow rate of the grower so a full 1.25 litre batch might take five to six minutes it might vary if you're brewing with water from your tap and it's very very cold maybe it's gonna take a little bit longer versus say it's been in a filter joke on your kitchen countertop at ambient temperature but still you'll get a feel for it and as a rule of thumb what you want to be doing is tasting your coffee seeing how it's drained through and if the coffee's a little thin and sour fine up your grind if it's tasting bitter and stewed and astringent then coarsen it up a little bit we will include some jumping off points in the description below for a range of different grinders for where to set them for a couple of different batch sizes for the mock master as well but these are just starting points if you find your own experiences that the coffee is a little thin or a little heavy then you can modify them as well so let's talk about filter papers what i used to recommend was taking your filter paper putting it in the brew basket and adding a small amount of water to the reservoir to run through the idea being you rinse your filter paper you go with any papery taste but you also pre-warm the wand at the top so maybe you're going to brew at a slightly higher temperature i don't actually think i want to do that anymore what i'm typically doing is putting this into the basket and just giving it a rinse under the sink to take out any flavor flavor of the paper but from doing some tests especially when you're using the slow flow for smaller batches you don't really get a higher peak of temperature when you pre-warm this in the morning maybe if it was a really cold cabin you might want to do it but if your house is not too cold it's not really an issue so i don't think you need to go to the faf of adding water and rinsing the paper here you can just do it under the sink and actually if i'm being completely honest if i'm bringing a litre of coffee i probably wouldn't even rinse a paper like this if i'm using brown paper filters if i've run out of these and have to pick some up at the supermarket add rinse but i think a liter plus i wouldn't go to the effort of rinsing the filter paper so for the workflow i tend to follow when i'm brewing with the mocha master first step i grab my filter paper fold it so it's going to sit nicely in the basket and then i actually weigh my beans into the filter paper throw that into the grinder and as it's grinding i will then rinse the filter paper under the sink if i'm doing less than a liter and then i'll add water to the reservoir tank up here now it is worth noting if you're adding a liter of water to this reservoir you're not going to get a liter of coffee to drink there is some retention in the coffee grounds so every gram of coffee might retain between two and three grams of water so from a litre of water initially you might only get about 850 milliliters of drinkable coffee now if this jug is completely clean you can use this to fill water from your tap then take it across to fill up the reservoir here it seems pretty obvious however if you have already brewed coffee that day and you've just given things a sort of cursory rinse not a full deep clean i wouldn't use this jug to add water to the top because you might be adding a little bit of trace of coffee into the brewer itself which isn't exactly what you want so i would always use like a clean jug or go straight from your water filter jug to fill it up so with your coffee ground add it to your rinse filter paper slot it into place and hit go you can start brewing now what you can do and what i used to do with smaller batches on the previous model is actually begin brewing with the jug out of place this means that the plug under here is closed and you can begin a sort of quasi-immersion phase of the brew where everything is going to get wet and hot all together and you can give it a stir and slide the jug back into place but if you do that do be careful because if there's too much coffee in here and you slide this in slowly it can um bead on top of this de-stratification plate and spill over onto your hot plate which is not great so do be swift getting that jug back into place if you want to do that but now i don't really think you need to do that with the slower flow rate for smaller batch sizes what you do need to do is take off the cover and get in there with a spoon highly advocate getting in there make sure everything is wet and extracting evenly and nicely being able to actually access the slurry as the coffee is brewing is a real advantage that mockermaster has over other automated drip brewers on the market so take this off while you're brewing get in there when you're finished pop it into place when you've cleaned everything off and that would just stop dust and other kitchen grease getting into the brew kind stirring is something that we mentioned in our last video when brewing the mockmaster and it divided the crowd some people don't want to think i'm going to spend a lot of money on an automated dripper and then still have to be there with a spoon doing things for me it's really not that much faff to get in there and give it a stir while brewing and it will improve things it's just like making pour over coffee you get better results if you've got a gooseneck spout kettle and you can really accurately get all the grounds wet versus a wide mouth kettle you can still get yummy coffee from both of them but you're more reliably going to get evenly extracted nice round sweet cups of coffee with a little bit of agitation the spray wand is good but it is imperfect it's not going to do the job of evenly wetting things saying all that if you do want to use it hit go put the cover on avoid any splashes avoiding your faff it's still going to be very nice but i do think this is going to improve your morning coffee so once the brew cycle is finished the float will register that there's no more water to go through and you'll hear the element click off at that point i just instinctively turn the brewer off because i want to kill the power to the hot plate now i will always brew the right amount of coffee to portion out into cups and drink that in there clean the brewer down and be done with it but if you want to have a really really hot cup of coffee and maybe come back in an hour or two and have another hot cup of coffee but on a brew twice you can use a hot plate but be aware what it's going to do is sort of not exactly cook but slightly degrade the coffee as it sits there it becomes less aromatic a little bit briny and it just won't be as delicious so it's up to you if you want a brew twice or if you want to have a slightly less than perfect second cup now i probably never brew less than about 30 grams of coffee in the mochamaster which means you'll be about the 500 ml mark in the water and it's fairly easy to increase your dose using these notches here 15 grams for every 250 mls of water you're going to add to the reservoir that means you're going to be working on a ratio of 60 grams per liter which is a great starting recipe for any coffee method really if you find that you want your coffee a little bit more intense you can absolutely experiment with it and use a higher dose it does mean you're going to maybe have to grind a little bit finer but if you're finding your coffee really really intense in certain attributes you can also drop that dodge so it's about personal preference at that point but it is nice that the markings map up to 15 gram increments of coffee for me at home i've actually got a sharpie line at 600 mils so i can add 36 grams of coffee and i know that that's gonna give me the right amount of liquid coffee for two full mugs given the bugs i have a home i would always think about things as well in terms of milliliters rather than the cup measurements they have here i don't know what cup sizes they're using but they must be fairly small because if i'm brewing the three quarters of a liter of water it's three mugs at a push not six cups of coffee so we mentioned earlier when you take the jug out of place it closes up the plug under the brew basket that's a really thoughtful idea because it means that the coffee isn't going to drip on the hot plate and i can take this away and enjoy it but that's going to lead to bad practices of leaving the spent coffee in the brew basket for an extended period of time what i prefer to do is immediately dump out the coffee and the filter paper into my compost give it a rinse and then come back and enjoy my coffee if you minimize the contact time between the spent coffee grounds and the plastic you're going to decrease the frequency of which you're going to have to do a deep clean with the cleaning chemicals like kefir because of the plug in the bottom you can add it into your sink add the cleaning chemical add really hot water and use a stiff brush to brush around all those ridges and that's a really good thing to do about every hundred filter papers every time you go through a box of filter papers give your barocon a little deep clean and at the same time you can run through some descale and so you add water and decadent into the reservoir run that through and then do a couple of rinses afterwards and it's going to really clean up the heating element if you're using water that will deposit any scale so that's our look at the mocha master kbg select i have to say it's refreshing and really nice to see a classic product innovate and include a new feature which does genuinely serve a valid purpose and can actually make your coffee taste better it's just so rare to see that happen so it's a great brewer um i hope i've covered off what you need to hear about it but if there's questions you have that are left unanswered ask them in the comments below or you can email us on our home brewing help desk which is better brewing workshop coffee.com and that's all from us for today so take care and we'll see you soon [Music]

Channel: Workshop Coffee

Views: 135,314

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Id: CDfEAaC2K0w

Length: 12min 47sec (767 seconds)

Published: Fri Jun 18 2021