July 5, 2011
Earlier this year, I reviewed the First Generation Kone from Coava Coffee Roasters out in Portland. I am a big fan of the device for certain coffees, and it certainly brings a different sort of cup to the table than other devices, as it is both a pour-over device, yielding a crisp cup, while also being metal filtered which yields a heavier body with fine particulate in the cup. As well, I’ve been a big fan of Coava, as they are one of the only coffee companies I know of whom are actively working to create brewing devices specifically for speciality coffee, rather than adopting already existing devices and adapting them to their needs (most obvious example of this is the Aeropress).
When I heard that Coava was releasing a Generation Two Kone, I was rightfully excited and couldn’t wait to get my hands on one. They generously agreed to send me another one to review and received it just over a week ago. Immediately one can tell something is different about this filter, it looks more sleek, more pleasing to the eye.
It turns out Coava has been working hard to take in everyone’s criticisms about their first generation filter and turn it into an even better product. They switched up the stainless steel from the last Kone, now it is a high quality matte finished stainless that is far more pleasing to the eye, does not smudge like the previous metal, and is more flexible. Like a spring retains its shape, this stainless is springy and returns to it’s circle shape rather than being easily bent like the last generation Kone.
As well, Coava heard out the criticism of the resulting brew lacking cleanliness and having fine particles in the cup. It turns out the first Kone’s filter hole size and distribution was optimized for the Mazzer Robur-E’s that their coffee bar uses for pour-overs. Espresso Grinders like the Robur output a distribution of particle size at two peaks, one at a slightly larger particle size, one at a slightly smaller particle size, which effectively creates a wall of resistance for the high pressure water espresso machines output to pass through. However, traditional filter grinders try to grind along a single distribution peak, so that all the particles are as consistent in size as possible, allowing for even extraction of all the pieces, leading to less resistance in a filter like the Kone, and allowing fine particles to pass through the bed as there is no “wall” of resistance created by the coffee bed against the filter.
Whereas I had pretty consistent results off my Preciso with the last Kone, I found that the brewer was not forgiving to different grind sizes. I could dial in the filter rather well with the micro adjustments on the Preciso to the point where very little fines passed through, but as soon as the coffee changed I would have to dial in again. However, the new Kone’s smaller hole size and distribution has allowed for more forgiving results. I have been able to use quite a large range of particle sizes and have had very good results thus far, even having one of the best cups in recent memory of the Kone 2 with Heart Roaster’s Kenya Gichathaini using a Guatemala Lab Grinder on a 2.5 setting, just slightly finer than a normal filter grind setting of 3.
I have found, however, that the Kone works best at a dose of 35 grams or more. This dose allows for easily arriving at the proper brew time of 3-4 minutes and gives the least amount of fines, something to do with bed cake filtration I think, but I have no way to prove this theory other than my experiences. As well, the increased turbulence from the kettle pouring from a further distance could be culprit for more fines in the cup from smaller doses. Coava is working on this problem though with the soon to be released One-Cup through the new Able company, which will be the face of all their brewing gear in the future.
Overall, I am supremely impressed with Coava’s improvements to their already fantastic Kone filter, and am looking forward to further developments in their gear as their One-Cup is released this fall. If you haven’t picked a Kone up yet, now is the time. It’s better than ever and more forgiving to the home user and coffee bar using it with a traditional coffee grinder. However, if you normally brew coffee for one person, I would hold off and purchase the One-Cup later this summer when they release it, as I have no doubt it will address the need for a smaller brewing device one can brew coffee on for just one person.
January 19, 2011
Coava Coffee generously sent me a Kone to review back in November, but because I was overseas as well as holidays, moving and starting another semester I am just now getting around to reviewing the product.
I’ve been doing a modified, but fairly basic, pour-over method with the Kone in the Chemex. 25-28g (higher than my normal 24g), 100ml bloom poured in the center over a 45 second period, left to rest for 15 seconds, then a slow pour right down the middle of the remaining 300ml in 90 seconds, then a drain for 30 seconds, which allows for a 3 minute overall brew time. This is all done with a grind coarser than espresso, yet finer than one would normally do for drip.
I have seen some overly sooty brews others have made (online and in person) as well that I have made, and almost always the issue is a method too close to a normal Chemex. If you take the Kone to a sink and pour water through it you will see very easily that there is a radically small amount of resistance in redirecting water through the brewing bed, and that water exits the sides, not the bottom of the filter. This means that pouring only in center actually is the best way to redirect the water through the bed, whereas in normal Chemex or V60 brewing bed architecture, the coffee is mostly flowing out of the bottom inch or so of the filter, meaning you want to incorporate the sides of the bed thoroughly as the water drains through the center bottom.
As well, because of this lack of resistance, I have found that coarse normal chemex grinds only work when you are aiming to overdose the coffee and have a weak, sooty, and underextracted brew. The finer than is common sense grind necessary is just that, necessary. For some sort of reference point, I’m currently using Macro setting 9 on my Baratza Preciso, with the micro dial set halfway to the right.
My only real complaints with the product are the flimsiness of the filter, It has already taken a bit of a beating from being used by some barista’s at the shop. While I doubt these dents substantially effect the brewing bed, it is a bit disappointing from a product that is higher in price point than around 750 regular paper chemex filters.
The Kone is another great tool to add to my arsenal, and although I do reach for it often, i’m more impressed with the DISK filter for the aeropress as far as the tastiness of cups i’ve been getting, which I will post a review of in the coming days..
p.s. I didn’t get to experience the great packaging that everyone else did because my brother was overly anxious to play with it..
December 1, 2009
Roaster: Intelligentsia Coffee and Tea
Region:Nyeri District, Thigingi area
Altitude:1700 – 1900 m
Harvest:November – January
(from Intelligentsia’s website)
Got a pound of this coffee and a Peru from Intelligentsia, but this one is outstanding. Today at Tuscany Coffee we made a Chemex, a Pourover and pulled a couple shots of it and every manifestation was outstanding.
The dark sweet blackberry and more savory notes came through with the Chemex and in the aroma of the grounds. David from Tuscany observed that the grounds smelled almost like a savory steak rub.
David then pulled 4 or 5 double espressos that were absolutely stunning, though at first it was very upfront with the tropical mango/pineapple fruits and very unbalanced, we up dosed and ground coarser and more syrupy sweetness came through with hints at the savory notes. The espresso still mostly hit the tropical fruits that were not as noticeable in the Chemex.
This coffee is absolutely stunning though, if you are going to pick up or order a coffee from somewhere, this is the most impressive i’ve had in a couple months.