Comments on: The Bodum Kona http://www.jimseven.com/2007/12/04/the-bodum-kona/ James Hoffmann's coffee blog. Thu, 18 Mar 2010 23:39:55 +0000 hourly 1 By: Jonathan http://www.jimseven.com/2007/12/04/the-bodum-kona/#comment-96233 Jonathan Mon, 25 May 2009 06:25:29 +0000 http://www.jimseven.com/2007/12/04/the-bodum-kona/#comment-96233 If I can find the time, I would love to design a metal filter for the chemex that would fit as snug as the paper filter does. It would at least be a fun experiment. On the flip side has anyone tried using a chemex paper filter on a Kona and cupped the results side by side a chemex brew? It would be interesting to see if there is that much of a difference. If I can find the time, I would love to design a metal filter for the chemex that would fit as snug as the paper filter does. It would at least be a fun experiment.

On the flip side has anyone tried using a chemex paper filter on a Kona and cupped the results side by side a chemex brew? It would be interesting to see if there is that much of a difference.

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]]> By: Simon http://www.jimseven.com/2007/12/04/the-bodum-kona/#comment-89450 Simon Fri, 29 Aug 2008 21:03:44 +0000 http://www.jimseven.com/2007/12/04/the-bodum-kona/#comment-89450 Just a note for those in the UK - the Bodum factory outlet in Bicester Village, Oxfordshire has the Kona for £11 at the moment. They've also got a more complex model with a double-walled flask which is supposedly down from something like £80 to £20 - though it uses the same filter as the Kona. For those interested in experimenting, they've got a stack of the filters on their own for £5 Just a note for those in the UK – the Bodum factory outlet in Bicester Village, Oxfordshire has the Kona for £11 at the moment.

They’ve also got a more complex model with a double-walled flask which is supposedly down from something like £80 to £20 – though it uses the same filter as the Kona. For those interested in experimenting, they’ve got a stack of the filters on their own for £5

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]]> By: Jaime http://www.jimseven.com/2007/12/04/the-bodum-kona/#comment-88306 Jaime Fri, 07 Dec 2007 03:50:28 +0000 http://www.jimseven.com/2007/12/04/the-bodum-kona/#comment-88306 I am working the second method and yes, you need a good pitcher. The fancy one he has will only set you back about $150USD. Unless you are brewing darker roasts, try imitating his method and see how it comes out. Don't break the edge! I am working the second method and yes, you need a good pitcher. The fancy one he has will only set you back about $150USD.

Unless you are brewing darker roasts, try imitating his method and see how it comes out. Don’t break the edge!

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]]> By: James Hoffmann http://www.jimseven.com/2007/12/04/the-bodum-kona/#comment-88301 James Hoffmann Thu, 06 Dec 2007 21:51:46 +0000 http://www.jimseven.com/2007/12/04/the-bodum-kona/#comment-88301 Jaime - I've been using more of the second method with my Chemex, though I had been hesitant to soak/bloom for that long. I tried the first method this morning, but found it really hard to control the water the way he does. I need one of those pouring thingymajigs. It felt weird to pour so centrally though. Plus I need at least 2-3oz to evenly soak my 30g of coffee. Great video though, and yes - it is about time I got into syphon brewing. Jaime – I’ve been using more of the second method with my Chemex, though I had been hesitant to soak/bloom for that long. I tried the first method this morning, but found it really hard to control the water the way he does. I need one of those pouring thingymajigs. It felt weird to pour so centrally though. Plus I need at least 2-3oz to evenly soak my 30g of coffee. Great video though, and yes – it is about time I got into syphon brewing.

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]]> By: Wilson Hines http://www.jimseven.com/2007/12/04/the-bodum-kona/#comment-88298 Wilson Hines Thu, 06 Dec 2007 13:24:22 +0000 http://www.jimseven.com/2007/12/04/the-bodum-kona/#comment-88298 Saw a Kona yesterday at Coffee & Crema in Greenville, SC. Via your other post the other day I was studying that thing. Sure would make a nice Christmas gift! Saw a Kona yesterday at Coffee & Crema in Greenville, SC. Via your other post the other day I was studying that thing.

Sure would make a nice Christmas gift!

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]]> By: Jaime http://www.jimseven.com/2007/12/04/the-bodum-kona/#comment-88295 Jaime Thu, 06 Dec 2007 04:02:51 +0000 http://www.jimseven.com/2007/12/04/the-bodum-kona/#comment-88295 Is your <a href="http://www.barismo.com/2007/10/saw-this-on-saueshen-s-blog.html" rel="nofollow"> pour over method</a> similar? Re vac pot, nothing good comes easy. I encourage serious coffee enthusiasts to give syphon a try. Is your pour over method similar?

Re vac pot, nothing good comes easy. I encourage serious coffee enthusiasts to give syphon a try.

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]]> By: James Hoffmann http://www.jimseven.com/2007/12/04/the-bodum-kona/#comment-88292 James Hoffmann Wed, 05 Dec 2007 22:20:56 +0000 http://www.jimseven.com/2007/12/04/the-bodum-kona/#comment-88292 I needed a fair amount of coffee this afternoon to speed me through the accounting. Made a Kona of the Daterra first, and then later made a Chemex of it - same ratio, slightly coarser grind. The Chemex was a much better, sweeter and cleaner cup. I will conquer this Bodum eventually! (changing my water pouring has improved the cup - much more gentle as per Lukas' recommendation...) I needed a fair amount of coffee this afternoon to speed me through the accounting. Made a Kona of the Daterra first, and then later made a Chemex of it – same ratio, slightly coarser grind. The Chemex was a much better, sweeter and cleaner cup. I will conquer this Bodum eventually! (changing my water pouring has improved the cup – much more gentle as per Lukas’ recommendation…)

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]]> By: Ian Callahan http://www.jimseven.com/2007/12/04/the-bodum-kona/#comment-88291 Ian Callahan Wed, 05 Dec 2007 22:14:38 +0000 http://www.jimseven.com/2007/12/04/the-bodum-kona/#comment-88291 Just had a fantastic cup this morning of 66%PNG Sigri 33%Harrar with a water temp of around 94degreesC. Deep barky/nuttiness on the nose, good body, enriched bitter-sweet liqourich with slight berry-cocoa tones, finishes with a lingering earthy terrior flavour. Can't wait to start the day! Just had a fantastic cup this morning of 66%PNG Sigri 33%Harrar with a water temp of around 94degreesC. Deep barky/nuttiness on the nose, good body, enriched bitter-sweet liqourich with slight berry-cocoa tones, finishes with a lingering earthy terrior flavour.
Can’t wait to start the day!

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]]> By: Ian Callahan http://www.jimseven.com/2007/12/04/the-bodum-kona/#comment-88288 Ian Callahan Wed, 05 Dec 2007 08:24:54 +0000 http://www.jimseven.com/2007/12/04/the-bodum-kona/#comment-88288 "In the gold filter, and any Melitta style filter, the brew can flow out anywhere." While this is true, i think you'll find that the vast majority of brew DOES flow from the base of the cone. Still early days testing for me, however i'm using a ratio of around 10g coffee per 100ml h20 (1:10 approx). I pour to the center then spiral outwards to allow for maximum soaking and allow for upto 40sec 'bloom' (i wait till the water just stops to 'shine' off of the coffee and the coffee begins to look like it's dying). Then i continue a steady, slow pour until i've reached the desired limit of liquid. At the moment i'm testing using indian monsooned malabar robusta as i'm trying to find a positive tasting and cost effective way to provide customers who order their coffee 'strong' without wanting an extra shot at my cafe. So far by adding 30mls of the kona brew to their (say) latte, i've been getting very positive results. I should also mention that for the grind i'm currently grinding as fine as posible without allowing the coffee to slip or sludge through the gold filter when water is added. “In the gold filter, and any Melitta style filter, the brew can flow out anywhere.” While this is true, i think you’ll find that the vast majority of brew DOES flow from the base of the cone.
Still early days testing for me, however i’m using a ratio of around 10g coffee per 100ml h20 (1:10 approx). I pour to the center then spiral outwards to allow for maximum soaking and allow for upto 40sec ‘bloom’ (i wait till the water just stops to ’shine’ off of the coffee and the coffee begins to look like it’s dying). Then i continue a steady, slow pour until i’ve reached the desired limit of liquid. At the moment i’m testing using indian monsooned malabar robusta as i’m trying to find a positive tasting and cost effective way to provide customers who order their coffee ’strong’ without wanting an extra shot at my cafe. So far by adding 30mls of the kona brew to their (say) latte, i’ve been getting very positive results. I should also mention that for the grind i’m currently grinding as fine as posible without allowing the coffee to slip or sludge through the gold filter when water is added.

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]]> By: Jimmy http://www.jimseven.com/2007/12/04/the-bodum-kona/#comment-88286 Jimmy Wed, 05 Dec 2007 05:56:11 +0000 http://www.jimseven.com/2007/12/04/the-bodum-kona/#comment-88286 The main thing I found with the kona is you need to do a good sized pot for it to work properly; a 350mL mug size won't offer enough resistance/dwell time. Getting rid of paper is the main thing, but I've been using cilio 1 hole ceramic with swissgold no4 filters for my filter coffee on bar... The main thing I found with the kona is you need to do a good sized pot for it to work properly; a 350mL mug size won’t offer enough resistance/dwell time. Getting rid of paper is the main thing, but I’ve been using cilio 1 hole ceramic with swissgold no4 filters for my filter coffee on bar…

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