Bravo! Great to see you engaging in this kind of conversation on the channel. We all need to contribute to greater efficiencies in light of the climate crisis. What better place to start than at home (swiftly followed by corporate polluters!)
I like this approach, many things to earn, just a little concern that, i'm afraid of the drawback of zeroing hot kettle after every single time, day by day may damge a temp sensor and also the bottom of the kettle
I use a very small camping gas burner with my kettle which has a temperature probe so I can put in the minimum amount of water it heats the water rapidly and I use a hand grinder so every thing works out economically with a great tasting coffee.
We’re certainly interested to check the kWh comparing, for example, 450g water with a regular lid versus 300g with the V60 and lid on top. For the Buono kettle,the lid pops up when the kettle is boiling, and with the Stagg EKG there are also holes in the lid, and so neither are completely sealed. With the the V60 creating a flush seal, and through a combination of the lid being placed atop the kettle and less water inside, it boils noticeably faster, so we are fairly confident that as the kettle or hob is running on full power for less time that less energy is used in total.
@@workshopcoffee9001 Oh ok that should be that then. I envisioned testing it with one of those smart energy monitoring plugs but just timing it is a simpler way to find out the same thing given the constant power. I’ll take your word for it
While far too precise and penny pincher for this here schmo, I like the preheat on the kettle idea heaps also the moist spoon vs spraying. Hmmm Wonder if the steam from the kettle would wet the filter w/o the sink rinse? I guess a rinse is always a good idea.
The only negative of this for me is that with my Stagg EKG, I need to fill it with 500ml minimum for the temperature to be accurate, and for their recommendation for kettle lifespan. I was told this by Fellow CS, and have tested and confirmed the issues with temp accuracy at 300ml (my usual brew size). In order for it to be more accurate, I have to take the lid off while heating, and that makes it less efficient.
Thanks for watching,, Mike, and for commenting. This is really interesting. From what we’ve seen, they suggest 1 inch minimum water in the kettle, but it isn’t explicitly marked. It looks to be around 350g water to get to an inch water depth in the EKG. We imagine this is more relevant for accuracy if you want to hit a particular set temperature and hold it there, but for a single cup pourover with nice, light roasted coffee, we’d never really want anything less than boiling water. Suggesting you use 500ml for a 300ml brew seems at odds with the other sentiment Fellow share in the manual: “We suggest using only the amount you need to conserve water and energy.”
@@workshopcoffee9001 My issue was with not being able to even reach an accurate temperature, and indeed upon testing with a thermometer the kettle states a higher temperature than actual water temp, with the lid on, with the kettle filled filled about 300ml. It will be more accurate with the lid off and that amount though. It often struggles to reach the final degree F for me (and if set to 212 it won't go past 210 really). With the lid off it takes just as long to heat as well i fill to 500ml with the lid on. I'm unsure about the difference in energy used.
Great that people are thinking about these things. It’s easy for me to go spare no expense when I’m brewing, but I should be more thoughtful about these little things. It’s small changes over a large period of time that will be helpful. I am curious about preheating the V60 on top of the kettle like that. Since it’s such a heat sink, it’s going to make the kettle less efficient than normal and I wonder how the net impact compares to just measuring out a bit more water.
Thanks for the comment, Tommy. We’re typically making three cups of coffee, requiring 900g brew water per day. Having previously been using 100 to 150g water to rinse means that this method is saving 2 to 3 litres of nice brewing water just on rinsing filter papers over a week. Whilst the brew cone may act as a heat sink atop the brewer, the kettle is on at full temperature for far less time to get just 300g water boiled compared to 450g with the lid on.
Hi Patrick, electric kettles tend to see the price point creep up to similar amounts across the board, from Fellow to Hario. If you're on a budget, we'd recommend a regular gooseneck kettle from the same brands as you can achieve the same results, especially with coffee, where we recommend brewing straight of the boil. All models tend to be induction hob compatible, too, but it's always worth triple checking on that before purchasing depending on your cooker set-up at home.
I wouldn't worry about the energy used running the scales compared to that of running a kettle! I know every little helps, but I think you're in the region of rounding errors with this. Since I switched to re-mineralizing my own water, I've been processing 1l at a time and dividing each batch into 330ml aliquots that I store in plastic bottles that previously held soft drinks. I empty a bottle into my pouring kettle, which I then heat on the stove (can't afford/justify a £100+ kettle in a house of tea drinkers).
It is definitely a small impact, but since adopting this method our scales are only on for a few seconds rather than a few minutes each time we make a brew, which makes a significant difference on number of charges/battery changes required.
I often brew into a nice glass carafe which IMO really needs pre heating and won't fit nicely on top of my Felicita Square kettle like your ceramic cone does, so often I pre heat the carafe with water from the kettle while rinsing the paper as it sits on top in the cone . And to be honest I struggle at judging my pourover flow rate without feedback from my scales. I'd love to have that skill but sadly I'm not a barista! However, as someone who reluctantly brews with bottled water (the tap where I live is dreadful) I'll say this video is certainly food for thought! I may well start weighing the kettle now. I've been rinsing filter papers under the tap for years too and don't experience any paper taste unless they are unbleached.
so the water thing is okay but bro turned down the scale just for energy saving. idk
3 ปีที่แล้ว +1
I guess 1% more water depends on where in the world you live. What I want to suggest, measuring the lost water whilst boiling once and then put that much water every time. I'd do that measurement when climate changes dramatically, too.
thanks for watching, Yunus. This is a fairly rough calculation that suits the particular kettle we're using, but you’re right. If you do a test the first time, you should know exactly how much you’ll need to weigh out depending on your preferred method and recipe.
We agree - thinner materials or plastic brewers will eliminate the need to pre-heat, but for folks using heavier or sturdier brewers this is a nice way to ensure the brew cone doesn’t act so much as a heat sink that would otherwise require boiling extra water to pre-heat. It is as much about not wasting dedicated brewing water as it is about unnecessarily boiling extra water.
The idea here is that you’ll be weighing the water at some point anyway (if opting to work to a set recipe) and if you choose to weigh before boiling you don’t need to during the brew cycle itself.
If you use expensive water (ie bottled or mineralized with a special formula) you'll want to use as little as possible, so measuring out only what you need for each brew makes sense.
I Like this approach its additionaly more chilled than checking the weight all the time 👍
Mostly this reminds me how very lucky I am to live somewhere with beautiful soft water so I don’t need to even **think** about my brewing water.
How marginal are these efficiency savings?!
Over years, probably a fair amount.
It takes a lot of energy to heat up water. I guess if it is 150g of water just to rinse the paper, that's quite a lot of energy
Bravo! Great to see you engaging in this kind of conversation on the channel. We all need to contribute to greater efficiencies in light of the climate crisis. What better place to start than at home (swiftly followed by corporate polluters!)
I like this approach, many things to earn, just a little concern that, i'm afraid of the drawback of zeroing hot kettle after every single time, day by day may damge a temp sensor and also the bottom of the kettle
I use a very small camping gas burner with my kettle which has a temperature probe so I can put in the minimum amount of water it heats the water rapidly and I use a hand grinder so every thing works out economically with a great tasting coffee.
Probably worth comparing the extra energy required to heat a kettle without a secured lid with the energy you’d need to just heat extra rinse water
We’re certainly interested to check the kWh comparing, for example, 450g water with a regular lid versus 300g with the V60 and lid on top. For the Buono kettle,the lid pops up when the kettle is boiling, and with the Stagg EKG there are also holes in the lid, and so neither are completely sealed.
With the the V60 creating a flush seal, and through a combination of the lid being placed atop the kettle and less water inside, it boils noticeably faster, so we are fairly confident that as the kettle or hob is running on full power for less time that less energy is used in total.
@@workshopcoffee9001 Oh ok that should be that then. I envisioned testing it with one of those smart energy monitoring plugs but just timing it is a simpler way to find out the same thing given the constant power. I’ll take your word for it
I really like that. Going to adopt some of those tips
you could also use a manual grinder and a metal filtered aeropress
Absolutely.
What a thoughtful idea, thank you!
Our pleasure. Thanks for watching, Anthony.
While far too precise and penny pincher for this here schmo, I like the preheat on the kettle idea heaps also the moist spoon vs spraying. Hmmm Wonder if the steam from the kettle would wet the filter w/o the sink rinse? I guess a rinse is always a good idea.
The only negative of this for me is that with my Stagg EKG, I need to fill it with 500ml minimum for the temperature to be accurate, and for their recommendation for kettle lifespan. I was told this by Fellow CS, and have tested and confirmed the issues with temp accuracy at 300ml (my usual brew size). In order for it to be more accurate, I have to take the lid off while heating, and that makes it less efficient.
I have a similar issues with my Felicita Square, a very similar kettle kettle to the Stagg.
Thanks for watching,, Mike, and for commenting. This is really interesting. From what we’ve seen, they suggest 1 inch minimum water in the kettle, but it isn’t explicitly marked. It looks to be around 350g water to get to an inch water depth in the EKG. We imagine this is more relevant for accuracy if you want to hit a particular set temperature and hold it there, but for a single cup pourover with nice, light roasted coffee, we’d never really want anything less than boiling water. Suggesting you use 500ml for a 300ml brew seems at odds with the other sentiment Fellow share in the manual: “We suggest using only the amount you need to conserve water and energy.”
@@workshopcoffee9001 My issue was with not being able to even reach an accurate temperature, and indeed upon testing with a thermometer the kettle states a higher temperature than actual water temp, with the lid on, with the kettle filled filled about 300ml. It will be more accurate with the lid off and that amount though. It often struggles to reach the final degree F for me (and if set to 212 it won't go past 210 really).
With the lid off it takes just as long to heat as well i fill to 500ml with the lid on. I'm unsure about the difference in energy used.
@@MikeTheBlueCow what's the elevation where you live...?
@@r_bear sea level + 300 feet. Definitely should be boiling at 212.
Some kettles have a minimum of 500ml in order to start boiling safe.
I also find the excess water helps as a counterweight when pouring
Great that people are thinking about these things. It’s easy for me to go spare no expense when I’m brewing, but I should be more thoughtful about these little things. It’s small changes over a large period of time that will be helpful. I am curious about preheating the V60 on top of the kettle like that. Since it’s such a heat sink, it’s going to make the kettle less efficient than normal and I wonder how the net impact compares to just measuring out a bit more water.
Thanks for the comment, Tommy. We’re typically making three cups of coffee, requiring 900g brew water per day. Having previously been using 100 to 150g water to rinse means that this method is saving 2 to 3 litres of nice brewing water just on rinsing filter papers over a week. Whilst the brew cone may act as a heat sink atop the brewer, the kettle is on at full temperature for far less time to get just 300g water boiled compared to 450g with the lid on.
Do you guys have any suggestions for a budget electric kettle? Cheers.
Hi Patrick, electric kettles tend to see the price point creep up to similar amounts across the board, from Fellow to Hario. If you're on a budget, we'd recommend a regular gooseneck kettle from the same brands as you can achieve the same results, especially with coffee, where we recommend brewing straight of the boil. All models tend to be induction hob compatible, too, but it's always worth triple checking on that before purchasing depending on your cooker set-up at home.
I'd also opt for a hand grinder to reduce energy consumption.
I wouldn't worry about the energy used running the scales compared to that of running a kettle! I know every little helps, but I think you're in the region of rounding errors with this.
Since I switched to re-mineralizing my own water, I've been processing 1l at a time and dividing each batch into 330ml aliquots that I store in plastic bottles that previously held soft drinks. I empty a bottle into my pouring kettle, which I then heat on the stove (can't afford/justify a £100+ kettle in a house of tea drinkers).
It is definitely a small impact, but since adopting this method our scales are only on for a few seconds rather than a few minutes each time we make a brew, which makes a significant difference on number of charges/battery changes required.
I often brew into a nice glass carafe which IMO really needs pre heating and won't fit nicely on top of my Felicita Square kettle like your ceramic cone does, so often I pre heat the carafe with water from the kettle while rinsing the paper as it sits on top in the cone .
And to be honest I struggle at judging my pourover flow rate without feedback from my scales. I'd love to have that skill but sadly I'm not a barista!
However, as someone who reluctantly brews with bottled water (the tap where I live is dreadful) I'll say this video is certainly food for thought! I may well start weighing the kettle now.
I've been rinsing filter papers under the tap for years too and don't experience any paper taste unless they are unbleached.
so the water thing is okay but bro turned down the scale just for energy saving. idk
I guess 1% more water depends on where in the world you live. What I want to suggest, measuring the lost water whilst boiling once and then put that much water every time. I'd do that measurement when climate changes dramatically, too.
thanks for watching, Yunus. This is a fairly rough calculation that suits the particular kettle we're using, but you’re right. If you do a test the first time, you should know exactly how much you’ll need to weigh out depending on your preferred method and recipe.
Using a kalita or aeropress completely eliminates the need to rinse/preheat
We agree - thinner materials or plastic brewers will eliminate the need to pre-heat, but for folks using heavier or sturdier brewers this is a nice way to ensure the brew cone doesn’t act so much as a heat sink that would otherwise require boiling extra water to pre-heat. It is as much about not wasting dedicated brewing water as it is about unnecessarily boiling extra water.
Don't waste your time weighing out the water wtf
The idea here is that you’ll be weighing the water at some point anyway (if opting to work to a set recipe) and if you choose to weigh before boiling you don’t need to during the brew cycle itself.
If you use expensive water (ie bottled or mineralized with a special formula) you'll want to use as little as possible, so measuring out only what you need for each brew makes sense.