The flavour developing over time sounds more like a marketing spin. They noticed a gross buildup that's difficult to remove and decided to call it a feature instead of a bug.
@@jeppemellbak3869 mmm, that's actually a classically chinese method of brewing tea, though you need a specifically porous teapot to actually get an effect, but it's kinda sorta all about building an aged flavour, it's kinda similar to a baker using a chunk of old dough to help develop flavour, if i recall correctly, there are apparently some old bakeries over in europe that have been keeping the chain going for hundreds of years, vis-a-vis teapots, the residue left over after brewing tea is honestly harmless, and typically imparts no flavour in a relatively normal porcelain teapot
In traditional tea pots that are raw clay it makes sense because the tea pot is dedicated to that type of tea and is still rinsed thoroughly. But that's clay and this is wood. I would say there could be some validity to the idea based on history. I don't think it would work for coffee due to the nature of a bean vice a leaf though.
I'm scared as hell of any coffee Brewer needing "seasoning" Coffee oils quickly go rancid and when they do it's very unpleasant even in small quantities
I don't have a Canadiano brewer, but I do have a handmade wood spoon I've been using to stir and skim my french press brews for the past 3 years and a little bit of wood finished knowledge I guess. I rinse my spoon off with water each time but have never washed it. It's gotten quite a bit darker where it's been dunked in coffee, but has no smell whatsoever. The Canadiano seems to be finished with walnut or safflower oil (according their FAQ) and likely won't absorb much but will darken despite regular care. It shouldn't smell or grow mouldy if you take care of it too.
I'm a big fan of metal filter coffee, and love the aesthetics of this wooden brewer, but I'm really concerned about the "seasoning" going rancid; you can count me as +1 for hoping for a follow-up video down the line.
I’ve had my Walnut Canadiano for almost two years now. It’s absolutely one of my favorite brewers. The brew time can be a bit long so I only use it when I don’t have somewhere to be. The gradual development of the new flavor profile has been great. Little cracks and things are normal and doesn’t really effect the brewer that much.
I feel like a better combination would be wood cups for imparting flavor (or really the smell since that's most of what we taste) rather than a pour over. Design changes: The square look is really intriguing and probably nice for storage. They definitely went with the unusual cone shape so that it stays so square, but a larger filter (size, not the pores) would help with the flow issues; technically here almost like a donut mold shape here would be best since you have a larger area for water to pull through via gravity while having less harsh corners that could become hard to clean (which is important since it's wood) and the general flatter shape would keep the overall shape and shouldn't affect the brew. The cracking is bound to happen, but I expect also some weird warpage to start happening too since there isn't an even thickness all the way around causing some bend to happen as the thicker parts won't dry out as fast; there's a chance the squat design is so that it dries out faster, but it won't change the fact the varying thicknesses can cause a problem. It's aesthetically really pretty, less likely to break (say you have kids that might knock it over), and an interesting concept. I do wonder the longevity of it, I'm not super familiar with wood but I expect there to be eventually some internal rot especially if it cant dry out fully (super humid place/consistent usage etc). I wonder if it would be more effective to use the shape/wood as a filter holder instead of a metal filter, but it might become too bulky/unusual filter shape might be off-putting, though a removable metal filter could be interesting too.
I’m so confused. At the beginning, Morgan states that it’s a ‘sealed cherry’ block of wood. How, then, is it absorbing or contributing to the flavour of the beans?
It's basically impossible to perfectly seal wood. You can spend some time on r/woodworking to see a bunch of people whose sealed projects still failed. More than likely they are using either Shellac or Tongue Oil to seal these blocks. These sealants protect the wood and reduce the amount of water they can soak up, but they don't completely prevent moisture absorption. It's the uneven swelling from water absorption that damages the wood, so the sealant is just there to slow things down and even the water absorption out throughout the whole piece of wood so it swells together. And as Morgan found out, sealing the wood doesn't guarantee that it will survive. Differences from block to block will cause some to fail while others work fine forever. It's also possible she oversaturated the wood in all her testing - like if it had a day to dry out between brews it might have been fine, but since she brewed 5 cups over the course of a day or so it may have been too much.
I’ve been to coffee shops - one in Castlegar BC comes to mind - where the name “Canadiano” is used for what would elsewhere be called a red-eye, an espresso diluted with drip coffee instead of water / a cup of drip coffee fortified with a shot of espresso, conceptualized as a tougher Americano.
Ooh this looks so interesting! Please try and make a review about the OSMA cold brew machine (the machine that makes cold brew in 30 seconds). Also plz try a Japanese Coffee Jelly recipe (it is so delicious, and with sweet cream or heavy cream, it is bomb)! Thank you, luv ur content!
Interesting review, I just got mine earlier this week, but haven't brewed with it yet. FYI, squeeze the metal cone to remove it for cleaning underneath the filter. The filter has slots in it so the cone can get bigger/smaller.
So this reminds me of traditional cup used for Yerba Mate that is made out of Palo Santo which is wood. So the problem there is that the cup soaks water and then dries out and wood breaks. In order to make it work for longer you have to use it basically all the time. I understand that this is different kind of wood but I'm afraid that if I put it on a shelf for couple weeks I may return to broken dripper.
Oh hey hi hello! Love you on the TikToks and TH-cam just suggested this to me and I couldn't be happier about finding your longer format content! Subscribed immediately!
I have another theory for the brew time. It has to do more with surface area and less with the direction the cone is pointing to. In a v60 you have way more surface area so the water can pass in a loot of places. The metal filter in this one is very small in comparison. Another couple factors are clogging of the metal filter and the lacking of capillary action which is present in paper filters and helps water move around
I'm a woodworker, I love wood, but I wouldn't use wood for any tool that's going to have hot water poured on it every day. Especially for food contact.
Haha I wrote this before finishing the video, I was thinking it would fail from wood movement in a year or so, the fact that it did so during the video is hilarious
My gosh! Miss, your passion about coffee is fascinating! Your content inspiring to learn more about brewers, sorts and roasts more. I think, from now on I'll pay much more attention to Beveridge's taste) thank you)
I have not had pour over coffee in years like 7 years . At home was a drip coffee, then french press, then a mocha pot which i called a italian espresso pot.. a french gave me a pour over thinging.. 2 days ago started using it. OMG i missed that flavor! I love noticing the difference also. Thank you for helping me with the amounts to make it.
I'm a sucker for cool brewers. I absolutely love the way this looks. I could see pulling it out from time to time when I want a heavier, somewhat woody flavor. I just think that I would want that so seldom that months would pass between usage, and I'm not sure that's such a good thing with a brewer that you can't really get extremely clean. If I got one, I'm pretty sure it'd just end up as a display brewer rather than something I'd actually use.
I have seen these a few years back. I was tempted to get one but never did. Forgot about them, now several years later seeing them again, is interesting to see that they are still around.
I live behind a Ghirardelli production factory in Northern California. My apartment smells like their chocolate all winter when the winds blow towards my apartment. I’m fond of their syrups. Always have them and the regular hot cocoa.
As someone who can't taste anything but still drinks coffee, I think I'll try the Canadiano. Good review. I was wondering if it was just a gimmick when I saw it for sale a couple months ago.
I have been a Canadiano guy for a couple years now and I do really enjoy the process. The earlier modells had a metal cone that had holes all along it, instead of just at the bottom, back then the "flow issues" weren't as bad as they can be. It does take time and a bit of practice/dialling in of things. It is a bit of a ritual for sure. :D What I do is I have my compost bin essentially ready the moment I put coffee into the canadiano. The moment the water seems to have gone through, I give the grounds a bit of a squeeze against the wall of the canadiano, then I dump them into the compost, take the metal cone out, give everything a quick rinse and leave it out to dry. I've now used the one I currently own for 1 1/2 years and so far, I've not had a single crack, could be luck, could be my process, I dunno :D They used to recommend rubbing it in oil every now and again, I've not done that ever and it doesn't smell rancid at all (to me). So basically, only letting water be in it for as short as possible MIGHT be the way the go. I do see that it's not for everybody and every situation. Needs time, needs practice, needs more care. If I am in a hurry, I'll use a different method for sure. But as a sunday morning ritual, I do enjoy it a lot.
something I've always wondered: the old wives' tale about never washing coffee brewing equipment with soap (such as a French Press or V60) to "build up and mature the flavour", while we go to great lengths in espresso brewing to make sure we clean all the old residue because it goes stale and sour over time, destroying the flavour of your coffee. Thoughts?
The residues are mostly bitter. Fresh coffee is packed with flavor. The tangy fruity flavors become more noticeable as the coffee cools down to a lukewarm temperature. It took me years to figure that out🤦
The fact that that brewer absorbs coffee oils over time is quite a bad thing in my opinion. Over time, those oils are going to oxidize and begin to taste and smell really bad, and having your coffee go through that is probably not good. Anyone who has removed the rubber part of an aeropress plunger that’s been in use for a while knows that smell.
@@josealqueres Nope! It is not glued. It is pretty easy to remove and put back on. Just grab a towel for grip, and peel it back from one side. You should def clean after every brew to make sure your aeropress is nice and clean.
Absolutely. I won't use any coffee gear I can't scrub with baking soda. The oils in coffee can go rancid, which not only tastes bad, it's not good for you. Ever see the inside of a white brewer, carafe or mug that's stained brown? That's from the oils, and it makes the coffee taste horrible. Fortunately, a light scrubbing with water and baking soda cleans it all up. However, a wooden brewer will absorb the oils and can't be cleaned well. The brewer will get fouler and fouler over time ... in a couple months of daily use it will make the worst cup you ever tasted. If you want wood flavored coffee, buy a bag of wood chips for a BBQ smoker, and put a small one in your standard brewer.
@@josealqueres Hoping others will see this reply -- Do Not, I repeat Do NOT remove rubber part on aeropress. I did based on Calvin Rey's rec and 1) there was nothing in there -- it was spotlessly clean (I've used it every day for 6 mos or more). And 2) I'm having trouble getting it back on. And I can see that getting it off made the rubber around the seal less smooth. My guess is that until the rubber wears out, the seal is excellent and should be left alone. I'm sorry I listened to "someone on the internet." As a researcher, I should know better.
I've known about this for a while! They're a Toronto company & I was fascinated by this when I was first looking around for Christmas gifts last year. Wood definitely has some different properties and I think personally I'd go for a walnut, even if my brews tend to be lighter. Aesthetically it's definitely gorgeous, though, and part of me wants one just to have in my coffee nook haha. I wonder if going just a little coarser would be better even with the filter pointing up, though. I have a feeling if it pointed down it'd be even worse, as all the grounds would just build up in a pile and block all water exiting. Definitely hope you do follow up!
She's cute and clearly very interested in coffee. A little naive, but adorable. Very optimistic reviews, with obvious bias for a good result, but that's normal at a young age. I definitely enjoy her videos. Thanks for the information. You are so passionate about this.
EXTREME SLIIIIIDE~ Love your content, I'm getting more and more into brewing coffee at home, so this is teaching me a lot. my little V60 changed my liiiife I've been checking out your filter coffee brewer in the background, and it is cheaper than most Moccamasters where I'm from so that's probably my next bigger purchase. 😅
The upward pointed cone reminds me a bit of the Lilydrip device or the Rok W1, both of which purport to reduce the pressure on the bottom of the brew-bed, and reducing overextraction
Morgan, I think you are so cute so bubbly. I'm 68 yr old & I love coffee. mostly I like Blond Roasts coffees. I have a question, Do the Lighter roasts like Blonde have more caffeine than dark roasts? Thanks, love the videos.
I think it would have been much better to compare this against another metal filtered pour over. Instead of the comparison of wood VS no wood, we just got a comparison of paper VS metal filter coffee.
Could the 20g dose be partially responsible for the heavy mouthfeel? Hoffmann and others have been advocating 12-14g to 200g of water; sometimes an even higher ratio of water to coffee.
I would love to see a updated review after 30 days or 2 months of using it almost everyday I’m thinking the coffee will get better over time. The longer u have it and the more you brew out of it, the better it will get.
My coffee habits would appall you... but I just had to say - Lincoln Logs! I played with them as a kid decades ago at a friend's house, and whenever I'd mention them to anyone no one knew what the hell I was talking about! So - thankyou.
Morgan, we would love to see you review the Ninja CFP301 DualBrew Pro. It just came out in September, and it looks like a perfect solution for someone with a small countertop footprint, who still wants all the bells and whistles of a much larger machine. Thanks!
My dad always drank his coffee black. And he never washed his mug. Only rinsed it out with water. He died in 1998. I don't know what happened to his mug. I wish I had it. I miss him.
This video along with my lover (they let me try using theirs and helped me through the process) convinced me to break down and buy a pour over coffee brewer. 😅 At least I know that the coffee will taste less bitter and much smoother. 😌
Morgan is been secretly building a major change for a sponsor and we never knew. Star war socks company, look how fast now can i slide with my brand new podracing socks. She is on the way of making millions. Very smart Morgan
I would be so interested to see this used over top of a regular pour over brewer so that it theoretically eliminates the “chew” factor and leaves the flavor
Good review, it simply they knockout out a sphere in a square. Obviously for space saving but practical use a flaw the flats side are too thin compared the corner segments. You are right about the inverted cone. the developers made a good looking product and portable but in practical use it fails.
Grind a step or two coarser, it will flow faster and no need to stir. Your extraction should be calibrated to 2-4 mins as you adjust your grind setting. And the Crack seems to be a defected piece, falls under warranty and they send a new piece right away!
That's certainly a curious shape. It'd be interesting to see how coffee would turn out in a ceramic + metal brewer with the same shape as the Canadiano, rather than the wood. Might provide illumination as to what comes from the shape and what comes from the wood, and also the contrast with other metal filter brews.
Seeing as you are interested in different ways to make coffee. Have you heard of a Belgian balance siphon? Also know as a Royal Belgian syphon. Just learned about it recently and I love the aesthetics of it
As someone who played guitar for 40 years, yeah, they use hot steam to bend the wood on the sides of acoustic guitars into shape. Wood and heat and water does not seem like a good idea - almost as bad as wood in a very dry environment tends to dry and crack. With water and heat, wood will expand-contract and absorb. So, the efficacy of using wood in a hot water situation does not sound like a great idea. Thanks for the review!
Would love to see what happens over time to see if the development of flavours is actually nice and not just rancid, stale or even mouldy coffee (the idea of boiling water and wood over time terrifies me personally). The filter design is just quite odd though and I feel like the shape while unique could have been a lot more interesting while also using a better flow design.
Their website says it could take a few weeks of use to get rid of the woody flavors from being overpowering and get closer to what you'd expect from the beans themselves... Might need longer experimentation
Yeah,wood can warp and crack if you expose it regularly to high heat and moisture.Not really sure if this is the best possible design for a pour over.Still it's quite pleasing to the eye.I'd like to see this same idea with unglazed ceramic.
I think that if the device were round instead of square and it had relatively thick sidewalls that could prevent cracking, ESPECIALLY on the first day of use. Why they made it square is beyond me.
If the wood is finished properly (using some certified food safe polyurethane or epoxy), it is no longer porous and there should be no flavor imparted by the wood to the coffee. If it's not finished properly, it might do, but also the water and heat of the coffee will destroy that wood over time. This is we don't wash wooden bowls and cutting boards in the dishwasher. Hardwood in particular (which cherry, ash and walnut are) are particularly vulnerable to the ravages of heat and moisture. That is why we use softwoods (e.g., conifers like pine, spruce, and fir) in building construction. That said, that is a cool little thing. Wood is an eminently renewable resource. It literally grows on/in trees. So if this thing IS finished properly (which there is no reason to doubt since it's not that difficult), it's a great material to use. Hence, most musical instruments.
the upside down cone i think might give some sort of diferent brew times within the pour, like the water near the top of the cone will filter first, but in a slower quantity than the water near the bottom, in the end who knows if the effect would be significative
I'd be worried about those cracks building up oil that then turns rancid. A "seasoned" brewer sounds nice in theory but in practice I can't see much improvement over the tried and true V60.
When the brewing process is slow, I think you're getting an immersion effect. A Canadiano/French press comparison would make more sense to me. So I would consider a French press over the Canadiano for the same style of coffee (gritty/heavy body). The V60 is undoubtedly wonderful, but a different style of brewing.
I have a glass chemex thing and I use a metal filter. How do I get a clean cup like you did in with the paper filter? I always have sediment in the bottom of my cup.
Metal filters have tiny holes, so they’re always going to let fines (sediment) through. You have to use a paper filter to get all of the fines out. If you can find a metal filter with finer holes, you will get less sediment, but not none. You could also try a very tightly-woven cloth filter, but be aware those can be a pain to clean properly.
@@wilyMatzo yep. Used cloth filters for several months with a V60. You have to boil the filters for 10 or more minutes at least once/week to get the build up of oils out. And you’re not supposed to wash them with laundry because of detergent residues.
Try use with filter paper. I remember there was a little ceramic cone made for v60 that made it look like this. I recon the lack of ridges on this wooden one would hamper filter paper though.
I'm not surprised something like this brewer cracked, based on how it looks. Firstly, wood tends to flex when soaked (mitigated by the finish, but that only gets you so far). Secondly, metal tends to expand lots when heated. So, by pouring boiling water into this brewer, you are forcing the inner metal piece to push out against the wood, which may or may not be flexed due to the water - causing stress. This is exacerbated by how quickly the wood is changing in temperature. Sucks, to be sure, but I don't know how you can beat physics.
Hi, Jose from Puerto Rico. Really like your videos. I've learned a lot of cool techniques. Can you give me an opinion on a home milk frothers that's worth the money and works ? Anticipated thanks for any help you may give me. have a nice day.
Hi, random question about something unrelated, Do you have a review of the 9Barista espresso maker? I’ve seen some reviews but not done the same way you do. I’d be interested to hear what you think of it.
I know you touched on the reasons you didn't want to grind coarser, but considering the long brew time and the constant agitation, how was the extraction on the coffee? Was it overextracted at all? Have you tried grinding coarser, even if it would be strangely coarse for a pourover?
i had a roommate who used a regular coffee pot. he said that everyone seasons the pot by not ever rinsing or washing it, and he would get angry when I woukd rinse out the mold when he'd let his coffee sit in the pot for a week. he would say "you ruined years of seasoning!" every time lol
I don't even like coffee, I just keep watching these because you're so passionate and it's so nice just to see someone enjoy something :)
The flavour developing over time sounds more like a marketing spin. They noticed a gross buildup that's difficult to remove and decided to call it a feature instead of a bug.
Its just like people who dont wash their tea pots with soap. Its so pointless. Why would i want my coffee to taste of wood and coffee from months ago?
@@jeppemellbak3869 mmm, that's actually a classically chinese method of brewing tea, though you need a specifically porous teapot to actually get an effect, but it's kinda sorta all about building an aged flavour, it's kinda similar to a baker using a chunk of old dough to help develop flavour, if i recall correctly, there are apparently some old bakeries over in europe that have been keeping the chain going for hundreds of years, vis-a-vis teapots, the residue left over after brewing tea is honestly harmless, and typically imparts no flavour in a relatively normal porcelain teapot
@@TheNomnomnommer yeah but im talking about the average joe who doesnt wash their teapots. im sure its a thing, but most people dont do it properly.
You do the same thing with some special types of wooden tea cups, most notably those made out of Palo Santo bc the resin that this wood releases.
In traditional tea pots that are raw clay it makes sense because the tea pot is dedicated to that type of tea and is still rinsed thoroughly. But that's clay and this is wood. I would say there could be some validity to the idea based on history. I don't think it would work for coffee due to the nature of a bean vice a leaf though.
I'm scared as hell of any coffee Brewer needing "seasoning"
Coffee oils quickly go rancid and when they do it's very unpleasant even in small quantities
Traditional Moka Pot users talk about seasoning and never "washing" their pot.
@@frankoverman9543 tried that hype, but I really couldn’t taste the “improved flavors.” Cleaning it out was the way to go.
true but it's entirely possible that coffee can't go rancid when it's absorbed into wood
I don't have a Canadiano brewer, but I do have a handmade wood spoon I've been using to stir and skim my french press brews for the past 3 years and a little bit of wood finished knowledge I guess. I rinse my spoon off with water each time but have never washed it. It's gotten quite a bit darker where it's been dunked in coffee, but has no smell whatsoever. The Canadiano seems to be finished with walnut or safflower oil (according their FAQ) and likely won't absorb much but will darken despite regular care. It shouldn't smell or grow mouldy if you take care of it too.
The over time seasoning of this brewer reminds me of specific clay pots used for tea where over time the tea does season the pot.
I'm a big fan of metal filter coffee, and love the aesthetics of this wooden brewer, but I'm really concerned about the "seasoning" going rancid; you can count me as +1 for hoping for a follow-up video down the line.
My LDL dropped substantially when I went back to paper filters.
@@frankoverman9543 that's the bad fat right?
I’ve had my Walnut Canadiano for almost two years now. It’s absolutely one of my favorite brewers. The brew time can be a bit long so I only use it when I don’t have somewhere to be. The gradual development of the new flavor profile has been great. Little cracks and things are normal and doesn’t really effect the brewer that much.
I feel like a better combination would be wood cups for imparting flavor (or really the smell since that's most of what we taste) rather than a pour over.
Design changes: The square look is really intriguing and probably nice for storage. They definitely went with the unusual cone shape so that it stays so square, but a larger filter (size, not the pores) would help with the flow issues; technically here almost like a donut mold shape here would be best since you have a larger area for water to pull through via gravity while having less harsh corners that could become hard to clean (which is important since it's wood) and the general flatter shape would keep the overall shape and shouldn't affect the brew. The cracking is bound to happen, but I expect also some weird warpage to start happening too since there isn't an even thickness all the way around causing some bend to happen as the thicker parts won't dry out as fast; there's a chance the squat design is so that it dries out faster, but it won't change the fact the varying thicknesses can cause a problem. It's aesthetically really pretty, less likely to break (say you have kids that might knock it over), and an interesting concept. I do wonder the longevity of it, I'm not super familiar with wood but I expect there to be eventually some internal rot especially if it cant dry out fully (super humid place/consistent usage etc). I wonder if it would be more effective to use the shape/wood as a filter holder instead of a metal filter, but it might become too bulky/unusual filter shape might be off-putting, though a removable metal filter could be interesting too.
I’m so confused. At the beginning, Morgan states that it’s a ‘sealed cherry’ block of wood. How, then, is it absorbing or contributing to the flavour of the beans?
It’s like how food tastes different on a wooden spoon, even if it’s sealed because it is super porous so it holds on to things
It's basically impossible to perfectly seal wood. You can spend some time on r/woodworking to see a bunch of people whose sealed projects still failed.
More than likely they are using either Shellac or Tongue Oil to seal these blocks. These sealants protect the wood and reduce the amount of water they can soak up, but they don't completely prevent moisture absorption. It's the uneven swelling from water absorption that damages the wood, so the sealant is just there to slow things down and even the water absorption out throughout the whole piece of wood so it swells together.
And as Morgan found out, sealing the wood doesn't guarantee that it will survive. Differences from block to block will cause some to fail while others work fine forever. It's also possible she oversaturated the wood in all her testing - like if it had a day to dry out between brews it might have been fine, but since she brewed 5 cups over the course of a day or so it may have been too much.
I’ve been to coffee shops - one in Castlegar BC comes to mind - where the name “Canadiano” is used for what would elsewhere be called a red-eye, an espresso diluted with drip coffee instead of water / a cup of drip coffee fortified with a shot of espresso, conceptualized as a tougher Americano.
Ooh this looks so interesting! Please try and make a review about the OSMA cold brew machine (the machine that makes cold brew in 30 seconds). Also plz try a Japanese Coffee Jelly recipe (it is so delicious, and with sweet cream or heavy cream, it is bomb)! Thank you, luv ur content!
I'm guessing that uses pressure like esspresso?
@@TheAkashicTraveller , I am honestly not sure.
Interesting review, I just got mine earlier this week, but haven't brewed with it yet. FYI, squeeze the metal cone to remove it for cleaning underneath the filter. The filter has slots in it so the cone can get bigger/smaller.
Oh that’s GOOD. The idea of never cleaning the interior was horrifying.
“… I will just ignore it and pretend like it is fine, as I do with most life things.” Oh Morgan,after my own heart. Love this video .
So this reminds me of traditional cup used for Yerba Mate that is made out of Palo Santo which is wood. So the problem there is that the cup soaks water and then dries out and wood breaks. In order to make it work for longer you have to use it basically all the time. I understand that this is different kind of wood but I'm afraid that if I put it on a shelf for couple weeks I may return to broken dripper.
Oh hey hi hello! Love you on the TikToks and TH-cam just suggested this to me and I couldn't be happier about finding your longer format content! Subscribed immediately!
Pretty sure this is the first time I've heard coffee described as "chewy"! :D
I have another theory for the brew time. It has to do more with surface area and less with the direction the cone is pointing to. In a v60 you have way more surface area so the water can pass in a loot of places. The metal filter in this one is very small in comparison.
Another couple factors are clogging of the metal filter and the lacking of capillary action which is present in paper filters and helps water move around
Great topic, script, presentation and editing. Two scales and clear cups would make this next level!
I'm a woodworker, I love wood, but I wouldn't use wood for any tool that's going to have hot water poured on it every day. Especially for food contact.
I also would want to know exactly what glue is used to attach the metal filter.
Haha I wrote this before finishing the video, I was thinking it would fail from wood movement in a year or so, the fact that it did so during the video is hilarious
@@wingedcoyote I don't think it is glued, looking at the information it is modelled in. I would not like to have glue in my coffee - definitely not.
I played with Lincoln Logs when I was a kid back in the 60s. When our oldest son played with them in the 80s he called them Hincoln Hogs. :D
I'm gonna stop washing my coffee mug - I like the idea of seasoning it....
Oh no-
😂😂😂
NOO
You are going to get a nice petina
If there's actually something to the idea that the brewer seasons, a wooden cup might be a better choice.
My gosh! Miss, your passion about coffee is fascinating! Your content inspiring to learn more about brewers, sorts and roasts more. I think, from now on I'll pay much more attention to Beveridge's taste) thank you)
I have not had pour over coffee in years like 7 years . At home was a drip coffee, then french press, then a mocha pot which i called a italian espresso pot.. a french gave me a pour over thinging.. 2 days ago started using it. OMG i missed that flavor! I love noticing the difference also. Thank you for helping me with the amounts to make it.
I drink coffee but I dont brew stuff. I dont even know how that works. I just like listen to you, it's so calming 😊
Love the glass you're brewing into, it nicely matches the brewer.
This was so cool! Thanks for this one Morgan!
I've never found myself thinking I wished coffee tasted more like Lincoln Logs. I see wood oils and coffee oils to go bad.
I'm a sucker for cool brewers. I absolutely love the way this looks. I could see pulling it out from time to time when I want a heavier, somewhat woody flavor. I just think that I would want that so seldom that months would pass between usage, and I'm not sure that's such a good thing with a brewer that you can't really get extremely clean. If I got one, I'm pretty sure it'd just end up as a display brewer rather than something I'd actually use.
I have seen these a few years back. I was tempted to get one but never did. Forgot about them, now several years later seeing them again, is interesting to see that they are still around.
I live behind a Ghirardelli production factory in Northern California. My apartment smells like their chocolate all winter when the winds blow towards my apartment. I’m fond of their syrups. Always have them and the regular hot cocoa.
As someone who can't taste anything but still drinks coffee, I think I'll try the Canadiano. Good review. I was wondering if it was just a gimmick when I saw it for sale a couple months ago.
I have been a Canadiano guy for a couple years now and I do really enjoy the process.
The earlier modells had a metal cone that had holes all along it, instead of just at the bottom, back then the "flow issues" weren't as bad as they can be. It does take time and a bit of practice/dialling in of things. It is a bit of a ritual for sure. :D
What I do is I have my compost bin essentially ready the moment I put coffee into the canadiano. The moment the water seems to have gone through, I give the grounds a bit of a squeeze against the wall of the canadiano, then I dump them into the compost, take the metal cone out, give everything a quick rinse and leave it out to dry. I've now used the one I currently own for 1 1/2 years and so far, I've not had a single crack, could be luck, could be my process, I dunno :D They used to recommend rubbing it in oil every now and again, I've not done that ever and it doesn't smell rancid at all (to me). So basically, only letting water be in it for as short as possible MIGHT be the way the go.
I do see that it's not for everybody and every situation. Needs time, needs practice, needs more care. If I am in a hurry, I'll use a different method for sure. But as a sunday morning ritual, I do enjoy it a lot.
know that there are many Brazilians and South Americans that follow you and that you love it!!!!!
Turkish coffee drinkers about texture: laughs on you, I'm into that
Ahaha completely fair!
something I've always wondered: the old wives' tale about never washing coffee brewing equipment with soap (such as a French Press or V60) to "build up and mature the flavour", while we go to great lengths in espresso brewing to make sure we clean all the old residue because it goes stale and sour over time, destroying the flavour of your coffee. Thoughts?
The residues are mostly bitter. Fresh coffee is packed with flavor. The tangy fruity flavors become more noticeable as the coffee cools down to a lukewarm temperature. It took me years to figure that out🤦
My FIL is like that. His coffee from his coffee Thermos taste disgusting.
The fact that that brewer absorbs coffee oils over time is quite a bad thing in my opinion. Over time, those oils are going to oxidize and begin to taste and smell really bad, and having your coffee go through that is probably not good. Anyone who has removed the rubber part of an aeropress plunger that’s been in use for a while knows that smell.
Wait. Should I remove the rubber part of my aeropress to clean it? Isnt it glued or something?
@@josealqueres Nope! It is not glued. It is pretty easy to remove and put back on. Just grab a towel for grip, and peel it back from one side. You should def clean after every brew to make sure your aeropress is nice and clean.
@@aarontsosa every brew?? I wash the whole device but have never removed the rubber part
Absolutely. I won't use any coffee gear I can't scrub with baking soda.
The oils in coffee can go rancid, which not only tastes bad, it's not good for you. Ever see the inside of a white brewer, carafe or mug that's stained brown? That's from the oils, and it makes the coffee taste horrible. Fortunately, a light scrubbing with water and baking soda cleans it all up.
However, a wooden brewer will absorb the oils and can't be cleaned well. The brewer will get fouler and fouler over time ... in a couple months of daily use it will make the worst cup you ever tasted.
If you want wood flavored coffee, buy a bag of wood chips for a BBQ smoker, and put a small one in your standard brewer.
@@josealqueres
Hoping others will see this reply -- Do Not, I repeat Do NOT remove rubber part on aeropress. I did based on Calvin Rey's rec and 1) there was nothing in there -- it was spotlessly clean (I've used it every day for 6 mos or more). And 2) I'm having trouble getting it back on. And I can see that getting it off made the rubber around the seal less smooth.
My guess is that until the rubber wears out, the seal is excellent and should be left alone.
I'm sorry I listened to "someone on the internet." As a researcher, I should know better.
Ghirardelli is what my coffee shop uses! Very delicious stuff
Reminds me in a way of Yixing teapots which are seasoned and "grow" with your continued brews of tea
I've known about this for a while! They're a Toronto company & I was fascinated by this when I was first looking around for Christmas gifts last year. Wood definitely has some different properties and I think personally I'd go for a walnut, even if my brews tend to be lighter. Aesthetically it's definitely gorgeous, though, and part of me wants one just to have in my coffee nook haha.
I wonder if going just a little coarser would be better even with the filter pointing up, though. I have a feeling if it pointed down it'd be even worse, as all the grounds would just build up in a pile and block all water exiting. Definitely hope you do follow up!
Great video Morgan!
She's cute and clearly very interested in coffee. A little naive, but adorable.
Very optimistic reviews, with obvious bias for a good result, but that's normal at a young age.
I definitely enjoy her videos.
Thanks for the information. You are so passionate about this.
EXTREME SLIIIIIDE~
Love your content, I'm getting more and more into brewing coffee at home, so this is teaching me a lot. my little V60 changed my liiiife
I've been checking out your filter coffee brewer in the background, and it is cheaper than most Moccamasters where I'm from so that's probably my next bigger purchase. 😅
The upward pointed cone reminds me a bit of the Lilydrip device or the Rok W1, both of which purport to reduce the pressure on the bottom of the brew-bed, and reducing overextraction
I loved Lincoln logs! Spent hours playing with those, and Thomas the Tank Engine toys too.
Morgan, I think you are so cute so bubbly. I'm 68 yr old & I love coffee. mostly I like Blond Roasts coffees. I have a question, Do the Lighter roasts like Blonde have more caffeine than dark roasts? Thanks, love the videos.
I think it would have been much better to compare this against another metal filtered pour over. Instead of the comparison of wood VS no wood, we just got a comparison of paper VS metal filter coffee.
Yes, the same feeling here...
Wow, all this time I wonder how it sound your voice, It's delightful. Love your videos sweetie, greetings from Argentina
This is what happens when you listen to the architects and not the engineers
Ngl I am not a coffee person but Morgan is just so entertaining lol
Could the 20g dose be partially responsible for the heavy mouthfeel? Hoffmann and others have been advocating 12-14g to 200g of water; sometimes an even higher ratio of water to coffee.
I would love to see a updated review after 30 days or 2 months of using it almost everyday I’m thinking the coffee will get better over time. The longer u have it and the more you brew out of it, the better it will get.
“More coffee, yay!” Lol literally me before my 3rd cup of coffee for the day
“The cracks do disturb me, but… this is fine.” -Morgan, sitting in a burning room sipping coffee, Dec 2021
Oh wow, that’s like a Yixing teapot!
My coffee habits would appall you... but I just had to say - Lincoln Logs! I played with them as a kid decades ago at a friend's house, and whenever I'd mention them to anyone no one knew what the hell I was talking about! So - thankyou.
I don’t even like coffee/espresso for the most part, but you are like the Alton Brown of coffee. Very nice videos!
Love your reviews
I *clearly* haven't watched the whole video yet, but just want to show some luv!
Good to throw your pocket change in😂🤘
Morgan, we would love to see you review the Ninja CFP301 DualBrew Pro. It just came out in September, and it looks like a perfect solution for someone with a small countertop footprint, who still wants all the bells and whistles of a much larger machine. Thanks!
My dad always drank his coffee black. And he never washed his mug. Only rinsed it out with water. He died in 1998. I don't know what happened to his mug. I wish I had it. I miss him.
This video along with my lover (they let me try using theirs and helped me through the process) convinced me to break down and buy a pour over coffee brewer. 😅 At least I know that the coffee will taste less bitter and much smoother. 😌
Morgan is been secretly building a major change for a sponsor and we never knew.
Star war socks company, look how fast now can i slide with my brand new podracing socks.
She is on the way of making millions. Very smart Morgan
I would be so interested to see this used over top of a regular pour over brewer so that it theoretically eliminates the “chew” factor and leaves the flavor
Morgan! Please review the bripe if you haven't yet!
8:53 Ahh, yes. I love when my coffee has a chewy feel to it. Hahaha
I can't imagine brewing through wood! All that pulls up for me is the heavy old wood smell in my parents basement.
Commenting for the algorithm . Fun video
Good review, it simply they knockout out a sphere in a square. Obviously for space saving but practical use a flaw the flats side are too thin compared the corner segments. You are right about the inverted cone. the developers made a good looking product and portable but in practical use it fails.
Grind a step or two coarser, it will flow faster and no need to stir. Your extraction should be calibrated to 2-4 mins as you adjust your grind setting. And the Crack seems to be a defected piece, falls under warranty and they send a new piece right away!
That's certainly a curious shape. It'd be interesting to see how coffee would turn out in a ceramic + metal brewer with the same shape as the Canadiano, rather than the wood. Might provide illumination as to what comes from the shape and what comes from the wood, and also the contrast with other metal filter brews.
Seeing as you are interested in different ways to make coffee. Have you heard of a Belgian balance siphon? Also know as a Royal Belgian syphon. Just learned about it recently and I love the aesthetics of it
daaam ya goty Ghiradelli as a sponser! congrats.
Absolutely love ur energy! Have a great day Morgan ❤️
Edit:...it autocorrected to Megan...I'm sorry 😂
I read that recipe as 36oz of peppermint hot cocoa at first and I was not mad about that ratio
As someone who played guitar for 40 years, yeah, they use hot steam to bend the wood on the sides of acoustic guitars into shape. Wood and heat and water does not seem like a good idea - almost as bad as wood in a very dry environment tends to dry and crack. With water and heat, wood will expand-contract and absorb. So, the efficacy of using wood in a hot water situation does not sound like a great idea. Thanks for the review!
Would love to see what happens over time to see if the development of flavours is actually nice and not just rancid, stale or even mouldy coffee (the idea of boiling water and wood over time terrifies me personally).
The filter design is just quite odd though and I feel like the shape while unique could have been a lot more interesting while also using a better flow design.
Their website says it could take a few weeks of use to get rid of the woody flavors from being overpowering and get closer to what you'd expect from the beans themselves... Might need longer experimentation
Yeah,wood can warp and crack if you expose it regularly to high heat and moisture.Not really sure if this is the best possible design for a pour over.Still it's quite pleasing to the eye.I'd like to see this same idea with unglazed ceramic.
Sounds like a fancy way to make lumberjack coffee ☕️
It reminds me of those BBQ grills that don't get cleaned, you know the ones.
I watched Morgan become less optimistic minute by minute. Heartbreaking
I think that if the device were round instead of square and it had relatively thick sidewalls that could prevent cracking, ESPECIALLY on the first day of use. Why they made it square is beyond me.
If the wood is finished properly (using some certified food safe polyurethane or epoxy), it is no longer porous and there should be no flavor imparted by the wood to the coffee. If it's not finished properly, it might do, but also the water and heat of the coffee will destroy that wood over time. This is we don't wash wooden bowls and cutting boards in the dishwasher. Hardwood in particular (which cherry, ash and walnut are) are particularly vulnerable to the ravages of heat and moisture. That is why we use softwoods (e.g., conifers like pine, spruce, and fir) in building construction.
That said, that is a cool little thing. Wood is an eminently renewable resource. It literally grows on/in trees. So if this thing IS finished properly (which there is no reason to doubt since it's not that difficult), it's a great material to use. Hence, most musical instruments.
the upside down cone i think might give some sort of diferent brew times within the pour, like the water near the top of the cone will filter first, but in a slower quantity than the water near the bottom, in the end who knows if the effect would be significative
Morgan cracks coffee brewer!
I'd be worried about those cracks building up oil that then turns rancid. A "seasoned" brewer sounds nice in theory but in practice I can't see much improvement over the tried and true V60.
When the brewing process is slow, I think you're getting an immersion effect. A Canadiano/French press comparison would make more sense to me. So I would consider a French press over the Canadiano for the same style of coffee (gritty/heavy body). The V60 is undoubtedly wonderful, but a different style of brewing.
I think it’s the shape, too, because with the cone pointed downward there’s more pressure at the bottom than if it’s pointed upward.
Your hair is doing lovely things in this episode!
I have a glass chemex thing and I use a metal filter. How do I get a clean cup like you did in with the paper filter? I always have sediment in the bottom of my cup.
Metal filters have tiny holes, so they’re always going to let fines (sediment) through. You have to use a paper filter to get all of the fines out. If you can find a metal filter with finer holes, you will get less sediment, but not none. You could also try a very tightly-woven cloth filter, but be aware those can be a pain to clean properly.
@@wilyMatzo yep. Used cloth filters for several months with a V60. You have to boil the filters for 10 or more minutes at least once/week to get the build up of oils out. And you’re not supposed to wash them with laundry because of detergent residues.
Thank you!!
Try use with filter paper. I remember there was a little ceramic cone made for v60 that made it look like this. I recon the lack of ridges on this wooden one would hamper filter paper though.
I'm not surprised something like this brewer cracked, based on how it looks. Firstly, wood tends to flex when soaked (mitigated by the finish, but that only gets you so far). Secondly, metal tends to expand lots when heated. So, by pouring boiling water into this brewer, you are forcing the inner metal piece to push out against the wood, which may or may not be flexed due to the water - causing stress. This is exacerbated by how quickly the wood is changing in temperature. Sucks, to be sure, but I don't know how you can beat physics.
Hi, Jose from Puerto Rico. Really like your videos. I've learned a lot of cool techniques. Can you give me an opinion on a home milk frothers that's worth the money and works ? Anticipated thanks for any help you may give me. have a nice day.
I would love to see the follow-up.
Hi, random question about something unrelated, Do you have a review of the 9Barista espresso maker? I’ve seen some reviews but not done the same way you do. I’d be interested to hear what you think of it.
the ashtray coffe brewer !!!!!!
I know you touched on the reasons you didn't want to grind coarser, but considering the long brew time and the constant agitation, how was the extraction on the coffee? Was it overextracted at all? Have you tried grinding coarser, even if it would be strangely coarse for a pourover?
An osmotic flow pour method might help with flow rate and lightening up its body.
You went straight up Formula 1 on that slide.
I love your haircut !
i had a roommate who used a regular coffee pot. he said that everyone seasons the pot by not ever rinsing or washing it, and he would get angry when I woukd rinse out the mold when he'd let his coffee sit in the pot for a week. he would say "you ruined years of seasoning!" every time lol