i wish i could understand what is going on inside a coffee bean. our new brewer, the fetco CBS-2031e, arguably one of the finest brewers available, is trying hard to help me crack the complex flavours in our beans. fetco would rather i called it an extractor (not a brewer). they have good reason since you can program the machine's coffee volume, percentage of pre-wet, pre-wet delay, brew time, time delay and temperature of water. all this is along with the correct amount of coffee to water ratio and select the correct level of grind and you might just get a great cup of coffee. i've tried a LOT of different settings. i've got myself so wired i've just sat shaking from caffeine over-dose and still none-the-wiser. don't get me wrong, most customers are completely satisfied with the coffee, it's just that i know it could be better. last sunday, however, there was something of a breakthrough. upping our grams of coffee for our half and full batches added a better body to the coffee. We also reduced the temperature down to 200F to take a tinny tone that occasionally hits the side of your tongue. i'll keep tinkering but i know for now our customers will be very happy.
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