I've been doing a lot of reading...

...on the Hario Skerton grinder. My girlfriend gave me a gift card for William Sonoma for Christmas, so I figure I'll retire my faithful old Zassenhaus and try one of these new-fangled gadgets. I know I'll have to mod it (not for grinding coarse, but to prolong its life by keeping the shaft centered), but I like fiddlin' with stuff. I need to get my hands on it first to best figure out what needs to be done (delivery date is Jan 5).

I run across lots of...opinions...about what is needed to make a good cup of coffee. One fella says "You need a scale. Period." I've been using the scoop that came with my Bodum French press for the past 6 or 7 years, and I've done just fine. I thought about getting a scale, but not for what they're selling for. I've measured the temperature of my water, but more out of curiosity than need. When it comes to a boil, I turn off the heat, simple as that. Sometimes I let the grinds bloom, sometimes I don't (it does look kinda cool). The only real facts I've discovered when brewing is:

Use the right amount of hot water (11 ounces).
Use the right amount of good beans (two scoops).
Use clean stuff.
Combine all three for sufficient time (depending upon the method used).

After nine years, I've developed what works best for me. Your mileage may vary.

(Four days later...)

Let the modding begin.

Vintage Durobor...is it...

...a press pot or a pour-over?

Stainless steel Durobor flanked by the lower & upper aluminum model

  From what I've found online, this is supposed to be the correct method to brew using one of these things. I did experiment, after doing this video, with actually *pressing* after letting the grinds bloom. Nope, not the way to do it. Much better results by placing the press piece on top of the grounds, *then* pouring the water in. Acts the same as a spreader in a dripolator. Anyway, if you get one of these, play around with it and see what you can do.