One Of The Strangest Coffee Brewers I've Used (The Canadiano)


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47 replies
  1. Matt Volt
    Matt Volt says:

    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. 😀

    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 😀 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.

    Reply
  2. James Robinson
    James Robinson says:

    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.

    Reply
  3. Somethingsomethinghomebrewing
    Somethingsomethinghomebrewing says:

    Does anyone know if there is a commercial spice infusion blend for coffee? I’m thinking of something like a chai tea spice blend that could be put in a French press or tea infuser for a pour over. I’ve been adding orange peel, cinnamon, and other spices for years into my coffee but this made me think of oak chips and other spice infusions designed for coffee

    Reply
  4. Sun Don't Shine Designs
    Sun Don't Shine Designs says:

    Morgan, I love all of your unique coffee insights but I truly don’t think this video needed to be 20+ minutes. Reviews in the 10 minute range would be much more watchable in my opinion! I think longer videos are appropriate for comparisons of several products/recipes but if you’re only reviewing one product I respectfully suggest you edit yourself down.

    Reply
  5. Luke Davulis
    Luke Davulis says:

    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.

    Reply
  6. Bakeden
    Bakeden says:

    yeah, I don't know about "seasoning" your brewer with already extracted coffee. Anyone who has forgotten to thoroughly clean their puck screen when brewing espresso will be able to tell you that old extracted grounds don't make for pleasant coffee.

    Reply
  7. Panoptic Emu
    Panoptic Emu says:

    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?

    Reply
  8. Karen M.
    Karen M. says:

    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!

    Reply
  9. Al Dente
    Al Dente says:

    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.

    Reply
  10. JO
    JO says:

    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.

    Reply
  11. Mark Warner
    Mark Warner says:

    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.

    Reply
  12. Charlotte Spider
    Charlotte Spider says:

    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.

    Reply
  13. Zero
    Zero says:

    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

    Reply
  14. TheStraycat74
    TheStraycat74 says:

    18:26 The main design feature of the Candiano was to part money from idiots. $80 for a brew you can only used Three Times before it breaks…
    No thanks, I'll pass on this P.O.S. I can get a Mr. Coffee from wally marts for $25-30 that makes more and better coffee without all the fines in it, and it won't break as fast either

    Reply
  15. Peter Qureini
    Peter Qureini says:

    So, the web site says it’s oiled and needs to be kept up every few months. Not sure if that would prevent cracking. Also wondering if that affects flavor. It’s a pretty brewer, just on very practical

    Reply
  16. Nicholas Karako
    Nicholas Karako says:

    Interesting idea and design, but not really practical considering it not going to be that durable much less long lasting. The ones made with harder woods like oat, Mahogany and walnut might last longer, but cherry wood not so much.

    Reply

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