One Of The Strangest Coffee Brewers I've Used (The Canadiano)
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Learn more about Ghirardelli’s featured products from this video at https://ghirardelli.cc/MDCXGCC My Peppermint Mocha recipe: 36g of Peppermint Hot Cocoa …
9/10 slide. Great speed but unfortunately, you were so fast that you lost control near the end. It also lacked catto.
Love your reviews
I watched Morgan become less optimistic minute by minute. Heartbreaking
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 a hobbyist woodworker, this is fascinating, but at that same time sounds like a terrible idea, especially from a longevity perspective.
Wood gave a good taste
It’s called the Canadiano and they don’t offer a maple version? Fail.
Named after Canada, not made from maple, I see a problem
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.
If the wood is sealed doesn’t that mean it can’t impart any flavor?
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?
If you need a suggestion, might I offer this video for your browsing:
https://youtu.be/x9a19J3SyQQ
The vacuum balancing siphon coffee maker.
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.
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
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.
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.
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.
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! Please review the bripe if you haven't yet!
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.
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?
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 🙂 <3
know that there are many Brazilians and South Americans that follow you and that you love it!!!!!
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!
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 don't know if you've reviewed this one, but I heard some YouTubers promoting this Presto 02937 Dorothy™ Electric Rapid Cold Brewer? I was just interested in your thoughts over it.
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.
Growth and development. Ewww. What about mold growth and sterilization?
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.
challenge mode: watch this at 2x speed
Nobody has seen Morgan and James Hoffman in the same room together. Coincidence?
480p?
ohhhh seems like when there was that in thing to cook salmon on different types of slabs of wood. Now they are trying to have wood flavour coffee
“… 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 .
every time i top a drink with coco powder i inhale it and choke for like five minutes
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.
Ghirardelli is what my coffee shop uses! Very delicious stuff
Humidity warps wood. Like you said, it looks nice, but there’s no way that design is practical.
2:41 this is just WOOD IT IS
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
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
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.
Never say coffee tastes chewy to me or my son ever again
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
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.
I like my coffee black with two sawdusts
Ignore it… always a good first strategy. Works about 50% of the time.