This is part of my Everyday Coffee series, in which I review four affordable SCAA-certified coffeemakers. This weekend I started using up is the KitchenAid KCM0802. Read on to find out how it compares!
KitchenAid claims that this is not a typical automatic drip coffeemaker; it’s an “automatic pourover”. The idea is that it simulates the pourover process by alternating between sprinkling the grounds with water, and then pausing the flow to allow them to steep. This differs from a typical coffeemaker, which just continually blasts the grounds with water until the reservoir is depleted.
In keeping with the “everyday coffee” mantra, I’ll be taking a subjective look at features like flavor, usability, and design. I love my pourover as much as the next guy, but here in the real world, I just don’t have the time to handcraft two brews every morning. Read on to see if the KitchenAid KCM0802 does a good job at balancing convenience with quality!
This is part of my Everyday Coffee series, in which I review four affordable SCAA-certified coffeemakers. Criteria is simple: they have to be programmable, they have to be easy to use, and they have to produce a damn fine cup of coffee. Read on to see how the Cuisinart CPO-800 compares!
Meet the Cuisinart CPO-800
First on deck is the Cuisinart CPO-800. I actually purchased this last Friday, and I’ve been using it religiously all week. I love this design! Gentle angles, a vintage-looking vacuum fluorescent display, and a semi-traditional coffeemaker look. The Cuisinart CPO-800 looks like it’s straight out of the mid-80s, and that’s a great thing!
The CPO-800 is one of three tested units that mimics the behavior of a pourover. Water gets heated to that golden 195-205 range, then sprinkled (or “jimmied” if you’re from Philadelphia) over the grounds in waves — including a presoak. The presoak allows the coffee to bloom and develop its full flavor, while the brief pauses in watering ensure the grounds aren’t over-extracted.
This is the first in a series called “Everyday Coffee”, in which I put four highly-rated coffeemakers through everyday, real-world testing.
We have a long-lasting love-hate relationship with coffeemakers.
Your great-grandparents likely used a French press, siphon, or pourover. Probably involving fire. They’re all great brewing methods with their own strengths and weaknesses. They take a bit of effort to do correctly, but they can easily coax out the rich, full-bodied flavor of coffee.
Your grandparents likely used an electric percolator. And it was terrible. It produced hot, dark liquid that contained caffeine. Technically, it was “coffee”. But if you weren’t careful, it would burn and over-extract the coffee, resulting in a bitter pot of awfulness. Most electric percolators have a window of roughly 30 milliseconds between “still brewing” and “LOL RUINED AGAIN”.
It’s been nearly a year since Grandpa’s Growler — legendary only for its subpar draft selection and laughably awful food — was unceremoniously shuttered. In its place stands York Street Grille, which opened just this past December. After giving them a few months to work out any opening quirks, we made our way down to see what, if any, improvements have been made.
The best coffee is the stuff you make by hand. But I don’t always have time to dedicate to crafting that perfect pourover. Mornings en route to work, for example. So when I saw the OXO Pourover Coffee Maker, I had to give it a shot.
Long story short, the art of making a really good cup of coffee involves a few critical factors. The water needs to be between 195 – 205 degrees Fahrenheit. You need the right amount of grounds. You need the right amount of water. You need the proper saturation and turbulence. It gets a little more complicated than that, but too much or too little of any of the above and your joe will come out bitter, bland, or worse.