Machine Capacity, Versatility And Convenience Features: Some machines had a designated “half-carafe” setting, or required a different brew basket or filter if brewing a smaller pot, to optimize the extraction level for that lesser yield.This is so that extraction is even throughout the coffee bed, leading to that perfect drip flavor.” Most of the coffee makers I selected for testing did have this functionality I further measured its efficacy by examining the grounds post-brew to see if there were any patches that were lighter in color (unsaturated by water) versus darker (better saturated by water). Water Dispensation Style: As Cotter told me, “It's essential to find a brewer with a decent shower head that will evenly spread water through the grounds.Since most people use their coffee makers on a daily basis, and would thus likely keep these machines out on the countertop, were the models worthy of displaying-or at least not a blatant eyesore? First, was the machine big and bulky, occupying precious counter space and/or not able to fit snugly beneath cabinets? Was it designed with easily accessible, fillable and removable parts? Aside from the functionality, I also took aesthetics into account. Construction, Size And Appearance: A few considerations came up here.

To assess this factor, I measured the temperature of the coffee in the thermal carafe (or in the glass carafe and aided by the machine’s heating element) 30 minutes, 60 minutes, 120 minutes and 240 minutes after brewing.įor the better part of a month, my living room décor included ten drip coffee machines and ten. For brewers with a heating element, the guidelines state that “at no point should the temperature of the coffee increase above 185 degrees Fahrenheit” because of that heating element. The SCA suggests that certified brewers should maintain a coffee’s temperature between 176 and 185 degrees Fahrenheit during the first 30 minutes of the holding time post-brew. I tested an assortment of machine models, some of which had glass carafes and a heating element at the base of the brewer, and others of which had an insulated stainless-steel thermal carafe and no heating element.

I took that into account when using each machine, timing the brew from when the first drop of coffee hit the pot to when the water reservoir was empty. The SCA also recommends that drip brewers saturate coffee grounds with water for at least four minutes and up to eight-anything shorter or longer than that, and the coffee is in danger of under- or over-extraction. Cotter agreed: “A brewer with a good, consistent heating element will properly heat the water throughout the brewing process to around 200 degrees Fahrenheit, then hold it there throughout the brew.” He adds that “many cheap brewers just boil the water and then dump it on the grounds,” which “scorches the grounds and leads to a burnt, bitter taste.” Using a simple ThermaPen probe thermometer, I measured the center of the filter bed while the coffee was brewing, as well as the temperature of the coffee when the liquid reached the carafe. Per the SCA, optimal coffee extraction occurs when the temperature of the water is between 185 and 205 degrees Fahrenheit. I consulted a number of their standards as the basis for my testing, particularly in the areas I could objectively evaluate, as follows: Temperature Consistency They also perform extensive testing on the coffee machines submitted for consideration, and have rigorous, scientifically based criteria that they expect the coffee makers they certify to meet.

The Specialty Coffee Association (SCA), the world’s foremost coffee trade organization, has very detailed guidelines on what makes for a stellar cup brewed at home.

Cappuccino makers