Troubleshooting

The Free2BRU brewer double filters the coffee; first through the bed of coffee grinds then through the paper filter. Looking at the surface of the coffee bed can give you clues on how you would want to adjust your grind size or brew method.

Surface of coffee bed looks "muddy". This is an indication that the surface of the coffee bed is being overwhelmed by the amount of coffee fines. to improve this condition:

- Adjust the grind size to be coarser. This creates less fines and also creates larger voids between the coffee particles to allow the coffee fines to migrate into the coffee bed instead of collecting on the surface of the coffee bed.

- Reduce the settlement time (for the immersion process). This will reduce swelling of the coffee grinds leaving larger voids between the coffee grinds for the fines to migrate into the coffee bed. Reducing the settlement time will also reduce the amount coffee bed settlement which will cause it to be more restrictive.

- Reduce agitation of the coffee grinds. Coffee fines are usually mixed in evenly with the coffee bed and held in place by larger particles. Excess agitation will allow the coffee fines to separate from the coffee bed and recollect on the surface of the coffee bed causing it to be more restrictive.

The Free2Bru coffee brewer features a zero bypass design which lets you extract your coffee grinds more evenly and more thoroughly because it does not allow water to flow around the coffee beans like a lot of other brewers. Because the brewer does not allow water to flow around the coffee bed, the amount of coffee flowing through the filter can give you and idea of what is happening within the coffee bed as the coffee drains.

1. Coffee drains too quickly. This can be caused by a coarse grind size or lack of agitation leaving a coffee bed that is not restrictive. Flow can be reduced with:

- Increased agitation of the coffee bed before the coffee is allowed to settle for the immersion method. This will separate the coffee fines from the coffee bed which can then settle and make the coffee bed more restrictive. Keep in mind that agitation while the coffee is draining is detrimental to the paper filter because it allows the coffee fines to flow directly to the paper filter causing it to clog quickly.

- Using a finer coffee grind will create a more restrictive coffee bed by creating more fines and reducing the size of the voids between the coffee particles.

- Extending the settlement time (with the immersion method) will allow the coffee grinds to swell up and settle more which reduces the the voids between the coffee particles.

2. Coffee drains too slowly. This means that the coffee bed is too restrictive which may be caused by coffee grinds that are too fine, excessive amounts of coffee fines, and/or an excessive settlement time. Flow can be increased by:

- Using a coarser grind size will create less fines and give larger voids between the coffee particles for the coffee to flow through.

- Reducing the settlement time (with the immersion process) will reduce the swelling of the coffee grinds leaving larger voids between the coffee particles for the coffee to flow through.

- Reducing agitation will leave more fines trapped inside the coffee bed. This reduces the amount of fines that will be free to clog the paper filter or coffee bed.

3. Coffee drains very quickly then chokes. This means that the coffee bed initially flows well but then gets choked by coffee fines as the coffee drains. This condition can be improved by:

- Grinding the coffee finer to make the coffee bed more restrictive. Coffee grinds that are too coarse will allow the coffee fines to migrate through the coffee bed and clog the paper filter. Grinding the coffee finer will allow the coffee bed to filter out the fines so they don't flow into the paper filter.

- Reduce agitation to keep the coffee fines trapped within the coffee bed. Excessive agitation of the coffee grinds may have freed up too many fines allowing it to overwhelm the coffee bed and filter causing it to choke part way through the brew process.

- Increase the settlement time (with the immersion process) to allows the coffee bed to settle for a longer period of time. This will allow the fines to settle and also allow the coffee grinds to swell leading to a more restrictive coffee bed.

- Upgrade coffee grinder to make your coffee grinds more uniform in size and reduce the amount of fines created. Poor quality grinders typically cut up coffee beans less uniformly leaving you with an increased amount of fines and rocks (particles that are too coarse). Upgrading you grinder may leave you with a more uniform coffee bed with less rocks and less fines.

Taste of the coffee is the result that you are looking for. Below are some common scenarios with suggestions on how to adjust it.

1. The profile of the coffee is perfect but it is too strong. This means that the coffee brewed perfectly but just needs to be watered down. This can be corrected by adding water to the coffee after you are done brewing. Adjusting the amount of coffee beans or amount of water used to brew your coffee will affect the brew time which can lead to a different flavor profile.

2. The profile of the coffee is perfect but is too weak. This means that either too much water or too little coffee grinds were used for the brew process. The coffee can be made stronger by Using more coffee grinds or less water to brew. This will make the coffee stronger however it may also change the taste profile of the coffee so additional adjustment after may be required.

3. The taste profile is too sour. Sourness is a indication that the coffee beans may be under extracted. The coffee grinds can be extracted more thoroughly by:

- Increasing water temperature to extract the coffee grinds more thoroughly.

- Grind coffee beans finer to create coffee grinds that can be extracted more easily.

- Increase agitation to allow water to flush / rinse the coffee grinds more. The agitation also frees up the coffee fines which will extend brew times for a stronger extraction.

- Increase coffee settlement time (for the immersion method). Increased exposure time to water will allow the coffee grinds to get extracted more thoroughly.

- Change brew method. The immersion method and percolation process extract the grinds differently and will create a different tasting cup of coffee.

4. The coffee is too astringent (bitter). Astringency can mean that the coffee grinds have been over extracted. Reduce extraction by:

- Grinding coffee beans coarser to reduce fines and create coffee grinds that are less easily extracted.

- Reducing agitation to reduce flushing / rinsing of the coffee grinds. The reduced agitation will also speed up brew times to reduce extraction of the coffee grinds.

- Reducing coffee settlement time (for the immersion method). Reduced exposure to water will shorten the brew process and reduce the amount time for the coffee grinds to get extracted.

- Changing brew method. The immersion method and percolation process extract the grinds differently and will create a different tasting cup of coffee.

4. The coffee profile is too uniform and you would like some added sourness or bitterness.

- Add coffee grinds in doses at different stages of the brew process instead of all at once. This will cause varying extraction levels of the coffee bed leading to a different flavor profile.

- Use the percolation brew process. Percolation typically extracts the surface of the coffee particles more thoroughly than the core which can result in a more dynamic tasting cup of coffee.

5. Coffee profile is too dynamic (too sour and too bitter). This is an indication that some of the coffee particles are over-extracted and other particles are under-extracted.

- Use the immersion brew process. Immersion typically extracts the surface of the coffee particles less aggressively which can result in a more uniform tasting cup of coffee.

- Grind coffee beans coarser and and extend settlement time (with the Immersion brew process). This will reduce the amount of fines created which typically causes astringency and also allows the larger particles to extract more thoroughly to reduce sourness.