Bro Anthem, it does look interesting, and being Kitchen Aid, I am pretty sure it is good quality. But it looks to me like it makes too much for one person, does your lovely drink coffee with you?
Try it and tell us what you think?
Not worth it for little old me, my F Press is fine. But I am not excited at all about my supposedly whiskey flavored coffee, too acidic and cannot taste the whiskey at all.
I may roast the beans a little more, make them a darker roast, is that OK to do guys? After the fact like this?
God Bless,
Wayne

Anthem,

Based on the video, I'm guessing the coffee would taste very similar to French press. The filter process has a lot to do with the taste of coffee and this device seems to have a similar filter as a French press. The only concern I would have is the use of boiling water to make the coffee. I usually use 200 degree water. I think 200-206 is the recommended range for brewing coffee. Going all the way to boiling may be too hot. I suppose the folks at Kitchen Aid could have designed it so that the water cools a bit by the time it reaches the top container, but the video has limited technical data.

My local coffee roaster has experimented with several types of brewing methods, including the traditional vacuum system. Based on their experience, they recommend the Hario, Kalita, and Chemex pour over brewing systems. I have tested several and agree that these are the best for my taste preferences. The Kalita Wave is the best, IMO. It just produces a well rounded cup of coffee somewhere between an overly filtered Chemex and almost chewy French press cup. Being a coffee geek, I would be interested in trying the vacuum brewing method.

Cheers,

T Cobe

Wayne,

I can't see why you wouldn't be able to roast the whiskey beans a bit more. Try a small amount and see what happens. I would think you may risk losing the whiskey nuance that is added to the beans, but it sounds like you can't really taste it much anyway. I think the acidic beans you are using may not be the best to use for a French press. That may be what is overpowering your taste buds. I have friends that prefer dark roasts and they also use the French press as their preferred brewing system. If you're ever in Wisconsin, stop by and we can brew a few cups to test my hypothesis.

Cheers,

T Cobe

Yes, I think I will try roasting it some more. No good whiskey flavor anyway. What a waste.
I know you think I need a paper filter, or cloth. That might mitigate some of the acid, but sounds sorta nasty too, paper!!!!
Ha ha
God Bless,
Wayne

OK, today I broke into the San Marco Coffee, the Southern Pecan flavor. This is one of my favorite flavors and one I tried to make myself, unsuccessfully.
This is also a medium roast, and fairly acidic, but does at least taste of Pecans.
Enjoyable cup today, thankfully.

I did finally break down and re-roast the whiskey flavored beans I bought (sadly they did not taste of whiskey really and still don't). It did not hurt anything to make them a darker roast. Well, for my taste it did not. They have less of that flavor and more of the sugars that a darker roast has now. Drinkable.
I have not learned much on my coffee quest so far.
I do know to buy beans, roast them myself, fresh only a few days before I need em. To always grind them fresh right before brewing.
And to keep everything CLEAN!!!!
So I applied deoxIT to my coffee making equipment.
Can't say this was a good move. It might have made things too bright!!!!
God Bless,
Wayne