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    Published on December 11th, 2014 | by Greg

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    Capresso CoffeeTEAM PRO Glass: Grind And Brew The Right Way

    If you’re a caffeine lover, chances are that you’ve tried out a lot of ways to brew your java. We’ve experimented with more than a dozen, from the classic French press to Chemex, Aeropress to single-cup options. And while just about all of them offer distinct advantages and disadvantages, there are no easy replacements for the morning drip pot of coffee, fresh and hot, with enough to serve several cups, made from your beans of choice. The best results, though, come from grinding as close to the time you make your brew.

    Which is exactly why the Capresso CoffeeTEAM Pro Glass exists, a grind-and-brew coffeemaker that might become your new favorite appliance. We’ve seen plenty of Capresso gear over the years, like their espresso makers and interesting combination single-cup/pot brewer. And while one of our favorite recent brewers is the iCoffee, it requires investment in a decent separate grinder. If you already have a burr grinder that you love, and don’t mind adding a couple of minutes (and some noise) to your morning routine, then you probably don’t need this model from Capresso. For everyone else though, take a look at the 12-cup glass carafe, large bean hopper, fairly compact design, and permanent filter that work together to make your life a little easier.

    We threw in some of our favorite dark roast whole bean, set the timer, filled the water tank, and waited. The conical burr grinder moves slowly, to avoid damaging your precious beans with heat,  and you can adjust the grind to some degree (three settings, primarily intended for modifying the coarseness for dark/oily beans). The company claims that the grinder is cleaned each cycle, which is more than your local coffee shop is doing. And the built-in charcoal water filter helps improve taste, as does the keep-warm function which prevents you from having to microwave that third or fourth cup. We did have a couple of issues- it can be difficult to clean manually, and we did encounter some clogs (likely due to humidity) when using over the course of our testing. You’ll also possibly need some practice batches to help fine tune the  amount of beans, since the automatic feeder might not grind enough (or try to grind too much).

    We liked the matte stainless steel exterior, easy to clean and not a fingerprint magnet. The carafe is dishwasher safe and pours nicely, but an insulated one might have been a nice touch. Overall, the Capresso CoffeeTEAM Pro Glass is a solid, handy drip coffee brewer that offers way better results than your average coffeemaker. The built-in grinder is pretty easy to use, but we’d suggest keeping it out from underneath a cabinet for easy cleaning and access. Available now, for around $220.

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    About the Author

    Greg dreamed up the idea for the Truly Network while living in Hawaii, which began with a single site called TrulyObscure. In 2010, when advertisers and readers were requesting coverage beyond the scope of that site, TrulyNet was launched, reaching a broader audience over a variety of niche sites. Formerly the head technology correspondent for the Des Moines Register at age 16, he has since lived and worked in five states and two countries, helping a list of organizations and companies that includes the United States Census Bureau, TripAdvisor, Events Photo Group, Berlitz, and Computer Geeks. He also served as the Content Strategy Manager for HearPlanet, a multi-platform app that has reached over a million users and has been featured in the New York Times, Hemispheres Magazine, National Geographic Adventure, Fox Business News, PC Magazine, and even Apple’s own iPhone ads. Greg has written as a restaurant critic and feature journalist for a number of national and international publications, including City Weekend Magazine, Red Egg Magazine, the Newton Daily News, Capital Change Magazine, and an arm of China Daily, Beijing Weekend. In addition, he has served as a consulting editor for the Foreign Language Press of Beijing, as well as a writer and editor for the George Washington University Hatchet, the school newspaper of his alma mater. Originally from Iowa, Greg is currently living in the West Village of Manhattan.



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