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Jack Griffin

Brouilleurs

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Nice vids! I have a modern glass brouilleur and until now I thought it might be defective, it poured so fast...

 

I have put ice into the brouilleur as well, and the ice melts a bit as water is poured on and can sometimes change the drip rate - you might try ice in the two modern brouilleurs

 

I wonder whether it might be worth a try to put a bit of something, like a toothpick, into your modern brouilleurs, just gently, to block the openings a bit

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I've done the cube thing, but I wonder, does it work to have both sugar and a marble? I should think either-or, yes?

 

**must... have... sugar...**

 

hell, i've even got to have a little (one cube) in my la Clandestine (don't tell anyone ;-) apparently that's sacrilège) and I usually take two in other brands. although I do at least try the first time with a new brand with no sugar, but every one I've tried I have to have at least a little sweet.

 

Actually that's why I've not been too crazy about the sit-on-top brouilleur because it's not as facile with the sugar, plus the scent isn't as well distributed. Pour moi, c'est au balancier!

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I've done the cube thing, but I wonder, does it work to have both sugar and a marble? I should think either-or, yes?

Use a marble and some simple syrup.

 

As for sacrilege, sugar is always at the discretion of the consumer. Anyone who tells you otherwise is a bit too tightly wound.

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simple syrup, there ya go, of course! Thanks!

 

edit: wait... how much s.s. equals a cube... I can google that, hang on

 

edit2: ok, all I can get is that a cube equals a teaspoon, so I guess a bit more than a teaspoon of simple syrup, what do people think?

Edited by tami

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Use as much as necessary. This should be more about the experimentation and self-reflection than about a prescribed solution.

 

Try some, taste, add some more (if necessary), taste, repeat.

 

I use simple syrup often, for that bit of sweetness to round out the edges.

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Step back everybody, because I have THE brouilleur to end all brouilleurs!

 

Just check out this photo, I'm sure all of you are just green (pun?) with envy:

 

206109_174200239296944_100001209089063_421601_7531267_n.jpg

 

This HANDMADE brouilleur was made with the finest (cheapest) aluminum foil money can buy (at your local grocery store).

 

Well, at least I had some fine absinthe. That carafe is a Frank Lloyd Wright carafe I got in Oak Park, IL. at a sale they were having for $5, its really nice - it has one of his window designs on it.

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I'm pleased as punch with my yogurt cup dripper. I made a tiny hole on the bottom edge, and it makes a small but steady stream that comes out 45deg from vertical. I put ice on it, then fill it with water and let it drip on the sugar cube on the spoon. When the sugar is gone, I just set the dripper on the spoon until I get the water level I want. When it's done I place the dripper inside another yogurt cup, and place them in the freezer. The IRS will determine if I can replace it with a see saw dripper.

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sugar tends to gum up my 'see-saw' brouilleur. i'm always having to stir about in the bottom of the brouilleur to keep the drip going..........

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Jules figured this one out for me.

Just rest the spoon and sugar on the glass rim and then place the 'see-saw' brouilleur over it. It works like a charm.

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Thank you for the thank you but truth be told I "borrowed" the solution from someone else here on the forum. There is a picture posted somewhere. Was it Scott M.? My brain is full. May I be excused?

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You're likely thinking of the chess game photo. It does work well, particularly with the flat cubes or domino dots. The hole in auto-verseurs is pretty thin, and putting the sugar in the cup will clog it up most of the time. I know a few folks who use the spoon under it in this manner!

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My brain is full. May I be excused?

 

No. Sit back down at the table and stay there until you finish you absinthe. It will help you grow up big and strong. :cheers:

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