The flavour developing over time sounds more like a marketing spin. They noticed a gross buildup that's difficult to remove and decided to call it a feature instead of a bug.

I'm scared as hell of any coffee Brewer needing "seasoning" Coffee oils quickly go rancid and when they do it's very unpleasant even in small quantities

I don't even like coffee, I just keep watching these because you're so passionate and it's so nice just to see someone enjoy something :)

I’ve had my Walnut Canadiano for almost two years now. It’s absolutely one of my favorite brewers. The brew time can be a bit long so I only use it when I don’t have somewhere to be. The gradual development of the new flavor profile has been great. Little cracks and things are normal and doesn’t really effect the brewer that much.

The over time seasoning of this brewer reminds me of specific clay pots used for tea where over time the tea does season the pot.

I'm a big fan of metal filter coffee, and love the aesthetics of this wooden brewer, but I'm really concerned about the "seasoning" going rancid; you can count me as +1 for hoping for a follow-up video down the line.

I’ve been to coffee shops - one in Castlegar BC comes to mind - where the name “Canadiano” is used for what would elsewhere be called a red-eye, an espresso diluted with drip coffee instead of water / a cup of drip coffee fortified with a shot of espresso, conceptualized as a tougher Americano.

“… I will just ignore it and pretend like it is fine, as I do with most life things.” Oh Morgan,after my own heart. Love this video .

I feel like a better combination would be wood cups for imparting flavor (or really the smell since that's most of what we taste) rather than a pour over. Design changes: The square look is really intriguing and probably nice for storage. They definitely went with the unusual cone shape so that it stays so square, but a larger filter (size, not the pores) would help with the flow issues; technically here almost like a donut mold shape here would be best since you have a larger area for water to pull through via gravity while having less harsh corners that could become hard to clean (which is important since it's wood) and the general flatter shape would keep the overall shape and shouldn't affect the brew. The cracking is bound to happen, but I expect also some weird warpage to start happening too since there isn't an even thickness all the way around causing some bend to happen as the thicker parts won't dry out as fast; there's a chance the squat design is so that it dries out faster, but it won't change the fact the varying thicknesses can cause a problem. It's aesthetically really pretty, less likely to break (say you have kids that might knock it over), and an interesting concept. I do wonder the longevity of it, I'm not super familiar with wood but I expect there to be eventually some internal rot especially if it cant dry out fully (super humid place/consistent usage etc). I wonder if it would be more effective to use the shape/wood as a filter holder instead of a metal filter, but it might become too bulky/unusual filter shape might be off-putting, though a removable metal filter could be interesting too.

Interesting review, I just got mine earlier this week, but haven't brewed with it yet. FYI, squeeze the metal cone to remove it for cleaning underneath the filter. The filter has slots in it so the cone can get bigger/smaller.

I'm gonna stop washing my coffee mug - I like the idea of seasoning it....

Ooh this looks so interesting! Please try and make a review about the OSMA cold brew machine (the machine that makes cold brew in 30 seconds). Also plz try a Japanese Coffee Jelly recipe (it is so delicious, and with sweet cream or heavy cream, it is bomb)! Thank you, luv ur content!

I’m so confused. At the beginning, Morgan states that it’s a ‘sealed cherry’ block of wood. How, then, is it absorbing or contributing to the flavour of the beans?

I'm a woodworker, I love wood, but I wouldn't use wood for any tool that's going to have hot water poured on it every day. Especially for food contact.

So this reminds me of traditional cup used for Yerba Mate that is made out of Palo Santo which is wood. So the problem there is that the cup soaks water and then dries out and wood breaks. In order to make it work for longer you have to use it basically all the time. I understand that this is different kind of wood but I'm afraid that if I put it on a shelf for couple weeks I may return to broken dripper.

Pretty sure this is the first time I've heard coffee described as "chewy"! :D

I have another theory for the brew time. It has to do more with surface area and less with the direction the cone is pointing to. In a v60 you have way more surface area so the water can pass in a loot of places. The metal filter in this one is very small in comparison. Another couple factors are clogging of the metal filter and the lacking of capillary action which is present in paper filters and helps water move around

I have been a Canadiano guy for a couple years now and I do really enjoy the process. The earlier modells had a metal cone that had holes all along it, instead of just at the bottom, back then the "flow issues" weren't as bad as they can be. It does take time and a bit of practice/dialling in of things. It is a bit of a ritual for sure. :D What I do is I have my compost bin essentially ready the moment I put coffee into the canadiano. The moment the water seems to have gone through, I give the grounds a bit of a squeeze against the wall of the canadiano, then I dump them into the compost, take the metal cone out, give everything a quick rinse and leave it out to dry. I've now used the one I currently own for 1 1/2 years and so far, I've not had a single crack, could be luck, could be my process, I dunno :D They used to recommend rubbing it in oil every now and again, I've not done that ever and it doesn't smell rancid at all (to me). So basically, only letting water be in it for as short as possible MIGHT be the way the go. I do see that it's not for everybody and every situation. Needs time, needs practice, needs more care. If I am in a hurry, I'll use a different method for sure. But as a sunday morning ritual, I do enjoy it a lot.

I've never found myself thinking I wished coffee tasted more like Lincoln Logs. I see wood oils and coffee oils to go bad.

Turkish coffee drinkers about texture: laughs on you, I'm into that

I played with Lincoln Logs when I was a kid back in the 60s. When our oldest son played with them in the 80s he called them Hincoln Hogs. :D

As someone who can't taste anything but still drinks coffee, I think I'll try the Canadiano. Good review. I was wondering if it was just a gimmick when I saw it for sale a couple months ago.

know that there are many Brazilians and South Americans that follow you and that you love it!!!!!

something I've always wondered: the old wives' tale about never washing coffee brewing equipment with soap (such as a French Press or V60) to "build up and mature the flavour", while we go to great lengths in espresso brewing to make sure we clean all the old residue because it goes stale and sour over time, destroying the flavour of your coffee. Thoughts?

I'm a sucker for cool brewers. I absolutely love the way this looks. I could see pulling it out from time to time when I want a heavier, somewhat woody flavor. I just think that I would want that so seldom that months would pass between usage, and I'm not sure that's such a good thing with a brewer that you can't really get extremely clean. If I got one, I'm pretty sure it'd just end up as a display brewer rather than something I'd actually use.

She's cute and clearly very interested in coffee. A little naive, but adorable. Very optimistic reviews, with obvious bias for a good result, but that's normal at a young age. I definitely enjoy her videos. Thanks for the information. You are so passionate about this.

I drink coffee but I dont brew stuff. I dont even know how that works. I just like listen to you, it's so calming 😊

I think it would have been much better to compare this against another metal filtered pour over. Instead of the comparison of wood VS no wood, we just got a comparison of paper VS metal filter coffee.

Reminds me in a way of Yixing teapots which are seasoned and "grow" with your continued brews of tea

I have not had pour over coffee in years like 7 years . At home was a drip coffee, then french press, then a mocha pot which i called a italian espresso pot.. a french gave me a pour over thinging.. 2 days ago started using it. OMG i missed that flavor! I love noticing the difference also. Thank you for helping me with the amounts to make it.

Great topic, script, presentation and editing. Two scales and clear cups would make this next level!

Oh hey hi hello! Love you on the TikToks and KZfaq just suggested this to me and I couldn't be happier about finding your longer format content! Subscribed immediately!

My gosh! Miss, your passion about coffee is fascinating! Your content inspiring to learn more about brewers, sorts and roasts more. I think, from now on I'll pay much more attention to Beveridge's taste) thank you)

I've known about this for a while! They're a Toronto company & I was fascinated by this when I was first looking around for Christmas gifts last year. Wood definitely has some different properties and I think personally I'd go for a walnut, even if my brews tend to be lighter. Aesthetically it's definitely gorgeous, though, and part of me wants one just to have in my coffee nook haha. I wonder if going just a little coarser would be better even with the filter pointing up, though. I have a feeling if it pointed down it'd be even worse, as all the grounds would just build up in a pile and block all water exiting. Definitely hope you do follow up!

The fact that that brewer absorbs coffee oils over time is quite a bad thing in my opinion. Over time, those oils are going to oxidize and begin to taste and smell really bad, and having your coffee go through that is probably not good. Anyone who has removed the rubber part of an aeropress plunger that’s been in use for a while knows that smell.

I live behind a Ghirardelli production factory in Northern California. My apartment smells like their chocolate all winter when the winds blow towards my apartment. I’m fond of their syrups. Always have them and the regular hot cocoa.

Ngl I am not a coffee person but Morgan is just so entertaining lol

Love the glass you're brewing into, it nicely matches the brewer.

I would love to see a updated review after 30 days or 2 months of using it almost everyday I’m thinking the coffee will get better over time. The longer u have it and the more you brew out of it, the better it will get.

I have seen these a few years back. I was tempted to get one but never did. Forgot about them, now several years later seeing them again, is interesting to see that they are still around.

Wow, all this time I wonder how it sound your voice, It's delightful. Love your videos sweetie, greetings from Argentina

Could the 20g dose be partially responsible for the heavy mouthfeel? Hoffmann and others have been advocating 12-14g to 200g of water; sometimes an even higher ratio of water to coffee.

I would be so interested to see this used over top of a regular pour over brewer so that it theoretically eliminates the “chew” factor and leaves the flavor

Morgan, I think you are so cute so bubbly. I'm 68 yr old & I love coffee. mostly I like Blond Roasts coffees. I have a question, Do the Lighter roasts like Blonde have more caffeine than dark roasts? Thanks, love the videos.

“More coffee, yay!” Lol literally me before my 3rd cup of coffee for the day

I loved Lincoln logs! Spent hours playing with those, and Thomas the Tank Engine toys too.

The upward pointed cone reminds me a bit of the Lilydrip device or the Rok W1, both of which purport to reduce the pressure on the bottom of the brew-bed, and reducing overextraction

My coffee habits would appall you... but I just had to say - Lincoln Logs! I played with them as a kid decades ago at a friend's house, and whenever I'd mention them to anyone no one knew what the hell I was talking about! So - thankyou.

“The cracks do disturb me, but… this is fine.” -Morgan, sitting in a burning room sipping coffee, Dec 2021

EXTREME SLIIIIIDE~ Love your content, I'm getting more and more into brewing coffee at home, so this is teaching me a lot. my little V60 changed my liiiife I've been checking out your filter coffee brewer in the background, and it is cheaper than most Moccamasters where I'm from so that's probably my next bigger purchase. 😅

I can't imagine brewing through wood! All that pulls up for me is the heavy old wood smell in my parents basement.

I don’t even like coffee/espresso for the most part, but you are like the Alton Brown of coffee. Very nice videos!

This was so cool! Thanks for this one Morgan!

Ghirardelli is what my coffee shop uses! Very delicious stuff

8:53 Ahh, yes. I love when my coffee has a chewy feel to it. Hahaha

Morgan, we would love to see you review the Ninja CFP301 DualBrew Pro. It just came out in September, and it looks like a perfect solution for someone with a small countertop footprint, who still wants all the bells and whistles of a much larger machine. Thanks!

That seems like a poorly designed scam that's way too much work. I'd be curious to know if it splits apart with continued use. Also, if it was a bit thicker they could inset that filter so the cone was facing down.

Great video Morgan!

Oh wow, that’s like a Yixing teapot!

oh i remember lincoln logs but what flavor of wood they were made

Commenting for the algorithm . Fun video

Morgan is been secretly building a major change for a sponsor and we never knew. Star war socks company, look how fast now can i slide with my brand new podracing socks. She is on the way of making millions. Very smart Morgan

Morgan! Please review the bripe if you haven't yet!

the upside down cone i think might give some sort of diferent brew times within the pour, like the water near the top of the cone will filter first, but in a slower quantity than the water near the bottom, in the end who knows if the effect would be significative

Good review, it simply they knockout out a sphere in a square. Obviously for space saving but practical use a flaw the flats side are too thin compared the corner segments. You are right about the inverted cone. the developers made a good looking product and portable but in practical use it fails.

Grind a step or two coarser, it will flow faster and no need to stir. Your extraction should be calibrated to 2-4 mins as you adjust your grind setting. And the Crack seems to be a defected piece, falls under warranty and they send a new piece right away!

Their website says it could take a few weeks of use to get rid of the woody flavors from being overpowering and get closer to what you'd expect from the beans themselves... Might need longer experimentation

Try use with filter paper. I remember there was a little ceramic cone made for v60 that made it look like this. I recon the lack of ridges on this wooden one would hamper filter paper though.

Seeing as you are interested in different ways to make coffee. Have you heard of a Belgian balance siphon? Also know as a Royal Belgian syphon. Just learned about it recently and I love the aesthetics of it

Good to throw your pocket change in😂🤘

I *clearly* haven't watched the whole video yet, but just want to show some luv!

This video along with my lover (they let me try using theirs and helped me through the process) convinced me to break down and buy a pour over coffee brewer. 😅 At least I know that the coffee will taste less bitter and much smoother. 😌

Metal filters for the chemex have the same issue... It may not be the shape so much as it is the material.

That's certainly a curious shape. It'd be interesting to see how coffee would turn out in a ceramic + metal brewer with the same shape as the Canadiano, rather than the wood. Might provide illumination as to what comes from the shape and what comes from the wood, and also the contrast with other metal filter brews.

I think it’s the shape, too, because with the cone pointed downward there’s more pressure at the bottom than if it’s pointed upward.

I'd be worried about those cracks building up oil that then turns rancid. A "seasoned" brewer sounds nice in theory but in practice I can't see much improvement over the tried and true V60.

Love your reviews

Would love to see what happens over time to see if the development of flavours is actually nice and not just rancid, stale or even mouldy coffee (the idea of boiling water and wood over time terrifies me personally). The filter design is just quite odd though and I feel like the shape while unique could have been a lot more interesting while also using a better flow design.

I would love to see the follow-up.

I read that recipe as 36oz of peppermint hot cocoa at first and I was not mad about that ratio

I watched Morgan become less optimistic minute by minute. Heartbreaking

Yeah,wood can warp and crack if you expose it regularly to high heat and moisture.Not really sure if this is the best possible design for a pour over.Still it's quite pleasing to the eye.I'd like to see this same idea with unglazed ceramic.

The cracking doesn't surprise me. I couldn't see it in the video (on mobile) but I'm assuming it happened on the sides cut across the grain. Expansion from heat and swelling due to absorbing moisture would be in play and the shape likely leads to some interesting internal stress during that.

Morgan cracks coffee brewer!

I'm not surprised something like this brewer cracked, based on how it looks. Firstly, wood tends to flex when soaked (mitigated by the finish, but that only gets you so far). Secondly, metal tends to expand lots when heated. So, by pouring boiling water into this brewer, you are forcing the inner metal piece to push out against the wood, which may or may not be flexed due to the water - causing stress. This is exacerbated by how quickly the wood is changing in temperature. Sucks, to be sure, but I don't know how you can beat physics.

An osmotic flow pour method might help with flow rate and lightening up its body.

daaam ya goty Ghiradelli as a sponser! congrats.

I have a glass chemex thing and I use a metal filter. How do I get a clean cup like you did in with the paper filter? I always have sediment in the bottom of my cup.

I think that if the device were round instead of square and it had relatively thick sidewalls that could prevent cracking, ESPECIALLY on the first day of use. Why they made it square is beyond me.

Absolutely love ur energy! Have a great day Morgan ❤️ Edit:...it autocorrected to Megan...I'm sorry 😂

It reminds me of those BBQ grills that don't get cleaned, you know the ones.

Your hair is doing lovely things in this episode!

the ashtray coffe brewer !!!!!!

My dad always drank his coffee black. And he never washed his mug. Only rinsed it out with water. He died in 1998. I don't know what happened to his mug. I wish I had it. I miss him.

I know you touched on the reasons you didn't want to grind coarser, but considering the long brew time and the constant agitation, how was the extraction on the coffee? Was it overextracted at all? Have you tried grinding coarser, even if it would be strangely coarse for a pourover?

i had a roommate who used a regular coffee pot. he said that everyone seasons the pot by not ever rinsing or washing it, and he would get angry when I woukd rinse out the mold when he'd let his coffee sit in the pot for a week. he would say "you ruined years of seasoning!" every time lol

Were there any interesting developments with this brewer? I know this video is 2 years old, and there was no follow-up, so I assume it was unremarkable, but my curiosity is beyond piqued? What of the cracking?

This is what happens when you listen to the architects and not the engineers

So, the web site says it’s oiled and needs to be kept up every few months. Not sure if that would prevent cracking. Also wondering if that affects flavor. It’s a pretty brewer, just on very practical

Sounds like a fancy way to make lumberjack coffee ☕️