It's role in this house will depend on whether it matches or beats the Buono in the pour and eliminates the transfer from the Aroma to the Buono thereby requiring a re-heat.
Are you sure you need to re heat after transfer?
I've been doing a bit of temp testing and I think if you pre heat the Buono with hot water from the tap and dump before transfer you should have acceptable temp water not requiring heating on the stove.
You are almost right. I think that the drop in temp in the transfer can be kept within the bounds that are stated as acceptable for pourover, but....I can't seem to be able to keep the water above 200 after a transfer.
What sent me down this particular rabbit hole was the finding my pourovers tasting not so good. I had been boiling in the Aroma, pouring into the pre-heated Buono, and suddenly read something that made me wonder if my temps really were high enough. Not so. It almost works if you pour the Buono very full so that the volume/mass (??) helps to hold the heat, but if you pre-measure for a small volume of water the temp falls way way off.
In any case, using the Buono requires the transfer and a temp check, and almost always at least a slight burst of heat to get it up to 203 or 206.
I'm not saying that brewing below 200 can't give a good cup. I didn't work with that in mind. I do think the cups got a lot better when I raised the temp, but I wasn't holding all other variables equal when I was doing that, so my experiments weren't very strict or even slightly scientific.
By the way, however, the Bonavita did pass the pour-into-the-teapot-test this morning. It might just replace both the Aroma AND the Buono after all.
Susan
