This is a multi-part message in MIME format. To achieve a "cleaner" cup from a press pot, it makes sense to me to = just make the grind coarser. It also makes sense that I would lose some = flavor. Could I make up the loss of flavor my letting it brew for a = longer amount of time? Don't get me wrong, I love a cloudy cup, but = just for a change of some sort... Or should I get a drip machine if I = want a clean cup?
Personally I wouldn't grind coarser and infuse longer. I prefer the French Press cup from a finer grind shorter infusion as I learned from Tom:http://www.sweetmarias.com/brewinstr.frenchpress.htmlFor a cleaner cup Vac is the way to go IMO. Though I have not used any of the "new breed" automatic drip machines like Technivorn that have good temps. Kona Kurmudgeon miKe mcKoffee 3rd Annual Pacific Northwest Sweet Maria's Home Roasters Gathering infohttp://mdmint.home.comcast.net/coffee/Rosto_mod.htmFrom: "Dan Martin" ">http://mdmint.home.comcast.net/pnwgIII.htmURL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmFrom: "Dan Martin" Sent: Wednesday, June 01, 2005 4:34 PM <Snip>
If you want a really clear and wonderful cup you might give the Chemex a try. I bought mine because I was served coffee from one way back in the 50's and was impressed even then when it was commercial dead coffee. Now that I have a Zass DG169 and two sizes of Chemex pour overs - I only use my Press pot when traveling. On 6/1/05, Dan Martin wrote: <Snip> r. <Snip> of <Snip>
I have tried to brew with my Chemex numerous times and I can seem to get it. It all starts well, then toward the end, the filter clogs leaving me with cool bitter coffee.
http://www.sweetmarias.com/brewing.inst.chemex.htmlTom has a great guide to brewing with a Chemex. I don't think I've ever had a stall or a bad cup from either of my Chemex brewers. On 6/1/05, Dan Martin wrote: <Snip> it. <Snip> st <Snip> nt <Snip> f <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
The only thing I can add is, there WILL be some sludge / sediment whatever. making the grind courser is not going to help, you get less out of the coffee, and well, ultimately end up using MORE to get the flavor you seek. Letting it steep longer is just going to give you some possibly bitter flavors as you leech every little single thing out of the grounds. When I first started using press pots, i had the same problem, the stuff was bitter and if I ground it finer, it ended up with a lot of silt on the bottom and not necessarily a better cup..... How much water are you using and how many grams of beans are you brewing in it? I found that keeping the grind pretty fine, yet reducing the coffee grounds by a gram or so, made the flavor a LOT better, there was a bit less sediment, and of course... you used less coffee so it went further. I hate to say this, but well... the presspot IS also an aquired taste... It took me a week or so to get used to it and 'like it'.... then again that week was spent also experimenting with amounts as well to find the right batch. Ok, now DONT take this as a law or rule but... and also, I like strong coffee...... in the pressopt... use about a gram of coffee per ounce of water you are going to use.. probably a little less works. Everyone's taste and tolerances are different, you really have to play to see what suits your flavor best, but overall if it is bitter, cut back on the grounds a bit, keep the grind the same and try again. If that dont work after a few tries.. then play with the soak times, then the grind size... Aaron Dan Martin wrote: <Snip>
I know, I've followed those to the letter. (at least I thought I did) It just seems that for the first half of the brewing cycle, the water pours through at a nice pace. You can actually see the water disappear from th ecoffee grounds. The for the last 15 ounces or so, it just sits in there. I've tried breaking the grounds up with a knife or fork thinking it was fine coffee clogging the point of the filter. I've tried squeezing the filter. I've tried making smaller batches. I must not be a Chemex King. Believe me, I really want to be.
Aaron, I use about an ounce (+/-40g) to 32ounces of H2O. Like I said, I love my presspot; it's just every know and then I want to do it a different way.
Dan Martin wrote: <Snip> Hey, variety is the spice of life. Right now I have 4 methods of brewing coffee. Vac pot, Presto drip, pour over drip, and Swiss Gold one cup drip. Soon, in a couple days or so, I should have another press pot to once again enjoy that method as well (Yeaaaaa!). I'm hinting for a moka pot for birthday or Father's day or something from my wife...we will see! I would also eventually like to get another vac pot, this time glass for the stove top (currently have a Cory electric stainless steel pot with glass rod) so that I can watch the show and control the extraction time better, and ultimately, some day off in the future, an espresso machine. To me, I like to have options. Some days I feel like making coffee one way or the other. Sometimes just want a cup of something other times want a whole pot. Some beans seem to work better with certain brew methods as well. So, having a different way to brew is a real plus in my book. -- Rick Copple Marble Falls, TX
Rick, There are a bunch of us that could add our ditto to your post. I started adding methods of brewing out of curiosity more than a desire for variety. Somebody would post a rave about a cup brewed a certain way and I had to go try it. My coffee room looks a lot like a coffee museum because of this. I have a Krups drip, 2 Chemex, Cona-D vac, E-Siphon vac, three presses , Ibrik, Solis Master 5000 auto espresso, and I know this isn't the end. Now we deliberately vary our brewing method because it varies the taste. John - loving life in the slow lane On 6/2/05, Rick Copple wrote: <Snip> my <Snip> y. <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
Only one way to truly know... Test. ******************************* Ed Needham "To absurdity and beyond!" ed at homeroaster dot com *******************************
There is no encyclopedia or computer program that can give an answer to subjective questions like "How will this taste >to me<?". The best answer i= s the following: On 1/6/07, Ed Needham <ed> wrote: <Snip> Right now, this wannabe barista is testing some 5-day old Ethiopian Harar Lot 30. Actually, the "eye" between snow storms was passing and so I roasted. City+ recommended for this bean. With great willpower (Won't Power?) I ripped the heatgun away when 1st was signed and sealed, and I was able to tease a couple of 2nd snaps with the glorious smoke. Really, I couldn't stop them. Outside back porch temperature was 28° F, so a few pours between the mixe= r bowl and colander about four feet apart saved me from having to relocate snow from the cover on my cooling blower. Back to the topic. 40g of this Lot 30 thus roasted, aged and ground at 50 i= n BUFF grinder and brewed with the TechniVorm Method. I used paper cone pre-wetted in #4 Gold filter, etc. I sometimes put a wetted paper filter around the screen plunger of my press pot and brew 4 minutes. A 5 micron filter around the plunger really wipes out body. Gives crystal clear coffee, but I miss the flavor development. I can compensate by zapping the press beaker in the microwave to restore brewing temperature from 120 until 150 seconds. Zap again from 200 until 23= 0 seconds and set and press filter at 5 minutes. This is the very first time I ever slurped any coffee. It's different. It takes longer to fully appreciate the flavor as it envelopes the back and sides of the tongue. I am physiologically unable to expectorate at this point. I can brush my tongue this far back with an electric toothbrush without a gag reflex. This coffee says a neat bright "Hello!" at that point as the peristaltic throat muscles direct it away from the eating hole to prevent some ill-mannered action. I think the brewing time extracts the flavor and complexity of your specifi= c bean/ roast/ age profile. Brightness will mute over the next 5 days in this Lot 30 batch, with its typical Ethiopian Paisley roast. Just think where we'd be right now- If Kaldi's goats had cupped the cherrie= s and the whole herd had gathered round him and spit on his feet. "Impolite beasts!" Blam! Blam! "Now let's see you dance!" Cheers -RayO, aka Opa! It violates nature-