HomeRoast Digest

Topic: Press Pot question (12 msgs / 327 lines)
1) From: Dan Martin
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?

2) From: miKe mcKoffee
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 
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

3) From: Wandering Curmudgeon
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:

4) From: Dan Martin
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.

5) From: Wandering Curmudgeon
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:
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

6) From: Aaron
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...
Dan Martin wrote:

7) From: Dan Martin
 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.

8) From: Dan Martin
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.

9) From: Rick Copple
Dan Martin wrote:
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 
Rick Copple
Marble Falls, TX

10) From: Wandering Curmudgeon
   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:
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

11) From: Ed Needham
Only one way to truly know...  Test.
Ed Needham
"To absurdity and beyond!"
ed at homeroaster dot com

12) From: raymanowen
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=
the following:
On 1/6/07, Ed Needham <ed> wrote:
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=
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=
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=
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
I think the brewing time extracts the flavor and complexity of your specifi=
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=
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-

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