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Topic: noob..solis+, FP questions.... (8 msgs / 200 lines)
1) From: Ron Feroni
Hello all,
        Well I finally got some SM greens and roasted them up a few days 
back.  Right now drinking some Gaut huehue.
        Since I'm also very 'green' at this raosting coffee business, and 
also at the different brewing methods, I just want to make sure I'm doing 
things right.  For FP brewing I'm using 2 slightly rounded scoops(the bodum 
7gm/.25oz. scoop that came with the FP) for 10oz. of water.  I'm using a 
grind just 3 clicks coarser than the drip setting on the solis+.  I'm 
letting it brew for 90sec.  Since I have always drank auto-drip coffee with 
cream/sugar, I'm not sure how to compare the roasted coffee with store 
bought, as cream/sugar masks some tastes I'm sure.  I am trying to drink it 
black to get a 'taste' for the different types of coffee(bought the SM 
sampler pack).  It's definately a taste you have to get used to I think.  
Maybe it would pay to get some 'junk' coffee from the store and taste it 
black.
      As for roasting I'm using a WBP2, unmodified.  As I've only got three 
roasts to my name I know I still need to learn a lot in the roasting part of 
it.  I will say this tho...VERY cool and fun to do!  My SO just sits back 
and laughs at what she calls 'another phase'.  She says I need to lose a few 
of my hobbies....hmmm.
      I guess this is just a rant about how my coffee roasting/brewing 
testing is going.  Still have  a lot to learn....
     For those of you using the solis+, where do you set the grind for a FP, 
and how long do you brew?  I'm experimenting but thought I would just get 
some ideas of what different people are using.  Thank you all...
Ron
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2) From: Wesley Simon
I grind on the left side of FP on the SM+.  I pour in somewhere between 1/3
and 1/2 of the water, give it a stir, start the 4 minute timer, then top it
off as I continue stirring.  The blooming settles a little after I pull my
stirring utensil, so I top it off again and then put the plunger in.  Also,
for 32 oz of water, I use 56 grams of coffee.  7 g x 8 "cups"
I had a pot of Guat huehue this morning as well.  It wasn't as good as the
Costa Rica Coopepalmares SHB that I had last night, but few compare in my
opinion.
On 1/13/06, Ron Feroni  wrote:
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3) From: Sandy Andina
90 sec. is not enough time for FP brewing, even if you are grinding  
to coarse-drip (kind of like a gold filter setting). If you are not  
going to do the full 3 min. that most folks do (with coarse grind),   
you should pour, stir, wait 1 min., stir again, wait 90 sec. and then  
plunge.
On Jan 13, 2006, at 7:24 AM, Ron Feroni wrote:
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Sandy
www.sandyandina.com

4) From: Ron Feroni
Wesley,
Ok, how far on the left of FP do you grind on the SM+?  I also grind on the 
left of FP, but waaaay to the left.  It's just a few clicks to the right of 
the 'drip' setting.  I was using this setting as on the sweetmarias page it 
says to try and grind as fine as possible without getting too much sediment 
in the cup.  This also equates to less brewing time as the grind is 
finer(according to SM).
As I just started this is definately an experiment.  Just going to have to 
make quite a few pots and keep track of the settings and such I guess.  I 
will try grinding a bit coarser and letting the brew go to 4 minutes next 
time to see what happens.
Ron
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5) From: Wesley Simon
Ron,
I grind on probably the first click to the left of the FP mark.  I do use a
longer brewing time along with a more coarse grind.  I've read those
instructions that you mention and have tried them.  I prefer the coarse
grind/longer brew method that was suggested on the instructions that came
with my pot.  I'm sure you'll find what works best for your combination of
toys and your taste.
Wesley
On 1/13/06, Ron Feroni  wrote:
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6) From: mIke mcKoffee
FWIW 90sec "could" be enough time for FP infusion, but it would take a grind
finer than drip. That said I use a grind a bit finer than drip with my
presses that have Swissgold plungers with 2:30 infusion. (8gr per 5oz water)
My travel press can't use Swissgold plunger so I grind a bit coarser, about
normal drip, and infuse 3min.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
www.MDMProperties.net 
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7) From: Ron Feroni
miKe,
      Thanks for the reply.  Looks like I may not have been brewing long 
enough then.  I will stick with the 'about as fine as drip' and infuse as 
you say.  I know it's all to taste, but there are so many variables to a 
noob that its nice to find a starting point and go from there.
       Do you get much sediment in the cup with those settings?  Not sure 
how much sediment is really supposed to be in the cup, but my cup has a 
'muddy' bottom.  Also when I get near the bottom of cup I can feel a powdery 
sort of thicker film in my mouth.  Doesn't really change the taste, you can 
just tell its there.  Hope that makes sense.  As I mentioned, the whole FP, 
grinding beans, roasting thing is brand new to me.  As I've never been a 
black coffee drinker, it may just take some getting used to.  I'm trying to 
'taste' all these flavors everyone speaks of in the cup and I'm just not 
getting it.  FWIW tho, I could tell a little difference in the 90sec vs. 
2:30 infusion I did earlier.  The 2:30 infustion seemed a tad less 'bitter'. 
  Thanks again....
Ron
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8) From: Peter Zulkowski
Ron,
I have been doing this roasting/grinding/brewing thing for a bit over 
two years and I am still like you.
It amazes me that people get so many different nuances of flavor in the 
cup.
I can tell in general what is there, and I can tell the differences 
between different coffee regions, but I never get flowers or berries etc.
Finally I have decided that there is nothing wrong with that.
The coffee I make is wonderful.
I like every method of brewing.
I like that the French Press leaves sediment.
No more cares about what is 'supposed to be'.
To find out if my coffee is great or not, all I have to do is try some 
flogers or *$ and my faith in my method is renewed!
If you like what you are doing
then you are doing just...
perfect :)
Keep up the great work.
PeterZ
Enjoying a muddy FP cup of Sulawesi, still, here in LHC
Ron Feroni wrote:
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