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Topic: Sinking coffee (7 msgs / 170 lines)
1) From: Woody DeCasere
I have had this happen with only one coffee, the Pico de Tucan, when i went
to make it in the French Press it simply sinks to the bottom of the pot and
stays there, most coffee's hang out at tne top of the water. Has anyone els=
e
had this happen to them? If so what coffees?
-Woody
--
"Good night, and Good Coffee"

2) From: Tom Bellhouse
This is a multi-part message in MIME format.
Woody, I have made FPs of the Pico de Tucan and it didn't sink, IIRC.  =
Acts like most other coffees.  I'll make a small FP again right now and =
check my recollection ....   (Later)  Normal "bloom" and a delicious =
cup.  Thanks for the excuse to make another pot at this hour!  I may not =
sleep ... I really didn't notice a difference in the brewing.  I even =
broke up the floating mat of grounds trying to get them to sink, which =
did finally occur after a good stirring before pressing.  Not sure what =
the difference is between your brewing and mine ...  I waited half a =
minute after the water boiled, and grounds from my Maestro were as =
course as FP grounds should be.
Best regards,
Tom in GA

3) From: Steve Hay
On 4/30/06, Tom Bellhouse  wrote:
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w
<Snip>
Sink?  Am I doing something wrong?  I pour the hot water over the grounds
already in the pot and then mix them up.. some settle on the bottom and som=
e
hang out on top....  Not sure I've had any that just sunk or floated..  Is
my FR technique bad?  (It tastes alright.. For grind, I used about a
half-notch on my Mazzer above espresso range, and I infuse for about 3-4
minutes.)
--
Steven Hay
hay.steve -AT- gmail.com
Barry Paradox: Consider k to be the greatest element of the set of natural
numbers whose description require maximum of 50 words: "(k+1) is a natural
number which requires more than 50 words to describe it."

4) From: raymanowen
One thing that always works well for me is to preheat the beaker with
boiling water, dump, then put grounds on bottom of beaker.
Water boils @ 204 degrees F here, so I just quickly pour water at a full
boil out of the tea kettle over the grounds. The temperature drops quickly
even with the prep, but the grounds are beautigully suspended and blooming.
I actually have to stir the floating coffee mass with a plastic spoon to ge=
t
it to sink. Then cover with a saucer and buzz in the micro for 10 seconds t=
o
recover the temperature drop- [from ~ 00:30 - 0040], and again from 1:30 -
1:40 YMMV.
At 2:00, I place the filter screen and depress it slowly. At 2:30 I decante=
d
a cup of The Best Horse I've ever had. The TechniVorm was close, but no
ceegar. FP was all over it.
Cheers -RayO, aka Opa!
Got Grinder?

5) From: Barry Luterman
This is a multi-part message in MIME format.
There might have been some soap residue in the FP. That would cause the =
grounds to sink

6) From: Woody DeCasere
honestly i brew all my FP the same way, my wife even commented on it, her
exact words were "why does this coffee sink? I had to stir it around a lot
to move the grounds, it wasn't even that good. If it was great then maybe i
wouldn't mind doing it"
On 4/30/06, Barry Luterman  wrote:
<Snip>
y
<Snip>
g.
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get
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 to
<Snip>
-
<Snip>
--
"Good night, and Good Coffee"

7) From: Walter R. Basil
On Sun, 30 Apr 2006 21:51:04 -0400, "Steve Hay"   
wrote:
<Snip>
I have no idea how much one notch will make for a difference on a  
Mazzer, but it sounds as though it isn't much. From what I've learned  
we want FP grind to be rather course. Tom recommends something much  
finer than what usual instructions say, but I would hazard a guess  
that one notch above espresso would be some very fine grind. Am I  
wrong? He also recommends cutting back on the infusion time the finer  
your grind is - 4 minutes for very course, less for finer. I think I  
use about the same grind as he does or very close to.
Regardless, I use what would be considered a fine grind for drip, and  
I have perfect results every time by using Tom's method. I pour water  
from the kettle right off boiling. I pour it slowly and around so  
that all the grounds get some and there are no dry spots. Cover and  
let stand for a minute. After a minute I remove the top, jiggle the  
beaker in a circular motion to get it to swirl. This agitates the  
grind and some  start to sink but come back up. A very little bit  
sinks and stays. I don't do this long. I put the cover back on and  
let it sit another 90 seconds. Press and pour. mmmm...  Nice little  
bit'o'head on it too. I have Kona every weekend for a while now. I  
roast a full load of Kona in my iRoast 2 Thursday nights so that I  
have it the whole weekend. Gives it 48 hours recovery time. Columbian  
(and soon brazil) throughout the week.
I've got that Brazil CoE coming in Tuesday!
--
Walter R Basil
www.basilweb.net


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