I picked up like new Bodum FP for cheap and would like to know the grounds to water ratio. Just measured it and it holds one quart of water. Brew time? Thanks, Rich
http://www.sweetmarias.com/brewinstr.frenchpress.htmlOn 11/1/06, hermit wrote: <Snip>
Rich, Check out Sweet Maria's page devoted to brewing with a French Press . This is the preferred brewing method for many folks (me included). You should have your Bodum press, a kettle to boil water (my Bodum Ibis boils in about three minutes), and the ever important quality grinder to ensure a more even extraction of your coffee brew. I recently got a KitchenAid Proline and the lack of dust is astonishing. This is an excellent grinder for presspot brewing. Depending on the fineness of your grind, your brew time will vary. It will range from about 2 minutes (if the grind is finer) up to four minutes (for very coarse grinds). Of course your taste is the ultimate decider, so experiment. Like Tom Owen, I prefer grinding as fine as possible and extracting for 2-2.5 minutes. I get a bit more sediment, but the flavor is more lively. TO in VA On 11/1/06, hermit wrote: <Snip>
Tom Ogren wrote: <Snip> I also just purchased a KitchenAid ProLine to replace the Costco Cuisinart Burr I was using. Concur that lack of dust, low noise factor and grind is a perfect companion for FP. I would also recommend you pick up the additional nylon screen SM sells, it helps a lot to mitigate the sludge, especially for older FP's with well used screens. Finally, I also have plenty of the blue plastic SCCA measuring cups on hand from SM - I'm one of those anal "measure everything" guys. I use the ratio that comes with the blue measuring cup - a generous 7.5 grams for every 8oz of water, and start at a nominal infusion time of 4 minutes, adjusting the time for grind. Tim
I use 1 slightly rounded bodum 7 gram scoop of whole beans for every 4 ounces of water. I use a relatively coarse grind. On my Kitchen AId Proline grinder 0 is the coarsest setting and 8 is the finest settng. I usually grind on a 2.5. I pour the water on grounds exactly 30 seconds off the boil then start the 4 min timer for steeping the grinds. About 20 seconds into steeping I give everthing a good stir with a spoon then put the lid on and plunge slowly when the 4 min timer goes off. Result seems just right to me. Blake
Wow! I guess this is why we ought to let our own tastebuds decide. Case in point: Blake likes a MUCH stronger brew than I do. I use the same grinder as Blake and grind at the same setting (2.5 on the KitchenAid Proline). My coffee to water ratio is almost half of Blake's and I brew for only 2:30-3:00 to his 4:00 minutes. I use a level Illy 7 gram scoop (aaah the good life!) to every 6-8 ounces of water. Like Blake, I also wait about thirty seconds post-boil before starting the brew, aiming for a 195-200 degree brew temp. I stir at 1:50-2:00, then begin "the plunge" at 2:15-2:30.Of course I alter my routine a bit once I taste my results. Each coffee might want a slightly different treatment, which is part of the fun. TO in VA On 11/1/06, Blake D. Ratliff wrote: <Snip>
This is a multi-part message in MIME format. I follow the directions that came with my Bodum French Press except I = use a slightly rounded Bodum 7 gram scoop because I measure whole beans. = And it is true that I like strong coffee :o). Here are the directions = I copied from the Bodum website: Instructions for Use Place pot on a dry, flat, non-slip surface. Hold handle firmly, then pull the plunger unit straight up and out of the pot. For each 1,25 dl/4 oz. cup, put 1 rounded tablespoon or 1 BODUM® scoop of coarse ground coffee into the pot. CAUTION: Use only coarse ground coffee. Fine grind can clog the filter and create high pressure. Place coffee maker on a heat proof, non-slip surface. Pour hot (not boiling) water into the pot. Leave a minimum of 2,5 cm/1 inch of space at the top. Stir the brew with a plastic spoon. CAUTION: Metal spoons can scratch or chip the glass beaker and cause breakage. Place the plunger unit on top of the pot. Turn lid to close off the pour spout opening. (Does not apply to the Brazil models) Do not press down. Let the coffee brew for at least 4 minutes. Hold the pot handle firmly with the spout turned away from you, then using just the weight of your hand, apply slight pressure on top of the knob to lower the plunger straight down into the pot. Lowering the plunger slowly with minimal pressure produces best results. If the filter clogs or it becomes difficult to push down the plunger you should remove the plunger from the pot, stir the brew and then slowly plunge again. WARNING: Using excessive force can cause scalding liquid to shoot out of the pot. Turn the lid to open the pour spout and then pour coffee. Unscrew the filter assembly and clean the plunger unit after each use. All parts are dishwasher safe.