HomeRoast Digest


Topic: press pot process (18 msgs / 580 lines)
1) From: PJ
This is a multi-part message in MIME format.
I use a press pot just about exclusively as my means of extraction and I =
would like know the process you'll use (water temp,grind setting, coffee =
to water ratio,time before stir,time after stir ) my process is water =
temp abt. 202*-203* (I don't bring water to a boil I put a thermometer =
in the tea kettle) grind 2 AP scoops that's abt 30g with a rocky set at =
50 pour water let steep 1 min stir steep 2 1/2 more minutes press and =
enjoy
TIA
PJ

2) From: Sheila Quinn
This is a multi-part message in MIME format.
What size is your press pot?
PJ wrote:
<Snip>

3) From: PJ
This is a multi-part message in MIME format.
8 Tasse or 32 oz
PJ

4) From: John Despres
This is a multi-part message in MIME format.
That's pretty much how I use my 32 oz FP. The only difference, is, I let 
it steep 4 minutes after stirring. I also fill with enough water to 
bring the grounds right up to the bottom of the pour spout. I don't use 
a thermometer, but kill the gas when the pot begins to whistle, which is 
just at the beginning of the boil - tiny bubbles.
John
PJ wrote:
<Snip>
-- 
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JD's Coffee Provoked Ramblings 

5) From: David Rossell
This is a multi-part message in MIME format.
I see a lot of bubbles, foam, really, when I pour into my FP, so I can =
only
fill my 8-cup FP to about 7 cups.  Never used to see foam when using the
coffee beans from my local gourmet foods market.  Is the foam a function =
of
bean freshness, CO2 coming out of the grounds?
 
David Rossell
drossell  
Administrator of Network Services and Planning
Norwood School
8821 River Rd.
Bethesda, MD 20817
(301) 841-2178
 
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of John Despres
Sent: Monday, January 14, 2008 2:10 PM
To: homeroast
Subject: Re: +press pot process
 
That's pretty much how I use my 32 oz FP. The only difference, is, I let =
it
steep 4 minutes after stirring. I also fill with enough water to bring =
the
grounds right up to the bottom of the pour spout. I don't use a =
thermometer,
but kill the gas when the pot begins to whistle, which is just at the
beginning of the boil - tiny bubbles.
John
PJ wrote:
I use a press pot just about exclusively as my means of extraction and I
would like know the process you'll use (water temp,grind setting, coffee =
to
water ratio,time before stir,time after stir ) my process is water temp =
abt.
202*-203* (I don't bring water to a boil I put a thermometer in the tea
kettle) grind 2 AP scoops that's abt 30g with a rocky set at 50 pour =
water
let steep 1 min stir steep 2 1/2 more minutes press and enjoy
 
TIA
PJ
 
-- 
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions  
JD's Coffee Provoked Ramblings
 

6) From: Barry Luterman
Exactly it's called bloom and is the CO 2 escaping from the bean. Bloom is a
sign of freshness
On Jan 14, 2008 9:34 AM, David Rossell  wrote:
<Snip>

7) From: Gerry Blanchette
Are you all using about 30g for a *full* 32oz press pot? I've been
using 27g for half, 54g for full.
On Jan 14, 2008 2:39 PM, Barry Luterman  wrote:
<Snip>

8) From: Woody DeCasere
we use 2.1 oz or about 60 grams of coffee for that size, grind it between FP
and Drip consistancy, let it brew for 3 minutes, slightly drop the filter
and pull back up so that he grounds drop to the bottom of the pot, wait 30
seconds and press very slowly. This will produce a great very clean cup of
coffee, of course it is stronger than what most are used to, but it really
brings out all the flavors in the coffee.
On Jan 14, 2008 4:54 PM, Gerry Blanchette  wrote:
<Snip>
-- 
Genius does what it must, and Talent does what it can.
Owen Meredith Earl of Lyttonhttp://www.decasere.blogspot.com/

9) From: PJ
Gerry
I make only use 20 oz of water at a time just enough for 2 cups at a time 
and use to AP scoops of whole beans
PJ

10) From: John Despres
Yes, I'm using 30g for a full 32 oz of water. Give me time & I may 
become an espresso drinker, but for the moment, I prefer a lighter 
extraction. Maybe tomorrow morning, I'll double it and see what I think.
John
Gerry Blanchette wrote:
<Snip>
-- 
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings

11) From: Demian Ebert
I use about 45g of coffee ground at zero plus 18 opn my rocky. Water
is bropught to a bopil then a bit poured into my cup fopr preheat. By
then the waters lost the boil. pour over the grounds and stir. let the
bloom settle and stir again. add the rest of the water. Let sit for
2:30. stir and plung.
works for me every morning.
demian
On 1/14/08, PJ  wrote:
<Snip>

12) From: RK
I use 50 to 55 grams for 32 oz.
RK

13) From: Kamran
This is a multi-part message in MIME format.
Hi,
You are doing everything right with exception of one thing. You are not
using enough coffee for 32oz of water I would use 40g ((32*7)/5). Also I
steep for 2 minutes after the stir.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Sheila Quinn
Sent: Monday, January 14, 2008 1:48 PM
To: homeroast
Subject: Re: +press pot process
What size is your press pot?
PJ wrote: 
I use a press pot just about exclusively as my means of extraction and I
would like know the process you'll use (water temp,grind setting, coffee to
water ratio,time before stir,time after stir ) my process is water temp abt.
202*-203* (I don't bring water to a boil I put a thermometer in the tea
kettle) grind 2 AP scoops that's abt 30g with a rocky set at 50 pour water
let steep 1 min stir steep 2 1/2 more minutes press and enjoy
TIA
PJ

14) From: Kamran
This is a multi-part message in MIME format.
Hi,
You are doing everything right with exception of one thing. You are not
using enough coffee for 32oz of water I would use 40g ((32*7)/5). Also I
steep for 2 minutes after the stir.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of PJ
Sent: Monday, January 14, 2008 1:42 PM
To: homeroast
Subject: +press pot process
I use a press pot just about exclusively as my means of extraction and I
would like know the process you'll use (water temp,grind setting, coffee to
water ratio,time before stir,time after stir ) my process is water temp abt.
202*-203* (I don't bring water to a boil I put a thermometer in the tea
kettle) grind 2 AP scoops that's abt 30g with a rocky set at 50 pour water
let steep 1 min stir steep 2 1/2 more minutes press and enjoy
TIA
PJ

15) From: homeroast
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PJ, 
I was brewing just about the same way with a press.  About 10 - 11 grams =
per 12 oz cup, but ground finer than usual, about mid-scale between =
espresso and drip on a Solis Maestro, 200 - 204 deg. water. (higher for =
more fruited taste, lower for less bitterness as necessary)  I would =
brew just 3 minutes, plunge, then filter through a Mellita #2 cone into =
each cup (I lke to finish the cup).  I don't care for really strong =
coffee, prefer a more subtle cup.  The fine grind produces more flavor =
than you would expect, and the short brew time produces less bitterness.
I confess that I've put my presses away since I started using an =
Aeropress with 15g per 12 oz cup, a slightly finer grind and a 30 second =
brew time with water from 185 to 195 deg.
Remember the one and only rule.  If you like your coffee, you're doing =
it right.
Michael

16) From: homeroast
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20 g grounds for 16 oz pot.  Ground around the "drip" setting for my Maestro
Plus.  Wait about 20 seconds after a good rolling boil (water boils around
201 due to 6000 feet elevation in Cheyenne), then pour water in, so that the
top of the bloom covers the upper metal ring.  Wait 1 minute, swirl pot,
wait another minute, press coffee down.  Most important step: Enjoy!!!Bill
On Jan 14, 2008 11:25 PM, Michael Wade  wrote:
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20 g grounds for 16 oz pot.  Ground around the "drip" setting for my Maestro Plus.  Wait about 20 seconds after a good rolling boil (water boils around 201 due to 6000 feet elevation in Cheyenne), then pour water in, so that the top of the bloom covers the upper metal ring.  Wait 1 minute, swirl pot, wait another minute, press coffee down.  Most important step: Enjoy!!!
Bill
On Jan 14, 2008 11:25 PM, Michael Wade <mlwade> wrote:
PJ, 
I was brewing just about the same way with a 
press.  About 10 - 11 grams per 12 oz cup, but ground finer than usual, 
about mid-scale between espresso and drip on a Solis Maestro, 200 - 204 deg. 
water. (higher for more fruited taste, lower for less bitterness as 
necessary)  I would brew just 3 minutes, plunge, then filter through a 
Mellita #2 cone into each cup (I lke to finish the cup).  I don't care for 
really strong coffee, prefer a more subtle cup.  The fine grind produces 
more flavor than you would expect, and the short brew time produces less 
bitterness.
 
I confess that I've put my presses away since I 
started using an Aeropress with 15g per 12 oz cup, a slightly finer grind and a 
30 second brew time with water from 185 to 195 deg.
 
Remember the one and only rule.  If you like 
your coffee, you're doing it right.
 
Michael

17) From: homeroast
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I use 42g of coffee for a 32oz press with a 5 min steep time (this is all average, it depends on the coffee).
-Bry
 
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
       
---------------------------------
Looking for last minute shopping deals?  Find them fast with Yahoo! Search.
--0-1886968966-1200410344=:20352
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I use 42g of coffee for a 32oz press with a 5 min steep time (this is all average, it depends on the coffee).
-Bry
 
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.

Looking for last minute shopping deals? Find them fast with Yahoo! Search. --0-1886968966-1200410344=:20352--


18) From: homeroast
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I think a 2 minute extraction is too short of a time, for a FP finer grind
does not mean better, i think you are missing flavor doing it this way the
coffee doesn't have enough time to properly extract.
On Jan 15, 2008 10:19 AM, Bryan Wray  wrote:
<Snip>
-- 
Genius does what it must, and Talent does what it can.
Owen Meredith Earl of Lyttonhttp://www.decasere.blogspot.com/------=_Part_21750_20134916.1200493964947
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I think a 2 minute extraction is too short of a time, for a FP finer grind does not mean better, i think you are missing flavor doing it this way the coffee doesn't have enough time to properly extract. 
On Jan 15, 2008 10:19 AM, Bryan Wray <bwray_thatcoffeeguy> wrote:
I use 42g of coffee for a 32oz press with a 5 min steep time (this is all average, it depends on the coffee).
-Bry
 
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.

Looking for last minute shopping deals? Find them fast with Yahoo! Search.
-- Genius does what it must, and Talent does what it can. Owen Meredith Earl of Lytton http://www.decasere.blogspot.com/------=_Part_21750_20134916.1200493964947--


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