HomeRoast Digest


Topic: Press brewing > RE: +Actual roasting question! (2 msgs / 89 lines)
1) From: homeroast
Indeed, the directions that come with many or most Press Pots advocate a
rather coarse grind and longish infusion. OTOH there are others who find a
better balanced cup with better high notes rather than just "sweet and body"
is yielded using a finer grind and shorter infusion time. One of those
advocating the later method happens to be a world class cupper. Seehttp://www.sweetmarias.com/brewinstr.frenchpress.htmlSimilar anology can be made with espresso: pulling nothing but short sweet
ristrettos or pulling normale with wider taste range and clarity in the
shot. 
Kona Kurmudgeon miKe mcKoffee
www.mcKonaKoffee.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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2) From: homeroast
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Ah, but on point one, Tom says "few notches coarser than drip".
I tend to think of drip as the medium setting (because it everyone's coffee
experience starting point and is sort of in the middle of grind
experiences), a french is up a couple degrees of coarseness, and espresso is
down a bunch.
Interestingly, I started in my AP at the press setting but have down a
little to the drip setting, or maybe right in the middle of the two. It's
hard to say exactly, as I have a really cheap burr grinder at work that is
not consistent and did not make a good press grind. I think it is a Krups
burr grinder. And the AP is not allowed to leave the office, per my
cow-orkers. :D I don't mind though. It means I don't forget it at home.
On Jan 21, 2008 10:10 AM, miKe mcKoffee  wrote:
<Snip>
-- 
-Kevin
Admit your errors before someone else exaggerates them. - Andrew V. Mason
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Ah, but on point one, Tom says "few notches coarser than drip".
I tend to think of drip as the medium setting (because it everyone's coffee experience starting point and is sort of in the middle of grind experiences), a french is up a couple degrees of coarseness, and espresso is down a bunch.
Interestingly, I started in my AP at the press setting but have down a little to the drip setting, or maybe right in the middle of the two. It's hard to say exactly, as I have a really cheap burr grinder at work that is not consistent and did not make a good press grind. I think it is a Krups burr grinder. And the AP is not allowed to leave the office, per my cow-orkers. :D I don't mind though. It means I don't forget it at home.
On Jan 21, 2008 10:10 AM, miKe mcKoffee <mcKona> wrote:
Indeed, the directions that come with many or most Press Pots advocate a
rather coarse grind and longish infusion. OTOH there are others who find a
better balanced cup with better high notes rather than just "sweet and body"
is yielded using a finer grind and shorter infusion time. One of those
advocating the later method happens to be a world class cupper. See
http://www.sweetmarias.com/brewinstr.frenchpress.htmlSimilar anology can be made with espresso: pulling nothing but short sweet
ristrettos or pulling normale with wider taste range and clarity in the
shot.
Kona Kurmudgeon miKe mcKoffee
www.mcKonaKoffee.com
URL to Rosto mods, FrankenFormer, some recipes etc:
http://www.mckoffee.com/Ultimately 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.
Sweet Maria's List - Searchable Archives
http://themeyers.org/HomeRoast/>


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