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Topic: Question on FP brewing technique (7 msgs / 265 lines)
1) From: Bill Goodman
Hi folks,
I have a question re FP brewing technique.  Any time I brew a full pot 
of FP using the same proportion of coffee/water (2 Tbsp./6 oz.) that I'd 
use when making a single morning cup, and brewed for the same length of 
time (3-and-a-half minutes), the coffee comes out way too strong--no 
linear relationship here, and turns off rather than converts the 
masses!  Outside the occasional family shindig I get very little chance 
to experiment with this, so I figured I'd ask those who've run into the 
same problem the best way to adjust?
Thanks,
Bill G.
P.S.  Am enjoying a morning cup of Colombia Huila Valencia--one of the 
better roasts I've pulled off since moving from popper to iRoast2.
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2) From: John Despres
Bill, I use 6 tablespoons, ground coarse to 32 ounces of water, steep =
for 5-6 minutes, plunge and pour.
The extraction of FP vs drip are quite different since the water doesn't =
stay in contact with the coffee for the entire brewing period in a drip. =
For starters I'd reduce the amount of coffee.
Then there are many other ways your results may not be satisfactory. =
Perhaps your steep time is too long; try decreasing that, perhaps your =
grind is too fine, try grinding coarser, perhaps the amount of coffee is =
to much and perhaps the water is a bit too hot - should be just off boil.
If you want to experiment, start with the grind. Once it's plenty =
coarse, you can start playing with the other variables, but make only =
one change at a time, otherwise you'll never figure it out.
I hope this helps
John
Bill Goodman wrote:
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ee.com =
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-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings =
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3) From: Dan Audette
I pretty much agree with John in regards to how you experiment. I have found
that the grind must be very coarse to keep from extracting the bitters. I
use about 6 to 7 tablespoons in, what I believe is considered an 8 cup FP
(it holds 32 oz chuck full....obviously several oz's short of that with
coffee in it!!) and steep for 4 minutes with water that is heated just short
of boil (190, to be exact)....perfect every time, unless I grind too fine!
I hope this helps...
Dan
On Tue, May 13, 2008 at 10:44 AM, John Despres <
john> wrote:
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-- 
Dan Audette
Corporate Event Management
All The Details, Inc.
6955 Harvest Rd.
Boulder, CO 80301
303-544-0359 (P)
303-449-7133 (F)
dan
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4) From: Dean De Crisce
I use 1 scaa 7 gm scoop per 4 oz. So for a 24 oz FP I use 6 scoops. I also =
grind pretty coarse (40 on a Rocky). Works fine.
Dean De Crisce
Sent from a Treo phone.

5) From: webviking6
I use about 40 grams of roasted beans, which works out to about 8 level 
tablespoons of ground coffee, for 40 ounces of water in my FP.  I have a 
48 ounce FP, but that's it's capacity full to the brim, not the amount 
of coffee it can make.  I steep it for 3 minutes, and pour off a cup and 
decant the rest into a thermal carafe.
The biggest improvement I made to my FP brewing technique was to go out 
and get a burr grinder.  I used to have a cheap $15 Braun blade grinder, 
but getting a consistent coarse grind out of that was pretty much 
impossible.  Regardless of how you try to run a blade grinder, you will 
end up with too much dust for a FP to handle.  Plus every time you 
grind, you end up doing it differently, because judging the coarseness 
of the grind is totally subjective.  I finally got a fairly cheap 
Cuisinart burr grinder to see if it made a difference, and it really 
does.  I've been looking around for an old manual crank burr grinder.  
Also thinking about trying a vacuum brewer, but that's another story
I really like a FP partly because it doesn't need paper filters.  It 
also has a much better brewing temperature than most drip brewers 
because you control that yourself, and I think brewing temperature is 
extremely important.  The water needs to be just off the boil.
But in any case, I make the same amount of coffee every time I brew, 
same measurements, same setting on my burr grinder, and my brew is 
extremely repeatable which really allows me to really enjoy the 
differences in the beans :).
John
Bill Goodman wrote:
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6) From: John Haley
My method is similar to most already posted. I preheat both the 32oz FP and
a 24oz thermos with hot tap water while beginning the process. I use 1.1g
(total 33g) of beans for each ounce of water. Grind it just shy of coarsely
in my MACAP M4 and use water in the 202 to 205 range prior to pouring. After
dumping the preheat water I add the ground beans, leaving room for the
"island" of grounds to form in the FP and end up with 30oz of water being
added. I use a timer since I found that I lose track of the time due to even
minor distractions. After approximately 45 seconds I give the island a one
revolution stir, then wait another 3 minutes before pressing. I pour one 8oz
cup immediately and  the rest goes into the thermos. I'm drinking a pot of
Yemen Mokha Sharasi while writing this.
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7) From: raymanowen
"I finally got a fairly cheap Cuisinart burr grinder to see if it made a
difference, and it really does.  I've been looking around for an old manual
crank burr grinder."
The Cuisinart burr grinder is a high speed machine, so the burrs will dull
quickly if you just let it grind full batches straight through.  It will
also do a better job of grinding if you feed the batch a few beans at a time
rather than the whole batch at once- Wurkt good on my Target Mr. Coffee burr
grinder of the same genre.
I never got a chance to do it to mine- gave it away, but keep a spare set of
burrs on hand and change them out before the grind looks grim. I know not
where or if you can get them as parts, and the price might be ridiculous.
Beware!
Iechyd da, Mabuhay -RayO, aka Opa!
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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