HomeRoast Digest


Topic: Looking for the perfect cup. (3 msgs / 70 lines)
1) From: Ben Treichel
The past couple of  days I have been working with grinding and brewing 
coffee in my 3 tasse french press trying to get a method down to match 
the grind with the immersion time. Can anybody see any major flaws in 
the process that would prevent me from saying that the cup I brewed is 
the best that the coffee can get?
I fixed the brewing time at 3 minutes because this is a convenient time 
for my polder timer/thermometer (it doesn't allow for setting the 
seconds). I then started adjusting my grind on the zass from what should 
be a fine drip to a courser french roast. I keep moving the grind 
coarser (by a quarter turn) until I lost the bitterness of over 
extraction. Once I was at that point, I ground exactly two level 7 gram 
spoons (measured ground since I have yet to find a calibration for whole 
bean with the spoon), and heated 10 oz of filtered water in my ibis pot 
to 198 degrees. Other than the fact that I don't have a scale, can 
anybody find a fallacy or confusion on what I am doing?
Seems to me that if I brew in this manner I should be able to compare 
what's in my cup with Toms' excellent reviews. FYI, I have never been to 
a cupping, and have no idea of degree of grind for the zass except for 
the directions on Toms website. And yes, before the end of this year I 
will order a scale.
Ben
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2) From: Mike McGinness
From: "Ben Treichel" 
<Snip>
One thing you didn't mention was pre-heating the FP. Other than that sounds
like a sound brewing procedure. I tend to use more coffee, finer ground,
shorter time when making FP myself. Finer ground 8gr(weighed) per 5oz 2min
infusion following Tom's suggestion. I use the Swiss Gold plunger, which is
finer, so the finer grind doesn't give that much sludge difference. YMMV of
course. I pretty much just use the FP brewing method now for travel or
brewing multiple FP's for cupping.
My coffee journed for "the perfect cup", your post subject, let me currently
to Miss Silvia. A Cafe' Crema Americano made with the same grind to total
water ratio (as FP above) has all the full body flavor of French Press plus
better highlights plus virtually no sediment plus wonderful creamy rich
delightful crema:-)
MM;-)
Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
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3) From: Ben Treichel
Mike McGinness wrote:
<Snip>
Hadn't thought of that. Before I got my 3 tasse, I would pre-heat the 
careffe, to recieve the coffee from the 8 tasse.
<Snip>
I'd like to do that, but it isn't made for a 3 tasse.
<Snip>
Sounds great!. However I want to try a vacumn pot next, and prep the 
wife for the idea of a 3 to 5 hundred machine.
<Snip>
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