Posted Thu Jul 24, 2003, 2:11pm Subject: French Press and "Swiss Gold" vs. Paper
Recently I bought a Bodum French Press and although I appreciate the taste imporvement that comes with the 4min brewing time, I've ultimately found the amount of sediment to be absolutely Intolerable. I'm using fresh, coarse-ground Coffee (from a Solis grinder). Previously I was accustomed to Drip Coffee.
I'd like to hear from anyone who's tried "Swiss Gold" filters in any form. Specifically, do you feel that they really remove sediment on a level with paper filters used in drip coffemakers? Also if you've used Swiss Gold (or other fine-mesh filters) with a French Press, did you feel that the coffee was as sediment-free as paper-drip coffee? I'm wondering if side-leakage (between glass and plunger) is still an issue even in French Presses fitted with fine-mesh filters.
It's actually possible to more accurately measure the level of sediment associated with these various methods by simply passing the final coffee through a paper filter and observing the amount of sediment on the paper. A straight French Press with the standard mesh screen shows lots of sediment when poured through a paper filter. This eliminates the guesswork associated with relying on taste buds alone.
Please let us know about your experiences if you've encountered the sediment problem with French Presses or used "Swiss Gold" filters in any form.
Posted Thu Jul 24, 2003, 3:58pm Subject: Re: French Press and "Swiss Gold" vs. Paper
I have my first Swiss Gold filter on order right now so I can't give an opinion on that yet. I do know that you can buy replacement plunger parts for a press that will reduce or eliminate sediment (assuming you are using a decent grinder).
Next on my list to try is a Chemex. Supposedly the paper filters are designed to allow the flavor oils to pass through better than drip filters while still trapping sediment.
A good vac pot should also be sediment free without the need for paper filters.
Posted Thu Jul 24, 2003, 5:40pm Subject: Re: French Press and "Swiss Gold" vs. Paper
taste Said:
Recently I bought a Bodum French Press and although I appreciate the taste imporvement that comes with the 4min brewing time, I've ultimately found the amount of sediment to be absolutely Intolerable. I'm using fresh, coarse-ground Coffee (from a Solis grinder). Previously I was accustomed to Drip Coffee.
I'd like to hear from anyone who's tried "Swiss Gold" filters in any form. Specifically, do you feel that they really remove sediment on a level with paper filters used in drip coffemakers? Also if you've used Swiss Gold (or other fine-mesh filters) with a French Press, did you feel that the coffee was as sediment-free as paper-drip coffee? I'm wondering if side-leakage (between glass and plunger) is still an issue even in French Presses fitted with fine-mesh filters. Patrick
I've been drinking from a french press for years. I don't follow the usual time/grind protocol. I grind a little finer than drip...stir water and grinds for about one minute...let water and grinds hang together for another minute...plunge (for a two minute total).
Having read so many positive comments about the filter, I recently purchased one from SMs. While the plunger is a little harder to push down (there is absolutely no "side-leakage between glass and plunger"), the coffee produced is virtually sediment-free.
I really think you'll be delighted with the filter.
Posted Fri Jul 25, 2003, 2:47pm Subject: Re: French Press and "Swiss Gold" vs. Paper
I've always grinded on the finer side for French Press & brewed for a shorter time(<3min). The Swiss Gold replacement unit allows for a finer grind with minimal sediment passing through. Significantly superior to the standard mesh wire filter unit.
Noel Mano dell 'operatore> Macinadosatore> Miscela> Macchina espresso
Posted Sun Jul 27, 2003, 4:39pm Subject: Re: French Press and "Swiss Gold" vs. Paper
taste Said:
I'd like to hear from anyone who's tried "Swiss Gold" filters in any form. Specifically, do you feel that they really remove sediment on a level with paper filters used in drip coffemakers? Also if you've used Swiss Gold (or other fine-mesh filters) with a French Press, did you feel that the coffee was as sediment-free as paper-drip coffee? I'm wondering if side-leakage (between glass and plunger) is still an issue even in French Presses fitted with fine-mesh filters.
Please let us know about your experiences if you've encountered the sediment problem with French Presses or used "Swiss Gold" filters in any form.
Hi..I posted a review of the SwissGold Filter for French Press about 10 months ago ago...it cuts down some on sediment, but the big advantage is the easier cleanup, as the SwissGold is 1 piece Hope the review helps....Robert Jason
stewartg Senior Member Joined: 20 Jun 2003 Posts: 14 Expertise: Beginner
Grinder: B&D Coffee Bean Mill Drip: French Press Roaster: Whirley Pop
Posted Fri Aug 8, 2003, 12:28pm Subject: Re: French Press and "Swiss Gold" vs. Paper
I have a swiss gold filter for my auto-drip. The difference is tremendously better than paper, there is a slight film in the pot above the coffee, but its not grounds, its more like crema in a coffee pot, and I think it adds to the flavor.
I also use this filter for manual drip, which makes a great cup, better than drip. But I retired manual drip for my french press, which I agree, the coffee is excelent until I finish half my cup. There is a thick layer of grounds on the bottom of the cup (looks like chocolate syrup), and that happens wether I use a burr mill on the ooarsest setting or 10-12 seconds in a blade grinder.
I am trying to find a coffee shop locally to buy a swiss gold filter for the french press, but have not been able to. I work at a coffee shop and we sell swiss gold filters for every other type of coffee maker, but have to many so wont be ordering one there anytime soon.
I still use my french press for 90% of the coffee I make at home, but I am tired of wasting so much excellent coffee and the disgusting taste when the cup is half empty (half full?).
Oddly enough, we do serve french pressed coffee at the shop, but we just grind it and pour the water, the customer lets it steep and presses it, no one has ever complained about grounds in thier coffee. When I purchased mine the filter had bends around the edges of the screen and I can see grounds slipping through when I press it, but I know that is not even half the problem.
paulsdatter Senior Member Joined: 18 Jan 2002 Posts: 64 Location: Seattle, WA USA Expertise: Professional
Espresso: only at work Grinder: Solis Maestro Plus Vac Pot: 2 oldies, LOVE EM! Drip: pour-over melita Roaster: big ole Probat
Posted Sat Aug 9, 2003, 9:41am Subject: Re: French Press and "Swiss Gold" vs. Paper
donīt worry so much about sediment...some people use the french press because of it. Ya know, some folks like their OJ with pulp...try it, you may like it.
Posted Sat Aug 9, 2003, 1:23pm Subject: Re: French Press and "Swiss Gold" vs. Paper
paulsdatter Said:
donīt worry so much about sediment...some people use the french press because of it. Ya know, some folks like their OJ with pulp...try it, you may like it.
Paul...I RESPECTFULLY disagree regarding sediment in presspot coffee...a little goes a LONG way....the brew is rich enough as is...hey Stewart...buy the Swiss Gold..you won't be sorry...just be sure you plunge SLOWLY, as the Swiss Goild is a slightly tighter fit, all the more to reduce the grounds...Robert
stewartg Senior Member Joined: 20 Jun 2003 Posts: 14 Expertise: Beginner
Grinder: B&D Coffee Bean Mill Drip: French Press Roaster: Whirley Pop
Posted Sat Aug 9, 2003, 5:29pm Subject: Re: French Press and "Swiss Gold" vs. Paper
I would buy the Swiss Gold from SM but I dont have a credit card :(
I am turned off by the grounds in the french press, no matter how bad it is, or how much coffee I dump, I know it it still better than drip.
Sometimes I take out and dust off my autodrip. Run water through it to make sure its clean inside, and out, then make a pot, and the coffee has no flavor or aroma and I remember why I use the french press, so it goes back into hibernation. Press is just that much better grounds or no grounds.
I too think the sediment tastes good, but just the little bit that sits on the sides of the cup as you drink it, but what im talking about is the thick syrupy sludge in the bottom of the cup that ruins the last 6 ounces of a 12-ounce cup.
Maybe I could just put an extra scoop in there and another 4 ounces of water and just fill the cup and dump the rest.
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