Posted Wed Jun 26, 2002, 11:30pm Subject: Press Pots
Let's talk about Press Pot brewing. I absolutely love the flavor I get from press pot brewing. I can control a lot of the brewing, especially extraction time & temperature.
I typically start with a new coffee by brewing for 4 minutes, at just off boil. I adjust from there. If it's bitter, I back off the brewing time; no body and I add a little.
My only problem is that d*mned sediment!!!! I've heard people who use a mellita filter, pouring the press-pot result through the filter to the cup. I'll have to try it, but I'm suspicious that some flavor compounds in the oils wil be trapped in the paper. Am I way off?
Dana Leighton - Espresso hack and CoffeeGeek moderator
Posted Thu Jun 27, 2002, 1:00am Subject: Re: Press Pots
dana_leighton Said:
Let's talk about Press Pot brewing. I absolutely love the flavor I get from press pot brewing. I can control a lot of the brewing, especially extraction time & temperature.
I typically start with a new coffee by brewing for 4 minutes, at just off boil. I adjust from there. If it's bitter, I back off the brewing time; no body and I add a little.
My only problem is that d*mned sediment!!!! I've heard people who use a mellita filter, pouring the press-pot result through the filter to the cup. I'll have to try it, but I'm suspicious that some flavor compounds in the oils wil be trapped in the paper. Am I way off?
Hi Dana, I just don't drink the very last sip.Instead of the Mellita paper filter,it does trap some oils,you could use a Swissgold filter.No loss of flavor compounds in the oils,& no sediment.Cheers!
Posted Thu Jun 27, 2002, 8:35am Subject: Re: Press Pots
Dana, I forgot to mention about the nylon filter screens at Sweetmarias that are claimed to cut down on the sediment. I believe the extra screen goes between the top stainless steel screen & the S.S.pressure spring retainer.
MarkEWallace Senior Member Joined: 24 Jun 2002 Posts: 1 Location: Cedar Park Expertise: Intermediate
Espresso: none, yet Grinder: Solis Maestro Vac Pot: Cona Size D Drip: (Don't ask) Roaster: Freshroast
Posted Thu Jun 27, 2002, 7:33pm Subject: Re: Press Pots
dana_leighton Said:
Let's talk about Press Pot brewing. I absolutely love the flavor I get from press pot brewing. I can control a lot of the brewing, especially extraction time & temperature.
I typically start with a new coffee by brewing for 4 minutes, at just off boil. I adjust from there. If it's bitter, I back off the brewing time; no body and I add a little.
My only problem is that d*mned sediment!!!! I've heard people who use a mellita filter, pouring the press-pot result through the filter to the cup. I'll have to try it, but I'm suspicious that some flavor compounds in the oils wil be trapped in the paper. Am I way off?
I'm a press pot fan too, though my recent receipt of a Cona D vac pot has kinda moved my press pot to the side for a bit. Anyhow...I usually let it brew 2-3 minutes. As for sediment, what seems to work for me is 1)Don't grind too finely. 2)As I get close to the end of the cup, I swirl it a bit before my last few sips. On the last one, I just swirl whatever sediment there is so that it's lifted into the coffee, and then (yes) I drink it - sediment and all. Only time that this isn't so good is if I ground it too fine or if I somehow get a few grinds above the screen.
Give it a shot.
Oh...I definitely don't agree with brewing and then running it through a paper filter. Something just ain't right about that.
Posted Sat Jun 29, 2002, 5:14pm Subject: Re: Press Pots
My "solution" to press pot sed is the SwissGold press pot filter. It replaces your original equipment filter-screen unit (the whole thing). It filters" the brew better plus is easier to clean. Picked up couple units from SweetMaria's.
Noel Mano dell 'operatore> Macinadosatore> Miscela> Macchina espresso
Okay, sediment problem handled. Now what about brew times? I've played with several times and find that around 3:30-4:00 is about right. What's your experience? Does it vary by bean/freshness or roast? I find that my freshly-roasted beans behave differently in several respects, but I'm not sure about brew time.
Dana Leighton - Espresso hack and CoffeeGeek moderator
Okay, sediment problem handled. Now what about brew times? I've played with several times and find that around 3:30-4:00 is about right. What's your experience? Does it vary by bean/freshness or roast? I find that my freshly-roasted beans behave differently in several respects, but I'm not sure about brew time.
Hi Dana, That's what I've done like yourself & brew at the same time frame. I like a fuller taste & grind @ 22 on Rocky (true 0 point). If I go finer,it's harder to push the plunger down (I do pull up on it & plunge again 1,2,maybe 3 times more),depends on the quantity of coffee. I never have stale coffee! <grin> but if it's 4 or more days old(rare),I increase time maybe up to 5 min,anything longer & it's over extracted. YMMV, but you could grind finer,on the verge of locking it up,use less coffee,& shorten the brew time to say maybe 2min,(posibly harsher taste),but I've never done this.
Okay, sediment problem handled. Now what about brew times? I've played with several times and find that around 3:30-4:00 is about right. What's your experience? Does it vary by bean/freshness or roast? I find that my freshly-roasted beans behave differently in several respects, but I'm not sure about brew time.
Well...it kind of varies for me. But the standard that I use for most of my coffees and for trying a new one is 4 minutes. I pour half the water in...let the blooming settle for 5 or 10 seconds...stir..and pour in the rest of the water.
I love the press pots as well, but I have to say that a vacuum pot gives similar (though brighter) coffee with fewer grounds. If the sediment really bugs you, grab a cheap vec pot on e-bay, and give it a try. To tell you the truth, I seldom use my French Press pots anymore.
(Don't you hate it when people don't really answer you questions?)
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