IMAWriter Senior Member Joined: 4 Jul 2002 Posts: 5,464 Location: Brentwood, TN Expertise: I live coffee
Espresso: Nothing at the moment Grinder: Vario-W,Preciso-Esatto/KyM... Vac Pot: Adcraft SS, Yama 8 cup Drip: Brazen.Chemex, Hario, Clever... Roaster: Behmor 1600, CO/UFO combo
Posted Sat Jul 13, 2002, 10:19pm Subject: Re: Press Pots
Dana(and others) I love brewing with my press pot but had read recently that excess oils and such could pose a certain health risk if consumed on a regular basis...has anyone heard or read of this? Thanks...ibawriter
Posted Sun Jul 14, 2002, 12:10am Subject: Re: Press Pots
ibawriter Said:
Dana(and others) I love brewing with my press pot but had read recently that excess oils and such could pose a certain health risk if consumed on a regular basis...has anyone heard or read of this? Thanks...ibawriter
Hi ibawriter,I just inputted Bad+Cholesterol+Coffee into a Google search (type in alt.coffee,click search only in alt.coffee,input above words into box)& came up with tons of stuff! click here Cheers!
Robert, You're welcome..I was editing the post so that it was reading right. It's 3.47am here,(Toronto) so I'm kinda dosey.. {:-D Over & out for the night!
Posted Sun Jul 14, 2002, 1:40pm Subject: Re: Press Pots
dana_leighton Said:
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.
Another possible solution is a better grinder with the problem of the grinder's cost being out of proportion to the cost of the French press. As to brewing time(s), this is going to depend upon the evenness of the grind unless it is filtered out via one of those screens. Still with the screen, there is going to be overextraction, it is just that the sediment is reduced. The damage has already been done. I use to use a French press in which I got around to the point of trying to get as fast as an extraction as possible with the controlling factor being whether or not the grind was pressable. You can look up my own description of a French press in the reviews to see what I am referring to. As previously written by someone else, you could run the grind through a sieve and remove the fines - which would seem to be more trouble than it is worth, if you have the time, it is doable.
Posted Sun Jul 14, 2002, 5:11pm Subject: Re: Press Pots
PressPot brew time: for me the finer I grind the shorter the extraction time. My personal preference is a relatively fine grind(3-4 clicks coarser than the espresso icon on the SolisMaestro, no coarser than ~mid pt between icons). Normal process for a 3 click grind: water temp @ 203F, pour, stir using a chopstik, wait 2.75 to 3.5 minutes(depends upon coffee origin, roast level & age of roast),press, ENJOY.
Noel Mano dell 'operatore> Macinadosatore> Miscela> Macchina espresso
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