Advanced Press Pot Techniques for Coffee
Posted October 15, 2009
By admin
We walk you through a step by step advanced (and still experimental) press pot technique that results in a cleaner, more delicate cup of Coffee. Very useful for exploring the more fragile, finer tastes in coffee, and with less sediment than a normal press pot.
Duration : 0:6:2
With freshly …
With freshly roasted coffee, you will want to only use enough water initially to saturate the grounds. The purpose for this is that freshly roasted coffee needs to off gas. You don’t want to taste the nitrogen in your cup. Once the bloom has completed and prior to the crust solidifying, add the remainder of the water, light stirring as needed while filling. Let stand to finish extracting. BTW, you can tell how fresh the beans are by the size of the bloom.
BeanGuru
the difference is …
the difference is more pronounced fresher coffee. i prefer to use coffee 2 days after roasting
Tried this today …
Tried this today and it is a much cleaner cup, there is less body but now I can taste the complexity and the sweet notes much better. Good tip. Maybe they should make a french filter where the grounds are pulled out of the cup rather than pressed down.
Great video… keep …
Great video… keep posting top quality content!
I have used a …
I have used a french press but I prefer a small Vev Vigano two part expresso pot. I notice better taste with the same coffee; I believe it is the boiling water temperature forced through the ground coffee quickly,in a concentrated basket, the coffee grounds don’t sit and stew in the brew.
Great video, thanks …
Great video, thanks for sharing
So I take it you’re …
So I take it you’re using 35 g x 9g/cup = 3.9 cups of water for the process. Is this correct? Also is that the Bodum Shin Bistro 4 cup press?
Great video Mark; …
Great video Mark; Subscribed!
Funny how you say Tim calls it the “scum”, sounds kind of pirate-ish in english, though I’m sure it’s unintentional because “skum” in norwegian means foam or froth.
I will definitely try out this method and see how it compares to the aeropress.
I will try this,, …
I will try this,,, is this a easy question,,,I`m getting a taste It,s almost like the bottom notes of the coffee like a earthy taste
Hmmm, wonder if you …
Hmmm, wonder if you took the top off of the plunger, started it at the bottom with the grounds on top, poured over, covered, then pull the grounds up and out. Hmmmm….
Can’t wait to try …
Can’t wait to try this out! Been trying to get a cleaner cup since experiencing the Clover. Thanks!
The theory you …
The theory you point out is valid – normally I’d agree with you, based on all that I’ve read regarding coffee extraction.
HOWEVER
In practice, it’s not the case. I’ve worked on this method for over a year now, and found that to get the same “strength” (ie, dilution, solids ratio, etc) as a normal press method, I had to up the initial dose of ground coffee. I’ve measured the TDS on these brews, and going about 20% more delivers it.
…..So, once the …
…..So, once the grinds are wasted and ready for removal the amount of coffee that you used is irrelevant to the brew after the process is complete. You wouldn’t have added more coffee b/c you will be removing it later since all coffee grinds are technically “removed” after the process. You would want to add more coffee only b/c you would want a stronger brew but then then you go and brew for a whole 30 seconds less which would give a weak profile in the cup unless you adjust your grind size.
I get that removing …
I get that removing the crust produces a cleaner cup but there’s a fallacy in video; you contradict yourself when you say that we should add more coffee “because” we’ll be removing some at the end. In fact, after complete grind saturation has occured the grinds begin to float to the top forming the bloom or the crust, at which point, they have given their all; they are wasted; very little can still be extracted……..
Wow, awesome idea! …
Wow, awesome idea! Can’t wait to try it out!
I tried this out …
I tried this out this morning. It came out great.
Trudeau for a …
Trudeau for a couple of years sold a press pot called the Tierra (I think), which pulled up all the ground coffee into the lid once you’re done brewing, instead of “plunging” it down. Probably the same model / line you described. I have one around somewhere, and in theory it’s awesome – in practice, the thing is a bit difficult to use.
I just tried it. I …
I just tried it. I prefer the standard method, but it’s always fun to try something different with my coffee. The lack of sediment is very noticeable; that’s a great addition (or subtraction, I guess). Thanks for posting this!
I used to have this …
I used to have this kela brand cafateire/press pot. That had a curved cup like mesh which the coffee sits on, when you’ve finished brewing you pull the plunger up to lift out the coffee. So it pretty much works just like this method. But it seems like i cant find any info online now.
Hmmm….Nice video …
Hmmm….Nice video there…I’ll definitely give this technique a try next morning.
I’ve been looking …
I’ve been looking for a good video of this method for a while. It’s great to see it in motion and with a good explanation. Thanks!
Nice, Mark!
Nice, Mark!
Interesting I’ll …
Interesting I’ll need to try this next time and see if I notice any difference. Thanks Mark.
Thanks! I am …
Thanks! I am getting great results with my Virtuoso @ 30-35 and my $15 IKEA press pot. Great camera choice btw…