Advanced Press Pot Techniques for Coffee
9 June 2009 in CoffeeWe 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.
8 Comments to Advanced Press Pot Techniques for Coffee
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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?
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.
Can’t wait to try this out! Been trying to get a cleaner cup since experiencing the Clover. Thanks!
Great video, thanks for sharing
coffee snobs
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.
…..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 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