Advanced Press Pot Techniques for Coffee

Now to help with clean-up. Look at Tambaroo

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

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.

the difference is more pronounced fresher coffee. i prefer to use coffee 2 days after roasting

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 for sharing

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; 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,,, is this a easy question,,,I`m getting a taste It,s almost like the bottom notes of the coffee like a earthy taste