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 ta...
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.
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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.
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.
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.
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.
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BeanGuru
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.