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Thread: First post - Help with Plunger coffee

  1. #1
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    First post - Help with Plunger coffee

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I am very new to posting anything online, but have been reading the expert advice available here for over a year now.

    Discontented with the coffee I was buying I decided I would start to make my own

    And on the back of that advice I received from this site I purchased a Rancillio Sylvia last Dec 2010, great machine I canít fault it and I have had some really good coffee from it. Also after reading the posts on the Breville smart grinder I also bought that. Now for the crunch, I am not using my Sylvia at all, I start work early in the morning and just donít have time to make a coffee and I canít drink them in the evening.
    I find grinding some coffee to take to work for a plunger is the way to go these days, now I know this really isnít what this site is about but any suggestions on getting the best out of plunger coffee would be greatly appreciated.
    Cheers

  2. #2
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    Re: First post - Help with Plunger coffee

    Id be interested in what other snobs think too :)

    It seems that the most important thing, as always, is to use freshly ground beans from a recent roast.

    I use a rather coarse grind, with visible pieces up to 2 or 3 mm, which some might think is too coarse, I dunno.

    For my 1 cup bodum plunger, I use ~16g of coffee.

    My procedure:

    * fill kettle, and set to boil.
    * load up hand grinder with 16g of beans and start grinding
    * kettle finishes boiling, Im still grinding (usually!)
    * put grinds in plunger
    * pour the by now slightly cooled kettle water over the grounds making sure to wet all of them, and start a timer. Also fill mug with kettle water.
    * at 1 minute I stir with a spoon (or my aeropress stirrer), to get the floaties back down in the water
    * at 4 minutes I pour into my mug (after emptying the warming water), and start drinking.

    That seems to create a very nice coffee, with a lot of complex flavours and aromas.

  3. #3
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    Re: First post - Help with Plunger coffee

    First get some beans that have been roasted for filter rather than espresso, this will generally be a lighter roast and youll start to be able to taste allot more of the flavour of the coffee rather than the roast coming through and overpowering it. French press is fantastic for delving into single origin beans, as filter coffee roasts tend to be predominantly single origin.

    I grind coffee in the morning and bring it into work for myself and some colleagues and have been finding a reasonably coarse grind works well, unfortunately it is impossible to really describe how coarse. Experiment yourself, choose a setting that is about half way between espresso and the coarsest your grinder will do and then keep bumping it coarser one notch at a time. When you start to loose flavour and it starts tasting weak or sour then youve gone too far, drop it a couple of notches finer and that should be about right.

    My starting recipe for each new coffee is 17g of coffee in 250g of water (just off boiling) for 4 minutes. Use scales for weighing the water in and youll get much more consistant results (you might look a bit dicky but its worth it!). Make sure to leave a little water behind so you dont get a load of sediment in the bottom of your cup, not a nice way to finish a beautiful coffee.

    The most important 2 points are:
    - lighter roasted single origin coffee
    - use scales

    Check out this video from James Hoffmann (whos blog really changed the way I look at coffee) - http://www.jimseven.com/2008/11/13/french-press-technique/

  4. #4
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    Re: First post - Help with Plunger coffee

    You could also invest in a Kyocera hand grinder or similar, and grind your beans at work as some of us do.
    Nothing wrong with well made plunger coffee by the way. Another option is the Aeropress with a Coava disk in it, works really well for me.

  5. #5
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    Re: First post - Help with Plunger coffee

    Hey Guys,

    thanks so much for the advice and I apologise for not responding earlier Do you have any advice for a single origin coffee?

    Kind Rgds

  6. #6
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    Re: First post - Help with Plunger coffee

    Quote Originally Posted by 2F2325252B272F212B420 link=1321491893/4#4 date=1328059176
    *Do* you have any advice for a single origin coffee?
    One option is Andys roasted sample pack. Ive got it a few times and its a lottery but theres usually a few single origins in there. Ive tried most of the roasted single origins in bean bay and like them all.

  7. #7
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    Re: First post - Help with Plunger coffee

    Quote Originally Posted by 6E65696177626861696D6A63040 link=1321491893/2#2 date=1322225353
    in 250g of water
    250grams of water = 250mls or 1 cup
    1 gram per ml

  8. #8
    Senior Member Dennis's Avatar
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    Re: First post - Help with Plunger coffee

    Quote Originally Posted by 585F4E5D4E45744844532B0 link=1321491893/6#6 date=1334743574
    Quote Originally Posted by 6E65696177626861696D6A63040 link=1321491893/2#2 date=1322225353
    in 250g of water
    250grams of water = 250mls or 1 cup
    1 gram per ml
    That post youre referring to is almost 6 months old. Good pick up though. ;D

    Oh, and 1 cup isnt always 250gm or 250ml. ;)


  9. #9
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    Re: First post - Help with Plunger coffee

    actually 1 metric cup will always be 250g or 250 mls, metric system rocks 2kg of water 2000g. an im sorry i wasnt aware there is a time limit on responding to posts :D

  10. #10
    Senior Member Barry O'Speedwagon's Avatar
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    Re: First post - Help with Plunger coffee

    Behmor Brazen - $249 - Free Freight
    Quote Originally Posted by 63647566757E4F737F68100 link=1321491893/8#8 date=1334874616
    actually 1 metric cup will always be 250g or 250 mls, metric system rocks 2kg of water 2000g
    Depends what else is in the water (mineral content etc). And yes 2kg = 2000g, but that is not a property unique to the metric system (e.g. a hundredweight = 100 lbs in the US).



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