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Thread: General conversation - French press.

  1. #1
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    General conversation - French press.

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi Folks,

    In the olden days I used a french press (Bodum) with preground coffee. I have evolved since then to nearly, but not quite exclusively use espresso with coffee beans.

    Recently my diet has changed with means I don't drink caps any more, rather bulletproof coffee or black Vienas when I'm out. Yesterday I spent a pleasant day with one of my daughters (a deliberate move on both our behalves) and we called into Cibo's for a coffee, she ordered an unsweetened almond milk latte which I tasted and found it not to bad and I ordered a black viena. My point is I couldn't drink it because it was too full on for me.

    This morning I went to the reject shop on a mission and failed but I bought a french press, took it home, marked on my grinder the setting for espresso and wound it right out for a coarse french press grind. I dumped 18 grams of freshly ground coffee to the press boiled the kettle to 92C dumped 2 mugs of water into it and let it brew for a couple of minutes I made a mocha for my son which he did not like but the black viena I made was surprisingly light and OK IMO, next time I'll dump 15 grams for 1 mug of water to make it a touch stronger and continue to play until I'm happy. My point is. After really enjoying espressos and cappuccinos for a substantial period of time and now understanding a little of how to get the best out of your coffee I found that I am able to change it up or down to suit without a great deal of upsetting my appetite.

    I wonder if others have found they need to change from a favorite type of coffee to another and how they did and how successful they thought they were.

    Cheers.
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  2. #2
    Senior Member woodhouse's Avatar
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    I gained much more of an appreciation for black coffee when I started low carb. And now it’s become my career.
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  3. #3
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    Hi Woodhouse,

    Interesting comment there about the low carb thing...

    Coincidently, that's what I'm trying ATM. I didn't want to mention it as people may think straight away it's a gimmick thing. I haven't yet proved otherwize and sometimes I struggle a bit but haven't yet fallen off the wagon...

    I must admit I miss my caps and am searching for an enjoyable alternative that's is just as good but falling within the acceptable range. Do you have any suggestions?

    I've always liked my siphon coffee as something I consider special. But as a run of the mill day thing I'm considering the french press again but am open to other thoughts.

    Cheers.

  4. #4
    Senior Member Jackster's Avatar
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    I linked in another thread on here.
    It was basically saying 20g coffee, 300ml water, 4 min brew, then break the crust and skim off the froth, then 5 min more brew...then, dont plunge but pour the coffee through the press screen to filter the brew.
    Worth a try..im liking it like that.
    I had to grind fairly fine for this. Around 1 turn out on my lido e.
    But i tried scaling it up, for another cup and using a different- bigger press and it didnt go as well. I think mine is a 2 cup press. Its full with 300ml of water in it
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  5. #5
    Senior Member woodhouse's Avatar
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    have you thought about doing pourover? It’s way quicker than syphon, and still special and ritualistic. You can find a 600ml gooseneck kettle on eBay for 20-30$. a fruity coffee in the morning is a great way to appreciate the sweetness and fruit without the sugar of actual fruit.

    almond milk lattes have more sugar in them than you realise...a 200ml~ latte will have about 5-6g sugar in it alone. This is going off milklab’s almond milk nutrition, which I consider the best almond milk available. dunno how low carb you are, but if you’re doing keto a couple of those a day will mess you up.

    i guess the main takehome is: favour the black coffees (espresso, long black, batch brew), and add a dash of white stuff (milk, cream, doesn’t matter if it’s just a bit) if you want. avoid the milk-based drinks, as it’s the serving sizes that muck up the low carb thing. You want the water-based drinks. Go for the fruits!
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  6. #6
    Senior Member artman's Avatar
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    I used to drink flat whites, then started to do espressos and it got me to tweak my techniques due to mistakes not being covered up by the milk. I love the intense flavours. I mix it up with aeropress brews, cold brew, CCD, medium to long blacks (is that the right term?), basically a double espresso shot over 50-150ml of group head water depending on how intense I want it. I still have a milky cup every now and then but really enjoy the unmasked flavours of black. And with some of the really nice "higher shelf" beans on beanbay, the black brews are amazingly yummy.

    I havent made a french press brew since I learnt about freshly roasted and freshly ground beans, must give it a go! Its very interesting how any brew method is redefined with fresh, quality ingredients.

    Cheers
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  7. #7
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    Hi folks,

    Thanks for the replies,

    I actually have a pour over set up, a nice glass one actually, and forgot about it. I'll do one soon. I will give the fruity coffees a go. When I got my nice gooseneck kettle they were doing pour overs mainly for the staff, using a fruity coffee so I got them to show me how their gooseneck kettle worked doing a pour over with that coffee and it was quite nice. Off course I purchased the kettle as well.

    I normally prefer sweeter, chocolatly coffees but I'm finding I have to slightly change my tastes ATM so a fruity bag of coffee for me will be in order next.

    I never tried the double brew method, one day I'll give that a shot as well.

    Cheers.
    woodhouse likes this.

  8. #8
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    I might be a rookie at coffee, but I bought a decent coffee machine for home use (Rancillio Silvia), and a French press to use at work. I'll be damned if I don't enjoy the French press more - not for the flavour but for consistency of results; I think perhaps because it's a bit more forgiving than an espresso machine (don't get me wrong, when I get it right with my Silvia it's damn amazing).

  9. #9
    Senior Member level3ninja's Avatar
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    Do you temperature surf the Silvia?

  10. #10
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    For french press / plunger lovers - beg or borrow one of the magnetic stirrers they use in Chemistry labs and use that with your brew. It does the brewing a lot faster (under a minute) and avoids the overbrewed taste of traditional plunger coffee. Beats aeropress hands down according to any of my friends that have had one.

  11. #11
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    Hi Tampit.

    Very interesting. Searched ebay and you can get a magnetic stirrer for under $30.

    Do you think these would be sufficient? Am guessing that a liquid including grounds would have a greater power requirement than just liquids. Am also guessing that most lab equipment would be built up to a standard and capable of continual use, whereas an elcheapo would probably cope with a French press stirred for a minute a few times a day.

  12. #12
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    Behmor Brazen - $249 - Free Freight
    Hi bigdaddy. I'm new to this forum but have been brewing coffee for many years, always experimenting. I recently have been using my Bodum to brew coffee "statically" (Grinds are not disturbed in the slightest)which can probably only be accomplished with Bodum. I found that if the extraction process is not disturbed, it makes for a very nice cup of coffee. After many experiments, I found that the plunging of the grinds, if not done slowly enough and at the right time, produces a bitter coffee. The force of the plunge cause unwanted added extraction.

    Here is what I now do; I heat the Bodum with hot water and let it rest. I put the plunger unit in a bowl also with hot water. Preserving the heat is important. When the water is boiled, I pour it into the Bodum and then add the grinds. I gently stir with a spatula and when the grinds are soaked, I start the timer. I then push the grinds to the bottom of the Bodum with the plunger and let it rest. After 7 minutes, I raise the plunger approximately 25% of the height and then plunge back down. This is static brewing and once you've tried this, you will love the results. Even the Auto Drip units are not static as the water dropping onto the grinds is disrupting the extraction process.
    Cheers
    roger



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