In order to recoup the cost of my new Rancilio Rocky purchase I have pledged to only drink plunger coffee at work rather than going downstairs to the coffee cart. 5 months of plunger should just about pay for it.
I have been experimenting with plunger coffee to make this regime bearable (most plunger i have had has been god awful) I now make the following recommendations;
1 Use the smallest plunger you need as there is more extraction going on if the grinds push through the water a longer way.
2 Use as much coffee per cup as you would for espresso. Before I go off to work I grind (on about the 9-10 setting) into sealable plastic urine sample jars (labelled COFFEE). Despite the strange looks at work this amount is about right (15 grams) for a large cup of coffee (about 30 percent heated full cream milk)
3 I give it a quick stir and brew for about 20, I said 20 seconds, before plunging. I figure this is right as that is the extraction time for an espresso shot.
4 the old hand grinder results in a bit more sludge in the bottom of the cup than the rocky as there is much more dust in the grind. Sludge may also equate to bitterness of the brew.
5 Lighter roast beens seem better for plunger.
The work brew has been pretty good to date and I may be able to pay the Rocky off. With fresh beans it is quite surprising how much CREMA (like substance) you get which floats on top of the cup when you pour which gives you a nice hit of gritty richness when you start drinking.
My question is who came up with the 4 minute rule which some threads talk about? Thats just silly.
I have been experimenting with plunger coffee to make this regime bearable (most plunger i have had has been god awful) I now make the following recommendations;
1 Use the smallest plunger you need as there is more extraction going on if the grinds push through the water a longer way.
2 Use as much coffee per cup as you would for espresso. Before I go off to work I grind (on about the 9-10 setting) into sealable plastic urine sample jars (labelled COFFEE). Despite the strange looks at work this amount is about right (15 grams) for a large cup of coffee (about 30 percent heated full cream milk)
3 I give it a quick stir and brew for about 20, I said 20 seconds, before plunging. I figure this is right as that is the extraction time for an espresso shot.
4 the old hand grinder results in a bit more sludge in the bottom of the cup than the rocky as there is much more dust in the grind. Sludge may also equate to bitterness of the brew.
5 Lighter roast beens seem better for plunger.
The work brew has been pretty good to date and I may be able to pay the Rocky off. With fresh beans it is quite surprising how much CREMA (like substance) you get which floats on top of the cup when you pour which gives you a nice hit of gritty richness when you start drinking.
My question is who came up with the 4 minute rule which some threads talk about? Thats just silly.
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