I drink coffee mainly prepared as espresso but I make the occasional pour-over and I use Aeropress at work. I find the Aeropress coffee a bit rough around the edges most of the time, probably I haven't found the right grind/dosage yet. The pour-overs are very yummy but a bit light for my taste.
To my surprise, one day when I was bored and I was jumping from one youtube coffee video to another I saw this novel way of preparing coffee (for me) .
It works well for light roasts and good quality beans, I particularly like what I get from the Geisha variety or a quality African bean.
Basically it's a very long French press brew ended by filtering the result through a V60 paper filter. Since the light roasted geisha coffees cannot be over-extracted, I start with 40 grams of ground coffee at a grind somewhere in between Aeropress and French press. I put the coffee in a smallish French press, pour 400 grams of boiling water over it and give it a good stir. I leave it to brew for 5 minutes then I give it another stir then leave it for 5 more minutes.
After 10 minutes have passed the grounds are pretty much all resting at the bottom of the French press. I then press the plunger lightly to about 1 cm below the surface of the coffee and slowly pour the brewed coffee through a large V60 to filter it.
The result is a very nice coffee, kinda like a syrupy, concentrated pour-over. It's slowly becoming my favorite way of preparing coffee but it's really going through a lot of coffee really quickly
.
To my surprise, one day when I was bored and I was jumping from one youtube coffee video to another I saw this novel way of preparing coffee (for me) .
It works well for light roasts and good quality beans, I particularly like what I get from the Geisha variety or a quality African bean.
Basically it's a very long French press brew ended by filtering the result through a V60 paper filter. Since the light roasted geisha coffees cannot be over-extracted, I start with 40 grams of ground coffee at a grind somewhere in between Aeropress and French press. I put the coffee in a smallish French press, pour 400 grams of boiling water over it and give it a good stir. I leave it to brew for 5 minutes then I give it another stir then leave it for 5 more minutes.
After 10 minutes have passed the grounds are pretty much all resting at the bottom of the French press. I then press the plunger lightly to about 1 cm below the surface of the coffee and slowly pour the brewed coffee through a large V60 to filter it.
The result is a very nice coffee, kinda like a syrupy, concentrated pour-over. It's slowly becoming my favorite way of preparing coffee but it's really going through a lot of coffee really quickly
.


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