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  • #16
    Re: The art of plunger/cupping

    So there will be fine dust/sludge particals in the cup with the EM0480?

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    • #17
      Re: The art of plunger/cupping

      Originally posted by Coffee Kid link=1186754466/15#15 date=1187614090
      So there will be fine dust/sludge particals in the cup with the EM0480?
      Have you tried it?

      Im pretty sure that every cup of FP that I have had has had stuff in the bottom, but it is a question of extent. Ill give it a shot with the ditting at work at some stage and see how I go.

      Cheers,

      Luca

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      • #18
        Re: The art of plunger/cupping

        I might actually have to go and buy a plunger and give this a go for myself.

        Is it true that beans roasted specifically for FP should be pulled short of when they would otherwise be pulled for espresso? Or does it not matter? (speaking from a home roasters perspective here..)

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        • #19
          Re: The art of plunger/cupping

          Originally posted by Coffee Kid link=1186754466/15#15 date=1187614090
          So there will be fine dust/sludge particals in the cup with the EM0480?
          yes with the em0480, you do get some sludge lingering at the bottom. but id say its not that bad. incidentally, i brewed some french press at uni today using this grinder and some random beans i had lying around and it was a nice cup.

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          • #20
            Re: The art of plunger/cupping

            Originally posted by Flo link=1186754466/15#17 date=1187620672
            I might actually have to go and buy a plunger and give this a go for myself.

            Is it true that beans roasted specifically for FP should be pulled short of when they would otherwise be pulled for espresso? Or does it not matter? (speaking from a home roasters perspective here..)
            Good question Flo... I think you stick with what is normal for a region... IE... Ethiopian Harar should always be roasted lightly for a fruiter edge to espresso... I think its really personal taste... perhaps some "expert cuppers" can comment?

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            • #21
              Re: The art of plunger/cupping

              Yer I have tried it, I get some sludge on the bottom of cup but if you drink it fast enough it is floating in the liquid and you dont really reconise it except maybe a sort of grainy feeling on the tounge but you cant really tell.

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              • #22
                Re: The art of plunger/cupping

                Originally posted by MarcS link=1186754466/15#19 date=1187664927
                Originally posted by Flo link=1186754466/15#17 date=1187620672
                Is it true that beans roasted specifically for FP should be pulled short of when they would otherwise be pulled for espresso? Or does it not matter? (speaking from a home roasters perspective here..)
                Good question Flo... I think you stick with what is normal for a region... IE... Ethiopian Harar should always be roasted lightly for a fruiter edge to espresso... I think its really personal taste... perhaps some "expert cuppers" can comment?
                Yep,

                It is a good question. A lot of people do recommend that you go with lighter roasts for beans that are going to be used in FP brewing. I have tried this but find that in the end, I still prefer sticking with the same roast profiles that I use for espresso. For me, the lighter roasted beans just tasted too bright and some even had that slight strawy taste hanging back there in the background so maybe I was roasting a fraction too light.

                Anyway, I guess it just comes down to the fact that I have mostly always roasted for home brewed espresso and that is what Im used to and most comfortable with..... something to do with old dogs and new tricks no doubt :,

                Mal.

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                • #23
                  Re: The art of plunger/cupping

                  Im the same Mal....

                  Sometimes roasting too light will be too high in acidity...

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                  • #24
                    Re: The art of plunger/cupping

                    Originally posted by Flo link=1186754466/15#17 date=1187620672
                    I might actually have to go and buy a plunger and give this a go for myself.

                    Is it true that beans roasted specifically for FP should be pulled short of when they would otherwise be pulled for espresso? Or does it not matter? (speaking from a home roasters perspective here..)
                    This is generally a good rule to follow if youre buying commercially roasted beans. But, as many if not most of us have discovered the best tasting coffee is generally found at a lighter roast than found in most commercial products. Hence we roast lighter to begin with. Which makes it hard to go any lighter or the beans are under-roasted, resulting in the grassy flavors.


                    Java "Lighten up man!" phile
                    Toys! I must have new toys!!!

                    Comment


                    • #25
                      Re: The art of plunger/cupping

                      Originally posted by Javaphile link=1186754466/15#23 date=1187765628
                      This is generally a good rule to follow if youre buying commercially roasted beans. But, as many if not most of us have discovered the best tasting coffee is generally found at a lighter roast than found in most commercial products. Hence we roast lighter to begin with. Which makes it hard to go any lighter or the beans are under-roasted, resulting in the grassy flavors.
                      Ahhh ,

                      Spot-on as usual Java.... Its obvious when you sit back and think about it, which you obviously did. Sheesh, cant see the forest for the trees sometimes ....

                      Mal.

                      Comment


                      • #26
                        Re: The art of plunger/cupping

                        Originally posted by Flo link=1186754466/15#17 date=1187620672
                        I might actually have to go and buy a plunger and give this a go for myself.

                        Been looking at plungers lately and have noticed the more expensive "Bodum" ones have a better quality and finer mesh than the ones that you get from bargain shops.

                        In terms of avoiding the sludge (if it disagrees with you) I would strongly recommend forking out the 20 bucks or so for a good quality plunger than purchase a cheapo one.

                        Jason

                        Comment


                        • #27
                          Re: The art of plunger/cupping

                          So I enter this conversation after trying (delicately testing) the options of course grind longer steep or finer grind shorter steep,

                          I will use FFG (fairly fine grind) meaning just enough to make plunging slow and careful rather than really slow and dangerous. (exploding coffee from plunger).

                          And of course the other technical term being FCG or (fairly course grind)

                          By choice I have always prefered the option of FCG it is quicker in the sense that you throw the coffee in, leave it for a bit , 2.5 -3.5 mins then pour for an enjoyable cup of java.

                          However, recently I have been dialing my grinder (compak touch) lower and am finding that while I am in fact brewing my coffee for a much shorter time the flavors and complexity of the brew are far more intense,the coffee thicker and the drinking pleasure factor far far higher!

                          I am currently grinding a little more course than i would for the my machine at the shop and loveing the long blacks that it produces.

                          So for my 2 cents worth FFG is the way to go, complex with deep and colorful( can you say colorful with coffee terms?) flavors lingering long after I finish my cup,mmmmmmmmmmmm.

                          By the way, for those that have , those that have thought of it, and those that have yet to try, never ever never reheat what is left in the pot, I know some of you will be thinking that doh how obvious but it happens everywhere I go in peoples homes. And always pour out of the plunger within 4 mins max no matter what the grind FFG or FCG, after that I reckon the coffee is stuffed (pretty obvious to some here) but not so with the general public who thinks that if you make plunger coffee before the
                          tea or port or dessert or whatever it will be ready when the rest is served.WRONG it will be cats wee by then.


                          Craig.

                          Comment


                          • #28
                            Re: The art of plunger/cupping

                            Originally posted by coastal coffee link=1186754466/15#26 date=1188302712
                            However, recently I have been dialing my grinder (compak touch) lower and am finding that while I am in fact brewing my coffee for a much shorter time the flavors and complexity of the brew are far more intense,the coffee thicker and the drinking pleasure factor far far higher!
                            Absoutely Craig,

                            I think the grind finer, steep shorter works really well but you need a decent grinder for it to work, ahh... really well. I was using my Rocky prior to the acquisition of the LSM and I must admit that the LSM with new burr-plates equates to much more enjoyable brews than was possible with the Rocky. It seems that quality of grind is a huge part of the equation no matter which brew method one uses,

                            Mal.

                            Comment


                            • #29
                              Re: The art of plunger/cupping

                              Originally posted by Beanhead link=1186754466/15#25 date=1187785288
                              Originally posted by Flo link=1186754466/15#17 date=1187620672
                              I might actually have to go and buy a plunger and give this a go for myself.

                              Been looking at plungers lately and have noticed the more expensive "Bodum" ones have a better quality and finer mesh than the ones that you get from bargain shops.

                              In terms of avoiding the sludge (if it disagrees with you) I would strongly recommend forking out the 20 bucks or so for a good quality plunger than purchase a cheapo one.

                              Jason
                              I can testify this to be true... I had a "cheap" 3 cup plunger and the sludge was much.. Since moving to the Bodum, it has reduced.. the Screen is a lot finer and stronger...Like all things, you gets what you pay for.

                              Comment


                              • #30
                                Re: The art of plunger/cupping

                                Gday snobs!

                                Well, I havent decided on the best way to make plunger yet. Its harder than it looks. But, I think it might go along the same principles as tea making.

                                With tea, every tea variety needs different preparation variables. I always keep the tea/water ratio constant (3g per 250mL/cup) and then I increase/reduce the water temperature and steep time until I hit the sweet spot in terms of brew strength. Too strong and you cant taste all the flavours, too weak and you cant taste them all either. Once you have this zone of correct intensity of brew, you balance the temp and steep time (raise one, lower the other) so you keep the strength the same but alter the flavours to bring out the best in the tea.

                                With coffee, from what I gather, I think the water temp is always best at about 200/202 F (about 92/93 C). So, the variables you probably have to alter and then balance once you have the sweet spot are steep time and fineness of grind. Every tea needs different variables to bring out its best, so I would think the same holds true for coffee: for each roast depth and origin.

                                One thing, if stirring the grinds after you pour over the water brings out a better cup, why dont the pro cuppers do it? Surely a better cup is worth more than the small luxury of having a crust to break and sniff.


                                Well, I just bought a Euroline hand grinder and Bodum plunger. I agree, the Bodum is great - a real quality outfit. The hand gridner is also really cool, $40 and it produces what looks like a really even grind, probably capable of espresso. Just measure the coffee and 400 turns later you have 16g of coffee, a beaut cup of coffee, and RSI ;D

                                OK, moving to Switzerland on Friday and becoming an expatriate coffee snob. Ill so miss the beanbay   Ive asked on Euro forums if they have they have anything like it, but apparently they dont (except for some funny little thingy in the UK). Will be posting from the crisp alpine lands from now on


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