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Thread: I accidently broke my Bodum plunger. I bought a KMART one, but it's awkward.

  1. #1
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    I accidently broke my Bodum plunger. I bought a KMART one, but it's awkward.

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    It was late at night when I dropped my Bodum plunger and the glass broke. I went to the nearest KMART and I bought a plunger there, for around $8 or $9. It makes coffee OK but the glass isn't held firmly in the handle doohickie (sorry, it's late at night), so it can fall out if I hold it at the wrong angle.
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  2. #2
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    Life's too short for poor quality coffee equipment.

    I've found some great condition Bodum plungers at second hand shops and also some antique shops, all at reasonable prices.
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  3. #3
    Senior Member Jackster's Avatar
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    Once the chrome rusts, it will tighten up.
    But you can loosen the top band, put some packing under it and retighten. Loose isnt too bad as you can clean the inside of the chrome, slowing the rust.
    But, mine is tight, and the gf glass is tight, so there are variations. You might exchange it.
    Though i think ours are woolies ones- rubber seal around plunger, not mesh

  4. #4
    Senior Member Erimus's Avatar
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    Best thing is just take it back to Kmart and tell them you're not satisfied with it. They will give you a refund, or a credit if you don't have the receipt.
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  5. #5
    Senior Member Erimus's Avatar
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    I've just purchased a small French Press $5.99 from Ikea. Heat resistant glass and very good quality for the price, infact I'd say it was a steal.
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  6. #6
    Senior Member Jackster's Avatar
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    Im at work so plungering at moment. Horrible vittoria beans here that i have borrowed from the office coffee machine (but the espresso from the machine is undrinkable).
    So i have a lido e grinding at +1.0 with a 30sec bloom included in a 3 min soak. It is almost drinkable....will try a little shorter soak and see if it keeps improving.
    It probably will keep imptoving till im soaking for 10sec and its all water..
    Im scooping the scum off the top too, with 2 spoons. This is a pretty big improvement. Esp if using preground multi use beans.
    This is my woolies one. As its tight there is getting some dirt/rust between the chrome and the glass and the screw is getting rusty. But its going ok.
    Screenshot_2018-06-17-07-37-51.png

  7. #7
    Senior Member Erimus's Avatar
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    It is permissible to add a quarter to a half teaspoon of sugar to enable you to down inferior coffee ;-)

  8. #8
    Senior Member Jackster's Avatar
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    Good idea. I have a little of leaf bean machine single origin beans i bought with me, but im trying to make them last..

    This was linked to a few yrs ago on this forum for press technique
    https://jimseven.com/2010/11/04/cupp...-french-press/
    Maybe i will paste the text in. As we all know that links seem to die over time. I havent tried this, but i will ...
    From the link, thanks jim:

    I like cupping coffees, especially delicious ones. I am occasionally guilty of liking a coffee so much that I swipe the bowl after we’re done for drinking. This is obviously a disgusting and shameful habit, but hey – tasty is tasty.

    Cupping is something that occupies a constant pocket of my mind – the process, the purpose, the results and everything in between. Like many people who often fall in love with coffees on the cupping table I also like full immersion brewing a lot. Often that means the french press.

    Cupping, as a brew method, seems to break the rules. While the brewing process is likely slowed quite a lot by the break and clean part of the process (the stir at around 4 minutes), there is still ground coffee and water sat together for 30 minutes or so. And at the end of that 30 minutes some coffees taste utterly fantastic.

    If you ask most people how they grind for press, compared to cupping, they’ll say coarser. This doesn’t seem to make sense. The main part of the brew is done in a similar time – 4 minutes – and with a press pot we separate the liquid from the grounds pretty early on. How are we going to get a cup as good as the bowl when the grind is coarser and the total brew time shorter.

    I wondered if the agitation of the pressing action played a part – and with traditionally brewed press pots I think it does. If you haven’t stirred and scooped the foam off then there is probably lots of ground coffee that suffers some form of percolation as the screen moves it through the liquid coffee to the bottom of the press.

    So today I did a little experiment. I brewed two press pots:

    The first was brewed as I usually do: 60g/l (in this case it was 24g/400g water), 4 minutes, break and clean, press and then after a minute or so I served/decanted. The grind was a little coarser than cupping (2 steps on our VTA6).

    The second I treated like a cupping bowl. Cupping grind, 4 minutes, break and clean and then I left it sitting there for 10 minutes (around the time a cupping bowl starts to get really tasty). When it was time to pour I put the strainer in but didn’t plunge – I just poured it through the mesh.

    I then served everyone in the roastery a sample of each in a simple blind tasting. The french press method had a higher acidity, juicier perhaps, but at the expense of some sweetness, balance and mouthfeel. 5 to 1 went with the cupping method.

    For those who delight in the details I also finished up by running the numbers. The french press method had squeaked in a little over 16% extraction. The cupping bowl a little over 18%.

    There were a few take home lessons:

    •We’ve been underextracting most of our french press brews. With good coffee they are pretty tasty, but this needs to be fixed. •Our french press grind now matches our cupping grind.
    This test would have been more interesting had I used the same grind for both presspots. I will run that one tomorrow or next week.
    •It is really hard to overextract a french press when it comes to brew time. I used to firmly believe in decanting as soon as possible. I can no longer justify that idea.
    The Honduran CoE lot from Cafe Grumpy was tasty despite our mistakes. (Always fun to test with interesting coffees!) I think I’ve said before that very delicious coffees can sometimes remove the incentive to keep experimenting.
    I need to test the effects of agitation through pressing, as most people don’t do the break and clean when drinking coffee at home.
    I need to test the difference between a 4 minute, 5 minute and 6 minute brew/break time.
    •French press now might be the ultimate lazy way to make coffee.

  9. #9
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Erimus View Post
    It is permissible to add a quarter to a half teaspoon of sugar to enable you to down inferior coffee ;-)
    No need to ask permission from the sugar Nazi's Erimus, do as your taste dictates.

    I add about 3 grams of sugar to every cup, I prefer it.

    And that's all I have to say about that.
    Forrest.jpg
    Last edited by Yelta; 17th June 2018 at 05:05 PM.

  10. #10
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    Quote Originally Posted by Erimus View Post
    I've just purchased a small French Press $5.99 from Ikea. Heat resistant glass and very good quality for the price, infact I'd say it was a steal.
    I used to have a larger French Pres from IKEA. One day, when pushing down, the plastic circular thingy on top broke and the metal rod poked through the top of it.

    I suppose I could try buying another one from IKEA, maybe the one I had was from a bad batch or something.

  11. #11
    Senior Member flynnaus's Avatar
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    You can also buy a replacement glass for your bodum. Just google bodum beaker.
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  12. #12
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    Behmor Brazen - $249 - Free Freight
    Quote Originally Posted by flynnaus View Post
    You can also buy a replacement glass for your bodum. Just google bodum beaker.
    I wish I'd known that before I chucked the lot in the bin.



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