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CakeBoy
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Post subject:
 Posted: Nov 14, 2008 - 05:40 PM
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Joined: Oct 18, 2005
Posts: 9604
Location: Oxfordshire, England
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Nice vid James, thanks for sharing. Anthing that cuts down the sludge and associated flavours is always welcome here. It's one of the reasons that we rarely drink FP. We'll give it a go  |
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www.CakeBoy.co.uk
International muffin blagger
Iberital L'Anna 1 Gp Hand-Fill | Wega Orion 2 Gp | Bezzera 1 Gp | Rancilio Audrey PID | Spidem Trevi
Iberital MC2 Timed | Macap M4 DS & MXA DS | Mazzer SJ | Starbucks Barista Grinder (Dualit E60/Solis 166)
Pinhalense 2x500g Gas Batch/Sample Roaster | Gene Cafe | IMEX CR-100
Aerobie | eSantos | Zassenhaus | Bodum P/Over | Chemex | Hario Woodneck | Timer Filter
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Neo
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Post subject:
Posted: Nov 14, 2008 - 06:26 PM
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Joined: Sep 10, 2007
Posts: 618
Location: Hong Kong
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Very nice vid, thanks for that  |
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Lovely coffee from a great roaster
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jon
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Post subject:
Posted: Nov 14, 2008 - 06:35 PM
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Joined: Sep 08, 2006
Posts: 281
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Nice vid, thanks - weighing the water is a good idea...
Does that make a very strong brew? I use about 12g in 300ml... |
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lukas
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Post subject:
Posted: Nov 14, 2008 - 07:58 PM
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Joined: Jul 25, 2005
Posts: 2793
Location: Bielefeld, Germany
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| 12g for 300ml sounds very low to me, I'd expect quite some unpleasant (to me) tastes from that. Today I had two cups of (filtered) Kenyan coffee: one 16.0g/250ml, one 17.5g/250ml. The latter one did taste much better. Sometimes, it's just not easy to find the right extraction balance (and grind fineness!). 60g/litre is indeed a good rule of thumb, though. |
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Lukas
This week I like my coffee luke-warm.
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Newest kit: Ghibli R-15
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kingseven
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Post subject:
Posted: Nov 14, 2008 - 08:15 PM
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Joined: Feb 24, 2004
Posts: 2118
Location: London
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| Yeah 40g/l is a little low for me too. 50g per litre should be enough to get a balanced but not overly strong cup if you don't like it too heavy. 55g per litre is the ideal if you are chasing SCAE Gold Cup brewing. |
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http://www.jimseven.com
I'll never own too many items with which to enjoy coffee.
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Post subject:
Posted: Nov 14, 2008 - 10:09 PM
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Joined: Dec 03, 2005
Posts: 2893
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Just tried it out. Removed the sludge and then stuck it through the aerobie. I had about .5mm of ultra fine grounds in the bottom of the aerobie. I made the brew stronger than normal and the resulting cup didn't have a certain bitterness. The flavours were much more pronounced (Sidamo). Looking at the bottom of the cup there are still some finer grounds, but only a spattering.. May try using two papers in the aerobie.
Thanks James. |
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Steve
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Post subject:
Posted: Nov 15, 2008 - 12:07 AM
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Founder Member
Joined: Aug 22, 2003
Posts: 3365
Location: Stafford UK
Status: Offline
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kingseven wrote:
Yeah 40g/l is a little low for me too. 50g per litre should be enough to get a balanced but not overly strong cup if you don't like it too heavy. 55g per litre is the ideal if you are chasing SCAE Gold Cup brewing.
Do you find removing the grinds has an effect on the amount you need on this as you stop (quite rightly I think) the grind extracting? |
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jon
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Post subject:
Posted: Nov 15, 2008 - 01:40 AM
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Joined: Sep 08, 2006
Posts: 281
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Ah, will try with a higher dose in the morning.
Odd - what I brew at home tastes as strong as/slightly stronger than filter or FP from the couple of coffee shops I've used that do them tends to... |
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CakeBoy
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Post subject:
Posted: Nov 15, 2008 - 02:43 AM
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Joined: Oct 18, 2005
Posts: 9604
Location: Oxfordshire, England
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espressomattic wrote:
May try using two papers in the aerobie.
We've done that inadvertantly a couple of timesin the past. It seems to work well in crema formation and body |
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www.CakeBoy.co.uk
International muffin blagger
Iberital L'Anna 1 Gp Hand-Fill | Wega Orion 2 Gp | Bezzera 1 Gp | Rancilio Audrey PID | Spidem Trevi
Iberital MC2 Timed | Macap M4 DS & MXA DS | Mazzer SJ | Starbucks Barista Grinder (Dualit E60/Solis 166)
Pinhalense 2x500g Gas Batch/Sample Roaster | Gene Cafe | IMEX CR-100
Aerobie | eSantos | Zassenhaus | Bodum P/Over | Chemex | Hario Woodneck | Timer Filter
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kingseven
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Post subject:
Posted: Nov 15, 2008 - 06:45 PM
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Joined: Feb 24, 2004
Posts: 2118
Location: London
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Interesting! Just done a couple of side by side tests and not breaking the cup dramatically dropped the strength. In terms of extraction percentages there seems to be a 4% difference.
This would imply that changing the technique would need a compromise in grind, or steep time or perhaps dose - though that's probably not the way to go....
Will do some more testing! |
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http://www.jimseven.com
I'll never own too many items with which to enjoy coffee.
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jon
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Post subject:
Posted: Nov 15, 2008 - 06:48 PM
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Joined: Sep 08, 2006
Posts: 281
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Right, this trick along with upping the dose seems to give a richer taste, and less grit Strong, though...and fruitier tastes actually seem to come through a bit more with a lower dose...
What about adding water, stirring, then spooning the grounds you can off the top after 4 minutes? Seems to give a bit more foam on top, though a bit more grit too... |
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geedee
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Post subject:
Posted: Nov 15, 2008 - 07:14 PM
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Joined: Mar 25, 2007
Posts: 331
Location: North Devon
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| I started stirring after reading an article by Lukas, and liked the result. This morning I stirred and skimmed and noticed the difference. I use a French Press for the flask I take shooting and there was noticeably less bitterness come lunchtime ... thanks Jim!! |
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kingseven
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Post subject:
Posted: Nov 15, 2008 - 07:29 PM
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Joined: Feb 24, 2004
Posts: 2118
Location: London
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Glad this has been helpful!
After another round of experiments it seems to be holding true. Stirring before skimming does significantly increase the strength/extraction of the final drink. Might have to blog a bit about this one. |
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http://www.jimseven.com
I'll never own too many items with which to enjoy coffee.
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Stuggi
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Post subject:
Posted: Nov 15, 2008 - 08:51 PM
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Joined: Nov 14, 2008
Posts: 17
Location: Jakobstad, Finland
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| I tried this a couple of minutes ago, and the most obvious pro with this method is the decreased clean-up one has to do. Now I can just wash the pitcher instead of having to scoop out the used grinds and stuff. |
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La Pavoni Europiccola | Ascaso i-Mini | Assorted Bodum FP's | Armin Trösser Hand Grinder
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Aadje
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Post subject:
Posted: Nov 15, 2008 - 09:11 PM
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Joined: Jan 25, 2006
Posts: 3361
Location: Enschede
Status: Offline
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| I must admit I never used a french press, but I the vid is very clear |
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Speedster | SuperJolly | et al.
This week I am mainly still enjoying Ubuntu with Gnome Shell
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