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Post subject:
 Posted: Nov 16, 2008 - 03:59 AM
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Joined: Dec 03, 2005
Posts: 2893
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Aadje you heathen  |
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Gwilym
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Post subject:
Posted: Nov 16, 2008 - 06:28 PM
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Joined: May 02, 2006
Posts: 191
Location: East London
Status: Offline
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having thought i did not like coffee through a plunger this has changed my opinion. i wait with excitement the arrival of my new purchase.
Am interested to hear how regular users of plunger feel about this technique |
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Steve
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Post subject:
Posted: Nov 16, 2008 - 11:09 PM
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Founder Member
Joined: Aug 22, 2003
Posts: 3365
Location: Stafford UK
Status: Offline
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| I always stir when I first place the water in, just to make sure of no clumps |
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Neo
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Post subject:
Posted: Nov 17, 2008 - 05:09 PM
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Joined: Sep 10, 2007
Posts: 618
Location: Hong Kong
Status: Offline
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Do you mind if i sent the link to others, as a reference?
thanks |
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Anfim supercaimano
Gaggia Baby
Cloth filter
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Lovely coffee from a great roaster
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kingseven
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Post subject:
Posted: Nov 17, 2008 - 07:45 PM
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Joined: Feb 24, 2004
Posts: 2118
Location: London
Status: Offline
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radish
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Post subject:
Posted: Nov 17, 2008 - 10:11 PM
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Joined: Aug 27, 2006
Posts: 107
Location: Hamilton, Scotland
Status: Offline
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FYI - Mark Prince's press pot technique is described in this recent CoffeeGeek article:
http://www.coffeegeek.com/opinions/tastings/11-15-2008
It's pretty much the same as the steps outlined by Jim, but with a saucer used to cover the pot during the steep! |
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Silvia+PID, Mazzer Major, Rocky, Chemex, Aeropress and Gene Cafe.
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geedee
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Post subject:
Posted: Nov 18, 2008 - 08:13 AM
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Joined: Mar 25, 2007
Posts: 331
Location: North Devon
Status: Offline
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| I put the plunger mechanism on ... but don't plunge until after I have skimmed |
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Life's uncertain, eat pudding first!
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Wega Mini Nova - rotary , plumbed in
Macap 7 grinder
Old Monarch Deli Grinder
Gaggia MDF grinder (for sale)
3 presspots
2 mocha pots
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dsc
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Post subject:
Posted: Nov 18, 2008 - 01:29 PM
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Joined: Feb 02, 2007
Posts: 1749
Location: UK
Status: Offline
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Hi guys,
if you hit the correct grind setting the results in the cup are really nice. I'm still left with some dust on the bottom of the cup, but nothing to worry about and I can almost empty the whole cup when drinking (I couldn't do that previously because of the sludge).
I think you can skip the stirring at the beginning if you pour the water around the glass and make sure you 'sink' everything that wants to float. Oh and when taking out the crust from the glass make sure you do it in one clean sweep, because it sinks really fast the moment you break it.
Regards,
dsc. |
_________________
"This week I are mostly...trying to build a grinder..."
Mahlkonig Guatemala for FP/drip, Elektra T1 for sale, Gaggia Classic in progress
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SlowRain
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Post subject:
Posted: Nov 26, 2008 - 02:14 AM
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Joined: Nov 24, 2008
Posts: 174
Location: a Canadian expat in Taiwan
Status: Offline
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| An interesting technique. I'll have to give it a try sometime. But I also want to say it was a very informative video and nicely done. |
_________________
La Pavoni PRH, Aerobie AeroPress, 2 Bodum French presses, Sözen Turkish mill, Porlex ceramic mill, Feima 600N
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Beanie
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Post subject:
Posted: Nov 26, 2008 - 04:46 AM
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Joined: Nov 08, 2004
Posts: 2769
Location: GMT-5
Status: Offline
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I wish I could do this at work... but the lines can get so long... and if we do ONE, we'll have to do them ALL that way. Right now, I just swirl it while the water (from the water tower kettle thingy) is poured into the FP, moving the FP up, down, and around to get all the grounds wet. Then I set the plunger on top and push it down maybe 0.5cm into the water, then give it to the customer and tell 'em to wait 3.5 - 4 minutes before taking about 5-10 seconds to push the plunger down.
I never thought I would, but I've been enjoying FP since I started working as a barista. I only have it when I can share it because it's about 2 mugs full and all I need is a little less than a capp cup's worth. I tend to drink FP only when we have a new origin in. I can't quite recommend a coffee if I haven't tasted it yet, after all  |
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This week, I'm mainly recovering  All I've got is my Aerobie AeroPress | 70's Aurora/Brugnetti HX Spring Lever | Mazzer Mini E & SJ (on loan) | Hottop | Nestor Martin (Toto) Gas Roaster | Eva Solo | Moka Pots
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namelessone
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Post subject:
Posted: Dec 08, 2008 - 10:59 AM
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Joined: Nov 10, 2008
Posts: 16
Status: Offline
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| I tried this, using 25g coffee (measuring using a scale) for a 330ml press.. I waited 4 mins, and used as coarse as possible grind in my dualit grinder. However the resulting coffee, though it had a very full body and taste, it was also very bitter and that made it undrinkable. Any idea what could have went wrong? |
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charmon
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Post subject:
Posted: Dec 08, 2008 - 11:23 AM
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Joined: Apr 02, 2008
Posts: 167
Location: Dublin
Status: Offline
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| I'd say you need around 375ml for 25g going by the ratio of 8.5g per 125ml.if its a three cup for one person just go for 17g with 250ml.i tend to get the best results with my 3 cup,although how you get three cups worth out of it i'll never know... |
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www.colinharmon.wordpress.com/
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Post subject:
Posted: Dec 08, 2008 - 11:29 AM
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Joined: Oct 22, 2004
Posts: 4171
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| A few of us were talking about this at the weekend. What we need is a reverse plunge FP. Should be easy to produce, just a normal FP but with more of a basket at the bottom, than a plunger. Thus, you put the "new plunger" in first, coffee on top, then water, wait until you need to, then rather than scoop, lift up the plunger and the basket does the job of scooping the coffee. Should be nice and quick too. The other thing we considered, was some kind of Bodum tea pot basket affair. Thankfully the hols are coming, and might actually have some time to play! |
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This week I are still feeling radioactive and somewhat lacking in patience... not that I had much to start with!
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syscrusher
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Post subject:
Posted: Dec 08, 2008 - 12:37 PM
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Joined: May 27, 2008
Posts: 450
Location: Dublin, Ireland
Status: Offline
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I knew I had heard of a "pull up" French Press before that had been discontinued. I couldn't for the life of me remember the name... until now.
The Trudeau Tirra
http://www.amazon.com/Trudeau-Tirra-Coffee-Stainless-Finish/dp/B00062AZA2
Not sure how good the implementation is, though I suspect given that they are no longer made, it may not be great. As far as I can tell the grinds go in a basket, which is pulled out of the brew at the end.
There's a few floating around on US ebay. |
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#2 World Schlurper 2010
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SlowRain
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Post subject:
Posted: Dec 08, 2008 - 12:50 PM
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Joined: Nov 24, 2008
Posts: 174
Location: a Canadian expat in Taiwan
Status: Offline
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| Isn't one of the ideas behind a French press that the finer grounds sink to the bottom first and, when fully plunged, the coarser grounds prevent (some of) the finer ones from getting past: sort of like a two-filter system--grounds first then screen? In a pull-up French press, I think you'd get more grounds and fines sneaking into the cup. |
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La Pavoni PRH, Aerobie AeroPress, 2 Bodum French presses, Sözen Turkish mill, Porlex ceramic mill, Feima 600N
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