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Post subject:
 Posted: Dec 08, 2008 - 01:52 PM
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Joined: Oct 22, 2004
Posts: 4171
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Yes but in the technique that we're discussing here, you've scooped off a lot anyway. That, and I would also think it would be easy to use a finer screen as there should be much less resistance.
It would be interesting to see whether there was any difference on extraction, more than any fines at the bottom of the cup.
Thanks for the link Sys. Damn my gadget-ways, I'm half tempted out of sheer curiosity  Unless Jim has already got one, wouldn't put it past him  From some of the comments I've read, it does look as though they had a nice idea, but didn't quite sort out the execution. Pity. |
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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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kingseven
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Post subject:
Posted: Dec 08, 2008 - 01:59 PM
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Joined: Feb 24, 2004
Posts: 2118
Location: London
Status: Offline
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| Anette had a Tirra, which I broke. It was rubbish though - a lot of the water would sit underneath the mesh and never infuse properly, which looked weird and tasted bad. |
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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: Dec 08, 2008 - 02:09 PM
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Joined: Oct 22, 2004
Posts: 4171
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Heh, now there's a surprise, who'd have guessed that there was a coffee gadget you guys hadn't tried!
Implementation aside, did the principle seem to have any merit? |
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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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charmon
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Posted: Dec 08, 2008 - 05:17 PM
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Joined: Apr 02, 2008
Posts: 167
Location: Dublin
Status: Offline
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Hiwakey
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Post subject:
Posted: Dec 20, 2008 - 04:12 PM
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Joined: Sep 01, 2008
Posts: 24
Location: nr Hatfield
Status: Offline
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| RE the hard water, always used a Pozzani twin filter setup when I lived in a hard water area. Never had a problem after that. |
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At home:- Grimac Mia, Anfim mini, Saeco Royal Cappucino (extracting surprisingly good espressos - for a superauto - from Monsoon Malabar believe it or not!!), Alpenrost, cafetiere
At work/about:- Aeropress, cafetiere
Either:- Vacuvin storage jars keep my coffee in good condition!
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KahawaShaun
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Post subject:
Posted: Jan 08, 2009 - 05:30 PM
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Joined: Dec 10, 2008
Posts: 7
Status: Offline
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| Great idea on the skimming - I've always done it when cupping samples, why the hell not at home??? Mad. Another point - clean the filter/mesh!! |
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syscrusher
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Posted: Jan 12, 2009 - 08:26 AM
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Joined: May 27, 2008
Posts: 450
Location: Dublin, Ireland
Status: Offline
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al_bongo
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Post subject:
Posted: Jan 12, 2009 - 04:56 PM
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Joined: Dec 23, 2006
Posts: 65
Status: Offline
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I'm unconvined myself about significantly less "sludge" using the "skimming" method.
What I skim off the top seems to be pretty coarsely ground material. It would seem to me that the fines would be more evenly distributed throughout the whole pot, more like a suspension.
Technique might come in here, but the major source of fines in the brew has to come at the end of the pressing stage, when you are in effect pressing down on a plug of coffee. The end pressure on the compacted coffee grounds must then force more of the fines through the mesh of the filter.
Granted this can be minimized by not fully pressing down on the "puck" but it's still goning to happen.
These techniqes smack more of ritual than science to me. And you end up with a couple of dirty spoons, which you could have used for your cereal! |
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lukas
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Posted: Jan 12, 2009 - 05:42 PM
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Joined: Jul 25, 2005
Posts: 2793
Location: Bielefeld, Germany
Status: Offline
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| I'm all for rituals and stuff, but side-by-side testing clearly shows the difference here. Having less fines in the beginning also massively helps the taste. I have brewed one normal FP, and one with grounds sifted through a kitchen sieve. The second one tasted so very much nicer than the first one ... |
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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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al_bongo
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Post subject:
Posted: Jan 12, 2009 - 07:10 PM
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Joined: Dec 23, 2006
Posts: 65
Status: Offline
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[quote="lukas" side-by-side testing clearly shows the difference here.[/quote]
Wondered what for you the clear difference was? Taste? Residual fines in the cup? Both? |
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lukas
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Post subject:
Posted: Jan 13, 2009 - 12:33 AM
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Joined: Jul 25, 2005
Posts: 2793
Location: Bielefeld, Germany
Status: Offline
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Sludge (very badly affecting the mouthfeel, and contributing to a more bitter taste) on the unsifted press, and a very crispy clear cup on the sifted side - without the sludge and bitterness it creates, it is much more easy for me to enjoy the coffee. I think that's also one of the reasons I often go for paper filtered coffee at the moment - my grinder is not really up to grinding consistently coarse (after all it's an espresso grinder), and after James gave me a cup of his french pressed Muchoki Peaberry I was kind of ruined for the 'usual' french press. Hell freezes over before I go back to the sludgy, muddy, bitter and unclean cup profile!  |
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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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bruceb
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Post subject:
Posted: Jan 13, 2009 - 09:31 AM
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Joined: Apr 04, 2004
Posts: 5047
Location: Northern Hesse, Germany
Status: Offline
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lukas wrote:
Hell freezes over before I go back to the sludgy, muddy, bitter and unclean cup profile!
It's possible that at the temperatures we are seeing around here hell will freeze over anyway, but Lukas, I would be happy to send you the Aeropress if you would like a clean cup of coffee.  |
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Three Francesconi (CMA) espresso machines - Rossi, San Marco, LaCimbali, Faema and 2 Mazzer Major grinders- CoffeeTech Maggionlino, Hottop, Alpenröst and HW Precision roasters.
This week I are pleased with my new grinder and LM baskets. 
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lukas
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Post subject:
Posted: Jan 13, 2009 - 11:06 AM
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Joined: Jul 25, 2005
Posts: 2793
Location: Bielefeld, Germany
Status: Offline
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Your predictions tend to become true Bruce, please be careful with that
Thanks to Alan, my Aeropress is now back in working condition - when I say paper filtered I use it both for normal melitta filtered and aeropress'ed when I press a full mug, as the flavour profile is quite similar (the latter one being more tasty if all goes well, but worse if I mess up).
But a very coarsely ground Muchoki, prepared like in James video ... that one is a whole different class of 'crisp and clean cup' than anything else. Darn, now I want one of those again! |
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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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dsc
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Post subject:
Posted: Feb 14, 2009 - 08:49 PM
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Joined: Feb 02, 2007
Posts: 1748
Location: UK
Status: Offline
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Hi guys,
I just bought some lovely Yirgacheffe Sidamo from Monmouth, tried it as french press and I have to say it was absolutely rubbish. Bitter, none of that lovely fruit taste that I was surprised by today when tasting it with Jason (thanks again!) from a paper filter. I'm guessing there's something wrong with either my grind (rather coarse) or the FP (the method). In addition recently I can't really get any coffee sludge to gather on top of the brew. After 4min almost everything sinks and I'm left with only around 5mm of sludge on top. Does this mean the grind is too coarse? That Yirga from today was really fresh and the water I used for the brew was 92*C (24g for 400ml).
Regards,
dsc. |
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"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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Bombcup
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Post subject:
Posted: Feb 15, 2009 - 11:06 AM
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Joined: Sep 06, 2007
Posts: 860
Location: Wellingborough, Northants
Status: Offline
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I think grinders could be causing folks problems here. The common wisdom seems to be that anything less than commercial quality kit is no good for espresso but you could use a pestle and mortar for press. Consistency of grind size is just as vital for press as it is for espresso (in fact some variation in espresso grind is desirable to produce a nicely mottled head) and because espresso grinders are not designed to grind coarsely they produce wild varitions in particle size when you open up the space between the burrs.
Take a look at a FP grind from an espresso type grinder and compare it to that from a big dinner plate burr 3 phase mo-fo Ditting and the Ditting looks almost perfectly uniform. Brew both of them and the difference in flavour profile and mouthfeel is quite astonishing, which suggests to me that grind quality is the single most important factor in FP brewing. |
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