Coffee

On my way to Peet's to resupply with my stag Barlow on board.



Their Costa Rican is a little mild for me, but in a French press, then it rocks!
 
mrdeus said:
Thanks! I think I have a french press at home somewhere.
Click to expand...

I did forget to mention that I filter through my Chemex after the press. Not a big deal just figured I'd be thorough before someone comes along and corrects me. ;)
 
Wayne,
Is that the ratio you use on hot brew in your French press. I can't ever get it consistent in my press. It is either WAY too strong or way too week. I'm guessing it's the grind, but I'm a moron.
 
Monofletch said:
Wayne,
Is that the ratio you use on hot brew in your French press. I can't ever get it consistent in my press. It is either WAY too strong or way too week. I'm guessing it's the grind, but I'm a moron.
Click to expand...

For a hot brew less is used. Like ridiculously little according to the instructions. 1 rounded tbsp per 4oz cup. :rolleyes:
Cold brew in my Bodum 8 cup (which means 8 4oz cups) which is 32 ounces I use 1 whole cup of beans (pre-grind)then fill to the top of the band with filtered water.
Hot brew I use probably 1/4 cup of grounds then around 10oz of 190-200 degree water and give it a stir. Leave it for 4 minutes, press, and pour it off.
On your next order from Peet's choose the press grind option just so you can see how coarse it's ground. Either way you'll get the optimal grind for your press.
 
Barman1 said:
I did forget to mention that I filter through my Chemex after the press. Not a big deal just figured I'd be thorough before someone comes along and corrects me. ;)
Click to expand...
Thanks. I poured the pressed coffee through a regular coffee filter. I was in a rush to work, so I didn't have time to taste it though. We'll see how it tastes tonight, I guess :)
 
mrdeus said:
Thanks. I poured the pressed coffee through a regular coffee filter. I was in a rush to work, so I didn't have time to taste it though. We'll see how it tastes tonight, I guess :)
Click to expand...

I don't mind a few grinds in my teeth so sometimes I forgo the filtering process. :D
When my present Bodum wears out or breaks I'm going to grab the Bodum Chambord 8 cup. It filters a little better.
 
Barman1 said:
For a hot brew less is used. Like ridiculously little according to the instructions. 1 rounded tbsp per 4oz cup. :rolleyes:
Cold brew in my Bodum 8 cup (which means 8 4oz cups) which is 32 ounces I use 1 whole cup of beans (pre-grind)then fill to the top of the band with filtered water.
Hot brew I use probably 1/4 cup of grounds then around 10oz of 190-200 degree water and give it a stir. Leave it for 4 minutes, press, and pour it off.
On your next order from Peet's choose the press grind option just so you can see how coarse it's ground. Either way you'll get the optimal grind for your press.
Click to expand...

I do the same 8 tblspn, medium ground in just a regular electric grinder, I use a measuring tablespoon and do 8 tblspns for a 32 ounce french press. I pull it around 3 minutes for lighter flavor or just about 4-5 minutes if I want it stronger. I kinda like the turkish mouth feel of some of the grinds in my drink though I don't filter it after that though.

This is my Bodum rig at work. I was using an Aeropress but everyone kept on coming over and sniffing my coffee and staring at their KCups. So I made a deal with everyone and I brew two pots a day for everyone and our office manager orders coffee for us or refunds us. My only rule is that no one is allowed to bring crappy coffee to share, lmao.

The last few weeks I have been mixing a Peet's Dark blend and another supermarket brand called Simple or something like that which is a medium roast, it's been pretty enjoyable too!

 
cchu518 said:
I do the same 8 tblspn, medium ground in just a regular electric grinder, I use a measuring tablespoon and do 8 tblspns for a 32 ounce french press. I pull it around 3 minutes for lighter flavor or just about 4-5 minutes if I want it stronger. I kinda like the turkish mouth feel of some of the grinds in my drink though I don't filter it after that though.

This is my Bodum rig at work. I was using an Aeropress but everyone kept on coming over and sniffing my coffee and staring at their KCups. So I made a deal with everyone and I brew two pots a day for everyone and our office manager orders coffee for us or refunds us. My only rule is that no one is allowed to bring crappy coffee to share, lmao.

The last few weeks I have been mixing a Peet's Dark blend and another supermarket brand called Simple or something like that which is a medium roast, it's been pretty enjoyable too!
Click to expand...

I never really gave it much thought till this thread came along so this morning I did some exact(ish) measuring.
1/4 cup dark roast beans pre-grind, ground to a med-coarse. 12 oz water at 200 degrees. Stir, install the press, press the bloom down just below the water level, wait 4 minutes and complete.
Just fills my mug.

I usually use my Chemex, Aeropress, mocha pot, or espresso machine so I've been getting away from my French press lately. It was nice for a change this morning. And the fact is that I've got about 5 more apparatus' hanging around to make coffee...kind of overkill.
 
Me too, I never really gave thought to it it, it was trial and error for a really shortwhile. The chemex is my 100% favorite outcome for coffee, but I actually am quite lazy and use a Mr. Coffee! I do clean it out with vinegar about once every month or so otherwise it gets gumped up. I've used PR's cold brew a few times now but I can't seem to get the hang of it as it has always ended up lighter than I want. Not sure if it's just me. I'm repacked it and am saving it for some nice summer ice coffee sessions. I like to make my own "Manhattan Special" coffee sodas during the summer and can't wait to try it out with the cold brew! It seems like I'm the only one who enjoys those though.
 
cchu518 said:
Me too, I never really gave thought to it it, it was trial and error for a really shortwhile. The chemex is my 100% favorite outcome for coffee, but I actually am quite lazy and use a Mr. Coffee! I do clean it out with vinegar about once every month or so otherwise it gets gumped up. I've used PR's cold brew a few times now but I can't seem to get the hang of it as it has always ended up lighter than I want. Not sure if it's just me. I'm repacked it and am saving it for some nice summer ice coffee sessions. I like to make my own "Manhattan Special" coffee sodas during the summer and can't wait to try it out with the cold brew! It seems like I'm the only one who enjoys those though.
Click to expand...

That's good, more for you. ;)
 
In this pic I'm holding, in my opinion, what is the best of the best of my two main obsessions.

Pilot is a Canadian roaster. The beans usually land on the shelf the same day they are roasted. I store mine in an air tight container, and grind it fresh for every cup/espresso. Pilot, IMO, roasts some of the most complex blends I've ever tasted. Without a doubt, the cleanest finish, and least bitter coffee I've ever tasted.

2e331cn.jpg
 
Last edited:
I have preached the gospel of the French press for years, but recently got a chemex from the wife (this past Christmas) and now I see the light. Wow this thing is amazing.

I am blessed to have a grocer across the street with excellent bulk coffee like stumptown and nossa familia.

While I used to only use the darkest roasts, I find with the chemex the medium dark roasts have more depth of flavor. A good Italian roast brewed in a chemex is pretty hard to beat.
 
You had to post that, Lebowski. I have finally perfected my French press routine. Got the grind down. Got the time (5 minutes) and temperature just right. Got the measurement down to the gram. (I use one gram coffee to 25 ml water or 1.2 grams per liquid ounce of water.) Like you and your Chemex, I've discovered that the milder and lighter coffees come out bland from my drip coffee maker, but from the French press that Costa Rican arabica sings like Edith Piaf! I enjoy flavors that I can only get from the French press.

But I have wanted a Chemex for the last 9 months. My wife has been opposed because she thinks it will just clutter up the kitchen. Well, she is out of town this week, and unavailable for consultation. So she is going to have to evaluate it when she returns home to a new Chemex on the counter!

94fa81dc-83fd-4568-ad84-f828568dba22_zpskjmqhajt.jpg
 
Nothing beats my little espresso machine for a quality brew, after that it's either the Chemex or Aeropress, then the French press and my Moka pot and a couple other pour over systems I have hanging around.
Of course the variety, grind size and prep has a lot to do with it but I think I've got everything dialed in properly.
One of these days when I free up some space I might even give a siphon system a try.
 
Dr. Scott said:
You had to post that, Lebowski. I have finally perfected my French press routine. Got the grind down. Got the time (5 minutes) and temperature just right. Got the measurement down to the gram. (I use one gram coffee to 25 ml water or 1.2 grams per liquid ounce of water.) Like you and your Chemex, I've discovered that the milder and lighter coffees come out bland from my drip coffee maker, but from the French press that Costa Rican arabica sings like Edith Piaf! I enjoy flavors that I can only get from the French press.

But I have wanted a Chemex for the last 9 months. My wife has been opposed because she thinks it will just clutter up the kitchen. Well, she is out of town this week, and unavailable for consultation. So she is going to have to evaluate it when she returns home to a new Chemex on the counter!

94fa81dc-83fd-4568-ad84-f828568dba22_zpskjmqhajt.jpg
Click to expand...



Sorry to be an enabler, but it really is that good.

Plus, after cleaning a French press every day for 3 years the cleanup on the Chemex is like a vacation.

All of the flavor and depth of a French press without any of the sludge. I still use the French press for cold brew. Great during the summer.

Also, I don't know where you intend to get it but Sur La Table came out with a 20 percent off coupon today.
 
I'm still working on the Costa Rican Tarrazu until my four pound Peet's delivery arrives. Looking forward to some new varieties. :)
Until I get some new material (tomorrow :D), here's a shot of my Marty Young Model 1 CTS-XHP with this morning's cup. I put the relaxed edge on this one. :rolleyes: Makes for a better slicer but I should have left this custom as it was designed. I'll learn one of these days...

PPTB3z4.jpg
 
You must log in or register to reply here.
Back
Top