[Homeroast] Ethiopia Sidama Deri Kochoha
bkamnetz at gmail.com
Tue Jul 9 12:08:31 CDT 2013
Sheila, I periodically come back around to the French press. I think it was
Tom who did some experimenting with temperatures and found that a problem
with the French press is that it loses heat at a rapid rate during
extraction, so that it's hard to get the best extraction from the grounds.
One thing that helps is to insulate it by wrapping it with the packing
plastic with the small bubbles. I keep a sheet of it handy for this
purpose. One time I secured it with Scotch tape, and that has stayed on for
quite a while and the adhesive has been remarkably resilient. I haven't
actually tested it, but anecdotally it seems to make a difference in
retaining heat during extraction.
On Tue, Jul 9, 2013 at 11:36 AM, Sheila Quinn <quinngraphics at gmail.com>wrote:
> Oh, that's a good idea to blend them...I'm going to try that! I have been
> brewing in a French press lately since I'm the only one here who drinks
> coffee. If a guest comes over, I then usually use my bonavita drip maker.
> Best drip maker I've ever had! Great coffee, brewed at the right temp, in 5
> minutes flat! Good extraction in less time than most.
> On 7/9/13 10:55 AM, Brian Kamnetz wrote:
>> Yeah, Ethiopians are my favorites too, the fruitier the better. My coffee
>> is at home and I can't remember what I have roasted, but I am nearing the
>> end of one roast (about 2.5 weeks) and have another I roasted last
>> Wednesday. I use a 6 tasse moka pot with ~25 g of finely ground coffee. I
>> like to blend about 6 grams of the recent roast with the remainder older
>> roast. I get the mellowness of the older roast with some added floral
>> from the more recent roast.
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