[Homeroast] Ethiopia Sidama Deri Kochoha
grandeau at gmail.com
Tue Jul 9 12:13:28 CDT 2013
I've never been thrilled with the results I get with French Press. I
wonder if that's why. That may also explain why I like syphon pot so much.
The temp in the top pot is pretty consistently "in the zone", while you
keep the water in the bottom at a low boil. When I'm taking my time to
make coffee, that's my favorite choice. Incidentally, it's my wife's least
favorite, since we end up with all this apparatus sitting around, cooling,
before I clean it up.
On Tue, Jul 9, 2013 at 1:08 PM, Brian Kamnetz <bkamnetz at gmail.com> wrote:
> 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
> > 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.
> > Sheila
> > On 7/9/13 10:55 AM, Brian Kamnetz wrote:
> >> Yeah, Ethiopians are my favorites too, the fruitier the better. My
> >> is at home and I can't remember what I have roasted, but I am nearing
> >> 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.
> >> 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
> >> boost
> >> from the more recent roast.
> >> Brian
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