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CoffeeGeek (November 30, 1999 at 12:00 am)
@BrootalBandito The oils, etc all remain in the liquid portion due to their extraction. The pressing action doesn't contribute a great amount to the overall cup components, but it does do some. I did the extract mojo test on two samples - one skimmed, one not (same amt of coffee used); the non-skimmed one did have more TDS, but only marginally so (about 1% more). This is why I recommend using a bit more coffee.
BrootalBandito (November 30, 1999 at 12:00 am)
This is a very unique method. I am quite intrigued. I always thought (assumed) that you would want to leave the coffee in there and not scoop anything out because you would essentially be removing some of the flavorful oils along with the saturated grounds. I though a press pot was a method that allowed you to keep those oils in your cup for tasting.
CoffeeGeek (November 30, 1999 at 12:00 am)
@teakbridge101 Well, cupping involves accessing everything about the coffee - the brew, the grinds, etc. Breaking the crust during cupping releases a large portion of aromas in one go, allowing evaluators a better chance to evaluate and judge aromas. Because there is relatively little disturbance of the cup after crust is broken and scum cleared off, it lets you test the cooldown of the coffee more accurately as well.
teakbridge101 (November 30, 1999 at 12:00 am)
@CoffeeGeek Well, cupping obviously is a less common technique. In doing it, does it 'do' something to the coffee (be it the flavor, texture, etc) that is different from simply pressing it?
CoffeeGeek (November 30, 1999 at 12:00 am)
@teakbridge101 I'm not sure I understand this question.
CoffeeGeek (November 30, 1999 at 12:00 am)
@IgnatiusForYou this is Bodum's 4 cup presspot. IIRC, it can hold up to 425-450g (ml) of water with ground coffee added as a maximum.
CoffeeGeek (November 30, 1999 at 12:00 am)
@teakbridge101 I recommend using 8 or 9g per 100ml, if using the method shown in this video.
CoffeeGeek (November 30, 1999 at 12:00 am)
@idiaz001 very much disagree. The purpose of a press pot is to provide a FULL IMMERSION brew. In other words, all the brewing water is contact with all the coffee for a set time. The plunging afterwards doesn't play anywhere near as great a role as the immersion does in the overall extraction. That said, it does play some role, and this is the reason why I use 1g more coffee per 100ml.
ATMfromNJ (November 30, 1999 at 12:00 am)
@bhdrkrc Do you press regularly? I do everyday, and I have NEVER had a problem with my coffee being anything but PIPING HOT after those four minutes of brewing. I kid you not. I usually have to wait a few minutes after I pour from the press into my cup to take a sip because it's so darn hot. Heating the press is a waste of time and possibly dangerous (i.e. you may burn yourself).
teakbridge101 (November 30, 1999 at 12:00 am)
CoffeeGeek, I have got a 12oz pot, just enough for two 6oz cups max. What amount of coffee should I add? |
