Oops - yes! Editing above for clarity!
(Thank goodness for all this helpful QA on my recent posts - I'm out of practice!)
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Oops - yes! Editing above for clarity!
(Thank goodness for all this helpful QA on my recent posts - I'm out of practice!)
I've only had french press coffee in my favorite restaurant and they do all that stuff before they bring it to the table...I really wasn't sure what you had to do. :pQuote:
Originally Posted by bikerz
I used to be a little skeptical if all the fuss was worth it, but I am a convert now.
Guess I'll have to do a comparison test between my french press and Mr. Coffee (paper filter) this weekend. With Gevalia, I forget which roast is the current one opened - I'm doing the European coffee house series.
sorry...1 more question...for 3 scoops (about 6Tbls) of coffee, how much water do you put in the press? I'm going to try it when I get home.
A diversity several soil types, sun exposures and coffee bush age creates a sinfully complex coffee. Very fresh and clean but still with notable depth of flavor and palate weight, this coffee shows notes of pumpkin seeds and methanol, with nice accents of green onion and green pepper. With its dark, saturated brown color, the this coffee roars with powerful aromas and flavors.Quote:
Originally Posted by KnottedYet
You guys having fun with the copy & paste feature on your computer?!Quote:
Originally Posted by Trek420
I hope I can taste all of the "complexities" :D
It's cloudy & chilly here in Memphris this afternoon, so if it's waiting for me on my doorstep, I'll have to brew a batch immediately!
I just remembered that I saw a Good Eats episode about coffee... here's a link to Alton Brown's notes for brewing perfect coffee...
True Brew
I use a Bodum 4-cup press like this one which makes just a little more coffee than can comfortably fit in your basic coffee mug.Quote:
Originally Posted by violette
Three scoops make a single strong cup of coffee. I would much prefer to have a smaller cup of strong coffee than a larger cup of weak coffee.
I couldn't get by Peet's yesterday (running too late), so I went today.
One word:
YUM!
note the coffee color I chose? ;)
I had the Sulawesi-Kalosi which is delicious.
Hey Sg-here's the tiger tiger site..http://tigertigercoffeebar.com
They don't do flavours in thier coffeeeeeee.. I thought that was just a Gloria Jeans & big chain shops thing.
A coffee blog spot http://cafe-grendel.blogspot.com/
Brewing @ home http://www.stumptowncoffee.com
I do enjoy visiting out of the way coffeeee shops..Hopefully Ian won't mind being dragged around searching for great coffeee whilst up north. (:oTim Hortons is a must..just cuz..not for the culinary delights but it's a canucklehead thing..)
...I found a double walled Bodum French press at Williams Sonoma. It should keep the coffee warmer. Oh, and if you have any problems with your coffee maker (even if you have had it for years), they will replace it free with the same or equal coffee maker. :)
I just got that one at Target! They have it for $9.99.Quote:
Originally Posted by sundial
I've used it a couple of times, and I'm still somehow getting more than a usual amount of grounds in the coffee after I press it (I'm used to my training buddy's press that just leaves some sediment & an occasional ground or two). I've ground my beans coarsely, and I'm trying my best to make sure the plunger isn't getting any floating grounds on it when I put it in the cup... I'm not sure if I'm doing something wrong or if it's just a not-so-great press :confused:
Oh yeah, and even with extra grounds, the Major Dickason is freakin' awesome!! I like it with half & half. I don't think I'll ever go back to "normal" coffee.
Here's a guide for French press brewing. As it mentions at the top: it's a starting point. Adjust to your taste/preferences.Quote:
Originally Posted by violette
http://www.sweetmarias.com/brewinstr.frenchpress.html
What type of grinder are you using? Is it a whirly blade(like a small food processor) or a burr(uses either flat or cone shaped grinding plates) grinder?Quote:
Originally Posted by Andrea
With a whirly, it may be hard to get away from the fines entirely(ETA: Well, I guess that's true with this method no matter what. I leave the last bit of coffee behind in the press where most of the sludge tends to be.); but there are nylon screens(sits on top of the mesh screen) available that may help lessen the amount. I've also heard that some people use a fine sieve to remove some of the fines before they brew.
*Scroll down a bit. It's right after the replacement beaker.*
http://www.sweetmarias.com/prod.brew...nchpress.shtml
FYI - Mine has shrunk a bit with use.
If you have a burr grinder, try going a bit finer. I know that seems counterintuitive, but the burrs wobble less when they're closer together. It's the wobbling that causes the unevenness of the grinds(boulders & fines). This may not be an issue with a quality grinder, but those tend to be $$$. Adjust brewing time: the finer the grind, the less time needed to brew.
CC - Thanks for the links. I'm already familiar with Stumptown:D. They're originally from Portland but have open two shops in Seattle, one with a roaster on site I've heard. I've only been to the one by UW-no roaster. The tiger, tiger site is very cool. I like that their coffee supplier/roaster has close ties to the growers, thereby ensuring quality. That usually means that the farmers are getting a fair price too even if they're not fair trade certified.:cool: The blog looks interesting, Ill have to check it out more thoroughly later.
Have nothing to add much since I drink tea at home, but have coffee at work/outside of home.
It's more of a cost factor..since coffee has been free for several workplaces. End up imbibing up to 3-4 c. daily....and prefer it strong.
And no sugar for either coffee or tea...but with milk (except for green/jasmine teas).