Are you a Peetnik?

[Andrea]

...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.

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

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.

[sgtiger]

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.

Here's a guide for French press brewing. As it mentions at the top: it's a starting point. Adjust to your taste/preferences.
http://www.sweetmarias.com/brewinstr.frenchpress.html

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

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?

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. 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. The blog looks interesting, Ill have to check it out more thoroughly later.