Are you a Peetnik?

[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.