Coffee Brewing Methods - Notes of a Homeroaster

[Scotto]

Hi there, folks. I haven't had much chance lately to exercise my literary skills, but since there seems to be such interest in coffee here, I thought I would scribble down some thoughts about coffee brewing methods.

As a homeroaster, there is nothing more infuriating than roasting up a microlot of exotic coffee to perfection and then having it be ruined by the extraction/brewing process. Alas, this is not that uncommon a problem. I have spent a lot of time over the past few months poking into this problem. Today I'll speak a bit about French Presses. Tomorrow I will cover pour-over (filter cone) brewing, and I'll have some thoughts on the Aeropress and vacuum brewing as a comparison next week.

First a disclaimer of sorts. There are a lot of brewing methods that produce adequate coffee. What I am looking for, however, is the process that brings the best of the bean out: the sweetness, varietal character, and acidity of the coffee. I freely admit to being a bit of a perfectionist, so take my thoughts with that in mind. Also, I am not talking about espresso, an equally weighty and noble topic that I am happy to expound upon in a separate thread.

The French Press
To me, it is hard to get a better cup than by using a French Press, though it is not personally something I want every day. I am sure you are familiar with these devices; they are simplicity itself. Coffee is ground into a glass container, left to steep, and then a plunger with a metal screen is used to push the grounds to the bottom of the container. The coffee is poured from the top. There are many models; I have a classic Chambord style, but there are lots of choices.

With the FP, it is trivial to get the coffee to the proper brewing temperature (~200F). I put the ground coffee into the pre-warmed vessel, and add water just off the boil. After 1 minute I "break the crust" on top and give a quick stir. 3 more minutes of steeping (4 minutes total) and you can plunge and serve. Do not leave the coffee in the press or it will continue to extract and get nasty very quickly.

I find the flavors of this brewing method pristine. There is something about the fairly coarse grind and 4 minute extraction that pulls all of the sweetness of the coffee out, and the varietal character shines through. This method is the benchmark for me to decide whether I like a bean type and roast, and will be the first method I use after a new roast. The drawback? It is hard to get a great cup unless you have a quality burr grinder. Unless your grind is extremely consistent, you will get lots of sludge in your cup, and the coffee will be very muddy and overextracted. I have a Rancilio Rocky for this purpose that works very well. There is nary a bit of crud in the bottom of the cup after I am done. In the past when I had a cheaper grinder, I never enjoyed French Press brewing. With the right grinder, however, it is a revelation. If you like a strong cup and have the equipment to take advantage of it, it is hard to beat.

Tomorrow: Filter cone, pour over brewing. Can such a cheap method produce great coffee?

[ouch]

This is a long overdue treatise on the subject.

I used a FP for over twenty years, poo-pooing any other process. Still, I've never been quite satisfied with the results, due to my lack of a quality grinder. The FP needs a coarse grind, but that doesn't mean a quick run through a cheap blade grinder (surprisingly, my Aeropress yields excellent results with my pathetic grinding setup, and has virtually replaced my Chambord).

For the extraction of every last bit of goodness, a FP has to be considered as one of the very best ways to go.

For brewing a pot of coffee, I've always been fascinated by the vacuum pots, something I hope gets covered in this series.

[Scotto]

I recently got a Yama vacuum pot which I have been testing out. I plan on reviewing it as well once I get some more practice.

The FP is a funny beast for the reasons you mention. It can either be fantastic or disgusting depending on your grinder. There are some other intriguing options out there, which I will expand upon. As for the Aero, its stock has declined greatly with me, but you'll have to wait for that also. :wink:

[boboakalfb]

I guess it shows just how much impact the grinder has to do with the outcome. This should be a very interesting thread.

[Howard Newell]

OK, you guys have convinced me to start homebrewing when I get back to school. Is there anyplace where you could buy raw beans locally or will it all be online?

[billyjeff2]

I have been brewing my coffee for the past few years with a Hario vacuum pot. It makes terrific coffee, but unfortunately the Harios are not easy to locate these days (the American distributor shut down some time ago, although there's a vendor in Canada you can still buy from). I highly recommend vacuum brewing, and there are certainly other vac pots out there besides Hario that you can use. French presses are also a great choice and are easy to use.
I've also started roasting my own beans. While I initially thought this was an undertaking best left to true devotees and those with way too much time on their hands, it turns out it's not so complicated after all. I purchased a Fresh Roast roaster for under $100. It only takes a couple of minutes to roast up a batch of beans, and the best part is that green ( or unroasted) beans go for about half the price of what you pay at Starbucks or your local barista. I get my beans and other supplies from a company called Sweet Marias (sweetmarias.com) and have always been happy with their service. Of course there are any number of places that sell beans if you check the internet.

Now, to the uninitiated all this may sound like it's a bit overboard. However, once you experience a really good cup of java made from good, freshly roasted beans that have been brewed correctly (no percolators, please!) your life may never be the same...

[F16WarBird]

I have a large Bodum French Press and LOVE IT!

IMO, it's the DE of coffee making methods. Classic, simple, and efficient.

I place the grounds in the press, add boiling water from the teapot, and stir it with a wooden spoon. Place the cover/press on the vessel and let it brew for 4 minutes. When it's time, press and enjoy.

I haven't ventured into home roasting, yet.

[analog_kid]

Grrr...I'm almost considering not drinking coffee anymore. I have a Senseo and I've decided it's pretty much worthless and really expensive. I like coffee in the morning, but I want more than 6oz! And I hate being limited to 5 different blends of less than fresh coffee. Not to mention, 12 coffee pods cost $5, it's hardly cheaper than Starbucks and the quality is nothing like what they claim. It's ok, but not great, and not noticeably better than a drip. Can anyone recommend a good drip maker for under say...$50? I'd grab an Aeropress but I'm back to 1 cup again. I'd rather just fill the tank, add the coffee and get like 4 cups to fill my travel mug and be done. Can I get good coffee this way or am I doomed?

(Sorry to sort of hijack the thread!)

[Jim]

Thanks for the great post Scotto, As usual your unique take on this is extremely interesting and I look forward to the rest of the series!

:badger:

[sphughes]

Your thoughts have been missed. Great subject to return with I might add. I think I am going to go pull myself a shot to sip while I reread the thread.

-Scott

[Jodanster]

I love espresso so would greatly welcome your thoughts on this as well.

[biomesh]

Great post!

I use either a 12 tasse Chambord (drink one cup hot and keep the rest for iced coffee) or a Moka Pot (aka stovetop expresso) with coffee ground from a zassenhaus coffee mill.

The burr mills make all of the difference when using a FP so if you tried a FP without a burr mill, get a new grinder/mill and take another look!

[Newfie]

Well written Scotto.

Unfortunately, the FP has taken a back seat to my Gaggia Classic / MDF setup but it still gets used occasionally.

I tell people that crappy coffee beans made properly in a French Press is better than top-of-the-line coffee beans in ANY drip maker (that I've ever used).

One note though, I don't preheat the carafe any more. have you ever tried not heating it?

[Scotto]

One note though, I don't preheat the carafe any more. have you ever tried not heating it?
This is a fascinating subject in and of itself. Most people drink coffee too hot, and the flavors really suffer. It needs to cool down from brewing temperature quite a bit to appreciate its sweetness and acidity. What I have been doing lately is to preheat the brewing vessel (in order to keep the extraction temperature as stable as possible), but not preheating my mug that the coffee gets poured into. This way the coffee isn't so super hot that the taste suffers, but is still pleasantly hot. As an aside, this is one mark of great coffee - it tastes as good or better at slightly above room temperature as it does lip-burningly hot.

[ratcheer]

With the FP, it is trivial to get the coffee to the proper brewing temperature (~200F). I put the ground coffee into the pre-warmed vessel, and add water just off the boil. After 1 minute I "break the crust" on top and give a quick stir. 3 more minutes of steeping (4 minutes total) and you can plunge and serve. Do not leave the coffee in the press or it will continue to extract and get nasty very quickly.



So, the press/lid is not on the vessel during the four minutes?

Also, do you decant the beverage after the plunge?

Sorry, I don't completely understand these points. I love my French press coffee, but I would like to get all the details right.

Thanks,
Tim

[Scotto]

So, the press/lid is not on the vessel during the four minutes?

Also, do you decant the beverage after the plunge?

Sorry, I don't completely understand these points. I love my French press coffee, but I would like to get all the details right.

Thanks,
Tim

Hi Tim, sorry it wasn't clear. Whilst the coffee is brewing up its juicy goodness, the plunger/lid is on top to retain heat, but the plunger is pulled up, outside of the liquid. Post-plunge, you must decant the coffee or it will continue to extract. Typically I make just enough to pour into my service mug(s), but you can decant it into another vessel (mayhaps something insulated, even) to get it off the grounds.

Hope this helps.

[ratcheer]

Yes, thank you. But I need one more little clarification, please. If the lid is on, how do you "break the crust and stir" it after one minute? After I get this little detail, I should be able to make perfect coffee, too. :wink:

Tim

[Straight Arrow]

As a lover of good coffee I thank you, Scotto, for a very well-written post. I have been roasting and brewing coffee for over two years and I love my Bodum Chambord 2-cup French Press. Makes just enough for a heaping mug to enjoy myself or two civilized cups for my wife and I to enjoy together. Question...you say you get "nary a bit of crud" but I get somewhat more silt than that. I use a Solis Maestro Plus conical burr grinder. Any suggestions on crud-reduction?

[Scotto]

Tim - unless you are Plastic Man, you'll need to remove the top for a moment in order to stir, then replace it.

As for crud reduction, there is not much you can do but get a better grinder. With Rocky, there is one small sip at the end which has silt - it is very minor. With other grinders it will vary greatly. They do sell nylon filter screens that fit over the standard metal mesh of the plunger, which may help, but I have never tried it.

A word on the "crust": with very fresh coffee, you will get an enormous liberation of carbon dioxide when hot water hits the grounds. This will balloon up into a big mass of floating grounds at the top, which will prevent good mixing of the water and coffee- thus the stir. With coffee that is not fresh, this won't be an issue. When professional coffee cuppers do their job, they stick their noses right against the crust and push it down with a wide spoon. The burst of aroma that flies forth when the crust is broken is something to experience.

[Straight Arrow]

This place is unreal. I not only get to roast and brew great coffee. I can now begin to sniff coffee crusts!!:001_tt1:

[Scotto]

One of the things that most delights me is when I find something so simple and inexpensive that is superior to its overpriced, overhyped competitors. This happens sometimes in shaving (Proraso, KMF, Col Conk, etc.) but also in coffee. The filter cone is one of these.

While I love my French Press, I don't use it for every day consumption. In the morning before work, I want a quick, simple, clean (and of course, great tasting) cup. For a while I thought the Aeropress was the solution, but that has fallen out of favor with me. You'll have to wait until the next installment of this thread to hear the details on that, however. :rolleyes:

The filter cone is simplicity itself. You can take a look at some of them here (http://www.sweetmarias.com/prod.brewers.shtml), but you'll have to scroll down a bit to the filtercone holder pictures. It is simply a plastic or porcelain filter holder that sits over your mug or other receptacle. I paid less than 10 bucks for the filter cone and a box of quality paper filters, and this arrangement blows the doors off drip coffee makers costing 10X as much. Why is this?

There are two problems with automatic drip brewers that doom them to mediocrity. First, 99% of them cannot get the water to a high enough temperature (~200F) for correct extraction. There are a couple that will, but they tend to be very expensive. Second, the drip brewers generally do a lousy job of evenly saturating the coffee grounds. Both these issues are trivially eliminated by manually pouring over the filter. Here is how it works:

Stick the filter holder over your mug and put a paper filter in there. I use the Filtropa brand, which are much sturdier than the lousy Melitta ones you will find in the store. Give the paper filter in the holder a good rinse with hot water to get any papery taste out. Add in your ground coffee (I use one standard scoop of beans per 4 ounces of water, but you'll have to experiment). You want the whole extraction to take 3-4 minutes, so the fineness of the grind will be a variable. Once your water is the right temperature (I let it come to a bare boil, then remove from the heat while I grind the beans), evenly saturate the grounds with water, then stop while it filters through. Once that is done, continue to add the rest of the water such that the grounds stay submerged until the end. That's it - just discard the filter and grounds and enjoy the cup. You can play with stirring as well, but I don't think it makes much difference.

The result is a very clean cup (from the paper filter) that really lets the varietal character of the bean show through. It really does a wonderful job at producing an excellent cup, and I can highly recommend it. The only downside is you have to stand there over it for a few minutes, but this is a small price to pay. This arrangement would work very well for travel also.

[letterk]

Scotto, have you tried a Technivorm? While I love the simplicity of the filter cone, it's quite a chore when you need to make coffee for a large group of people. The Technivorm is on my list to get soon, as I've become very dissatisified with my current drip machine.

[boboakalfb]

Scotto, have you tried a Technivorm? While I love the simplicity of the filter cone, it's quite a chore when you need to make coffee for a large group of people. The Technivorm is on my list to get soon, as I've become very dissatisified with my current drip machine.

I have been eyeing a Technivorm as well. I would love to know your thoughts.

[ravkesef]

My hobby: I'm a taster for a coffee company. Really!!!

My coffee: French Press, because properly made, it really brings out all the subtleties and nuances of the coffee. That's the advantage of unfiltered coffee. And it's the cheapest coffee maker you can get. Yes, you do need a good grinder (when speaking of grinder, think burrs, not the small 2 bladed electric things, known as "choppers" in the trade. ) A good, affordable grinder is the Maestro Virtuoso, which can handle anything from French press to espresso. Price: around $200.

Characteristics of a good grinder: even grind, at whatever degree of fineness/coarseness you select. Important for French Press, critical for espresso.

My espresso machine: Olympia-Cremina. (old-fashioned, pump handle, and therefore total control by the operator,) The company allocates 160 units a year to the U.S., sells only through one outfit, and they're usually gobbled up by mid-February. If you can get your hands on one, they retail for $3495. (and yes, the decimal point is at the end.) Even if you don't go for this level, you do need to be prepared to shell out some bucks for a good espresso machine. Best inexpensive machine: Rancilio Silvia, around $550-600. Be prepared to spend almost as much for a good grinder.

[letterk]

I have been eyeing a Technivorm as well. I would love to know your thoughts.

DJ speaks highly of the Technivorm, which is why it's on my list. Jim has one as well, and I think he likes it.

[boboakalfb]

DJ speaks highly of the Technivorm, which is why it's on my list. Jim has one as well, and I think he likes it.

That is where I got my info as well. I need something for making more than a couple cups at a time and was looking in that direction.

[sphughes]

I am a committed Technivorm advocate having owned one for over a year now. I can't say enough good about it and it is my personal Holy Grail for a machine. Mine gets used 2 or 3 times a day and the consistency is amazing.

-Scott

[Scotto]

I haven't tried the Technivorm brewer, but they get rave reviews by most coffee aficionados. Unfortunately, they are a couple of hundred dollars. Since only my wife and I drink coffee, a $10 pour-over solution is much more palatable to me. As always, YMMV.

PS I would rather spend the couple of hundred bucks on more coffee beans....:biggrin:

[fisherc]

Scotto:

When you use the Rancilio Rocky burr grinder what setting do you use for a "French Press" grind?

Chris

[Lelander]

It figures that my first post on a shaving forum relates to coffee brewing...

I have been a small scale homeroaster for quite some time and I have some experience with quite a variety of brew methods (including some very expensive, very nice professional espresso extractors that used to grace the counters of a certain ubiquitous Seattle chain). During my undergraduate tenure my method of choice was a little Yama vacuum brewer, and someday I will go into detail about the pros/cons of that beauty.

Today, however, someone has mentioned the venerable Technivorm drip brewers, which are (if I remember correctly) the only drips certified by the SCAA. What that means, I believe, is that someone took the time to ensure that this particular machine generates and maintains acceptable brew temperature (I believe >195 F though I'm citing nothing but a vague memory) throughout the extraction process. In that sense these things should have better extraction than your typical Bodum Chambord 8-Tasse FP brewer, which I find cools by roughly 10 degrees over a 4 minute extraction cycle.

As far as I can tell, these brewers have a fairly simple setup for delivering hot water over the grounds: a single tube that dribbles water over the middle of the filter. For comparison the crappy Mr. Coffee my parents loaned me when I first moved out of their house had a plastic shower head that delivered water through 12 holes spread in a circular pattern arround the filter basket. Good espresso machines have a heavy mesh screen that spreads water evenly over the entire surface area of the grounds. As hot water distribution always seems to be a hot topic when reviewing drip brewers I have wonder about the Technivorm design. If anyone owns one of these machines please don't hesitate to educate me regarding the true nature of the beast, as I have only experienced them on the internet.

-Leland

[Scotto]

Scotto:

When you use the Rancilio Rocky burr grinder what setting do you use for a "French Press" grind?

Chris

The Rocky scale is just taped on, so I am sure each of them differs. For reference, if drip is a "25" on my machine, French Press is a "45". Espresso would be near zero, but for that I have a different grinder (Mazzer Mini).

There is some play in the burr carrier of Rocky also that can lead to a bit more uneven grind (though still light-years better than most grinders). I have a few winds of teflon tape around the burr carrier's threads to alleviate that.

[mrcleanhead]

I brew coffee like a science experiment. I boil water (4 cups = 32 oz.) and take its temperature after it boils. I grind about 4 scoops of beans (2 tbps/scoop). Into the FP go the grinds, water on top (when it drops to 195 - 200 or depending on the latest info) and I stir with a wooden chopstick. Stir again at 2 mins. Once more at the 4 min. mark and press. I pour the results into a Melita cone that contains a Swiss Gold filter and that sits on a Melita pot. This reduces sediment. (I grind at two notches under the FP setting. I vary this setting at times.) Paper filters are said to suck out some flavor (oils) but it removes sediment best. I get about 32 oz. of coffee.

Not sure whether all the stirring is necessary and I don't leave the top on the FP while it brews. It's a pain with all the stirring and sometimes it tilts into the brew.

I almost bought a Technivorm but thought damn I can take a temperature and boil water for a lot cheaper.

Someone asked about local grinders. Definitely Google it. I've found some fantastic local grinders and one is 15 min. away! I'm in Mass. so I'm also not far from Terrior (George Howell) and have been on their tour. It was extremely interesting (talk about coffee science!) and if you are near Acton MA check out when the next tour is. Usually a Saturday once a month. It's free and a fun experience for any level of coffee person.

Oh, and IMHO a burr grinder was by far the biggest improvement of anything coffee related. If you are using a blade grinder or pre-ground fork over the money for a good burr grinder.

Next stop for me is an ibrik and/or vacuum pot.

John

[sphughes]

I bought my Technivorm @ Terrior one day when I was in their cupping room drinking everything they offered. There are numerous ways to do almost anything and the subjective nature of things will determine what works best for you. Once you find something you are happy with, enjoy it to the best of your ability. If you ever have a chance to visit their facility, I recommend it....George Howell is a legend in the coffee business and a nice guy.

(The Technivorm comes standard with a 9 hole bar that sprays the hot water across the grounds as opposed to dripping only in the center of the filter)

-Scott

[letterk]

Anyone have thoughts on Chemex or Bodem drip brewers?

[bbqncigars]

On the road, it's a Zassenhaus grinder, home roasted beans, and a pour-over that fits onto my thermos. This way I can have a couple of mugs of good coffee once I arrive at the job site du jour. Drip at home means the Capresso 461, which over extracts a bit due to the 210°F water. It's still pretty good, and I'm a bit lazy at home. :rolleyes:

Wayne, espresso by choice - drip if I have to

[BroJohn]

Anyone have thoughts on Chemex or Bodem drip brewers?

I have a Large Chemex flask and really like it. I don't use it that often, though.

-- John Gehman

[rtaylor61]

Wow. You dudes are "way" into coffee. My experience? It all tastes like burnt beans. You need a reall hobby. Like shaving, or something...:smile:

Randy (who has had great compliments with the Aeropress!)

[HlSheppard]

I just want to say thanks for a great thread, Scotto! Good stuff.

I can't wait to hear your take on vac. brewing (my personal favorite second to espresso).

BTW - if anyone has a contact to get a Hario brewer in the U.S., PLEASE let me know!!:w00t:

[Magnulus]

First cup in the morning is almost always instant. Sorry, but I'm a caffeine junky.

Later in the day I may brew some coffee in a French press. I also have a vacuum pot but honestly vacuum pots are only good in that they get more of the grounds out of your coffee, otherwise they are a cool demonstration of air pressure and little else. I also sometimes skip the instant and make a whole pot in an electric coffee maker. I used to love my Mr. Coffee but it got old and being made in China, they changed the model on me and I hate the newer one (the old one you could detach the water and fill it at the sink). Maybe a Bunn is in my future.

Actually I have wanted an old-time percolator. I know they don't make great coffee, but just for kicks it would be cool. I do have a Mocha pot but that isn't quite the same.

I also am a tea junkie (except first thing in the morning, on an empty stomach, it doesn't seem to agree with me at all) particularly green or oolong tea, but that's another subject. I have roasted my own coffee at home, my favorite coffees are Colombian, Costa Rican. Occasionally I like Indonesian coffees that are earthy. My favorite roastings are light medium roasts. I've also got a really nice conical burr grinder. Nothing too elaborate but it also grinds good espresso grinds, and I also have a 20 dollar DeLonghi espresso machine I bought off eBay and fixed up. It has a true pressurized resevoir, milk frother, etc. But it needs soft/distilled water.

[Jim]

DJ speaks highly of the Technivorm, which is why it's on my list. Jim has one as well, and I think he likes it.

Yes DJ pointed me in that direction in December and it was a revelation.
Its the Chubby of the Drip pot world.

[VR6ofpain]

Grrr...I'm almost considering not drinking coffee anymore. I have a Senseo and I've decided it's pretty much worthless and really expensive. I like coffee in the morning, but I want more than 6oz! And I hate being limited to 5 different blends of less than fresh coffee. Not to mention, 12 coffee pods cost $5, it's hardly cheaper than Starbucks and the quality is nothing like what they claim. It's ok, but not great, and not noticeably better than a drip. Can anyone recommend a good drip maker for under say...$50? I'd grab an Aeropress but I'm back to 1 cup again. I'd rather just fill the tank, add the coffee and get like 4 cups to fill my travel mug and be done. Can I get good coffee this way or am I doomed?

(Sorry to sort of hijack the thread!)
Ya your problem is the Senseo. My parents have one of those Keurig (http://www.keurig.com/) machines and I have been very unimpressed by the cup at a time coffee it makes. Bad coffee combined with bad brewing.

I got this drip maker from BBandB for $24 with a coupon:
http://www.bedbathandbeyond.com/assets/product_images/380/2643013123900P.JPG (http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=13123900)

It may not be anything special, but it is a nice 4-cup drip machine that uses the Melita triangle filters (which I prefer to flat bottom ones). I am more than happy with the coffee it makes. I also like how the hot plate turns off 30 minutes after you start brewing. That way it keeps the coffee warm, without getting the chance to reduce it down, since the burner turns off before that can happen. If you think about it, you really wouldn't want to drink coffee that was been brewed ~25 minutes ago (not really fresh anymore), so it is good that it stops keeping it warm.

[analog_kid]

Ya your problem is the Senseo. My parents have one of those Keurig (http://www.keurig.com/) machines and I have been very unimpressed by the cup at a time coffee it makes. Bad coffee combined with bad brewing.

I got this drip maker from BBandB for $24 with a coupon:
http://www.bedbathandbeyond.com/assets/product_images/380/2643013123900P.JPG (http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=13123900)

It may not be anything special, but it is a nice 4-cup drip machine that uses the Melita triangle filters (which I prefer to flat bottom ones). I am more than happy with the coffee it makes. I also like how the hot plate turns off 30 minutes after you start brewing. That way it keeps the coffee warm, without getting the chance to reduce it down, since the burner turns off before that can happen. If you think about it, you really wouldn't want to drink coffee that was been brewed ~25 minutes ago (not really fresh anymore), so it is good that it stops keeping it warm.

Thanks for the idea! I'll have to keep an eye out for one of those.

[Magnulus]

One thing about those Senseo's... some websites sell adapters for them that let you pack your own grounds into the coffee maker. I personally think Senseo makes OK coffee but not in quantities sufficient for true coffee junkies, er, aficionados.

[rtaylor61]

Scotto,

I'm not a coffee drinker, but this thread is outstanding. Easy to understand, and I know a lot of time went into the creation and development. I'm guessing you gave up shaving to spend time to put this together. The ultimate sacrifice!

Randy

[analog_kid]

One thing about those Senseo's... some websites sell adapters for them that let you pack your own grounds into the coffee maker. I personally think Senseo makes OK coffee but not in quantities sufficient for true coffee junkies, er, aficionados.


That is my main complaint with the thing. I'm by no means a big coffee person, but I like a big ole' cuppa columbian in the morning to clear the morning head-fog. 6oz just don't cut it for me. And I found the coffee just wasn't strong enough either. I like that kind of "whoa..." response on the first sip of strong coffee. Never got that from the Senseo. Even if I used 2 pods on and hit the single cup. I just got soupy, undrinkable slop.

[Tinzien]

I can't wait for the Aeropress portion of this thread to be posted. I love mine dearly but I am very curious as to what issues Scotto may have run into that lowered his opinion thusly. However, I believe Scotto is out of town for the week so there may be a delay.

[sphughes]

Very true....Scotto is on vacation so treat this like one of those times when 24 wasn't on and you had to wait that extra week while Jonesing........

-Scott

[bbqncigars]

I would hazard to guess that Scotto has issues with some of the flavor components that the Aeropress doesn't bring out to the extent that the french press does. The oils in particular are lacking due to the disparate methods of extraction between the Aero and the FP. (Top down vs. bottom up). This has been greatly remarked on in coffeegeek. The Aero excels at producing a very smooth cup, but don't look to it to deliver the nuances of the bean. Just my ¢2 worth.



Wayne

[Tinzien]

I would hazard to guess that Scotto has issues with some of the flavor components that the Aeropress doesn't bring out to the extent that the french press does. The oils in particular are lacking due to the disparate methods of extraction between the Aero and the FP. (Top down vs. bottom up). This has been greatly remarked on in coffeegeek. The Aero excels at producing a very smooth cup, but don't look to it to deliver the nuances of the bean. Just my ¢2 worth.



Wayne

Very interesting, I will have to nose around for the remarks you mentioned. Thanks!

[rexj]

Can you tell me the best place to get a 'good' grinder?
Rexj

[ouch]

The oils in particular are lacking due to the disparate methods of extraction between the Aero and the FP. (Top down vs. bottom up).

Wayne

That's why I always use my Aeropress upside down. :blink:

[Joedy]

Don't die without at least trying the Cold Pressed coffee brewing method.

I have the toddy system: http://www.toddycafe.com/index.php

It's simple and quick and gives all of the great flavor of coffee with less caffeine and less acids. The beauty is that you can make a single cup or a full pot from the concentrate and it will be just as fresh a week later just as it was immediately upon the completion of the concentrate production.

You can use any beans of any roast and of any brand. You can make it as strong or weak as you prefer.

Be sure to do some background reading if you're not convinced. This method has been the traditional coffee brewing method way, way before the invention of hot dripping coffee by (of course, by whom else) but pesky Americans looking for a quick fix.

Nothing --- absolutely NOTHING compares to Cold Pressed coffee. I've had the expensive Espresso machines and they sit dormant in my house.

I love that I can make a quick cup without the fuss of a machine and still end up with a better cup of coffee by using the Cold Pressed method.

I was a skeptic until I tried the Cold Pressed method. Now I spend most of my time raving about it.



I liken the machine production methods as akin to Gillette's Fusion and cartridges systems.... Nothing beats a DE blade in simplicity and performance and price. Don't let the big corporates steal the simplicity of good coffee away from you as well! Give Cold Pressed coffee a try.

-joedy

[rtaylor61]

Very true....Scotto is on vacation so treat this like one of those times when 24 wasn't on and you had to wait that extra week while Jonesing........

-Scott

24?

Randy:scared:

[sparkchaser]

I've had the expensive Espresso machines and they sit dormant in my house.



Feel free to ship it me. :001_smile

[Badgerless]

Great thread. I use a FP travel mug at work and carry a jetboil stove with me when on the road - great coffee at all times.

[Smedley]

Now I want a cold drip system. :mad2: Oh AD, you are everywhere, it seems. Get out the butterfly nets! Somebody stop me! :tongue_sm

[Scotto]

I'm back from vacation. I'll program myself to ponder the mysteries of coffee tonight and will update things tomorrow. Next up - further thoughts on the Aeropress. I have also been drinking obscene amounts of vacuum pot brew lately in preparation for that post. Stay tuned.

[OldSaw]

I'm back from vacation. I'll program myself to ponder the mysteries of coffee tonight and will update things tomorrow. Next up - further thoughts on the Aeropress. I have also been drinking obscene amounts of vacuum pot brew lately in preparation for that post. Stay tuned.

Love the vacuum pot!

[Scotto]

I see you Gentlemen have kept this thread alive while I was gone. Anyway, today's installment is related to the Aeropress. One can peruse lots of detail about it both on B&B (http://badgerandblade.com/vb/showthread.php?t=11814&highlight=aeropress) and at coffeegeek.com. In a nutshell, this is like a large syringe where coffee and water are mixed and then pressed through a paper filter. Very fast and convenient, and makes a good cup. I was (and still am, to an extent) a fan of this method, as are many others. There is a good tutorial on Sweet Marias web site here (http://www.sweetmarias.com/aeropress_instructions.html), so I won't go through the details on how it works here.

As I started to home roast coffee more and use the Aeropress, I noticed something. My first brew of a newly roasted coffee will be a French Press. Subsequent drinks in the days following would be an Aeropress or some other method. I began noticing that a lot of the nuances of the coffee that were there in the French Press were absent in the Aeropress. In a word, the coffee seemed lifeless in the Aeropress. The high notes and subtle varietal aromas were very muted in the cup. I'll admit this is a small effect, but this thread is from the perspective of a home roaster who is looking to get every molecule of flavor and aroma out of the coffee. The coffee from the Aeropress is by no means bad, it is just different, and lacking in my opinion.

Now I am sure Alan, the inventor of the Aeropress, will appear and chide me for not using proper temperature, etc., but I can tell you I have tried the Aeropress in dozens of different ways, varying temperature, amount of coffee, etc., and I get the same result. I have even done a blind tasting with the Aero and a pour-over cup and I can pick out the Aero every time. Again, it is a subtle thing, but I find the Aeropress lacks some of the interest of coffees produced other ways.

Why is this? I can't be sure. The one major variable that is different is time. The Aeropress is a very fast extraction, to the tune of 30 seconds to one minute versus 3-4 minutes with other methods. The mixture in the chamber is very concentrated, and must be diluted with water after the pressing. Perhaps the concentration of brew in the Aeropress chamber is reducing the amount of flavor exchange between the water and coffee, or the combination of grind and short time doesn't let the subtle flavor and aroma compounds shine through before being overwhelmed by overextracted flavors.

The other phenomenon, which has been widely discussed on coffeegeek, is the fact that when using fresh coffee, you get a huge bloom at the top of the Aeropress, where a lot of the essential oils are trapped. Vigorous stirring can help to mix these back in with the brew, but in the end the bloom is the last thing to get pressed through, and much of it never leaves the chamber. This can be reducing the amount of flavor as well. Some people have tried to mitigate this by Aeropressing upside down such that the bloom goes into the cup first. I have tried this, and discern no difference whatsoever. In principle, one would need to use a poly filter rather than paper (which traps oils) to get the full benefit, but without this material I cannot try it.

Let me repeat again- the Aeropress makes a good cup of coffee, is a neat invention, and is great for travel. It works well for coffees that have lower acidities (Indonesians, etc.) and/or darker roasts. However, for brighter or subtler coffees (Central American, Ethiopia, Kenya, etc.) my opinion is that it robs some of the character from them and you are better off using another method.

[ouch]

Aeropressing upside down? I, for one, was kidding. :w00t:

Can't wait to read the vacuum pot installment. :thumbup1:

[Pengranger]

Hi. Great post. It must be one of those things, that people who gather around such forums have the same passions, although some of them are quite diverse.

As well as getting into wet shaving, I also a coffee and fountain pen fanatic. This is my current "wonderful" machine and grinder...

10441 10442

[Jim]

Great report Scotto, it good to see your suave avatar on the B&B again!

I still use my Aeropress but only when I have no access to my Technivorm. As I reported in a prior post, I had a filter blow out on my Aeropress and drench me with 195 degree coffee extract- slacks, shirt, tie all ruined- as well as the kitchen wall.

I look forward to part 4 :badger:

[Scotto]

I love vacuum-brewed coffee.

Until a few weeks ago, I had never tried it. Then I picked up a relatively inexpensive Yama stovetop model, and now I am hooked. Nothing makes the coffee shine like this method, IMO. It really brings out the subtle aromatics and flavor compounds and presents them in an incredibly clean cup. If you have a delicate coffee, this is the method to get the most out if it.

I won't dwell much on how they work, but here it is in a nutshell:

Two glass vessels are connected together via an airtight seal. Water goes in the bottom and ground coffee in the top. There is a filter (cloth or glass) between the two to prevent sediment. Water is heated in the lower vessel, which produces steam. The volume of steam is of course much greater than water, so the expansion begins to pressurize the lower vessel, forcing water up into the upper vessel where the coffee is. Eventually most of the water is in the top, mixing with the grounds, for a period you specify (I use 1 minute). When you are ready to end the infusion, the heat is removed from the bottom, and the process reverses itself, with lower pressure sucking the coffee back into the bottom vessel. You can google around and get lots more info.

Pro: The coffee is always infused at the correct temperature since the hot vapor from the bottom vessel is always moving through the coffee.

Con: These are glass vessels, and if you are like me (or my wife), we tend to break things.

I usually reserve my vacuum brews for the weekend since it takes a bit more time to set up than other methods. I generally pre-heat the water in a separate kettle since the glass of the vacuum pot itself doesn't like high heat; this speeds up the whole operation.

So there you have it. Some words of wisdom (?) from a homeroaster who is a bit overly obsessive about his coffee brewing. Each of these methods produces a different, albeit excellent, cup. If you roast (or buy) really excellent, fresh beans you owe it to yourself to try a vacuum pot. If not, definitely get yourself a simple French Press. For those quick cups in the morning, or for travel, a cheap pour-over filter cone or even the Aeropress will be sure to satisfy you. There is no need to buy a fancy brewer (although the Technivorm has its fanboys, and I admit to being intrigued); you can get stellar results for very little money.

BTW, if you want lots of detail, there is an excellent series of articles here (http://www.coffeekid.com/coffee/vacpots).

[ouch]

The vaucuum pots ore great for making a "pot" of coffee, as opposed to a cup. Had of cup of vacuum pot coffee at lunch (with some really good roast pork buns) at this horrible, dingy little dive in Chinatown. Very nice.

[murchmb]

Go vintage. I have a Cory I bought NOS a few years ago. With the glass filter, there is nothing to replace unless like Scott mentioned, you break it. They, and other vintage vac pots, show up on eBay all the time.

[sparkchaser]

To me, vacuum pots (alcohol ones at least) have an aura of romance and sophistication to them.

http://www.coffeestorehouse.com/images/Cona_D_ChromeCSH.jpg

[BroJohn]

Rob --

That Cona pot sure is lovely.

On every coffee thread here at B&B for the last year, I've been touting the Vac Pots. While they are less convenient than other pots and require a fair amount of interaction and manual cleaning, the small amount of effort is worth it (sort of like wet-shaving).

I went through a spell of VacPot AD a couple of years ago, ended up acquiring 9 pots (mint) of various makes --all are terrific, and each has its strengths and drawbacks.

Scotto, if you don't want a glass pot, you can always seek out one of the Sunbeam CoffeeMasters from the 50's. They are brass, then nickel plated, then polished chrome over nickel. Wonderful, they make superb coffee. Various models of Cory's and Silex's and Farberware are also great, and put modern coffee pots to shame --much like the fine old Gillette DE's are works of art in comparison to M3's, Quattros' and the like.

Roast your own, grind it medium, load the Vac Pot, and enjoy! :w00t:

-- John Gehman

[Arthur J Cummings]

Hi there, folks. I haven't had much chance lately to exercise my literary skills, but since there seems to be such interest in coffee here, I thought I would scribble down some thoughts about coffee brewing methods.

As a homeroaster, there is nothing more infuriating than roasting up a microlot of exotic coffee to perfection and then having it be ruined by the extraction/brewing process. Alas, this is not that uncommon a problem. I have spent a lot of time over the past few months poking into this problem. Today I'll speak a bit about French Presses. Tomorrow I will cover pour-over (filter cone) brewing, and I'll have some thoughts on the Aeropress and vacuum brewing as a comparison next week.

First a disclaimer of sorts. There are a lot of brewing methods that produce adequate coffee. What I am looking for, however, is the process that brings the best of the bean out: the sweetness, varietal character, and acidity of the coffee. I freely admit to being a bit of a perfectionist, so take my thoughts with that in mind. Also, I am not talking about espresso, an equally weighty and noble topic that I am happy to expound upon in a separate thread.

The French Press
To me, it is hard to get a better cup than by using a French Press, though it is not personally something I want every day. I am sure you are familiar with these devices; they are simplicity itself. Coffee is ground into a glass container, left to steep, and then a plunger with a metal screen is used to push the grounds to the bottom of the container. The coffee is poured from the top. There are many models; I have a classic Chambord style, but there are lots of choices.

With the FP, it is trivial to get the coffee to the proper brewing temperature (~200F). I put the ground coffee into the pre-warmed vessel, and add water just off the boil. After 1 minute I "break the crust" on top and give a quick stir. 3 more minutes of steeping (4 minutes total) and you can plunge and serve. Do not leave the coffee in the press or it will continue to extract and get nasty very quickly.

I find the flavors of this brewing method pristine. There is something about the fairly coarse grind and 4 minute extraction that pulls all of the sweetness of the coffee out, and the varietal character shines through. This method is the benchmark for me to decide whether I like a bean type and roast, and will be the first method I use after a new roast. The drawback? It is hard to get a great cup unless you have a quality burr grinder. Unless your grind is extremely consistent, you will get lots of sludge in your cup, and the coffee will be very muddy and overextracted. I have a Rancilio Rocky for this purpose that works very well. There is nary a bit of crud in the bottom of the cup after I am done. In the past when I had a cheaper grinder, I never enjoyed French Press brewing. With the right grinder, however, it is a revelation. If you like a strong cup and have the equipment to take advantage of it, it is hard to beat.

Tomorrow: Filter cone, pour over brewing. Can such a cheap method produce great coffee?
Boy! What a great post. What home roaster do you use. That's my next step.? Art Cummings = Connman

[OldSaw]

Con: These are glass vessels, and if you are like me (or my wife), we tend to break things.

Unless you get one of these (http://badgerandblade.com/vb/showpost.php?p=195091&postcount=177) pictured in this post. All pro, no con.

[OldSaw]

Scotto, check this (http://badgerandblade.com/vb/showthread.php?p=297611#post297611) out. Only about an hour after reading your vacuum pot review I found this little gem in an antique shop and it works great.

[Scotto]

Cool vacuum pot!

As for roasters, I started with an iRoast2 and moved on to a Gene Cafe. Both will produce superlative coffee, but the Gene is head and shoulders above the iRoast (and much more expensive, of course).

[BroJohn]

Scotto, check this (http://badgerandblade.com/vb/showthread.php?p=297611#post297611) out. Only about an hour after reading your vacuum pot review I found this little gem in an antique shop and it works great.

That's the Sunbeam CoffeeMaster I referred to earlier. They're 'automatic' in that they shift from the brew cycle to the heat cycle, automatically timing the brew time. They work very well. :thumbsup:

-- John Gehman

[masonjarjar]

We use a percolator. For the money it produces a much richer cup of coffee than a simiarly priced drip coffee maker. Maxwell House is actually drinkable out of the percolator. Mostly we drink 8 o'clock French roast. If you've been bummed out by your $50 drip-o-matic, look into a percolator. We got this one from JcPenny's (it even has a timer!). We've had it for about 5 months and it's been VERY consistent. Watch it bubble!

http://www.jcpenney.com/jcp/Products.aspx?DeptID=0&CatID=021560&Grptyp=PRD&ItemId=1010daa&CM_REF=http://www.google.com/search?hl=en&q=percolator+jcpenny


Wall-mart sells one, but I'd avoid it, ours didn't hold out very long.

[ouch]

We use a percolator. For the money it produces a much richer cup of coffee than a simiarly priced drip coffee maker. Maxwell House is actually drinkable out of the percolator. Mostly we drink 8 o'clock French roast. If you've been bummed out by your $50 drip-o-matic, look into a percolator. We got this one from JcPenny's (it even has a timer!). We've had it for about 5 months and it's been VERY consistent. Watch it bubble!

http://www.jcpenney.com/jcp/Products.aspx?DeptID=0&CatID=021560&Grptyp=PRD&ItemId=1010daa&CM_REF=http://www.google.com/search?hl=en&q=percolator+jcpenny


Wall-mart sells one, but I'd avoid it, ours didn't hold out very long.

Your opinion in this matter will probably place you firmly in the minority.

[sparkchaser]

One more thing-

+1

http://kristinasepulveda.files.wordpress.com/2007/03/troll.jpg

[masonjarjar]

One more thing-

what's your point?

[sparkchaser]

Percolators are great if you want to disperse all those wonderful oils and aromas throughout the house instead of into hot water.

I'm actually surprised they still make them.

[masonjarjar]

Percolators are great if you want to disperse all those wonderful oils and aromas throughout the house instead of into hot water.

I'm actually surprised they still make them.

If anything I find the flavor more concentrated than with other methods I've tried. All I stated was, in my experience, bang-for-the-buck, percolating owns drip. If both methods are beneath you, I understand.

-Mason

[Scotto]

With all respect, this thread was intended as a thoughtful series about getting the most out of home roasted, artisanal coffee. If you like percolators, more power to you, but feel free to start a new thread. This one seems to have gone on an odd tangent.

[sparkchaser]

Earlier this week I saw a very nice looking French press. Problem is my current French press is still alive and kicking. It's going to be hard to justify getting another one.

[masonjarjar]

With all respect, this thread was intended as a thoughtful series about getting the most out of home roasted, artisanal coffee. If you like percolators, more power to you, but feel free to start a new thread. This one seems to have gone on an odd tangent.

I apologize for polluting your thread. Sometimes I speed read and post without thinking. Clearly, this is the wrong crowd to discuss percolating.

[creel]

With all respect, this thread was intended as a thoughtful series about getting the most out of home roasted, artisanal coffee. If you like percolators, more power to you, but feel free to start a new thread.

You might want to change the title from coffee brewing methods then.

The first post states that
What I am looking for, however, is the process that brings the best of the bean out

That process is subjective is it not? Shouldn‘t we welcome other opinions?

How is a comment on percolators even off topic?

I guess the mods need to consider a low brow smiley icon for us knuckle draggers.

[sparkchaser]

Don't forget cowboy coffee for those times when you're camping.

http://www.gsioutdoors.com/images/products/zoom/15153_h1_g.jpg


I guess one could use a Moka pot but that somehow seems wrong.

http://www.coffeegeek.com/images/3972/180x180/bialettimoka.jpg


A French press would work too but I'd be scared of breaking it.

http://fantes.com/images/6554french_press.jpg