French Press Techniques - Barista Exchange2024-03-29T07:39:27Zhttps://www.baristaexchange.com/forum/topics/1688216:Topic:16916?commentId=1688216%3AComment%3A17088&feed=yes&xn_auth=noWhy not prove you are wrong?…tag:www.baristaexchange.com,2008-01-31:1688216:Comment:332332008-01-31T17:53:14.572ZPeter Tamhttps://www.baristaexchange.com/profile/PeterTam
Why not prove you are wrong? Joking.<br />
<br />
I do not see the reason why to keep it on. For me, I found that it is better to swirl the cup, in stead of leave it on the table. Until the grounds go down to the bottom, it is OK. It takes some munites.
Why not prove you are wrong? Joking.<br />
<br />
I do not see the reason why to keep it on. For me, I found that it is better to swirl the cup, in stead of leave it on the table. Until the grounds go down to the bottom, it is OK. It takes some munites. I have found that the most ev…tag:www.baristaexchange.com,2008-01-31:1688216:Comment:326692008-01-31T00:03:25.977Zluckyhttps://www.baristaexchange.com/profile/lucky
I have found that the most even extraction is achieved by putting the lid on and plunging the coffee just below the surface of the water for the entire brew. This will extract all of the coffee in the same enviorment, where as others mentioned, the bloom is bubbly and allot of coffee at the top of the bloom will not be extracted to the extent that the coffee submerged will be. This would give you an uneven cup.<br />
Now that i write this, i consider that the temp would be lower at the top of the…
I have found that the most even extraction is achieved by putting the lid on and plunging the coffee just below the surface of the water for the entire brew. This will extract all of the coffee in the same enviorment, where as others mentioned, the bloom is bubbly and allot of coffee at the top of the bloom will not be extracted to the extent that the coffee submerged will be. This would give you an uneven cup.<br />
Now that i write this, i consider that the temp would be lower at the top of the bloom which will also give you a poor extraction of that coffee.<br />
I figure that the goal here ( just like people ) is to treat every coffee ground with the same amount of respect. I use the lid on with the scr…tag:www.baristaexchange.com,2008-01-27:1688216:Comment:299912008-01-27T21:34:24.328ZPhil Proteauhttps://www.baristaexchange.com/profile/PhilProteau
I use the lid on with the screen lowered enough to hold everything just under the water surface. That is because I am not stirring at all.<br />
<br />
I would propose that the lid on or off will have much less effect on the final outcome that some other factors.<br />
<br />
-To stir or not to stir<br />
-If you sitr, how<br />
-for how long<br />
-What are you using to stir<br />
<br />
-Grind<br />
-Very coarse<br />
-Coarse<br />
-Mildly coarse<br />
-Fine<br />
<br />
-Dwell time as it relates to Grind<br />
<br />
-Dose as it relates to Time/Grind ratio<br />
<br />
<br />
I would think that any one of…
I use the lid on with the screen lowered enough to hold everything just under the water surface. That is because I am not stirring at all.<br />
<br />
I would propose that the lid on or off will have much less effect on the final outcome that some other factors.<br />
<br />
-To stir or not to stir<br />
-If you sitr, how<br />
-for how long<br />
-What are you using to stir<br />
<br />
-Grind<br />
-Very coarse<br />
-Coarse<br />
-Mildly coarse<br />
-Fine<br />
<br />
-Dwell time as it relates to Grind<br />
<br />
-Dose as it relates to Time/Grind ratio<br />
<br />
<br />
I would think that any one of these things will have dramatically pronounced effects of the flavor in a way that would be much more noticeable than leaving the lid off. You might taste a pressed coffee and instantly say "there was certainly not enough coffee in that pot!", or "that should have been plunged a minute sooner".<br />
<br />
I wouldn't know how the lid on or off might even taste in the cup.<br />
<br />
What is your Press Process from start to finish? How would you describe the flavor characteristics you are achieving. It might be nice, as long as we are talking about press technique, to really get into it. I think one of the advantages…tag:www.baristaexchange.com,2008-01-11:1688216:Comment:190032008-01-11T22:54:54.836ZADRIAN CONTRERAShttps://www.baristaexchange.com/profile/ADRIANCONTRERAS
I think one of the advantages of placing the lid on is to insure that all of your ground coffee is being properly steeped. As soon as those grinds hit water they have a gasous effect and want to float on the top. What I do to help counteract this problem is I add small amounts of water at a time, giving it a swoosh everytime until I reach the top. This helps me to get to most of my brew minus the overflow when I place the lid on.
I think one of the advantages of placing the lid on is to insure that all of your ground coffee is being properly steeped. As soon as those grinds hit water they have a gasous effect and want to float on the top. What I do to help counteract this problem is I add small amounts of water at a time, giving it a swoosh everytime until I reach the top. This helps me to get to most of my brew minus the overflow when I place the lid on. This is true, moving on...tag:www.baristaexchange.com,2008-01-11:1688216:Comment:181912008-01-11T02:32:39.524ZNicholas Birdhttps://www.baristaexchange.com/profile/NicholasBird
This is true, moving on...
This is true, moving on... Kind of hard to take notes on…tag:www.baristaexchange.com,2008-01-10:1688216:Comment:179582008-01-10T22:27:26.572ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
Kind of hard to take notes on aroma if the bloom is covered, wouldn't you say?<br />
<br />
Then again, most people don't start the evaluation until the break, so maybe it would work.
Kind of hard to take notes on aroma if the bloom is covered, wouldn't you say?<br />
<br />
Then again, most people don't start the evaluation until the break, so maybe it would work. Time for a cupping revoluting…tag:www.baristaexchange.com,2008-01-10:1688216:Comment:179352008-01-10T22:08:35.541ZNicholas Birdhttps://www.baristaexchange.com/profile/NicholasBird
Time for a cupping revoluting, millions could be made manufacturing cupping lids!
Time for a cupping revoluting, millions could be made manufacturing cupping lids! It's better to do the best yo…tag:www.baristaexchange.com,2008-01-10:1688216:Comment:179242008-01-10T21:53:38.558ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
It's better to do the best you can to keep all of those wonderful aromatics from wafting off into the ambient air.<br />
<br />
It's also nice to keep the brewing temperature as stable as possible.<br />
<br />
That having been said, Lid On is the generally accepted practice, but you don't have a lid during cupping, do you?<br />
<br />
Just try both, and see what you think tastes best.
It's better to do the best you can to keep all of those wonderful aromatics from wafting off into the ambient air.<br />
<br />
It's also nice to keep the brewing temperature as stable as possible.<br />
<br />
That having been said, Lid On is the generally accepted practice, but you don't have a lid during cupping, do you?<br />
<br />
Just try both, and see what you think tastes best. As far as I'm aware, the cons…tag:www.baristaexchange.com,2008-01-10:1688216:Comment:170882008-01-10T03:04:26.721ZNicholas Birdhttps://www.baristaexchange.com/profile/NicholasBird
As far as I'm aware, the consensus is to keep the press pot covered during steeping to help insulate heat, and as well retain aromas during the brew.
As far as I'm aware, the consensus is to keep the press pot covered during steeping to help insulate heat, and as well retain aromas during the brew.