Some time ago I watched a video on YouTube of Mark Prince demonstrating some advanced press pot technique. you can watch the video here https://www.youtube.com/watch?v=DfN116i4mVg. the basic premise is that after extraction is complete (3:30min) you scoop off the grounds and bloom as you do when cupping. I was very intrigued by this and liked the results as it yielded a cleaner cup and the pot could sit longer without turning sour and over extracted.

Since nobody in specialty coffee is ever happy to leave well enough alone i decided to try taking it a step further. (no doubt someone else has tried this before but it's new to me) so i took the lid off and put the screen on the bottom with ground coffee on top of it. then I add the water and let it extract for 3:30 min. After extraction is complete I (very carefully as not to spill scalding coffee all over the place) pull up the screen. The vacuum created while pulling up the screen produces a cool effect, it compresses the coffee into a neat cake.

The result of this method is a very clean cup and extensive press longevity. it's kinda like a clover except cheaper and not monopolized by Starbucks.

so if your interested please give this a try and let me know what effects on taste and aroma you notice. i'm going to keep playing with it to determine pros and cons associated with the method.

attached are some pictures of the cake after it's removed from the press.

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tried it this afternoon....did remind me of the clover a bit....except it was less space shuttle like.
What was the result? Was it actually cleaner than the modified "cupping method" (inroduced first by Tim Wendelboe, IIRC)?

Something tells me that it's a nice novelty, but that the cup isn't actually any cleaner. I haven't tried it yet, so this is just a hunch, but it's what my common sense tells me nonetheless.

Why would anyone want to mimic the Clover anyway? Isn't it just an immersion brewer capable of brewing in under a minute? (and didn't people tend to use a higher dose to compensate for that reduced time?)

I'm not trying to be a party pooper. Honest.

These are just some thoughts.
We just tried it at the shop (B Java, Indianapolis) after our morning rush. This method seemed to give more body to a light mexico chiapas but without changing the other aspects much. This might be from the extra grounds and the lower brew time. Pulled out the"puck" that was fun but still messy, I got some on the counter. Overall I am not sure it would work well in the shop due to the mess of the grounds on the screen, with a press pot you can press and go! The mess stays in the pot not over the front of house. I might try it at home again and maybe I should do a side by side test too.
We use insulated presses that have a ridge around the upper side of the screen (this holds the grounds in a puck). I don't think this would work well with a bodem style screen because it just has that coil wire around the top. I may be wrong though....just thinking about it.

Andy said:
We just tried it at the shop (B Java, Indianapolis) after our morning rush. This method seemed to give more body to a light mexico chiapas but without changing the other aspects much. This might be from the extra grounds and the lower brew time. Pulled out the"puck" that was fun but still messy, I got some on the counter. Overall I am not sure it would work well in the shop due to the mess of the grounds on the screen, with a press pot you can press and go! The mess stays in the pot not over the front of house. I might try it at home again and maybe I should do a side by side test too.
The bodem screens unscrew and can be flipped upside down. I don't know if that would help with the mess and I don't have one to test it out.
I suspect that it'd be better to leave the screen as it was - the rim would help contain the mess. No time to play with it now, will try later.

Interesting. Have seen this somewhere else but never messed with it.
I have seen a french press made for this before, where it actually had a mechanism that would hold the grounds up in the lid of it so it didn't make a huge mess. I only saw it once and haven't seen it sense, so I don't know if they make them anymore.
Im really interested in any changes to flavor and or aroma with this method and the standard press. Obviously there are pros and cons such as the mess(con) press longevity(pro). I've got some ideas about the flavor/aroma stuff but i'd like to know whatyou guys think.

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