Advanced Press Pot Techniques for Coffee
June 16, 2010 by Darren "DWilly" Williger
Filed under Videos
We walk you through a step by step advanced (and still experimental) press pot technique that results in a cleaner, more delicate cup of coffee. Very useful for exploring the more fragile, finer tastes in coffee, and with less sediment than a normal press pot.
@markpianoman The bloom on brewed (not espresso, but on drip, on press, on vacpot, etc) is considered by some in the industry to be bad – I’m still on the fence on that though. But food for thought: the Clover brewing machine, the darling of some in this industry, completely removes bloom from the final brew (the filtration is bottom up, not top down). Some believe this improves the cup. I think it takes away body and some characteristics, while preserving more delicate tastes.
@CoffeeGeek I’ve lived much of my life in Germany and usually ordered a cup of coffee at the local bakery…it came out of a great MWF automatic machine with what we always described as “crema” on the top. Perhaps this “crema” was actually “bloom” but it sure tasted great!
@CoffeeGeek I have an espresso machine and I’m acquainted with crema. I don’t have a French press yet – it’s in the mail. I saw on some other folk’s videos what clearly looks like crema (bloom?) coming through onto the top from the press pot. I’ve also heard that espresso crema doesn’t add any good flavor. I’ll have to experiment when my Bodum Columbia press pot arrives. Thanks for your video!
@markpianoman Press pot coffee doesn’t have crema. Only espresso has crema. Do you mean “bloom”? If so, there’s a sorta-common consensus that the bloom on brewed coffee is detrimental to taste, and should be avoided in the final cup.
@markpianoman By “cups”, I’m referring to Bodum’s stated “cups volume” for the various presses. If it’s a 3 cup press, use 8×3 grams. If it’s the 8 cup press, use 8x8g of coffee.
Doesn’t this spooning off the grounds kind of get rid of any potential crema?
The idea to spoon off the coffee grounds prior to plunging makes a lots of sense. The only thing confusing about the video is your reference to “cups” — are these US measuring cups or the usual coffee cups that are more like 4 ounces rather than the 8 ounce US measuring cup?
Whats the ratio of coffee (in grams) to fluid oz. of water? Thanks.
Cool! I will try this back to back tomorrow with the regular method and take some notes. Thanks!!!
If you are to remove the grounds, has anyone ever tried to fill the stuff in while the stamp is pressed down and then remove the grounds by lifting it up? might be a bit messy, though.
@klarinetta that makes sense – more fine on the grounds = more fines overall = more extraction from the individual grains of coffee. Long steep times mean more bitters come out. Stick to a press pot grind, don’t skimp on the coffee, and get a lovely cup!
I’ve tried a bit(just a bit)finer grind coffee but less of it with the same method and I got about the same strong taste but the cup was not as clean and it was on the edge of being bitter.
This method makes the absolutely best French Press coffee I tasted. I do two different things though. I use a bit(not much just bit) more finer grind coffee and use about 1/3 more than you show here maybe more around 30 grams in 12 oz French press and let it brew for 6-7 min. I do like my coffee very strong most of the time and this way I do it does not for my taste make a bitter tasting coffee.
@CoffeeGeek Thanks
@klarinetta Coffee usually starts to be prime for drinking about 4 days after roast, though some coffees are different – some 3 days, some 6 days – a good roaster will let u know. Coffee, esp. if not sealed in an unopened 1 way valve bag, starts to decline after 8 days, but it is gradual. Most coffee should still retain a good portion of its flavour up to 12 days after roast.
I’ve heard that you should not use coffee that was roasted more than 2 weeks ago to get the best cup of coffee you can get. Any input on that would be great. Thanks
Very interesting, the difference in taste is the same that I notice when I make just 1 cup of coffee. My current beans (dark espresso like beans) taste milder and a bit sweeter.
I should look into a small scale too.. never thought of it somehow.
@fodera6 Tried your techniques today and made an awesome pot! I used Lavazza Qualita Oro (Gold) and pulled the beans and bloom at 3:30 . Noticeably sweeter and more nuanced extraction! Thanks!
Cool ideas. I’ll have to give it a try. I have a Shin Bistro as well and I love it. I have stirred at the beginning and left the grounds in but next pot I’ll definitely try scooping out the crust and the bloom. Now if only I had a Vario!
@xy1981ca I agree that would be cool. Kinda like what the Clover does.
I can tell you know a lot about coffee.
Someone who apparently knows a lot less (for instance, the 2007 World Barista Champion Jim Hoffmann) is an even stronger advocate for weighing coffee (and water). But hey, he’s just some doofus, and you’re the world famous coffee expert tiittat.
Wow, you completely ruined that pot by taking the essence out of it by removing the grounds! Only and cocaine dealer would have a digital scale to weigh coffee, that’s ridiculous.
You should state water volume in ounces or liters.
3½ minutes isn’t nearly enough for my tastes… more like 5.
Wow! This really works; restores the upper end of the flavor profile quite nicely and really cleans the cups body. It’s like lifting a shroud off the flavors and body of ones coffee. I won’t make press without this method anymore (also brew on a scale for consistency) and since trying it really have fallen in love with press coffee all over again. I really can’t say enough about this and how much it improves the cup. Do it now!