When I use a french press to brew coffee, there always is some small grounds with the coffee.
I have adjust the grinder to make coarse grounds, but this does not help a lot.
Can I remove these annoying grounds without a filter?
After pressing the coffee I always let it settle a while prior to pouring. Pour slowly, then let it settle a moment in the cup. I leave the last of the coffee in the press to avoid most of the sludge. Some very fine grounds will inevitably make it into the cup -- it is the nature of the beast.
Possible Duplicate: What's the Ideal Coffee to Water Ratio for a French Press? In terms of weight, what is a recommended relation between coffee and the water, when I'm making coffee in a French-press? I think this also depends on the size of the grind, but let's suppose a standard one. Which do you use and what's the strength? Thanks!
When making french press coffee, you are often instructed to "bloom" the grounds by adding a small quantity of boiling water, stirring the grounds into a slurry, and then adding the rest of the water. What I don't understand is... Why? For clarification, most other situations where you are instructed to bloom something it makes sense to me - cornstarch being added to soup needs to fully hydrate... to hydrate fully being integrated with other ingredients without clumping. The coffee case seems mysterious to me.
I've recently gotten a Cafe Press for making my coffee, and I'm pretty bad with proportions. If I make too much and leave it sitting in the press with the grounds pressed to the bottom, does the coffee on top keep 'brewing'? Does it otherwise adversely affect the flavour? Does it affect the caffeine content?
This may sound like a silly question, but I've always wondered: If I boil some water and use some of it and leave the remainder in the kettle, and then a few days later boil that same water again, will it taste the same as if I'd emptied the old water and boiled fresh new water? I've got a habit of emptying the kettle water and starting with fresh water to boil when I prepare my coffee (using a French press), and I'm wondering if there's no good reason to do that. For what it's worth, the kettle has a top (so I'm ruling out dust as a concern), and the water I'm boiling is tap water
One sign of really good fresh well-roasted coffee beans is foam. When you pour hot water into the French press, it foams, often forming a head up to 2" high. And when you use an espresso machine, you get a nice foam called "crema". However, if you pour hot water into a teapot and see foam, that's a sign of terrible tea and you should throw it out. Questions: what chemical reaction is taking place in each of the two cases (coffee and tea), and why does coffee get less foamy when it gets older whereas old tea gets more foamy?
If I go to make coffee and find that the coffee is a little old, I'll sprinkle a little ground cinnamon in the grounds in the basket before brewing. I won't use enough cinnamon that you can actually taste it in the coffee, but it seems to cut the acidity and bitterness. Does anyone know why this works? Is there anything other than cinnamon I can do this with?
We recently upgraded at the office from an old and cold Mr. Coffee 12-cup at work to an old but hot Bunn coffee maker. It is a 10-cup BX-B, and appears to have no damaged parts. However, when I brew coffee, it starts gurgling out of the top after the first thirty seconds of brewing. After a taking-apart and cleaning of the basket and spray nozzle, the grind of the coffee was the first thing I..., along with grounds, from the top of the brewing basket (where it meets the head of the base). What should I do to counteract this behavior? I can ask for a coarser grind from the local coffee shop
I recently ordered a French press (Bodum Kenya) and a ceramic conical burr grinder. I've tried this with two different decaf blends from Vermont Coffee Company, one which I ground at the store four...: heat the water, then while it's going fill my press with hot water (to heat it up, to minimize heat loss and prevent cracking) before I grind the beans. Then when the water boiled I temped the water until it hit 200 degrees even, dumped the priming water from the press, and then filled it with three scoops of coffee and roughly twelve ounces of water (my press's beaker is unmarked.) Finally, I
Which method extracts more flavors from the bean: espresso, french press/cafetiere, or another method? And, if I want to try different beans from different countries etc, is a french press/cafetiere the best coffee maker for this?, since a bean of any place or any roast can be brewed in it?