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?
The brewed coffee stays in contact with the ground, even though you pressed the sieve to the bottom. It will eventually release the unwanted flavors it contains, albeit slowly. The ground coffee should be in contact with the hot water for about 30 seconds.
See this answer for the caffeine content.
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?
I saw a picture of this method being used in a magazine from Hong Kong. A cafe gave a short description of brewing with a moka pot. They placed a small, circular, paper filter on top of the ground coffee before screwing on the top of the pot. Why they would they have added this unconventional step to moka pot brewing? Does the finer filter aid in pseudo-crema production? Does it produce a cleaner brew?
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 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?
Background: Summer is upon us. After resuming my cold-brewing regimen, I'm finding that cold-brewing coffee isn't working as well as I seem to remember it did last summer. For those unfamiliar... are that the coffee is significantly weaker than it was a year ago. I'm using the same proportions, the same volume of water, and, unless I'm misremembering, the same amount of brewing time. The only... be diluted. Both used fresh beans.) Aside from the obvious (use moar coffee, etc), what can affect the strength of the concentrate? Might the quality of our water have changed? Are there environmental
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... back to the colder pot since it brews less flavorful coffee, requires an excess of grounds to keep it from being watery, and takes 12-15 minutes to brew.
Okay so I have a french press, and I have been trying to figure out how much coffee I need. Here is the scenario: It is a 15 oz press, I been reading that the general rule of thumb is 2 tbs of coffee per 6 oz of water, so if my math is correct that would me 5 tbs of coffee. or roughly 25 grams... This seems like a lot of coffee for that amount of water? Secondly, do I measure the scoops prior to grinding or after grinding? I know there isn't an exact answer and there are other variables to consider, but I was wondering if there are any general guide lines I should be following
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?
or roast level; it is a coffee brewing method. Any bean or roasting level can be used to produce authentic espresso and different beans have unique flavor profiles lending themselves to different roasting... for producing crema. However, the coffee I have does not seem to be particularly dark a roast; it's dark, but I've had "normal" coffee that was darker. Needless to say, I'm a little confused..." and plain, ordinary coffee? If so, what is it? Perhaps more importantly, is espresso coffee suitable for use in a normal coffee maker or press?