another_jim wrote:If you all stopped pressing down on those presses, you could get a cheaper grinder and better coffee. I always wondered why the coffee I cupped invariably tasted better than when I did the same one FP. Turns out that pressing down adds a lot of overextracted instant coffee bitterness to the cup. If you use an Eve Solo or decant the brew through a sieve, the fines don't matter and the cup tastes better. In fact, I believe most of the apparent grinder differences for brewed coffee go away if the grinds aren't overly disturbed
I think this could be why I like the break & clean method so much - when you press there is no resistance and relatively there is very little overextraction resulting from the pressing action.
It works very well, I find it very consistent and with a combination of tongue and TDS I've pretty much dialled the grind in to get exactly what I want from a coffee. My favourite brewing method by a mile.
It's not my favorite brewing method, but I was intrigued by James' technique video when I saw it, and I've been using his cupping-style breaking of the crust and cleanup prior to pressing since I saw it. I don't make FP enough to really talk up the method as the best, but it works for me and the video is worth checking out.
another_jim wrote:If you all stopped pressing down on those presses, you could get a cheaper grinder and better coffee. I always wondered why the coffee I cupped invariably tasted better than when I did the same one FP. Turns out that pressing down adds a lot of overextracted instant coffee bitterness to the cup. If you use an Eve Solo or decant the brew through a sieve, the fines don't matter and the cup tastes better. In fact, I believe most of the apparent grinder differences for brewed coffee go away if the grinds aren't overly disturbed
That would explain why I always get a better(sweeter) tasting cup when I brew in the cup using a Finum filter instead of using my fp.
I do the break and clean but still I get a lot of fines in the cup and on the bottom of the PF. It just goes to show how much fines my Macap produces I guess. Of course I get similar problems with drip as well as the fines clog up the paper filter and screw up the extraction.
I use this method also. Is there any way, though, to use the break and clean method with a finer grind/shorter steep time? Usually, by the time my steeping is done, a "crust" is not there as it is with a coarser grind/longer steep time. Any thoughts on combining the two?
Since I haven't been able to find my french press ... I've been using a stainless frothing pitcher and letting things steep in there. Then using a melitta brown flavor pore filter with a pour over maker from sweet marias to filter. Gives a pretty clean cup!
I've never broken the crust and cleaned before pressing down with an FP. That'll obviously do the trick too.
