Comments on: More on the French Press Technique

By: A 90-Point Brew It Is: The Coffee/Brew Quality Divide « Man Seeking Coffee

A 90-Point Brew It Is: The Coffee/Brew Quality Divide « Man Seeking Coffee — Fri, 09 Jul 2010 00:33:51 +0000

[...] when preparing coffee for consumption. A few brewing techniques, such as the French Press skim (1,2), and some brewing devices, such as the Eva Solo may get close to cupping, but they aren’t [...]

By: Solomon Cerone

Solomon Cerone — Fri, 23 Apr 2010 11:35:10 +0000

Do you accept guest articles or blog posts? I just like the taste how you wrote More on the French Press Technique, I am in this topic for ages and I would love to write couple material here in case you agree.

By: French Press Coffee

French Press Coffee — Wed, 16 Sep 2009 23:31:08 +0000

Wow it's crazy how detailed you've gotten into these advanced brewing methods! Definitely will be coming back to see what else you come up with.

By: An improved french press technique « CREMA

An improved french press technique « CREMA — Sat, 07 Feb 2009 21:54:54 +0000

[...] tasting french press. Below is the video and you can read his original blog post here. Thought you’d enjoy it [...]

By: Robbie G

Robbie G — Mon, 08 Dec 2008 21:13:34 +0000

What about mixing right away before letting it sit? This breaks up the bloom, but gets the grounds mixed into the water better.

By: George

George — Tue, 25 Nov 2008 00:21:51 +0000

We use one of the R2D2s, can’t remember what model/year off hand though.

Tried the straight clean today and it was much easier to plunge, and very nice indeed.

Have you ever considered plunging a cm or 2 during steep time so that the bloom is completely immersed under the water, and thus being extracted like the rest of the coffee?
(Read this in Scott Rao’s professional barista handbook)

By: James Hoffmann

James Hoffmann — Sat, 22 Nov 2008 19:27:58 +0000

Hi George – can you tell me what grinder you are using? You may benefit further from the straight clean without the break first.

By: George

George — Sat, 22 Nov 2008 19:25:13 +0000

Hey James – (and Matt)

Tried the technique a few times throughout the week and liked it a lot, I will have to try some more comparisons to come to any sort of real conclusion however.

That being said I too am having the same thing happen as Matt. While I normally wouldn’t get much (if any) resistance, the bottom half of the press jams every time I’ve done it. Could be a number of other things as well of course.

By: Star Espresso

Star Espresso — Sat, 22 Nov 2008 09:36:58 +0000

There is a technique to measure the TDS of coffee, water and the amount to be dissolved in the water. However, the technique is not available everywhere.

By: Matthew Kolehmainen

Matthew Kolehmainen — Tue, 18 Nov 2008 19:08:41 +0000

Hey James,

I just tried out this technique today, and it definitely produced a cleaner cup than I’m used to with a french press. However, I wonder about that crust of coffee sitting on top of the press (just as it sits there when we cup). Aren’t the solubles from the crust not being extracted? And when we break and allow the coffee to once again come in contact with liquid, won’t solubles begin flowing into the liquid? What do you think?