Puff Cigar Discussion Forums

Mister Moo · 02-01-2008, 09:02 AM

Quote:

Originally Posted by MarkinCA

[SIZE=3]So Mr. Moo, do have one of these fine containers in your home? If so, which one do you have and how do you like it?

[/SIZE]

When brewing not-espresso coffee I am as likely use a vacpot as a pourover filter. Otherwise, a small Planetary Design press coffee cup (good); a 20-oz. approx Bodum borosilicate press (excellent); or the above-mentioned 48-oz. Bodum Columbia. (excellent) get the job done just fine.

Or a mokapot.

BigWaved and I picked up the large Columbia press about the same time and, if I recall, he was a pleased with his as I am with mine. The double-walled Columbia is well made, moderately thermal and lifetime quality.

paperairplane · 02-02-2008, 12:29 AM

Since you can buy a single size french press for under $10 - why worry about 1/2 pots?

kvm · 02-02-2008, 02:19 AM

Quote:

Originally Posted by nwksaxman@hotmail.com

I need one of these! Mine is a small single serve press. it sucks when company is over!!!

Did that ONCE! Spent an hour making coffee while everyone else sat around.

Quote:

Originally Posted by Mister Moo

The double-walled stainless 48-oz Bodum Columbia or LaCafetiere Thermique for example, are both outstanding crowd-pleasers.

IM (expert) O.

Question Moo-Guru.

French Press...water just under boil... coffee ...stir..about 4min...press and pour. Bigger= more people...drink now. Thermal??? Can you make several cups and leave it for 30-60 min. and self pleasure yourself.

Can I get rid of my drip thermal?

novasurf · 02-02-2008, 07:16 AM

Quote:

Can you make several cups and leave it for 30-60 min.

You can do this as long as after the 4 minute brew, you remove the coffee from the press and place in a themal carafe. You do not want to leave the water in contact with the coffee over 4 minutes or you will begin to extract flavors that will affect your cup profile negatively.

Mister Moo · 02-02-2008, 09:33 AM

Quote:

Originally Posted by novasurf

You can do this as long as after the 4 minute brew, you remove the coffee from the press and place in a themal carafe. You do not want to leave the water in contact with the coffee over 4 minutes or you will begin to extract flavors that will affect your cup profile negatively.

Yeah...... sort of from where I sip.

In practice I rarely leave brewed coffee in the press for more than a few minutes after mooshing the screen. In practice, a press of any given size seems to pretty much get used up a few minutes after the moosh. In theory, a spare pot gets funneled into a thermal thingie but, in practice, I don't much notice a flavor catastrophe if it sits around in the Columbia for a while - not an hour or two, but, maybe 10-15 minutes.

muziq · 02-02-2008, 10:15 AM

Quote:

Originally Posted by Mister Moo

The classic "french bench" press (seen in picture below, executed by Henri de-Deauxcheveaux of Marsailles, France) is often confused with the "french" press. The french bench press, while flexible, does not actually make coffee. French bench press:

Strong coffee from a french press should not be confused with strong russian presses. The most flexible in this family is certainly the russian (or Alexeev) press often brewed by Vasily Alexeev (vah-ZEEL-ee ah LEX-A-ev). The famous russian press should not be confused with the russian snatch, also well brewed by the great Alexeev. For those not well grounded in powerlifting, super heavyweight Alexeev was a man among great man whose prolific record-setting pattern will not likely be equalled. Russian press:

I hope this has been helpful.

I do believe this might be the most hilarious post I've ever read on CS. Moo, will you send toilet paper as I seem to have soiled myself laughing so hard.

BTW: the Bodum Columbia french press makes a STELLAR loose-leaf tea brew. It is my device-of-choice when teaing up.

Mister Moo · 02-02-2008, 11:08 AM

Quote:

Originally Posted by muziq

...I seem to have soiled myself laughing...

Well, well, well... that's the measure of another benchmark post by Mister Moo.

burninator · 02-02-2008, 11:36 AM

Quote:

Originally Posted by paperairplane

Since you can buy a single size french press for under $10 - why worry about 1/2 pots?

*shove* Thanks!

kvm · 02-02-2008, 05:47 PM

Quote:

Originally Posted by novasurf

You can do this as long as after the 4 minute brew, you remove the coffee from the press and place in a themal carafe. You do not want to leave the water in contact with the coffee over 4 minutes or you will begin to extract flavors that will affect your cup profile negatively.

That's what I expected to hear. So what is the point of a thermal press?

raisin · 02-02-2008, 09:01 PM

Quote:

Originally Posted by kvm

That's what I expected to hear. So what is the point of a thermal press?

Coffee for the masses...

Mister Moo · 02-02-2008, 10:27 PM

Quote:

Originally Posted by kvm

That's what I expected to hear. So what is the point of a thermal press?

We could debate exactly how long you can leave coffee in a press before it noticeably craps out but to what end?

Me? I like the (large) thermal press because all eight cups pour hot after brewing - even if you have to wait 5-10 minutes before you get to the last couple of pours. I never noticed those last, late, pours tasted too bad to drink after dinner.

I like my smaller (20 oz.) metal thermal press on the boat, especially on cold mornings. Sometimes the wind or the anchor or something else (like the skipper) gets stupid and, when you get back to your pot later than you planned it's nice to find hot, even if somewhat imperfect, coffee.

In a perfect world you drink the coffee, like, now. Thermal is irrelevant in tghe perfect world. In Moo world it is sometimes a good thing that a cup or two stays hotter, longer. The thermal press is also a good thing for tea and yerba mate; these drinks are less sensitive than coffee to crapping out from extended exposure. Thermal, in the right time circumstances, is not a bad thing.

kvm · 02-03-2008, 02:20 AM

Quote:

Originally Posted by Mister Moo

We could debate exactly how long you can leave coffee in a press before it noticeably craps out but to what end?

Me? I like the (large) thermal press because all eight cups pour hot after brewing - even if you have to wait 5-10 minutes before you get to the last couple of pours. I never noticed those last, late, pours tasted too bad to drink after dinner.

I like my smaller (20 oz.) metal thermal press on the boat, especially on cold mornings. Sometimes the wind or the anchor or something else (like the skipper) gets stupid and, when you get back to your pot later than you planned it's nice to find hot, even if somewhat imperfect, coffee.

In a perfect world you drink the coffee, like, now. Thermal is irrelevant in tghe perfect world. In Moo world it is sometimes a good thing that a cup or two stays hotter, longer. The thermal press is also a good thing for tea and yerba mate; these drinks are less sensitive than coffee to crapping out from extended exposure. Thermal, in the right time circumstances, is not a bad thing.

When are you going to open a "coffee school" ?

Sorry for the thread jack burninator.

SUOrangeGuy · 02-03-2008, 02:32 AM

Quote:

Originally Posted by kvm

That's what I expected to hear. So what is the point of a thermal press?

Alot of people like the thermal presses because you can drop it and it won't break like glass. They make them vacuum insulated in order to keep them from burning your hands.

raisin · 02-03-2008, 03:50 AM

Good point.

Something else that needs to be mentioned is the fact that using fresh roasted coffee can reduce the ultimate capacity of your french press. The CO2 bloom tends to overflow the grinds if you are not careful.