French press - capacity

[burninator]

When making French press coffee, do you have to make a full capacity batch, or can you short it by, say, half? I'm wondering because I'd hate to go so small that I'd have to repeat the pressing process for company, but I don't want to have to make more than I can drink every morning.

[LeafHog]

I've never had a problem making a partial press pot, don't know why you would.

[burninator]

I guess what I'm specifically asking is whether I'd have trouble making 18 oz of coffee in a 32 oz press.

I'm not sure where I got the impression (here, maybe)that it might be an issue. Thanks for the help.

[novasurf]

If you're making 18oz in a 32oz press, use 1.1 oz of coffee minimum, coarse ground. No problemo.

[Cigar Jack]

My sister-in-law works at Starbucks so I got theirs at employee discount. It is a 32oz one with marks for how much coffee and water to put in for 4, 6 or 8 cups. So yep you can make 1/2 batches and it won't hurt anything.

[burninator]

Originally Posted by Cigar Jack

My sister-in-law works at Starbucks so I got theirs at employee discount. It is a 32oz one with marks for how much coffee and water to put in for 4, 6 or 8 cups. So yep you can make 1/2 batches and it won't hurt anything.

Nice...great to know!

[Mister Moo]

I think confusion may have arisen from the many mokapot posts of late. Mokapots brew coffee under pressure and are described by their precise capacity of "cups" per cycle. You don't want to brew a mokapot with anything less than its' indicated capacity. Mokapot:



The french press brews coffee by mixing hot water and ground coffee in a straight-walled pot; after grounds and coffee have been in contact for the correct steeping time (typically four minutes, approx.) they are separated with a metal filter screen that pushes grounds to the bottom of the pot and traps them there. The french press is not a pressure brewing device and is capacity-flexible. French press:



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.

[Syekick]

I make a half from time to time. I think the term "press" can be misleading. It actually is just a filter that pushes (or strains) the grounds to the bottom of the pot. Thus you get coffee not grit.

The press on my cursed Bodum 8 cupper does not reach completely to the bottom. This is normal based on the pictures of the product by Bodum. Again, as it is straining the grounds, (or "pressing" them to the bottom if you prefer), and works fine on a full or half load.

[burninator]

Thanks for the great input, fellas. I think I'm going to go for the 8 cup Bodum press, if I can just brew a half batch for myself in the mornings.

[mosesbotbol]

Originally Posted by burninator

I guess what I'm specifically asking is whether I'd have trouble making 18 oz of coffee in a 32 oz press.

No, I make half pot's all the time.

[nwksaxman@hotmail.com]

Originally Posted by Cigar Jack

My sister-in-law works at Starbucks so I got theirs at employee discount. It is a 32oz one with marks for how much coffee and water to put in for 4, 6 or 8 cups. So yep you can make 1/2 batches and it won't hurt anything.

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

[aldukes]

Originally Posted by nwksaxman@hotmail.com

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

amazon has a bunch of options on sale: http://www.dealhack.com/archives/200...ss_13_and.html

[MarkinCA]

[SIZE=3]I have one of the Bodum's, and generally, I grind about 6 tablespoons of whole beans (my Trader Joes House Blend) on a course grind and dump them in the Bodum. After the boiling water has cooled for approximately 30 seconds or so, I will then pour the water into the Bodum just up to the bottom of the "Bodum" label (this is exactly 24oz of water). You cap it for 4+ min and then plunge it down to the bottom.[/SIZE]

[SIZE=3]I can retrieve 2 10oz cups or about 3 8oz cups, and, its "really good coffee...[/SIZE]

[Mister Moo]

Originally Posted by nwksaxman@hotmail.com

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

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

IM (expert) O.

[MarkinCA]

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.

[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]