French Press Bitterness Myth (redux): Be Your Own Expert

[muziq]

Originally Posted by Mister Moo

It sounds like you're as happy with the improved grinder as you are with the not-bitter press coffee. Heh heh heh. Grinder upgrade bitterness is also uncommon.

You got that right. "Spend your money on a good grider first" was some of the best advice I've received from this community. In fact, I'm off to monkey around with the grinder to find the best setting for french pressing this new batch of aged sumatran I'm loving right now.

[germantown rob]

This is my take on a press pot.

If starting with the optimum 200F water than the moment it is poured the water is cooling rapidly. Even if using a pre heated pot the grounds themselves are going to cool the water, then there is the surrounding air temp cooling it.

So it seems to me that the ratio of coffee to water is where the holy grail lyes. If to many grounds are in the mix than there is extraction happening in the 3-4min that is well below 200F, if too few grounds are used than there is proper extraction but a weak dull cup will be had.

Grounds sitting in the bottom of the pot after plunging are not doing to much since they are compressed down there with little space for water to do much, unlike a moka pot or an esspresso since there is pressure in these to push the water through.

So I think this bitterness is bunk myself. That being said I still haven't had a cup of coffee from a plunge pot that made me say WOW. I have had good cups but have not played enough to find my perfect grounds to water ratio.
I have said wow to joed's Technivorm many times, proper water temp the whole way through the brew and a heating element that keeps the coffee at a perfect temp. Still the $200 plus for one of these beauties is not worth it since a $20 moka pot makes the best coffee I have ever had. I don't mean Mister Moo's perfect false crema about to burst the pot moka, though I make one of those once a day, but a cup of coffee from the pot. This may be over looked by many moka pot user's.

[Mister Moo]

Originally Posted by germantown rob

This is my take on a press pot.

If starting with the optimum 200F water than the moment it is poured the water is cooling rapidly. Even if using a pre heated pot the grounds themselves are going to cool the water, then there is the surrounding air temp cooling it.

So it seems to me that the ratio of coffee to water is where the holy grail lyes. If to many grounds are in the mix than there is extraction happening in the 3-4min that is well below 200F, if too few grounds are used than there is proper extraction but a weak dull cup will be had.

Grounds sitting in the bottom of the pot after plunging are not doing to much since they are compressed down there with little space for water to do much, unlike a moka pot or an esspresso since there is pressure in these to push the water through.

So I think this bitterness is bunk myself. That being said I still haven't had a cup of coffee from a plunge pot that made me say WOW. I have had good cups but have not played enough to find my perfect grounds to water ratio.
I have said wow to joed's Technivorm many times, proper water temp the whole way through the brew and a heating element that keeps the coffee at a perfect temp. Still the $200 plus for one of these beauties is not worth it since a $20 moka pot makes the best coffee I have ever had. I don't mean Mister Moo's perfect false crema about to burst the pot moka, though I make one of those once a day, but a cup of coffee from the pot. This may be over looked by many moka pot user's.

You are very complex, unlike a plastic pourover filter.

[germantown rob]

Originally Posted by Mister Moo

You are very complex, unlike a plastic pourover filter.

Mrs. Germ uses absolutely infuriatingly annoying, I like complex better .

[Mister Moo]

Originally Posted by germantown rob

Mrs. Germ uses absolutely infuriatingly annoying, I like complex better .

I would be best if Mrs. Germ and Mrs. Moo not meet. They could exchange ideas - bad ideas.

[tazziedevil]

Originally Posted by Mister Moo

Coffee haiku, Pablo?

With a slight aboriginal influence.

[Mister Moo]

Final entry to the log of the Starship Bitter Grittypress: 2008-06-27 11:57hrs

Mrs. Moo left half a press-potful of coffee on the counter 24-hours ago.

Selfless as I am, and in the interest of science, I poured the sludge into a mug, sipped it cold, added a littlewater, nuked it and finished it hot. It was strong and it was dull but it was not bitter.

Thus endth the myth of bitter-sitting press coffee.

[gvarsity]

Originally Posted by Mister Moo

Final entry to the log of the Starship Bitter Grittypress: 2008-06-27 11:57hrs

Mrs. Moo left half a press-potful of coffee on the counter 24-hours ago.

Selfless as I am, and in the interest of science, I poured the sludge into a mug, sipped it cold, added a littlewater, nuked it and finished it hot. It was strong and it was dull but it was not bitter.

Thus endth the myth of bitter-sitting press coffee.

Thank you for your daring sacrifice. Going where no coffee guru has gone before.

Just a little tertiary confirmation I use a 20oz or 32oz Planetary Design Stainless steel double wall vacuum insulated presspot (shameless plug) and it can sit for hours and stay hot. Never gets bitter. Occasionally my work drags me away from my desk and coffee thus allowing for the long sitting time.

Drinking some of Normans wonderful Brazillian Peaberry right now mmmgood.

Fun thread.

[mosesbotbol]

I've been using the same French Press since 1976. I can't recall ever tasting bitter coffee? I am in concert that too hot of water is probably suspect, as it not having the French Press clean.

One needs to wash the press with Caffiza; dishwashing soap is not good enough for daily use. I do not even measure the coffee at this point; eye balling it works fine. I have been playing with steeping times, but usually go for around 5.5 minutes as of recent.

A good grinder is a must. Recently, I have been putting one cinamon stick in right before I let it steep. It is a subtle taste it adds and quite nice. A cardamon pod is a good addtion too, but not both!

[paperairplane]

I have 2 presses - the big I made coffee in this morning had about 6oz leftover. It has been on my counter all day while I was at work. As of 6:53pm, it contains cold, strong, non-bitter coffee.

[MCGUNNUT]

Coffee grind: medium to course. Peet's Major Dickenson's or any Blue Bottle

Water temp: off boil

Steep: 5 minutes, then plunge

Post op: drink it all then or transfer to prewarmed carraffe.

Additional items: cigar (some kind of choco hinted maddie)

(adj. for infl.)

[hardcz]

um...I put a few tablespoons of coffee in depending on about where I want to fill the water line.... pop in some hot water from the coffee machine, pop the top....let it do it's thing, after anywhere from 3-10 minutes....sometimes I forget... I push it down...everyone at work is like oooo and ahhhhhh...... They love it...the stuff at work blows dog balls, it's that 5 gallon container stuff from the industrial makers.... yea... I rule the coffee world in my own way.

[Mister Moo]

Originally Posted by paperairplane

I have 2 presses - the big I made coffee in this morning had about 6oz leftover. It has been on my counter all day while I was at work. As of 6:53pm, it contains cold, strong, non-bitter coffee.

Thus crusheth the myth.

Who will tell the Coffeegeek? I don't have the heart.

[Wang Lung]

As a fellow push-potter, I find it interesting the number of people who try to keep their coffee hot.

One of the revelations I had when I started roasting beans, was the subtle taste changes as the coffee cools. I use a paper cup specifically to help the coffee cool down.

Bitterness is not an issue for me, btw.