Timeline for French press technique without timing or blooming
Current License: CC BY-SA 4.0
3 events
| when toggle format | what | by | license | comment | |
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| Apr 16, 2023 at 14:36 | comment | added | technical_difficulty♦ | Since the mesh is not fine enough to block water, it doesn't really help with stopping the brewing process. When most of the grounds have sunk to the bottom, the process slows down a lot by itself, practically down to a halt, you see this sort of thing when cupping after breaking the crust and letting the grounds settle. By timing I meant pouring the coffee out of the press and into your cup after a consistent amount of time. The problem with pouring multiple times from a french press is again the increased agitation - resulting in a grittier cup and possibly overextraction. | |
| Apr 14, 2023 at 16:52 | comment | added | Ray Butterworth | "The only thing I'd recommend trying is not pressing the plunger down and timing your recipe so you can get the perfect brew" — Isn't the press what stops the brewing from happening? If not, then what does it mean to time the recipe, what happens when the time is up? | |
| Apr 14, 2023 at 14:01 | history | answered | technical_difficulty♦ | CC BY-SA 4.0 |