25

I have the same problem, and these things definitely reduce it: Grind more coarsely. Blade grinders are incapable of really doing this—they give you boulders and powder. But I've never been satisfied with the taste when I use coarse grounds— it's weak and lacks body. Make sure the screen fits well and no grounds are squirting along the sides Press gently, ...


15

It depends on the press. I personally use a double-walled (which means air-insulated) press with very very fine screens in the plunger. This means my coffee stays hot for quite some time, and I don't commonly have issues with grounds at the bottom of the second cup (it's a 2-cup press). I also spent over $300 for it, hand made in Japan by expert crafters ...


13

Are you using a burr grinder or a blade grinder? Blade grinders physically cannot give a consistent grind; you'll always have some too-fine (and some too-coarse) bits of beans. If you're having the beans ground where you buy them, have them done as coarse as the grinder will go and see if that helps. You can also try replacing the screen in your press. (...


13

I follow the steps in the Stumptown Roasters guide, which actually features a Bodum French Press. The answer is 4 minutes, but it includes a mixing step after the 1 minute mark. From the site: "...pour hot water (30 seconds off the boil or about 205 degrees F) into the French press, saturating all of your grounds, and pouring to the halfway mark. Start ...


10

Is it possible that you read a few posts on the Internet the wrong way? The grounds will not disappear, if anything they will appear "more", volume-wise because they swell in the hot water. There are two points about "grounds on the bottom": In the bottom of your cup, indicating a too fine grind of the beans or a hole in the filter mesh. Some very fine "...


8

First, make sure to study What do I need to start cold-brewing. But since concentrate is not discussed there, I don't think your question is a duplicate. Your French press concentrate could last a couple days, depending on the consumption. Assuming you divide the volume of the French press by 5, you would need 1 part of ground coffee (the usual coarse grind ...


8

This is a perfect follow up to the "What coffees are the least acidic?" question! As always, Lets answer it with some data! My company uses machine learning, data science, and sensory science to build flavor profiling and quality control tools for the craft beverage industry. TL;DR: Yes. Preparation has a significant affect on the flavor profile of ...


8

I am South Indian and this is a coffee producing region, but the typical local coffee in my home state is sold ground extremely fine and will pass through the metal mesh filter of a French press. Here is an "adjustment solution" that works very well for me when I try to brew finely ground coffee in a French press: after mixing the fine-grain coffee powder ...


8

How's the mastering coming? Thought I would weigh in to provide a little extra help. I'm a barista and head of customer education at Handground. We are working on a French Press brew guide right now but since it's not done, I'll share a quick tutorial. The goal with brewing coffee on any device is to maximize the extraction of good-tasting flavors and ...


7

Bitterness comes from over-extracting the coffee. The factors affecting extraction are: water temperature, time, size of the grind, and to a lesser extent, agitation. Using hotter water (above the usual 198F-202F), longer steep time, or a finer grind--or any combination of the three--will result in over-extraction, which will make the coffee more bitter. A ...


6

If you're only brewing a cup at a time, just don't drink the last sip - the grounds will have settled and you won't like it. If you're brewing several cups at a time, then move it from the press into an insulated container - not only does this give the grounds a chance to settle out before they're in your cup, it'll keep the coffee fresh longer. I use an ...


6

TL;DR: According to this article, you can make better coffee on French Press with a coarse grind and brewing for 6 to 8 minutes. Here are the instructions from Nick Cho: Start with a very coarse grind, maybe at the coarsest setting on your grinder. The particles should appear somewhere between coarse salt and steelcut oats. Take note of your grind ...


6

Start with a coarse ground of coffee with about 1 ounce (28 grams) of coffee for about every 15 ounces (450 ml) of water. The water temperature should be below boiling, about 200-205° F (93-96° C). Stir in about 1/3 of your water to let the coffee grounds "bloom" for about 30 seconds; then add the remaining water, cover it, and let it steep. The total brew ...


6

I've been using a French Press for years. There are real cons to using it as opposed to using a drip coffee. It takes considerably longer and requires more work. A drip filter requires that you grind and put in the coffee; add water to the required level and press start. A French Press requires that you wait for the water to boil; grind the coffee just ...


6

Without any more specific information about the coffee you use and what recipe you use for the french press, we won't be able to give you a specific answer with a solution to your problem. However too acidic probably means that your coffee is underextracted. That means the water hasn't had enough time or wasn't hot enough to extract the flavor compounds you ...


6

To keep the brewing temperature as stable as possible. When using glassware during brewing as in French-press, V60 or Chemex, it is important to warm up the gadgets prior to brewing. Normally, the water temperature is set just below boiling point (around 95 degrees Celsius) for a good brew. When you start with cold glassware, your nicely prepared close-to-...


5

I believe there is mysticism to blooming. Don't get me wrong, I feel its important, but I don't think it does all the things that people claim it does. Blooming is important when using fresh roasted beans(and you should be). Blooming simply aids in removing CO2 from the grounds, which would otherwise create negative space between your grounds and the water. ...


5

The time is, as mentioned, about four minutes. But as there are so many factors like grind, quality of beans, quality of roast water temperature and quality and so on. so you have to find out what suits your taste best with your given setup. But for sure it's good to wait till most of the coffee settled.


5

More of the oils in the coffee remain as opposed to being filtered out. The coffee sits in the water, nothing is filtered out. The plunger leaves the oil in the coffee and prevents the grinds from going into the coffee cup (unless you used a very fine grind in which case the fine particles will go through the filter).


5

It sounds like you may be grinding the coffee a little too fine or your press may be bent out of shape. With a french press the grounds shouldn't pass through or around the screen, if they are make sure the screen is touching the sides of the cylinder all the way around and try a slightly courser grind.


5

I enjoy my homemade French-pressed coffee more than anything I can buy at an espresso shop, though a long black is my preferred choice if I'm away from home. There are a couple of strengths of the espresso shop's infrastructure which you can emulate on a smaller scale: Good coffee beans Buy good fresh whole beans and grind them right before you prepare ...


5

I had a similar problem and I ended with aeropress. To speed up the process I use pre-grinded coffee which I store in the fridge. Once you press the coffee, the cleanup is very fast.


5

I am pretty ineffective before my first cup, and my family doesn't want to hear anything since I'm the first one up. So I make it easier on myself and them: grind enough for the first cup the night before. Store grounds at room temperature, not in the fridge. This is a slight tradeoff in quality. If you don't need silence, then just have the beans ready to ...


5

One of the reasons I like my French Press is because of the caffeine boost. One simple answer to your question is to add more coffee grounds. But aside from the type and amount of coffee used there are several things that will influence the caffeine level of your coffee. One of them is the size of the ground. You need a ground big enough that it is filtered ...


4

My experience is that even if you grind precisely as you should there will always be coffee residue in the bottom of your cup. The only way to minimize this, assuming that you are grinding the coffee as you should, is to invest in a much better french press. I have good experience with e.g. Espro press which has two efficient micro-filters.


4

Advantages: Inexpensive — a Bodum press will cost you around $35 Easy to use — just add coffee and water Quantity — easy to make enough to share if you buy one of the larger varieties Thicker viscosity — produces a heavier mouthfeel and oils from the coffee are preserved Disadvantages: Cleaning — Slightly more rinsing required than with pour over coffee (...


4

I would recommend using the darkest/burntest roast you can find. Something along the lines of an Italian or Spanish roast if you can find it. Then, over extract the coffee as much as you possibly can by letting it steep much longer than normal. You should end up with a significantly bitter brew.


4

The standard recommended ratios for cold brew are: | Roaster | oz Coffee | oz water | time | ratio | |----------------------------------------------------------| |Stumptown | 12oz | 56oz | 16 hours | .214 | |Blue Bottle | 16oz | 67.6oz | 12 hour | .236 | |Ritual | 4oz | 35.2oz | 18 hours | .113 |...


4

My cafetiere has the instruction that you should not use boiling water (I think the recommended temp is 85 degrees centigrade) so as to not scald the coffee and then let it steep for 5 minutes before plunging. Personally I swirl it around a bit about a minute before the 5 minutes has elapsed just to agitate it a bit. Grumpy Mule recommends waiting 30 secs ...


4

I would recommend looking for which coarse setting seems to produce the most even grind. Really, the only potential danger you have is grinding so fine that you can't push the screen down. The reason I recommend this is, like you mentioned, because everything else can be altered to your coffee's grind - the water temperature and extraction time. So you'll ...


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