French Press

LMSC

At the outset, thanks to @MWJB for linking the JH’s no plunge video. I stopped using this kit as I never got a decent cup. Not anymore. :-)

Foundry’s Luis Anibal Honey, 16.1g, 247.1g water and JH FP technique. Poured hot water straight from the Osmio Zero. The grind size was the same as the size used for V60.

Waited for 4 mins, took a minute to gently stir to sink crust and remove the foam, waited for another 7 mins and gently poured on a pre-heated cup using the FP as a filter to capture the fines.

The negative :

I still managed to find a fair bit of fines into the cup, despite pouring carefully.

Is my FP mesh out of shape? Perhaps, I should get a new one. Or, should use a fine mesh strainer? I want to minimise the workflow.

Positive:

Despite the fines, the coffee was very nice. Very sweet like strawberries , , a gentle acidity and a nice craft chocolate after taste. I did not get any Juniper (think Gin) floral notes, which I could pick up in other brews.

MWJB

I steep much longer than JH, similar to Clever fine steeps, 20min for a small glass press (much finer grind than V60), 40min for a large glass press, 1 hour for insulated press. Sink anything that floats at the end of the steep, don’t break earlier.

When steeping, either remove the plunger mesh, or makes sure it is suspended well above the liquid, if it drops onto the floating grounds you will get crud passing through.

End of steep discard the first 50-70ml, the oils at the surface hold silt, try not to squeeze the last drops of coffee out, leave the siltiest bit above the bed, expect ⅔ of the brew water weigh as coffee.

It tend to works well enough for me with a stock meal mesh, but I do prefer the silicone edged nylon Bodum mesh if it will fit your press & plunger thread

LMSC

MWJB Thank you.

MWJB much finer grind than V60)

Is this finer grind applicable only for the 20 mins steep? I think the grind size is the same for all steep times.

MWJB When steeping, either remove the plunger mesh, or makes sure it is suspended well above the liquid, if it drops onto the floating grounds you will get crud passing through.

I keep it suspended well above the liquid until ready to pour the coffee. I then press the mesh slightly below the liquid and pour into the cup.

MWJB End od steep discard the first 50-70ml, the oils at the surface hold sult, try not to squeeze the last drops of coffee out, leave the siltiest bit above the bed, expect ⅔ of the brew water weigh as coffee.

That’s a lot of coffee to waste, although I understand. Of course, I don’t want to drink a silty cup. :-)

MWJB

LMSC Is this finer grind applicable only for the 20 mins steep? I think the grind size is the same for all steep times.

Finer grind for the shorter steep, because of lower temp throughout and a V60 grind will never extract in small glass press (whatever the grind, you’re battling under-extraction & cooler cups in a small glass press). So, you can grind coarser for bigger brews that hold their temp better.

LMSC

MWJB So, you can grind coarser for bigger brews that hold their temp better.

Isn’t it correct a longer steep (30-45 mins) such as Clever requires finer grind to allow for a proper extraction of flavours. If this is true only for Clever, why should the FP be different please? 😊

MWJB

LMSC It’s not really different, but a 1L French press will hold about twice as much as a Clever, more thermal inertia. You could grind as fine as for Clever too, but the Clever benefits from a paper filter. The finer Clever grinds tend to extract bit higher too.

So, unless you’re really careful at managing the silt, it’s a good idea to grind just coarse enough to mitigate silt, but still fine enough hit a good extraction.

An insulated press certainly lets you grind V60 coarse, due to the higher temps & will extract a couple of % more than an uninsulated press.

LMSC

MWJB You could grind as fine as for Clever too, but the Clever benefits from a paper filter. The finer Clever grinds tend to extract bit higher too.

Yeah! I can vouch safe that as I grind at the lower end of the espresso range on my hand grinder and get a very clean (silt free) cup. :-)

MWJB So, unless you’re really careful at managing the silt, it’s a good idea to grind just coarse enough to mitigate silt, but still fine enough hit a good extraction.

That’s a trial and error as I have stopped using FP until today.

MWJB insulated press certainly lets you grind V60 coarse, due to the higher temps & will extract a couple of % more than an uninsulated press.

That would be a Borden Columbia. The matt version costing about 70 quids.

I think you have spoiled us for choices. 🤣

Thank you mate! Have a good week end.

MWJB

LMSC You too!