Making Great Coffee

[jaybee]

In the never ending quest for the best home brewed coffee, I, like many others, find the French Press does the job.  However I've yet to discover the way to get best results from it.  Would those who have enlighten me.  How much ground coffee per cup?  Medium or course grind?  How long to steep the grounds before plunging?  Water just off boiling?  What else?  Spill the beans.

[Sandra Levine]

For the French press, you need a grind coarse enough to avoid sludge in your final cup.  The water should be just below boiling and you should wait five minutes before pressing.  Use a 2 tablespoon measure of ground coffee for 6 oz. of water.   Do you grind your own beans? If you do and you're not satisfied with the result,  you could have a small amount ground with the professional mill  when you buy them and compare the texture with what you produce at home.  

BTW, the same proportion of coffee to water applies to any method of making coffee (except espresso.) If this proportion is too strong, simply dilute with hot water after the coffee is brewed.  Remember that professional coffee tasters judge the character of coffee at half-strength, because that shows all the coffee's flaws.  

Depending on the brewing method, the texture of the grind, in general, should be finer the less time the ground coffee will be in contact with the water.  Coarser coffee/longer brewing time.  Finer coffee/shorter brewing time.  

(Edited by Sandra Levine at 3:35 pm on Jan. 25, 2002)

[B Edulis]

Not to throw a wrench into the works, but Gourmet mag did a report a coupla years ago comparing maybe 8 different tablespoon measures made by major companies. Turned out that the amount they held varied by over 60% -- and none of them were accurate with the real standard! Funny, huh?

[Sandra Levine]

There is a certain amount of trial and error.  The measure I use with success is a Foley 1/8 cup (also marked 29.7 ml).  It is part of a set, so that I feel confident using the 1/4 cup or 1/2 cup measure to make larger amounts of coffee without repeated scooping.  How this compares with the "official" standard measure, I don't know, but it works for me.

[Peter B Wolf]

Sandra, to quote you "  Remember that professional coffee tasters judge the character of coffee at half-strength, because that shows all the coffee's flaws."

This fully explains why all the coffees in the majority of places tastes so bad: They do not use enough gounds - and all the flaws of an already cheap product are coming out.  

[Sandra Levine]

Yes, Peter, I absolutely agree with you.  

If someone finds properly made coffee "too strong,"  he or she should switch to a lighter roast or different beans, and not simply use less coffee, the way many people do in error.

[B Edulis]

When I'm traveling around the US I used to be able to tell how far I was from NYC by the transparency of the coffee in the cup. Once, on a road trip, my traveling companions and I got a clerk at a convenience store to brew a double-strength pot especially for our thermos by paying for two pots of coffee. But thanks, Peter, now I know why the coffee out there tastes weak and lousy. As sad as I am that Starbucks has put a lot of Mom and Pops out of business, I do think they have had a positive effect on commercial coffee-making in general.

But for really great homemade coffee, does anyone use a vacuum coffee maker? The kind that's got two stacked glass bubbles with a filter in between -- you heat water in the bottom and it's forced up a tube into the top bubble that contains the ground coffee. After it bubbles a bit, you remove it from the heat and it gets sucked down below by the vacuum that results from the air cooling. The idea is that the water rises at the perfect temperature -- not quite boiling. The coffee is spectacular, but it does take some practice to make it all work -- half cooking, half science experiment. I've got an old one with a glass rod filter and I finally found a web site that helped me work out the glitches. Bodum makes a new version.

[Steve Klc]

I haven't used a vacuum yet, but am eager to hear the reports of others.  Pastry chefs like new toys in the way guys like electronic equipment with remotes.

From my French press days, long since abandoned, I'd agree wholeheartedly with Sandra's comments--and I'd also add another way to assess the quality of coffee--to taste it in other words--is to sample it at room temp and then again when it is cool.  Flaws show up much better then also.

Also, may I suggest weight over volume, even with coffee.

I realize it is apples and oranges, I can't but think that all of you French-pressers are just somewhere along your way to espresso enlightenment.  Buy a semi-commercial machine, grind finely and consistently, and I suspect many of you will leave the press behind--even those who like their coffee "Americain"--diluted from full strength with water.

[jaybee]

I mentioned that I received the new Bodum Santos automatic vacuum coffee maker for Christmas.  I'm still learning how to use it.  So far one or two pots were spectacular and several were weak.  I don't know if it is my fault (I suspect so).  I am experimenting with coffee beans, grind and ratios.  I'll keep y'all posted on my progress.

[nyfirepatrolchef X]

A french press also makes a nice little pot of tea.

[John Whiting]

To compare French press with espresso is like comparing milk with cheese -- they are such totally different tastes that one may state a preference, but a qualitative judgement?

The most important factor with French press is not so much the size (within reason) as the approximate *evenness* of grind. A cheap electric grinder with a rotating blade will produce half grains, half dust -- it's useless. If you grind it yourself, the mill must put through similar grains of coffee, with almost no dust. If your grinder won't do this, you're better off having it professionally ground and keeping it tightly sealed in the fridge or freezer. (Even professional grinders are not always reliable -- you must know your shop.)

I make mine in the smallest press, a mug at a time. Any method of keeping coffee hot enough to drink, including a Thermos, will soon burn it. I bring the water to the boil and let it stand for about a minute, then pour on just enough to wet the grounds, stir it, fill almost to the top, stir again, put on the plunger, wrap a towel loosely around the press, fill the mug with hot water, and wait four minutes. Pour out the coffee. It's at its height about a minute or so after it's poured.

If the plunger is difficult to push down, pull it back half an inch and wait a few seconds. With a large press you may have to do this two or three times. Pushing it down by brute force is likely to leak grounds past the edge of the metal filter into the water above.

If you're adding milk or sugar, forget all this -- make it any old way!  

This, at any rate, is the tradition that's come down to me from Peet's.

[oraklet]

"espresso enlightenment" - so true. even stove top italian machines will produce a taste much more subtle and refined, with a balance of the bitter and sour never to be attained with the french press. and espresso made from a high end machine is infinitely more complex in the aromas. besides, you get more taste AND a little less caffeine.

if you wish to persist with the press, most of the above mentioned advice will do. but five min. seems a bit long to wait, even with a coarse grind. may i suggest three min.? and john's process is very complicated. is there a reason for this? the advice on pushing the plunger is good, though.

by the way, i think the illy boss (a chemist) says 89 C water. don't know what that would be in F.

[John Whiting]

john's process is very complicated

After waiting for the boiled water to cool, the process takes about fifteen seconds. How simple must it be?

And French press coffee, though the aroma and flavor are less intense and complex than espresso, is exactly what I want for normal everyday drinking. I do not refuse all wine other than Grand Cru Bordeaux; neither do I shun all balsamic vinegar at less that sixty pounds a bottle.

Finally: Choose your beans, decide on a method, and experiment. Keep experimenting until your coffee is exactly the way you like it, and then stop. God forgot to add his coffee-making instructions as an Eleventh Commandment.

[jaybee]

If the plunger is difficult to push down, pull it back half an inch and wait a few seconds. With a large press you may have to do this two or three times. Pushing it down by brute force is likely to leak grounds past the edge of the metal filter into the water above.

Or, as I posted elsewhere, shoot a stream of hot water and grounds halfway across the room!

I've recently been talking to people who roast their beans at home.  I'm intrigued by this. Does this produce even better coffee than buying roasted beans?  Does it allow you to "customize" your roast to your own taste? Or is the main benefit lower cost?

[Steve Klc]

I have not ever done it Jaybee.

I suspect that it adds just another layer of complexity to an already complex inter-relationship that many people do not understand.  I tend to seek out specialists and artisinal producers passionate about their craft for products like this--be it bread, marzipan, cheese or coffee.  It is complicated enough for me to figure out what to do with excellent roasted coffee from one of these producers that I view home-roasting coffee kind of like roasting and grinding your own cacao beans into chocolate.

I, too, would appreciate reports of those who have crossed that divide into home roasting.

[jaybee]

I suspect that it adds just another layer of complexity to an already complex inter-relationship that many people do not understand

I think you are right there, and for some that is the benefit.

[bigbear]

For me, roasting coffee at home is just a hobby, with a large variety of savory results.

[VMBrasseur]

My absolute favorite way to make coffee is TODDY.  Cold-brewed coffee concentrate which is so smooth and rich you'll just want to die.  Sure, it takes 12-24 hours to make the stuff, but it's sooooo worth it.  And what you make not only lasts you a week or so, it's a week or so of almost instantaneous coffee bliss every morning.

Check it out (click).  I can't say enough good things about it.

--V

[bigbear]

Cold-brewed coffee concentrate which is so smooth and rich you'll just want to die.

I think that my wife could live exclusively on bread, cheese and coffee. As a child in Quito, Ecuador, she usually drank coffee prepared from a cold-brewed concentrate. Whenever she reminisces about her mother, the little bottle of coffee concentrate comes up. I don't know why I haven't thought about trying to duplicate the process before now. I'll give it a shot. Thanks, V.

[VMBrasseur]

I'm always glad to help preach the gospel of Toddy, Jeff.  

I've never tried to do this in anything other than my toddy maker, but I'd imagine that if you have a good enough straining mechanism (maybe a few layers of cheesecloth in a sieve) you could probably make this without any special doodads or paraphenalia.  Here's more or less how it's done:

1 pound FRESHLY ground coffee

9 cups cold water

The coffee should be kind of coarsely ground.  I normally get it done at Peet's rather than at home.  They always set their grinders to a "7" for this.

Pour the coffee into a large container (I use my toddy maker, of course and highly recommend it; makes the entire process much easier).  SLOWLY pour five cups of cold water over it, wetting as much of the grinds as possible.  Let this mixture rest for five to ten minutes.  SLOWLY pour the remaining four cups of water over the mixture, again making sure to wet as much of the grinds as possible.  Place this mixture into the refrigerator and let it sit for 12-24 hours.  If you're using the toddy maker, you can just pull the plug at this point.  If not, you'll need to strain the entire mixture in one go in a large sieve lined with cheesecloth or maybe a jelly bag or something like that (I'm making this part up as I go along).  When it's done dripping, put the coffee concentrate into an airtight container and refrigerate.

It's a breeze to use: one part coffee to three parts water/milk/etc.  Or to taste.  Or, for those mornings when you just don't have the time to boil water, you can just do shots of concentrate.  It works for me.  

--V

[bigbear]

Thanks again, V.

I jury-rigged some straining apparatus and made some cold-brew concentrate. My wife loved the results. I liked them a lot, but I won't forego hot-brewing altogether. I take my coffee black and thought that it had an almost milky mouth-feel. Interesting. I have to try it iced.

As for doing shots of concentrate, what about mixed with Sambuca? Not for breakfast, of course. At least, not everyday.

[jaybee]

But for really great homemade coffee, does anyone use a vacuum coffee maker?

I've been using ther Bodum Santos automatic since I got it for Christmas.  When the proportions of coffee and water are right it makes very very good coffee.  It has taken me lots of trial and error to find out the right proportions.  I use more grounds than the 1 tbs per 6 oz. water, esp[ecially when I am making 6 or fewer cups.  8-10 cups, the ration is about 1.25 tbs per 6 oz. water.  But this can vary with the particular beans and roast I'm using.  It is not rocket science but it isn't automatic either.

[VMBrasseur]

As for doing shots of concentrate, what about mixed with Sambuca? Not for breakfast, of course. At least, not everyday.

Hmmm...I haven't tried that.  To be honest, I haven't really experimented at all with the toddy mix itself.  I've cut WAY back on my caffiene intake--to one cup a day--so I'm leery about corrupting my one chance at coffee a day with an experiment which could likely go hideously awry.

I've been interested in trying one of those vacuum coffee makers.  I vaguely recall my parents having one when I was a kid.  I wonder what ever became of it...  Have you tried the Chemex maker?  If you have, how does the coffee compare between the two makers (vacuum and Chemex)?

--V

[bigbear]

No experience with a Chemex or a vacuum-brewer. I have been sorely tempted to go for a vacuum-brewer, but the old drip-brewer just keeps on ticking and is probably more convenient. The one that most intrigues me seems to be unbreakable and can make 12 cups.

http://www.foodservicedirect.com/diningr....ker.htm

I think a better grinder will come first. Probably a Solis Maestro.

[VMBrasseur]

Yup, that's an interesting looking model.  Maybe someday I'll need to investigate fully all of my options.  I have an affinity for coffee makers which don't need to be plugged in, ya see.  In the meantime though, my Chemex, press pot and ibrik are doing the job well.

--V