Coffee Appreciation

You are reading a single comment by @Matisse and its replies. Click here to read the full conversation.

•

jdp in reply to @NurseHolliday
Looks like I was wrong about measures. JH suggests 75g per litres of water and using scales thoughout to measure volumes.
1. Put the coffee in cafetiere, pour water on quickly and try to get all coffee wet.
2. Leave for 4 mins. A crust will form on top.
3. After 4 mins stir the crust and the ground coffee will fall to the bottom. Spoon out any foam and/or floating grounds from the top.
4. Wait 5 mins. Any grounds or fine particles will drop to the bottom.
5. Put the mesh plunger at the top but do not press down. Plunging causes turbulence which agitates the grounds that have already settled.
6. Pour the coffee slowly though the mesh plunger.
I'd generally used a cafetiere with the same kind of timings I'd used for an aeropress (high volume of coffee with 30 sec wetting, 30 secs steeping, 30 secs plunging) and was skeptical about this but it made a good clean cup that was more like a v60 than I expected. Will be using it again.

@harpoonist

•

Matisse in reply to @jdp

This is basically recreating cupping, a long slow brew that is used for grading coffees.

Method matters little, stick to one and change your recipe/methodology. If you like a super clean brew, then cafetiere is probably not the right choice, a 6 cup chemex would new the same amount and provide you with that clarity.

•

jdp in reply to @Matisse

Generally I use a v60 but just tried that as Hoffman's method was so different from what I would do normally on the rare occasions I use a cafetiere.

About

Avatar for Matisse @Matisse started