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A Ritual Coffee Experience by Karen Hamilton
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DonSt
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DonSt
Joined: 1 Nov 2007
Posts: 80
Location: Sacramento, CA

Espresso: La Marzocco GS/3
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Posted Tue Nov 18, 2008, 7:26pm
Subject: Re: A Ritual Coffee Experience by Karen Hamilton
 

GaryH Said:

So how does the basic French press coffee taste differ from the "stir and scoop method" French press coffee?

Posted November 17, 2008 link

I would think that removing some of the grinds would allow the 'plunge' to go easier, thereby having fewer grinds slip by the filter. Probably no taste difference here, but a cleaner cup with fewer bitter grinds floating around. Also, any remaining coffee in the presspot after pouring the initial cups might be less mucky from sitting in with all of the grinds below the filter. I haven't tried it yet because I love my espresso fix, but next time I need a cup "to go" I'll try it.

-Don
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GaryH
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GaryH
Joined: 24 Oct 2003
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Location: San Jose California
Expertise: I love coffee

Espresso: Isomac Zaffiro
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Vac Pot: none
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Posted Sat Jan 24, 2009, 2:15am
Subject: Re: A Ritual Coffee Experience by Karen Hamilton
 

This and stir and scoop method works great! Itís so simple to do. So far Iíve used it with five different coffee beans. I canít do a blind taste test but IMO the stir and scoop method makes for a better and cleaner tasting coffee compared to the standard method of making press pot coffee. I donít weigh the beans but I grind 11tbs whole beans, which is about 61 grams of the Ritual Guatemala San Jose El Yalu beans, using a setting of 35 above zero on my Rocky. So that is quite a bit finer than the grinds shown in the photo in this article. I put the grinds into a preheated 32 oz press pot and pour in 202F water to the 26oz mark. Let it sit for about 40 seconds to bloom.

GaryH: Ritual_Guatemala_FP_1a.jpg
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GaryH
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GaryH
Joined: 24 Oct 2003
Posts: 2,530
Location: San Jose California
Expertise: I love coffee

Espresso: Isomac Zaffiro
Grinder: Macap M4 Doserless
Vac Pot: none
Drip: yes
Roaster: none
Posted Sat Jan 24, 2009, 2:16am
Subject: Re: A Ritual Coffee Experience by Karen Hamilton
 

At 40 seconds I stir the grounds and add more 202F water to bring the liquid level back to 26oz volume. Place a saucer on top of the press pot and wait till 3í30Ē when I remove the saucer and scoop off the grounds which are floating on top of the coffee.

GaryH: Ritual_Guatemala_FP_2a.jpg
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GaryH
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GaryH
Joined: 24 Oct 2003
Posts: 2,530
Location: San Jose California
Expertise: I love coffee

Espresso: Isomac Zaffiro
Grinder: Macap M4 Doserless
Vac Pot: none
Drip: yes
Roaster: none
Posted Sat Jan 24, 2009, 2:16am
Subject: Re: A Ritual Coffee Experience by Karen Hamilton
 

At four minutes I press down the plunger, which is much easier with the grounds floating on top removed, and then I pour the coffee. Iíve now used the stir and scoop press pot method at home using Ritual Guatemala San Jose El Yalu, Verve Sidamo Dale, Stumptown Sumatra Lake Tawar, Peetís Sumatra Blue Batak, and Red Rock Mexico Nayarit beans. Iím very pleased with the quality of the coffee. With the scoop method there are a lot fewer fines in the bottom of the coffee cup.

I had the Guatemala San Jose El Yalu coffee made on the Clover at Ritual (38 grams of finely ground beans brewed in 30 seconds to get 12oz coffee). Using the same beans with the same roast date, I actually made better tasting coffee at home on my press pot using the stir and scoop method! For me that is quite an accomplishment.

GaryH: Ritual_Guatemala_FP_3a.jpg
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MarkPrince
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Joined: 19 Dec 2001
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Posted Sat Jan 24, 2009, 4:27am
Subject: Re: A Ritual Coffee Experience by Karen Hamilton
 

In case you missed it, I put a video up of the technique, but omitted the stir portion:

http://www.youtube.com/watch?v=DfN116i4mVg

Enjoy :)

Mark

 
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SamwiseGrangee
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SamwiseGrangee
Joined: 24 Jan 2009
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Location: Grand Rapids
Expertise: I live coffee

Posted Sat Jan 24, 2009, 11:34am
Subject: Re: A Ritual Coffee Experience by Karen Hamilton
 

I haven't thought of doing that before.  But now that I think about it, I bet it would have some substantial taste differences.  Because you're not pushing the grounds through the entire pot so much, wouldn't there be less oils throughout the pot?  This would result in some more delicate flavors that usually get covered up by the grounds on their way down.  Am I on to something?  It seems like the Clover and the Aeropress let those more delicate flavors through because the beans don't go throughout the whole pot.
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MarkPrince
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Joined: 19 Dec 2001
Posts: 5,609
Location: Vancouver, BC
Expertise: Professional

Espresso: KvdW Speedster
Grinder: Compak K10 WBC
Vac Pot: A bit too many
Drip: Clive Coffee Drip Stand
Roaster: Hario Glass Retro Roaster
Posted Sat Jan 24, 2009, 1:19pm
Subject: Re: A Ritual Coffee Experience by Karen Hamilton
 

SamwiseGrangee Said:

I haven't thought of doing that before.  But now that I think about it, I bet it would have some substantial taste differences.  Because you're not pushing the grounds through the entire pot so much, wouldn't there be less oils throughout the pot?  This would result in some more delicate flavors that usually get covered up by the grounds on their way down.  Am I on to something?  It seems like the Clover and the Aeropress let those more delicate flavors through because the beans don't go throughout the whole pot.

Posted January 24, 2009 link

Bingo ;)

Mark

 
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