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.
Posted Sat Jan 24, 2009, 2:15am Subject: Re: A Ritual Coffee Experience by Karen Hamilton
This and stir and scoop method works great! It’s so simple to do. So far I’ve used it with five different coffee beans. I can’t 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 don’t 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.
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 3’30” when I remove the saucer and scoop off the grounds which are floating on top of the coffee.
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. I’ve 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, Peet’s Sumatra Blue Batak, and Red Rock Mexico Nayarit beans. I’m 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.
SamwiseGrangee Senior Member Joined: 24 Jan 2009 Posts: 1 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.
MarkPrince Moderator Joined: 19 Dec 2001 Posts: 5,462 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.
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