nyc_crema Senior Member Joined: 13 Oct 2004 Posts: 1,602 Location: New York City Expertise: I love coffee
Espresso: Alexia, Silvia Grinder: Mazzer Mini Roaster: Gorilla, Intelligentsia,...
Posted Mon Nov 29, 2010, 8:26am Subject: NY Times Article quotes NYC Barista stating French Press is "over"
NY Times Article quotes NYC Barista stating French Press is "over" and suggests the pour over is to take its place. What do you think? While I know many of us love our french presses, I do notice seeing less of them at restaurants.
Posted Mon Nov 29, 2010, 8:47am Subject: Re: NY Times Article quotes NYC Barista stating French Press is "over"
nyc_crema Said:
NY Times Article quotes NYC Barista stating French Press is "over" and suggests the pour over is to take its place. What do you think? While I know many of us love our french presses, I do notice seeing less of them at restaurants.
"Mike is an Southern California native attending NYU as an undergrad in the Food Studies program. At a young and naive age, he started working in coffee wearing a green apron. He took that job with him to college but as his interest in coffee outgrew the opportunities available to him, he began searching for something more. Luckily an ex-girlfriend's friend (and fellow Joe employee) broke the "don't help out the ex of a friend" rule (he'll never tell you who it was) and hooked him up with a sweet barback job. With hard work, determination, and some expertly crafted brown-nosing, he quickly rose to the position of barista where he now resides. When he's not behind the machine or writing papers on anything about coffee for class, he's probably cooking, following the Lakers and Angels, or reading comics (he still believes in Harvey Dent)."
Nice enough fellow probably, but I personally will wait before proclaiming him the oracle for all things coffee related.
I chew coffee beans with my teeth while gargling with 195 F water to enjoy coffee. What is this "coffee brewing" device you speak of?
Posted Mon Nov 29, 2010, 9:01am Subject: Re: NY Times Article quotes NYC Barista stating French Press is "over"
meh, Some people prefer pour over, I like my press. However, I consider them two separate methods equally good at providing two distinct end products. For lighter roasts, I like the way pour over brings out the "peaks," in a coffees profile, whereas in darker roasts I enjoy the more mellow, fuller body, and depth that french press provides.
Bruni is typically pretty great when it comes to food reviews, though I never knew of his interest in coffee. Ill have to check out Café Grumpy again this weekend, last I was there I saw no clover...
Anthony C
Currently pulling: -espresso- Social Coffee Co. (Ontario, Canada): -Peoples Liberation -Peoples Daily -El Socorro Palo Blanco Espresso
My first impression was the same: college kid with limited real world experience, but hey you never know. I think the pour-over is a trend that will wear its course to become a firmly established brewing method along side the others. Meaning it will broaden the scope of coffee making styles in the long term rather than eliminate the current ones.
Personally I am not a fan of pour-over in the general sense; it will not replace my normal espressos or occasional french press. But I do find it useful in defining taste profiles and an overall enjoyment of the coffee experience.
ryantann Senior Member Joined: 28 Oct 2009 Posts: 54 Location: San Antonio Expertise: I love coffee
Posted Thu Dec 2, 2010, 5:18pm Subject: Re: NY Times Article quotes NYC Barista stating French Press is "over"
The obvious solution is to just drink twice as much coffee, half press, half pourover.
But seriously, why this schoolyard turf war between two perfectly respectable brewing methods? I have a couple of French presses and a couple of pourover devices and use them all frequently. There’s room for both.
Posted Thu Dec 2, 2010, 6:50pm Subject: Re: NY Times Article quotes NYC Barista stating French Press is "over"
nyc_crema Said:
NY Times Article quotes NYC Barista stating French Press is "over" and suggests the pour over is to take its place. What do you think? While I know many of us love our french presses, I do notice seeing less of them at restaurants.
LOL. Pourovers seen in coffee shops are just the latest flash in the pan. Something will take THEIR place, for sure.
And I'll bet that the French Press will be around alot longer in coffee shops than he will. The need for nostalgia and elegance never fade, and the French Press has that allure. Always has, always will. Paper filtered plastic pourover in a coffee shop ... again, LOL.
Len
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674
Moondog8985 Senior Member Joined: 21 Jun 2010 Posts: 37 Location: Georgia Expertise: I like coffee
Espresso: Hamilton Beach 40715 Drip: Bodum french press
Posted Sat Dec 4, 2010, 8:19am Subject: Re: NY Times Article quotes NYC Barista stating French Press is "over"
french press going away?? never gonna happen, its got to be the easiest to find, cheapest method to get GREAT coffee at home, and i dont see that going anywhere any time soon (just made a pot of FP actualy haha)
ESPECIALY not for the pour over
if anything chalenges the french press, i would be more worried about the syphon coffee makers than pour overs.
Posted Sat Dec 4, 2010, 9:26am Subject: Re: NY Times Article quotes NYC Barista stating French Press is "over"
Any day now we will read of some shop throwing out their 2 group professional machine and installing a double burner camping stove and a pair of Brikka's.
Seriously though, the FP is too simple to go anywhere any time soon. Siphon brewing may grow more popular, but not at the expense of press.
I chew coffee beans with my teeth while gargling with 195 F water to enjoy coffee. What is this "coffee brewing" device you speak of?
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