Posted Thu Jan 3, 2013, 4:05pm Subject: Re: trying out this brew method with good results
I tried steeping coffee grinds in a loose-leaf tea bag once but the results were...disappointing. It seems that maybe having the grinds sit open gets a better extraction. Do you find that over those 2-2.5 minutes there is a lot of heat loss since there is so much surface area exposed or do you cover the top while it's steeping?
Yeah, a tea bag constricts too much. Slurry should be out and about.
I go back and forth with covering. I get good results both ways. Those who have cupped much know something about how good coffee can be brewed in a cupping cup with an open top, sitting for 3 mins before break, a couple more for "gravity" filtration, and a few more to complete the process. Seems to defy conventional wisdom.
There's experiential writing out there somewhere about constant brew temp vs. falling temp. In a vac, where brew temp is constant, brew time is shortened. Often with a pull down beginning at 50 sec. Seems that falling temp and brew time go together.
Yeah, good memory. I do prefer hemp filters. Just gotten into a faster routine. Actually in the last couple weeks I've had some romantic, nostalgic memories of using the hemp filters. I need to buy a couple more. Soon. I think I've forgotten what I'm missing!
I did go through a long series of taste tests, and among the papers, I've found that the Bunn (Reg 6001) filters and the Melitta bamboo are my two favorites. (One I haven't yet tried is Filtropa, which is currently en route from SM.)
P.S. Chris, Funny. We're in south Florida where we have an abundance of starfruit. We had this conversation with friends not long ago (not about coffee or flavor analogs). We thought starfruit tastes like plum-y apple + white grape + pear. As it gets more and more ripe, this changes, of course.
P.P.S. Our counters look similar with the same gram scale and two of the Corning "heat proof glass" decanters (both from Goodwill).
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