Haha! I used to play World of Warcraft before I got wise. Then it was Guild Wars 2. Now I'm onto more adult things that I can drop at any given time, like SimCity.
So I tried GH's method. Very different, to say the least! I think it came out exactly as he describes. Here's what I came up with:
25g, ground two notches above press pot on the Bodum Bistro Burr 203º bloom, 38-seconds 403mL total (was going for 390, but was focusing on the level) 5:19 total brew time (including bloom) 298mL yield
The cup I got is very juicy, sweet, clean (always are), with little roasty flavours such as smoke, dark chocolate, etc. This is the roast that we are using, roasted on the 4th. Not much linger at all, lighter body. Aromas and flavours were less-distinguishable at hotter temp than after it had cooled down a bit.
I'm really not sure what to make of this method. My wife says it was bitter, had a bite. I agreed that it had a crisp bite, but definitely not bitter, despite having been in contact with water for over five minutes. Definitely missed the "darker" flavours that I have come to enjoy.
Posted Fri Mar 8, 2013, 12:03pm Subject: Re: What's going on here? Can't refine Chemex?
uRabbit Said:
Haha! I used to play World of Warcraft before I got wise. Then it was Guild Wars 2. Now I'm onto more adult things that I can drop at any given time, like SimCity.
So I tried GH's method. Very different, to say the least! I think it came out exactly as he describes. Here's what I came up with:
25g, ground two notches above press pot on the Bodum Bistro Burr 203º bloom, 38-seconds 403mL total (was going for 390, but was focusing on the level) 5:19 total brew time (including bloom) 298mL yield
The cup I got is very juicy, sweet, clean (always are), with little roasty flavours such as smoke, dark chocolate, etc. This is the roast that we are using, roasted on the 4th. Not much linger at all, lighter body. Aromas and flavours were less-distinguishable at hotter temp than after it had cooled down a bit.
I'm really not sure what to make of this method. My wife says it was bitter, had a bite. I agreed that it had a crisp bite, but definitely not bitter, despite having been in contact with water for over five minutes. Definitely missed the "darker" flavours that I have come to enjoy.
If it has a bite and you suspect the contact is a bit long, try two things:
-Use 198°F bloom, and keep the grind the same. Stretches the rate the coffee is dissolved. -keep your water temp what it was, then go to French Press grind. Should make the overall contact time shorter.
Also, if you're using distilled or very soft water, sometimes (as I've come to discover) this is the actual source of the character. Comes off as near-bitter, or a bite, or something that we might intuitively connect to long contact times. Make sure you're using water that has some minerals in it. It's necessary for coffee (for flavor, not "extraction" per se) and it's necessary for beer brewing too.
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
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