I think you are misunderstanding the point... the double broiler is only being used to bring the dog bowl to 212*... the heat gun does the roasting. It's like my ambient temperature is 212*, so much less heat from the gun is needed and in theory less chance of scorching beans.
Thanks for the additional information. I've gone between grind size 25-35 for french press, and I think my best attempts are at the higher range, lower water temp so your comment makes sense. Tomorrow morning I'll follow my usual process, but sift the ground beans in a fine mesh strainer before adding to the water to see if it loses any dust.
I did the strainer sift, and was really surprised with what I found. I ground 21 grams of coffee at setting 35, and 7 grams fell through the fine mesh strainer! Holy cow, lots of fines in my grind. Resulting coffee was exponentially better too. I'm pretty disappointed.
CMIN Senior Member Joined: 14 Jun 2012 Posts: 1,600 Location: South FL Expertise: I like coffee
Espresso: CC1 Grinder: Baratza
Posted Fri Mar 21, 2014, 6:09am Subject: Re: Good flavor, but bad aftertaste using French Press
May need to calibrate the Encore, it only takes a small amount of fines to completely ruin a press, and looks like you may have a ton being extracted. I'd calibrate it and go coarser and see. Could ask Baratza as well about the fines. If you upgrade the Virtuoso is quite better, uses the Preciso burr set which is awesome for coarse use and fines control.
MWJB Senior Member Joined: 1 Jun 2013 Posts: 286 Location: UK Expertise: I like coffee
Grinder: Rocky, Lido, Porlex, Hario... Drip: Not enough room to list...
Posted Fri Mar 21, 2014, 1:12pm Subject: Re: Good flavor, but bad aftertaste using French Press
JD123, why do you stop the brew at 3.5min? I'd drop the bloom for 30 seconds, as soon as the grinds hit the brew water, genty fold in (rather than stir) until they all start to sink (light tan foam on top, glimpses of the suface beneath), then use the plunger to just submerge & steep
Water 30seconds off boil should be fine, it'll all drop to around 90C/194F when combined anyway.
Start tasting as soon as you like, but I'd discard the first 1/4 cup. Don't pour/decant until you have something you like.
The longer you leave the brew the clearer it will be, I wouldn't be overly concerned about fines, or hitting a very coarse grind, fine drip to bordering on espresso can work just fine, especially in a smaller pot. Plunging tends to blast fine particles up into the brew, so I use James Hoffmann's trick of pouring the coffee through the plunger mesh, held at the surface of the coffee.
If you think fines/small particles are throwing off the flavour, try secondary filtering through Chemex paper or Filtropa/Filtra bleached white Melitta style.
JD123 Senior Member Joined: 20 Mar 2014 Posts: 13 Location: MS Expertise: I love coffee
Posted Thu Jul 10, 2014, 12:17pm Subject: Re: Good flavor, but bad aftertaste using French Press
I'm pulling up my old thread so I can give a shout-out to MWJB.
I have a Keurig with one of those reusable filter cups. For fun, I filled up the cup with my home-roasted beans and weighed it, which turned out to be a mere 10grams. I found it a bit surprising how little it was and it somehow reminded me of what MWJB said about going the full 5 minutes using a french press.
So I used the 10 grams coffee with my usual 300g water (30:1 ratio), applied MWJB's tips (used a finer grind and did the submerge & steep method for 5 minutes), and I was shocked that it really cleaned up the cup compared to my usual 18:1 ratio at 3.5 minutes using a french press grind. It also wasn't weak at all but nicely balanced for my tastes, which I generally prefer a stronger cup than most people I know.
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