@@benfsinger Yes but by doing that you are most likely under extracting that coffee. You can grind finer (Same as your v60) and just dont press the plunger all the way down/pour gently/dont empty the last bits of the French press in your cup. You'll get a clean and tasty cup
Great to see another take on the French press! I absolutely love my espro press although I think next time I would just get a normal french press (cheaper). I've recently begun to prefer french press over V60 which is something I never thought I'd say.
One input. You can go finer with a commercial quality grinder like say the high end line of Mahlkönig grinders because they grind more even producing less dust. You need to go a bit coarser on a home grinder like Baratza Encore or something like that. So I don't understand why you use commercial grinder you use for cupping as a referrange for home brewing. I'm also a firm believer of not using very coarse grinds for french press but stil a bit coarser than you would use for Chemex with paper. Final input is that immersion methods extracts the coffee differently than pour over where water is constantly being poured over the coffee and agitating it so you need to use a slightly higher ratio for immersion brewing. Personally I use a ratio of about 1:15.5 for pour over and 1:14.5 for immarsion brewing.
Thanks for this! I am surprised by the finer grind recommendation, as like many people I always read that coarse is best for French press brewing. I am wondering how that Commandante grind corresponds to a Baratza Encore, which I have. The scale on my grinder goes from 0-40 clicks from finest to coarsest. I would think of 24 as quite coarse, so I'm thinking the equivalent would be a bit lower on my machine. Any idea?
The Espro Press retains heat more than the glass French press. Do you recommend a longer steeping time for the glass versions? Also is cupping left to steep a lot longer because of the smaller volumes hence less thermal mass and slower extraction? Thanks!
7 days off roast, eh? At Worlds, was it 6 hours off roast from the Ikawa? Two different paradigms, but can you put some words on the why? ... I've wondered if it's because 6 hours off roast also requires about 30 minutes post grind, which is asking too much of someone trying to make coffee in a cafe or on their way out the door in the morning. ... My frensh presss recipe is about the same. I wish the Espro didn't leave so much coffee inaccessible at the end. Maybe that's next up for the April brand?
