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Found 88 results

  1. Been away for a while but recently been back checking out the new web design - all change! Been mainly concentrating on brewed coffee during my period of absence..... I'm thinking of purchasing a French press for work as it's a quick and convenient way to make a brew for 2-3 cups with minimal fuss. Has anyone used the espro french press's? Should I be considering something else? Cheers
  2. Bodum Chambord French Press - 8 Cup/1 litre in chrome. Sitting in the back of my coffee cupboard for a while, used only a handful of times. £18 posted RM 2nd Class
  3. Hi all, What's the difference in tasting notes between flat and conical grinds for brewing? I'm in the market for an electric grinder that will be dedicated to V60, Chemex and Aeropress, as well as the occasional French press. I see that one of the key decisions to make is whether to go with flat or conical burrs. Thoughts...? Recommendations on a grinder...?
  4. Off on holiday in a couple of weeks and will be having a French Press-brewed coffee each morning. As I won't have a grinder is there going to be much difference between.... a - buying my usual French Press beans but ground b - buying my usual beans and grinding a load at home the day before we go c - just buying a bag of ground coffee from the supermarket and making do for the week Thanks!
  5. Not so much to show off at the moment being a humble French-presser at the moment, but I'm really happy with the new setup as you can see below... You can just about see the Kinu M47 grinder there at the back. It's the most awesome piece of coffee kit ever, and my first grinder. I'll post more about it in the grinder section later. Not shown here is the Espro-P7 French press - which is most awesome. I've already taken my first steps at comparing: pre-ground VS freshly-ground, and supermarket-roasted VS freshly-roasted. In the process I've learnt about the variables I can adjust to get the brew right (the kit in the new setup allows consistency and accuracy to greater degree). Brew temperature, grind size (ish), coffee dose and ratio to water, brewing time. I find that freshly-roasted and ground beans are easier to 'learn' and much more forgiving because the flavours are like a massive party in the mouth. However, the supermarket-roasted (probably last year) beans are like being at the funeral of a very distant relative. And so on...
  6. Hello everyone, Thanks for having me on the forum. I'm just getting started on the coffee journey. A recent trip to Milan opened my eyes to espresso and the delights of affogato! Up until then I was vaguely aware of the French press cafatieres appearing in supermarkets and my main coffee intake was from instant freeze-dried coffee - products with the word 'gold' seemed the most premium and awesome back then. After looking into the espresso technology and the journey of the coffee harvest, I became fascinated by the world of speciality coffee - even if it was something aspirational. My work keeps me distracted enough so that up until now I have a French press and a manual milk frother for enjoying a nice black or a sort-of cappuccino. For a wee while last year I was working in a town in the middle of nowhere (though it did have a nice local roaster who I attended often) but filled with a desire to get closer to coffee. It prompted me eventually to buy a generic moka pot from an independent kitchen supplies shop. I spent some time learning a few techniques from online videos on how to get the best results from the moka pot - but it very rarely went well. I was reliant on learning the exact point at which the pot should be taken off the stove to avoid 'over-extraction' or burning the coffee or whatever. I became a little apprehensive at using the moka pot for my daily morning coffee and reverted back to the French press. I do sometimes use the moka pot still, when I feel I have time to play around with the technique, and I'm sure I'll find the perfect technique in the future. But I knew I wanted more... Since starting my coffee journey, I have used pre-ground coffee from a local supermarket. Then I did a little more research and now the plans for my well-ventilated coffee man-cave are complete. All that is lacking are the funds and effort to make it a reality. My first step was to find a local roaster... No problem there, I'm lucky to have roasters in Glasgow and Edinburgh who do a decent job. My hometown in Dundee also has a roaster, James Aimer, 30 seconds walk from my house - though I've yet to try their blends. I do have my eye on a home-roasting setup, but that is part of the well-ventilated man-cave long-term plan. My next step was to find a grinder... And this is where I am at so far. My grinder phase coincided with the launch recently of the new Eureka Mingon a few weeks ago. I liked the yellow one with a chrome spout and asked (16CR variant, I think) and asked Bella-Barista is they could order me one. They said I should pick one from the stock they have and ignored my last email asking for a special order from Eureka. Undeterred, I contacted Eureka directly and the nice man asked me to contact Machina-Coffee instead - so Machina are trying to sort that out for me at the time of writing still. Let's see... Obviously I'm wondering a few things: 1. Will the new Eureka Mignon be good enough? (It would hardly do a coarse grind for French press I'm told) 2. Am I sure I wouldn't rather have the Eureka Atom in white and spray paint it yellow? 3. I was a fan of the Ceado E37S for a long while, but could I tolerate it's bulkiness and cost at this stage? There is a voice in the back of my head (figuratively) compelling me to go ahead and just get an espresso machine at the same time. I cant see myself on the French press forever. Granted, the upgrade from pre-ground coffee to having a grinder that can allow me to freshly grind coffee is a step. Another step up is to get freshly roasted coffee from the likes of Machina or etc - and hopefully these small steps over the next few weeks/months will be enjoyable enough whilst I save up for a good espresso machine. I feel there would be some self-discovery in finding out how coffee roasted 2 days ago tastes, versus 2 weeks ago and so on. I've recently looked at a few people's tips on how to get the best from a French press, so I'm really excited to move up a step to using freshly ground coffee and compare. I cant help feel a bit apprehensive at my first ever grinder (and how long its going to take to get it!), but also very excited. I wonder how much of a difference I will notice. Exciting times...
  7. Wajid

    Hey

    Hello everyone, Thanks for having me on the forum. I'm just getting started on the coffee journey. A recent trip to Milan opened my eyes to espresso and the delights of affogato! I'm so thankful for all the advice on this forum - I'll post more about myself in the Intros section...
  8. I just bought a Bodum Chambord 8 cup (1 litre). I will probably be brewing 1-2 mugs of coffee most of the time, but I bought this size to be able to brew more occasionally. I completely new to french press, and I was wondering if there are any downsides to brewing a much smaller amount of coffee than the whole can allows, for example a single mug in my 1 litre french press? I noticed the filter/plunger doesn't go all the way down (stops about 2,5 cm/1 inch) above the bottom. Will this be a problem? Should I get a smaller 4 cup (0,5 litre) french press instead?
  9. Hi All, I'm just wondering if people have good procedures for drying their spent grounds from a French Press? I'm currently rinsing the FP out into an Aeropress with metal filter just to dry the grounds (and pressing to get rid of the water), it's a bit fiddly, are there simpler solutions? The reason I try to dry my grounds, is that they get put into a small compost bin in the house, which has a compostable bag. Those compostable bags start decomposing quite fast if there's too much water in the bin, hence the attempt to dry the grinds (that small compost bin then goes into my municipal compost collection, but I only empty it once a week or so). I have seen Orphan Espresso's coda, which seems a bit like the concept I use with the aeropress, but the filter has larger holes so it looks like gravity might take care of the drying process (with my Aeropress'es metal filter, you need to press to get the water out - gravity isn't strong enough, I've tried leaving it for a day with no real effect) - anyone happen to have tested one of those?
  10. I'm loving my espresso machine and grinder - Alex Duetto and Mignon, will soon (hopefully) be a Niche - but it has one obvious disadvantage which is that I often have about 6 or 7 people to cater for at once. I'd like to do something else like a french press for this situation, but I don't want to change my grinder settings when I do because it takes me at least a couple of shots to get it right again for espresso. Is there an easy and inexpensive answer for this? I don't have to offer folks espresso in this situation, I just like to offer a good coffee. Once I get my new grinder I could keep the old one on a coarse setting but I'm wondering if I'm missing an obvious answer in the interim...
  11. Northern Irish coffee fan here, have lurked for a couple of months and am finally making a post. Missed the roast day when ordering beans so having to wait until Thursday or Friday, currently going mad in a coffeeless house. Awaiting an Ethiopian and a Guatemalan. Current set up is a plastic V60 and a Eureka Mignon, although I will occasionally use French press. I own a Moka pot but I don't much like it. Anyway, Hello!
  12. How Illy coffee beans(not pre-ground) results if breweved with one of pour-over methods or Frech Press?
  13. Righto! I've lurked for a while here, and figured I should probably register... I've made several unsuccessful forays into decent coffee before - an I'll fated French Press experiment, an incredibly unsuccessful V60 test that produced nothing but acid, and a few passable brews with an aeropress. I ended up grabbing a cheap and cheerful moka pot and, hey presto, nice coffee! So, I bought a burrito grinder, and am happily enjoying my morning moka brews (blend of the moment, the surprisingly nice alcafe Columbian whole bean from Aldi). Next challenge will be perfecting the aeropress for decent coffee at work - can't abide instant....!
  14. So I’m starting to give up with my aeropress I just can’t get along with it. I only use it at work and I’m sick of trying different methods and getting rubbish brews. I use a Hario dripper at home and I love that but it’s not practical for the office so I’m weighing up my options. Any recommendations? It doesn’t have to be a French press
  15. Hi everyone, Have you ever tried Espro Press? What do you think about the results? As far as I know, it can also be used with paper filters. So, I am curious about that what wil happen if I use it with Chemex/V60's paper filters(after the sizes adjusted)? I have read that it ends up as a very clear cup of coffee. I ask that mainly because as I said before my manuel grinder is not good enough so I want to decide which one will be better choice for me? Espro Press with Chemex/V60 filter or directly V60/Kalita.. Thank you.
  16. Although it is not as popular as other techniques, it is worth to talk about because it is the first step of the beginners and highly valued by experienced coffee lovers. Thus, what are the beans that you find successful in the French Press, which countries' beans can be brewed succesfully with French Press, which notes do you like most? Thanks..
  17. I'm having a bit of trouble getting great results with french press. I have for example tried, 26.4g coffee ground with Feldgrind at 1.10 setting, pour 440g boiling water on top and mix thoroughly, let it stand for 10 min and then press slowly and pour into another container. In this instance the coffee had some good notes, but also had rather unpleasant bitterness at the same time. If I try pouring without pressing, the grounds seem to clog the press after a while and it's not possible get all the brew out. I could also try brewing longer but I'm not sure if it would have helped in this case, and I would prefer to find a recipe where I can get a good result in under 10 min.
  18. Afternoon all ! I've used a Bialetti daily for the last couple of years. Whilst generally happy with the coffee i'm making, its not the easiest of things to clean. Thinking of trying a French Press. What can I expect? Similar standard of coffee? More consistent results? I used to use a Gaggia Classic / Iberital MC2 setup, but found I was having more plain coffees rather than cappuccino etc. I still use the MC2. What I like about the Bialetti is I can make enough espresso to keep some back and reheat on the evening. I'm sure some of you are wincing at the thought, but it works for me (busy life). OK not 100% as fresh, but still a decent cup. And what about the French Press itself? Any recommendations? This one looks pretty good - https://www.amazon.co.uk/dp/B01J4O0T4E/ref=dra_a_ms_mr_hn_xx_P1250_1000?tag=dradisplay0bb-21&ascsubtag=2509e5a64f291c32d3d81dc197c1437f_S
  19. Ok - first of all some apologies. I've done searches and haven't found the answer somewhere else on the site - but that doesn't mean there isn't one lurking somewhere. Secondly, this may all seem a bit basic to many of you. Third - it's a bit on the long side. So, I'm new to this site after 45+ years drinking coffee, 35 of which will have been drip and french press and the last 10 which have mainly been moka pots. In cafes I mainly drink americanos, a cortado if I find myself in costa, and a flat white if I'm somewhere where I've spotted what looks to be a good one being made for another customer. In all of this time I've never really paid any significant attention to the amount of coffee I'm putting in my pot or press. In the case of a moka pot just filled the basket and levelled off and in a french press (confusingly described as 3 cup when in reality it's really only 1) added a heaped spoonful using the plastic spoon provided which I've just seen is marked at 7.5g. It's always worked for me and in the case of the french press sometimes I've added more sometimes less depending on the strength of the coffee. Then a month ago I bought an aeropress,swiftly followed by a hario skerton grinder and today some digital scales - even though I have to admit I laughed at people on youtube making coffee and weighing the dose and the water and swearing I never would - damn it's an addictive interest. So with that I discovered that aeropress said use 15-17g of coffee for 220ml of water. I didn't think twice - just followed the instructions. It was only when I started to notice that I was very buzzed after the second aeropress of coffee at breakfast that i realised I was using much more coffee than I'd been used to. Bodum and Illy say to use 7-9g of coffee and 200-220ml of water for a 3 cup french press - presumably the moka pot was using a similar amount of coffee albeit with less water, obviously depending on the size of pot. I checked out various coffee pods in Waitrose today and they seem to use between 5-7g depending on the brand. So, why is it that all the recipes I've looked at for aeropress and french press use much higher concentrations - typically 75g per litre of water? And if that's correct, don't pods produce a very weak coffee - so why do people use them? And what's with the advice given by Illy and Bodum - to name but two - recommending a dose that until now has always been acceptable to me but now looks on the low side. Any thoughts? Thanks Tim
  20. Hi all. Have been lurking for a while, trying to make a decision on a first grinder. It seems most people here are discussing grinders for espresso making, which makes sense at the process really shows up a lousy grinder! I will mostly be drinking press coffee, at least to start with, then hopefully go onto espresso sometime in the future, so am looking to get something that can do a great coarser grind as well as a good/ decent espresso grind (if possible). For this reason I was thinking a stepped grinder; something like the Rancilio Rocky. From what I've read this will do a good all round job and is a common entry level grinder. They appear to be around £235 new these days, which is at the top end of what I want to spend. Are there any better suggestions around this price, considering my main uses? Am I over thinking this and should just be getting a cheap grinder for press and spend more later when I get an espresso maker? I've heard there are good second hand grinders to be had once I get 5 posts, so maybe something from there would be a better option? Lots of questions, many have probably been asked (I did a quick search, so apologies if this has been covered previously), I appreciate any help. Thanks in advance DHS
  21. *Now just forewarning, this does have my dumb sense of humor in it, so keep that in mind* I've loved both coffee makers, the French Press and the Aeropress. I also know that they both make drastically different types of coffee. One a real crisp and smooth cup while the other gives it a strong and robust flavor. I wanted to compare and contrast the two and see which one would, in a day to day scenario, be the better coffee maker. Overall, which do you like better? The French Press or the Aeropress? [video=youtube_share;McA-ZG8XLT4]
  22. Hi all, Apologies if this has been asked before, but I couldn't find anything on a quick search. I'm after a grinder upgrade - I've been using a small Dualit conical burr grinder for several years now, and whilst the rest of my coffee equipment and brewing technique has been completely revolutionised, the grinder has become the weak link with an inconsistent grind that is affecting the consistency of my cups. It needs an upgrade. I tend to prove it a mixture of styles – predominantly AeroPress and pourover/Chemex, with the occasional siphon and French press pot. At some point in the next few years getting the specific machine, but haven't got the space/time/money for it right now. I am after a new grinder for £300-400 that would be usable for the break methods are used now, but also be a suitable match for a heat exchanger espresso machine, which I hope to get in the next couple of years. Thanks, a.
  23. I have been trying to find a quick and easy method for brewing a fairly large amount (~880ml) of coffee, with as little cleanup as possible. I would like to introduce more people at work to specialty coffee, but it has proved difficult to find a method that works. Since I generally use v60/AP I thought the V60-03 size would allow me to do this, without the need to buy a Chemex/drip machine. However, the brews I am getting are consistently as a much lower extraction and I'm not sure what to do to correct this. I am aiming for 1.50 TDS 21% EY as that is generally what I aim for with brewed coffee. Method with V60-01 12.5g @1.10 medium grind on Feldgrind 190ml filtered, soft water at 97c 30s bloom with 24ml water Filled up to 100ml and topped up twice; all water in at 1:30 Drained at 2:05 TDS 1.47 EY 20.34% (not far off!) Tastes good Method with V60-03 66g @1.10 medium grind on Feldgrind 1000ml filtered, soft water at 97c 30s bloom with 130ml water Quickly filled up to just below top of filter Constant spiral pour, maintaining brew level All water in at 2:00 Drained at 3:20 TDS 1.32 EY: 18.48% Tastes thin and dull I was expecting to have to grind coarser with the larger brew volume and time, but this is making me think I need to grind finer? Does anyone have any ideas on how to fix this? Incidentally, the other potential methods I have tried are: 1000ml french press (Espro) - good results, but too much cleanup between brews Pouring 1000ml french press into v60 for better clarity - filters just drain at 500ml Brewing a double strength french press and adding the same about of hot water as the yield volume - didn't work out very economical since a lot of double strength brew is wasted at the bottom of the Espro, or absorbed by the grounds Pouring 1000ml slurry straight into a v60-03 after 4min brew - works pretty well but fills up at around 500ml due to the volume of grounds, so would require two v60s and carafes.
  24. Hi There, I have a Eureka Mignon and a Silvia which satisfy my espresso needs, but I'm looking for an inexpensive grinder which will grind coarsely but reliably for French Press. - don't want to mess about with the Mignon as it's pretty 'dialled-in', and want something i can just switch on and grind with whilst bleary-eyed in the morning. I'm looking for something quite 'compact' as worktop space is at a premium, and I wondered whether anyone had any recommendations ? I've been looking at things like the Delonghi KG79 which seems to do an 'ok' job for something like French Press, and I noticed there's an MC-2 for sale very close to me for £60 (I used to have one of these and it was great, if a little noisy and maybe a wee bit too big for me). Any help or advice gratefully received ! Thanks Richard
  25. After a few experiments with fresh roasted coffee a V60 and a French Press, I’ve been struggling to find the perfect balance. The V60 makes a lovely cup, if all goes well, but I have often ended up with bitterness and uneven-tasting extractions as I experiment with pouring techniques and grind sizes. I'm just not consistent enough yet. The french press just seemed a bit muddy and lacked the zest of the V60. So I tipped some of my cup of french-press coffee through a V60 filter and the result was fantastic. Clear, smooth, rich and fruity. Spot on for me. But I could use a more elegant solution than using both the french press and the V60. It's a lot of faff at work and makes a fair bit of cleanup. And I'd like to keep the temperature of the coffee up a little. What are my alternatives, do you think? I’ve heard that the Kalita Wave might give me more even extractions than the V60 as a beginner; might that put me in the same ballpark? Though I’d also read that the filters are thicker than the V60’s, might I lose some of the brightness or acidity of the brew? I also thought about the Clever Dripper but I’m not keen on all that plastic and hot liquid mixing four times a day. In an ideal world, I'd get great at V60 pours but, as I say, I want something that I can do without too much messing around at work. Any ideas?
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