French Press Process Improvements
Problem Statement
My CrushGrind Brazil mill doesn't work well under COARSE settings,
because the size distribution of the grounds is all over the map!
I even tried Double & Triple passes to break up the bigger bits, sans success.
The root cause is the approximately 1mm play of the ceramic burrs.
Fortunately the grinder works great for MEDIUM when the play is negligible.
Looking for the latest on hand grinders I found a new generation that use two sets of ball bearings to stabilize the burrs and eliminate play.
I also found this Youtube by James Hoffmann.
which challenged my current French Press methods.
MEDIUM instead of COARSE grind.
Boiling instead of 95C Water.
10 minutes instead of 5 minutes Extraction Time
22g vs 25-26g of coffee with 340ml water
A grinder that now works well (for MEDIUM anyway!)
Potentially more efficient extraction. But more dosage testing is needed!)
because the size distribution of the grounds is all over the map!
I even tried Double & Triple passes to break up the bigger bits, sans success.
The root cause is the approximately 1mm play of the ceramic burrs.
Fortunately the grinder works great for MEDIUM when the play is negligible.
Looking for the latest on hand grinders I found a new generation that use two sets of ball bearings to stabilize the burrs and eliminate play.
I also found this Youtube by James Hoffmann.
which challenged my current French Press methods.
Revised Method
Based on this Youtube I revised my technique as follows:MEDIUM instead of COARSE grind.
Boiling instead of 95C Water.
10 minutes instead of 5 minutes Extraction Time
22g vs 25-26g of coffee with 340ml water
The RESULTS :
A hotter silt-free cup of coffeeA grinder that now works well (for MEDIUM anyway!)
Potentially more efficient extraction. But more dosage testing is needed!)
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