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Author Topic: Re-working the Bodum  (Read 257 times)

old boy brewer

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Re-working the Bodum
« on: 19/01/2019, 07:17 AM »
I've been brewing coffee for many years (71 years young).  My background is fermentation of foods and I have been trying to extract the perfect cup using the Bodum.  After years of brewing, I found that the correct extraction of the coffee grinds is in the amount of time the grinds are in a "static phase" (Not moving in any way). I found that the more time the coffee grinds remain static, the better the quality of extraction.

After getting the right coarseness of the grind, the rest is easy. I first pre-measure the volume of water that I need for the Bodum. This allows me a complete pour into the Bodum without having to measure while pouring.  I warm up the Bodum with hot water from the tap as well as the plunger which I put into a separate bowl with the hot water.  When the water is boiling in the kettle, I dump the hot water form the Bodum and pour in the boiled water.  Even though the the Bodum is warmed, the temperature of the boiled water drops almost immediately to 96C -97C.

I immediately pour the coffee grinds into the Bodum.  I then insert the plunger and plunge half way down.  This ensures the grids remain static. After 4 minutes (for my coarseness of grind), I lift the plunger up to the top which releases the gas and then slowly plunge to the bottom.  It is important to "slowly" plunge.  I believe that a fast and forceful plunge creates more and unwanted extraction.  The coffee is absolutely the best I've ever had.  Especially because I roast my own beans.  Give it a try. 


"The whole world knew that it was impossible except for the fool who went ahead and did it anyway"  Marcel Pagnol

Brett H

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Re-working the Bodum
« Reply #1 on: 19/01/2019, 09:59 AM »
Excellent technique and very similar to what I’m doing. I’m lucky enough to have s kettle with a temperature control so that make it a bit easier. I also noticed an improvement when I changed to a double walled plunger pot for thermal stability. This was most noticeable with lighter roasts.
Diadema Junior Extra PID, La Pavoni Professional, Compak K10 Conical, Compak A8 Automatica, Fiorenzato F5, Rancilio Rocky, Behmor 1600, BBQ Roaster (retired), KKTO

Kjarsheim

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Re-working the Bodum
« Reply #2 on: 11/04/2019, 08:41 PM »
Thanks for this, I'd relegated my plunger to the garage after I got my Aeropress a couple of years ago (..or more, time's moving way too fast for my liking these days)
I was intrigued enough to give it a whirl and bloody!!! What an improvement over the standard French Press method.
Still reckon the Aeropress - with metal filter - is a superior result to my admittedly fatigued taste buds, not worried about a little "body" in my coffee.
Appreciated the motivation to say hi to an old mate indeed, though :-)
VBM Piccolo, Gaggia Mini Lever, Flair, Aeropress. French press, Moka pot; Feld2, Aergrind, Zass Quito, Macap M2D micro: so lucky I'm into decluttering

Brett H

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Re-working the Bodum
« Reply #3 on: 18/04/2019, 07:48 PM »
I’m a huge fan of the plunger for work. It’s honest, revealing and not so good that I don’t not want to come home to see the espresso machine... oh... and the children.....
Diadema Junior Extra PID, La Pavoni Professional, Compak K10 Conical, Compak A8 Automatica, Fiorenzato F5, Rancilio Rocky, Behmor 1600, BBQ Roaster (retired), KKTO

MinistryGrounds

 

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