Timing with Bodum

oldboybewer

A question if I may please.  I'm using 2 different sized Bodum units.  The small approximately 875ml and the large approximately 1273ml.  The smaller Bodum is 69% smaller in volume.  I roast my own beans and I have the timing down so that I get a good quality brew.  However, I find that the timing may be different between the 2 sizes.  The extraction is obviously different.  Does anyone know what the extraction rate is for different volumes of water? I had assumed that because the differences in Bodum size would allow the same extraction rate for the given differences in volume.  However, when I use the same timing for both brews, there is a definite difference in quality if I use the same timing. Any help would be greatly appreciated.   

Brett H

Hi there... this is a puzzler! Let me try this one and see what happens...

oldboybewer

on 1567577482:

Hi there... this is a puzzler! Let me try this one and see what happens...

Thank you very much Brett.  I use both sizes regularly.  The same coffee & grind and the same timing.  However, using the larger Bodum for the control, the same timing doesn't not offer the same quality in the smaller Bodum.??  I would then assume that there is a timing difference with the differences in coffee volume, even though the Bodum size is supposed to be designed for the volume used. 

Brett H

Hi there So... I’ve tried both ways as per your method and found that the smaller pot needed more infusing time than the larger to get my preferred “meaty” brew. Experiment/s carried out haphazardly at work but worked opposite to what I had thought and I may have bungled it. Try the smaller brewer with 69% more infusing/stirring time and let us know if I’ve ruined your love of coffee :D I’ve never been too precise with the old French-press using is more like an IV line than a method... have you got into syphons yet??  You’d love em! All the best Bh

oldboybewer

Thank you Bret.  You were absolutely correct!  The smaller Bodum tended to lose heat more quickly than the larger Bodum.  I'm doing the extended time and the coffee is wonderful. Please tell me about the "syphon" method.  I've never heard of this but I'm excited to learn. Roger

on 1568545702:

Hi there So... I’ve tried both ways as per your method and found that the smaller pot needed more infusing time than the larger to get my preferred “meaty” brew. Experiment/s carried out haphazardly at work but worked opposite to what I had thought and I may have bungled it. Try the smaller brewer with 69% more infusing/stirring time and let us know if I’ve ruined your love of coffee :D I’ve never been too precise with the old French-press using is more like an IV line than a method... have you got into syphons yet??  You’d love em! All the best Bh

Brett H

Fabulous news Sir! Funny thing this hobby eh… we never stop learning. Now, onto your next assignment: https://en.m.wikipedia.org/wiki/Vacuum_coffee_maker I have a Bodum maker myself which I purchased for about $60 on special from memory. There usually around 100 soo keep a lookout for specials. That said, it’s not a brilliant unit. Do some web-research and have a look. For the home-roaster it’s a very revealing method.

oldboybewer

Thanks Bret.  I looked it up and researched the units.  Upper Management (wife) is now complaining about all of the equipment I have.  Nevertheless, I'll eventually get one of these units.  Ij the meantime and talking about "never stop learning", I experimented with a new twist to the Bodum.  Give this a try and please let me know what you think.:::: I have an electric kettle that heats the water precisely for the Bodum (less than 100C).  I pour hot tap water in the Bodum and then apply a T towel around it to preserve heat. I pour in the coffee and then I pour the water in to only 1/4 of the Bodum depth and then stir to soak. I put the plunger just at the top to keep the heat in and time for 4 minutes.  After 4 minutes, I pour in the remaining heated water, put the plunger just at the top and time for another 3.5 - 4 minutes.  I then slowly plunge.  I'm getting a very nice coffee from this but as I'm not a seasoned nor knowledgeable  "taster", I need someone else to perform this and get their findings on the taste.   

on 1568719545:

Fabulous news Sir! Funny thing this hobby eh… we never stop learning. Now, onto your next assignment: https://en.m.wikipedia.org/wiki/Vacuum_coffee_maker I have a Bodum maker myself which I purchased for about $60 on special from memory. There usually around 100 soo keep a lookout for specials. That said, it’s not a brilliant unit. Do some web-research and have a look. For the home-roaster it’s a very revealing method.

Brett H

Sounds good! I use an insulated (double walled) plunger that I pre-warm. I’ll try the second part nonetheless!! Sounds like a very saturated brew!

LeroyC

Do this - Or at the very least start here then vary things a little to find what you like best. Whatever you do the theory in this video is worth knowing.