frame
Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Sign In RegisterHowdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Quick Links
Categories
- 3.7K All Categories
- 1.5K Forum Discussions
- 72 New Here? Drop in and Say Hi.
- 686 Have your say
- 655 Off-topic
- 12 Getting to know some Members - Interviews
- 14 Good Food - Photos & Recipes
- 1K Coffee Making and Equipment
- 546 Espresso Machines
- 64 Other Brewing Methods
- 102 How to improve your coffee
- 147 Grinders
- 71 Projects & Rebuilds
- 78 Accessories
- 599 The Coffee Lounge - cafe culture
- 32 Cafe reviews
- 225 Coffee Roasting and More
- 62 Home roasting - All about the culture
- 62 Roasting - How To do it
- 99 Roasters - Different Roasting Equipment
- 138 Brown & Green Beans
- 58 Green Beans
- 80 Roasted Beans or Blends
- 264 Sponsors & Marketplace
- 49 Site Sponsors
- 8 K_Bean_Coffee
- 2 Bezzera Australia
- 8 Cosmorex Coffee
- 6 Ministry Grounds
- 2 Coffeeparts
- 17 www.beangreen.com.au
- 4 Coffee Curators
- 158 Classified - Members WTB, For Sale or Free to a Good Home.
In this Discussion
After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Re-working the Bodum
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.
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.
Comments