Every so often I try something different in french press brewing. Right now
I am torn between adding hot water to grounds and vice versa.
Method 1, heat the press pot in the microwave until the water boils, stir to
degas the hot water, then add grounds and stir.
Method 2, heat the press pot with about 1 inch of water and a separate
container with the measured volume of water for brewing in the microwave
until the brewing water boils, dump the water from the press pot, add
grounds to empty press pot, and pour hot water quickly over grounds and
stir.
My taste results do not favor either method, but one difference is in the
foam produced. Method 1 foam is less than method 2 and dissipates quickly
due to larger bubbles. Method 2 foam is often one and one half inches thick.
Both methods produce more foam than they would if the press pot was cold. It
does not seem to matter how long the beans have aged. It also seems that
lighter roasts make more foam than darker. I grind very fine almost to dust,
and this may also increase the foam.
P.S.
Of course, only after composing this message I think of method 3 which sort
of combines 1 and 2 and saves time in the microwave by only heating the
required amount of water for brewing. I just measure the brew water and pour
part of it into the press pot before microwaving. The grounds are then added
to the small amount of hot water in the press pot and the remaining water
poured on top. I am now consuming the result and as expected the flavor is
indistinguishable from the other 2 methods.
--
Ken Mary - Aromaroast - whirlyblade - decanter
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