Thursday, February 2, 2012

Press Pot terminology

My Bodum Press Pot Family
I have always been a fan of Press Pots, cause of the brewing technique that allows the essential oils from the coffee bean to unfold instead of decreasing it like normal filter brewing does. This happens because the coffee grounds remain in direct contact with the brewing water and the grounds are filtered from the water via a mesh instead of a paper filter, therefore the coffee brewed with the Press Pot captures more of the coffees flavors and essentials oils, which would become trapped in a drip brew machines paper filters. The Press Pot have been redesigned several times, but the most famous design and best selling is the one produced by the danish company Bodum, called Chambord.

If you compare the filter to Press Pot brewing, a Press Pot requires a coarser grind than the drip brew coffee, because finer grounds will seep through the press filter and into the coffee. Likewise will the finer ground coffee tend to brew a lot quicker than a coarse grind in a Press Pot, which will leave a over extracted cup of coffee with a lot of sediment.

How does it work?
Its actually quite simple, all you need is to place your coffee into the brewing pot and add water. The water and ground coffee will then merge and just give it a stir and leave it to brew for a few minutes. You control the brewing time by pressing the plunger to trap the coffee grounds at the bottom of the beaker and thereby stopping the coffee extraction.

// Hendrup

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