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ravkesef
198
Jul 5, 2017
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Remember, that any coffee you make is going to have to start with good beans. If you use pre-ground beans, or a supermarket quality whole beans, my advice would be to save your money. You need to start by spending the money for quality beans from a specialty roaster. Next item, and this is equally important: I got one the last go-around, and it makes a smooth cup of coffee. So smooth, in fact, that it tastes just like filtered, pour over coffee, not at all like French press. Here's why: this press-pot includes two fine mesh plastic filters, so that the coffee is double filtered, and that makes it extra smooth, so that it doesn't have the kick of a true French press. If you're a French press drinker, one who likes the taste of real, unfiltered coffee, save your money, because this device will filter your brew so thoroughly that it won't taste at all like French press, but rather like a Hario V-60 pour-over, and you can do either French press or V-60 much cheaper than this device. That said, as noted above, it does make a good cup of coffee.
Jul 5, 2017
CraigLewis
260
Jul 6, 2017
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ravkesefWell, since I have a Hario...if it gives me that quality, I'll be quite happy. But, I also use Hario filters, which are thinner than most, and comments often say take out much less flavor.
Also, this unit's not bad, if we reach the unlock price. A Hario brewer/decanter is more. The Hario ceramic filters...almost certainly better for flavor purity, but pre-heating is suggested to avoid leaching out too much heat...run about $20.
That said, I know what you mean about the flavor profile of your coffee. Pourover is better suited to somewhat lighter roasts and flowery/fruity flavor descriptors. French press works with somewhat darker roasts, or heavier flavor descriptors like wine, blueberry, or plum.
Jul 6, 2017
Linguitar
17
Jul 9, 2017
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ravkesefJust like @ravkesef said, know your beans. @CraigLewis also makes a good point comparing the devices. I make pour overs at home with Hario and Melita. I prefer light-medium roasts. I tend to enjoy beans from Ethiopia, Rawanda, and Panama. Once you dig deeper, it's not simply, "which one makes the best coffee?" It depends on your tastes. If you don't know, the guy with the big beard at your indie coffee shop can tell you more.
On a practical matter, I hate cleaning presses. Maybe you're the type that enjoys scrubbing down fine kitchen strainers. No? Didn't think so.
IMHO, if you are just getting into coffee, the Hario or Melita are fuss free ways to get started. There are many videos showing how to get the most out of these two methods. You also don't need to start with a fancy gooseneck kettle. Start with an electric kettle or even a pot, put a chopstick on the lip, and let the water flow down the length of the stick and you'll have a lifehack spout.
Jul 9, 2017
CraigLewis
260
Jul 9, 2017
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LinguitarA press can be fairly straightforward to clean...if.... :)
1. Got a yard? Add an inch or so of water, swirl grounds so they're loose, then dump onto plants. They're great fertilizer. Then add enough water to have about an inch or so over the filter, at full depression, then pulse the plunger a few times. Should take off most of the grounds.
2. This works for me, but I have...well, too many brewing options, and I'm down here in bone-dry southern New Mexico. Remove the plunger and filter assembly and let everything dry for a couple days. Then the grounds are dry enough they'll release fairly easily...might take some jostling. As long as they're dry enough, you can toss them into a container...I use leftover packaged salad containers...and let them accumulate until, yes, they go into the garden. Or, of course, just toss them if you're in an apartment.
I also think it's always easier to clean the filter on a french press than it is to clean any perma-filter for drip or pourover I've seen.
Jul 9, 2017
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