Coffee Enhancement Lounge feat. The Coffee Catcher

Created by Visions Espresso as an educational coffee laboratory, the Coffee Enhancement Lounge offers introductions and demonstrations of coffee equipment and techniques.

The Coffee Catcher will be the honored (and well-tested) guest at this week's Coffee Enhancement Lounge for the Seattle Coffee Club, taking place on Friday.

The coffee for tasting shall be Sumatra courtesy of Herkimer. Think you know a Sumatra? Think again...

Pour speed and silt behavior with the French press

As you can tell by our previous post (“Finessing the brew method”), we’ve been giving French press technique quite a bit of thought lately.  Nate Jones recently made this interesting observation during his French press experimentation:

“I saw something very, very interesting when I used the Coffee Catcher today.  I think that the filter effect of the Coffee Catcher is governed by the rate-of-pour during the first few seconds of the pour as the water meets the grounds.  If, while pouring the coffee maker lets 'er rip, then the water penetrates the mesh of the Coffee Catcher and forms a single reservoir with the liquid above the mesh, leaving silt able to pass through the Coffee Catcher’s mesh base.  However, if the water is poured gently, the water and grounds act together to seal the mesh, causing an air bubble underneath - and no silt.

“If this is repeatable, it is a definite win since it would give the traditionalists an option to still clean up with the Coffee Catcher.  Also, it reveals the breadth of flavor one can achieve using the Coffee Catcher.  Finally, and most interesting, it may mean a new dimension to the French press experience - something experienced brewers can use to precisely guide silt filtering."

Finessing the brew method

We at the Coffee Chronicles are really getting into the French press brew method recommended to us by Scott Richardson of Herkimer Coffee:

1. Once pouring the water, allow 3 minutes with the cap off the press so the bloom can aerate.
2. Gently shake in the bloom (no spoon).
3. Allow the grind to settle.
4. Press.

This process seems a lot gentler on the coffee, and has been given the thumbs-up flavor wise from members of our team. We would like to do a head-to-head comparison with this method and our traditional approach.

Sprudge.com takes a look at SCAA

Check out sprudge.com's article, "Best In Showroom: Highlights From the SCAA Floor" - it gives a good feel for the diversity of those present on the showroom floor.