Brewing methods for presspot


In our first ever workshop we tried to figure out the best way to prepare a presspot.

At our coffebar we use pretty much the same method as Stumptown coffee, but we argue a lot how every step effects the taste.

Just so we wouldn’t have to sit the whole night, and drink liters of coffee we had some parameters that we held the same through out the whole test.

-We used a course grind that has been tested good, grinded on our ditting grinder.
-The water temperature was 92,5 during the whole test.
-The brewing time was also held at 4 minutes.
-The presspots were preheated before use
-We used Bodum Chambord 8 cup presspots
-We used our El Salvador, El retiro coffee, roasted 10days ago.
-We used 6 grams of coffee per dl.

James Hoffamn has a great video of another brewing method that´s very different, and was originally created by Tim Wendelboe. James has left away one part of the brewing method, that we felt we wanted to have in our test. This is the part were you stir the presspot firmly after pouring 1/3 of the water. After stirring you pour the rest of the water. This helps the coffeecake to get evenly wet.

The coffee on your right side is stirred firmly after pouring 1/3 of the water.

We compared Tims one and the Stumptowns method to the more traditional method were you pour water over coffee and wait 4 minutes, and then push the filter down.

Here is a short conclusion about the first round:

-The traditional version resulted in a full bodied cup, but it had a somewhat dry mouthfeel and it was a bit bitter.
-The stumptown method resulted in a bit cleaner cup with more fruit and a bit more pleasant cup.
-Tims version resulted in the most pleasant cup, with good amount of sweetness that we couldn’t find in the other cups. This was also the most balanced cup.

Here you can see the difference in a skimmed coffee (right) and o coffee not skimmed (left).

The conclusion was that Tim Wedelboes method resulted in the best cup.
We figured out we had to make a new run just to figure out what made the cup better.
We divided his method in to 2 different phases just to see what affected the cup the most.

In this run we compared Tims original method against two other methods.

1.The first method was the same as Tims, but we did not skim or clean the pot after braking the crust.

2: The second method was the same as Tims original method, but we did not brake the crust before skimming or cleaning.

The result here gave us some conclusions. The coffee that was not skimmed was bitter and not as pleasant as the rest.

Tims version gave a pleasant and full bodied cup with a lot of flavours, but the sweetest cup came from the method that was skimmed without braking the crust. It maybe lacked some of the finesses that Tims version had, but it was agreed to bee the sweetest cup.

The biggest conclusion we could make of the whole test was that skimming or cleaning the pot before pressing down the filter resulted in a sweeter and more pleasant cup.

I would really like to continue this test, just to get a clue on what really affects the coffee. We just got the Extract Mojo that maybe could explain something too.

Thanks to all coffein addicts who assisted in this workshop!


9 Responses to “Brewing methods for presspot”

  1. Tommi Kauko Says:

    Interesting post! 🙂

    I had to bookmark your page for future posts. I would like to see some updates of your daily coffee bar work and also more this kind of reviews!

    Hope you’ll update your blog frequently 🙂

  2. svante Says:

    Hi Tommi,

    I will do a post from every workshop, please make suggestions on themes that you are interested in.

    I will also try my best to write a bit more about other things happening in the future;) Benjamin just got home from a fieldtrip to Nicaragua, so he will probably soon write something about that.

  3. Tommi Kauko Says:

    First topic that came to my mind is latté art. I would love to see an article about that.

    Benjamins journey to Nicaragua also sounds interesting! Hope we get some photographs from there, too 🙂

    Keep up the good work!

  4. Giras Panama Says:

    As a Newbie, I am always researching online for articles that can help me get further ahead.

  5. Nikke Says:

    I might be a bit green in regards to english coffee jargon, so I’m not quite sure I understood this correctly.

    By skimming and cleaning, do you mean you “fish out” the coffee cake before plunging?

    What do you mean by breaking the crust?

  6. svante Says:

    Hi Nikke,

    By skimming and cleaning, I mean to take away the sludge from the surface. When you use fresh coffee there will be a very large amount of sludge, with older coffee the amount is less. Try not to stir the coffee when you clean the surface, just carefully move all particles from the surface. I think it it easiest to use two spoons tho clean the surface.

    I hope this helped a bit.

  7. Nikke Says:

    It did, indeed, help to clarify. I’ll give it a try later today 🙂

    I actually used to do that before, but skipped it when I started using a larger presspot. (Moved from 3 to 6 cup version.)

    On another not, I’d be very interested in hearing tips for moca pots, as I recently started dabbling in that universe as well.

    (If it’ll be a theme for a future workshop, I’ll be very interested in participating.)

  8. Tapio Says:

    Very interesting post indeed. I use pretty much the method shown in James Hoffmann’s video, but without breaking the crust before skimming and it does indeed make a great cup of coffee. So I can confirm your results.

    I bought a Beehouse ceramic drip cone from you. It has been truly superb. I’ve seen lots of different methods of using one on the internet and that would be an interesting topic for a future workshop also.

  9. Water temperature « Says:

    […] « Brewing methods for presspot […]

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