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!