I saw a French press on sale at Starbucks for $16, iirc. Quite a mechanism.

Explain to me why one of these might be better than what I am using, which
is a simple Melitta cone with a fine mesh wire basket plus one #4 paper
filter, so I can just keep adding grounds, and get a couple of free cups by
the time the metal one is full. Two scoops. Does a French press use less
coffee?

The French press looks like it might be a booger to clean every time.

Did I mention I'm lazy?

Steve

On Dec 31, 2:43*pm, "Steve B" > wrote:
> I saw a French press on sale at Starbucks for $16, iirc. *Quite a mechanism.
>
> Explain to me why one of these might be better than what I am using, which
> is a simple Melitta cone with a fine mesh wire basket plus one #4 paper
> filter, so I can just keep adding grounds, and get a couple of free cups by
> the time the metal one is full. *Two scoops. *Does a French press use less
> coffee?
>
> The French press looks like it might be a booger to clean every time.
>
> Did I mention I'm lazy?
>
> Steve

I have one and I hate cleaning it. When I stay on my boat I use the
Melitta cone...much easier and I think it filters much better. With
the french press I always end up with a bunch of coffee grounds in the
bottom of my cup.

"Steve B" > wrote in message
...
>I saw a French press on sale at Starbucks for $16, iirc. Quite a
>mechanism.
>
> Explain to me why one of these might be better than what I am using, which
> is a simple Melitta cone with a fine mesh wire basket plus one #4 paper
> filter, so I can just keep adding grounds, and get a couple of free cups
> by the time the metal one is full. Two scoops. Does a French press use
> less coffee?
>
> The French press looks like it might be a booger to clean every time.
>
> Did I mention I'm lazy?
>
It's a different method of brewing, just as percolators are. Uses a coarser
grind and there tend to be less bitter flavours than you can get if you use
too fine a grind in the paper cones. The used cones are easier too dispose
of rather than having to rinse out the press.
Just my view!
Graham

Steve B wrote:
> I saw a French press on sale at Starbucks for $16, iirc. Quite a mechanism.
>
> Explain to me why one of these might be better than what I am using, which
> is a simple Melitta cone with a fine mesh wire basket plus one #4 paper
> filter, so I can just keep adding grounds, and get a couple of free cups by
> the time the metal one is full. Two scoops. Does a French press use less
> coffee?
>
> The French press looks like it might be a booger to clean every time.
>
> Did I mention I'm lazy?

I like the coffee from a French press. They aren't hard to clean. I put
some water in it, swoosh it around and toss it onto the lawn or into the
garden. When the ground is covered in snow I fill it with water and pour
it through a sieve and dump the grinds into the compost bucket.

graham wrote:

> "Steve B" wrote:
>
>>I saw a French press on sale at Starbucks for $16, iirc. Quite a
>>mechanism.
>>

After i broke or had broken for me my 19th French press i found a Revere
ware percolator at a flea market for $10.00 which i have been making
coffee in for the last 3 years.

>>Explain to me why one of these might be better than what I am using, which
>>is a simple Melitta cone with a fine mesh wire basket plus one #4 paper
>>filter,

I never liked filters, paper filters, the taste, i believe, they impart
to the coffee, or even wire filters of any sort, though, much as i meant
to, i never got around to trying the 24 carat gold mesh coffee filter

Im just that lazy

I prefer, it is my preference, to bring the water for coffee to a boil
and then introduce into that boiling water, often times just before it
comes to a boil, i put in the requisite amount of freshly FINELY GROUND
coffee, but not too fine for this campfire or hobo coffee, but fine,
just not too fine

I don't use the "percolator" basket of my Revere ware coffee pot, i just
bring 6 - 8 cups of water to a boil and just before it boils i put in 7
- tbs. of finely ground coffee and let it come back to a boil, stir,
waite 2 minutes and serve.

>>so I can just keep adding grounds, and get a couple of free cups
>>by the time the metal one is full. Two scoops. Does a French press use
>>less coffee?
>>
>>The French press looks like it might be a booger to clean every time.
>>
>>Did I mention I'm lazy?

*Chuckle*

>>
>
> It's a different method of brewing, just as percolators are. Uses a coarser
> grind and there tend to be less bitter flavours than you can get if you use
> too fine a grind in the paper cones. The used cones are easier too dispose
> of rather than having to rinse out the press.
> Just my view!
> Graham
>
>

..... i don't like anything between my coffee, such as it is and my hot
water, after the fact, cream and sugar and the occasional bit of
chocolate or almond liquor is within acceptable parameters

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Chemo the Clown wrote:.

>
> I have one and I hate cleaning it. When I stay on my boat I use the
> Melitta cone...much easier and I think it filters much better. With
> the french press I always end up with a bunch of coffee grounds in the
> bottom of my cup.


You need a coarser grind.

gloria p

"graham" > wrote in message
...
>
> "Steve B" > wrote in message
> ...
>>I saw a French press on sale at Starbucks for $16, iirc. Quite a
>>mechanism.
>>
>> Explain to me why one of these might be better than what I am using,
>> which is a simple Melitta cone with a fine mesh wire basket plus one #4
>> paper filter, so I can just keep adding grounds, and get a couple of free
>> cups by the time the metal one is full. Two scoops. Does a French press
>> use less coffee?
>>
>> The French press looks like it might be a booger to clean every time.
>>
>> Did I mention I'm lazy?
>>
> It's a different method of brewing, just as percolators are. Uses a
> coarser grind and there tend to be less bitter flavours than you can get
> if you use too fine a grind in the paper cones. The used cones are easier
> too dispose of rather than having to rinse out the press.
> Just my view!
> Graham
>
Right on. The coffee is less bitter and more full flavored with the same
bean weight. The water should go in at 205F, and sit about a minute for
flavor extraction. As you say you should use a coarse grind. If I had the
gumption I would use mine routinely, rather than the perc.
Happy New Year to All,
Kent

On 2009-12-31, Steve B > wrote:
>
> Explain to me why one of these might be better than what I am using, which
> is a simple Melitta cone with a fine mesh wire basket plus one #4 paper
> filter....

Major difference is that flavor oils and aroma essences are absorbed
by the paper filter. If you use mediocre coffee, no advantage to
french press. If you start buying fresh high quality coffee like Kona
or African arabicas which you grind ....or even roast!.... yourself,
you are not going to want to lose any of that pricey coffee goodness.
Even small changes in length of brewtime can be discerned with F/p
coffee.

nb

On Thu, 31 Dec 2009 15:43:25 -0800, "Mr. Joseph Littleshoes Esq."
> wrote:

>
>
>graham wrote:
>
>> "Steve B" wrote:
>>

>>
>> It's a different method of brewing, just as percolators are. Uses a coarser
>> grind and there tend to be less bitter flavours than you can get if you use
>> too fine a grind in the paper cones. The used cones are easier too dispose
>> of rather than having to rinse out the press.
>> Just my view!
>> Graham
>>
>>
>
>.... i don't like anything between my coffee, such as it is and my hot
>water, after the fact, cream and sugar and the occasional bit of
>chocolate or almond liquor is within acceptable parameters
>
>Mr. Joseph Littleshoes Esq.
>
Agreed, paper filters impart taste and brown paper ones impart more
taste. Gold filters do not leave any taste at all so they are worth
trying .

aloha,
Cea

On 12/31/2009 4:43 PM, Steve B wrote:
> I saw a French press on sale at Starbucks for $16, iirc. Quite a mechanism.
>
> Explain to me why one of these might be better than what I am using, which
> is a simple Melitta cone with a fine mesh wire basket plus one #4 paper
> filter, so I can just keep adding grounds, and get a couple of free cups by
> the time the metal one is full. Two scoops. Does a French press use less
> coffee?
>
> The French press looks like it might be a booger to clean every time.
>
> Did I mention I'm lazy?
>
> Steve
>
>


It's not hard to clean, but I gave mine to DD because she wanted one
(for tea, I think) and I didn't use mine that often. I usually use an
automatic drip cofeemaker, but I actually prefer coffee from a big
percolator -- I have a 30 cup that I use occasionally, but it doesn't
work very well unless I make at least 20 cups. (and that's a lot of
coffee for one person)

My parents used to have a Pyrex vacuum coffee pot. It looked like
something the Jetsons would use. From what I remember -- that was a
long time ago -- it made the best coffee of all. But maybe that was
just the novelty of it.

Bob

zxcvbob wrote:
>
> My parents used to have a Pyrex vacuum coffee pot. It looked like
> something the Jetsons would use. From what I remember -- that was a
> long time ago -- it made the best coffee of all. But maybe that was
> just the novelty of it.

Compared to what was available at the time, the vacuum pots did make
good coffee. The alternative was a perculator.

"l, not -l" > wrote in message
...
>
> On 31-Dec-2009, "Steve B" > wrote:
>
>> Explain to me why one of these might be better than what I am using,
>> which
>>
>> is a simple Melitta cone with a fine mesh wire basket plus one #4 paper
>> filter, so I can just keep adding grounds, and get a couple of free cups
>> by
>> the time the metal one is full.
>
> If you think good coffee is made by simply adding fresh grounds to old, a
> french press will not add to your enjoyment of coffee.
> --
> Change Cujo to Juno in email address.

Sorry if your reading comprehension sucks. I didn't say that I thought it
made a great cup of coffee, I just said that is the way I do it. And even
then, it comes out good enough for the likes of me. If you'd like to reread
it, it is right above.

Hope you got it right that time.

Steve

"Kent" > wrote in message
...
>
> "graham" > wrote in message
> ...
>>
>> "Steve B" > wrote in message
>> ...
>>>I saw a French press on sale at Starbucks for $16, iirc. Quite a
>>>mechanism.
>>>
>>> Explain to me why one of these might be better than what I am using,
>>> which is a simple Melitta cone with a fine mesh wire basket plus one #4
>>> paper filter, so I can just keep adding grounds, and get a couple of
>>> free cups by the time the metal one is full. Two scoops. Does a French
>>> press use less coffee?
>>>
>>> The French press looks like it might be a booger to clean every time.
>>>
>>> Did I mention I'm lazy?
>>>
>> It's a different method of brewing, just as percolators are. Uses a
>> coarser grind and there tend to be less bitter flavours than you can get
>> if you use too fine a grind in the paper cones. The used cones are easier
>> too dispose of rather than having to rinse out the press.
>> Just my view!
>> Graham
>>
> Right on. The coffee is less bitter and more full flavored with the same
> bean weight. The water should go in at 205F, and sit about a minute for
> flavor extraction. As you say you should use a coarse grind. If I had the
> gumption I would use mine routinely, rather than the perc.
> Happy New Year to All,
> Kent

Percolation brings the water to a boil, even if for a short time. I have
read many times that boiling coffee, or putting too hot of water on it
leaches out the oils which make it bitter. My BIL told me that, too, and
he's a professional chef who went to some fancy school in NYC, so you have
to consider the source.

I like mine the best. Y'all can do whatever makes your boat float.

Steve

On 12/31/2009 12:43 PM, Steve B wrote:
> I saw a French press on sale at Starbucks for $16, iirc. Quite a mechanism.
>
> Explain to me why one of these might be better than what I am using, which
> is a simple Melitta cone with a fine mesh wire basket plus one #4 paper
> filter, so I can just keep adding grounds, and get a couple of free cups by
> the time the metal one is full. Two scoops. Does a French press use less
> coffee?
>
> The French press looks like it might be a booger to clean every time.
>
> Did I mention I'm lazy?

The French press makes a great, fast, cup of coffee. The main problem is
that you have to clean the parts out with water and you'll end up
dumping some grounds down the sink. I don't think this will do any harm
to your plumbing but some people may disagree.

>
> Steve
>
>

"Steve B" > wrote in message
...
>I saw a French press on sale at Starbucks for $16, iirc. Quite a
>mechanism.
>
> Explain to me why one of these might be better than what I am using, which
> is a simple Melitta cone with a fine mesh wire basket plus one #4 paper
> filter, so I can just keep adding grounds, and get a couple of free cups
> by the time the metal one is full. Two scoops. Does a French press use
> less coffee?
>
> The French press looks like it might be a booger to clean every time.
>
> Did I mention I'm lazy?
>

I could tell.

I have used FPs for 20 years. No issues with them at all. Easy to clean,
makes great coffee. No problem. Some claim the coffee is "dirty" but only
if you use a very fine grind such as for Turkish coffee. I use fresh ground
or pre-ground out of a can. I dislike the Melita style because the coffee
does not get to steep nearly as long as I like it to.

Paul

On 12/31/2009 3:39 PM, Steve B wrote:
> > wrote in message
> ...
>>
>> > wrote in message
>> ...
>>>
>>> "Steve > wrote in message
>>> ...
>>>> I saw a French press on sale at Starbucks for $16, iirc. Quite a
>>>> mechanism.
>>>>
>>>> Explain to me why one of these might be better than what I am using,
>>>> which is a simple Melitta cone with a fine mesh wire basket plus one #4
>>>> paper filter, so I can just keep adding grounds, and get a couple of
>>>> free cups by the time the metal one is full. Two scoops. Does a French
>>>> press use less coffee?
>>>>
>>>> The French press looks like it might be a booger to clean every time.
>>>>
>>>> Did I mention I'm lazy?
>>>>
>>> It's a different method of brewing, just as percolators are. Uses a
>>> coarser grind and there tend to be less bitter flavours than you can get
>>> if you use too fine a grind in the paper cones. The used cones are easier
>>> too dispose of rather than having to rinse out the press.
>>> Just my view!
>>> Graham
>>>
>> Right on. The coffee is less bitter and more full flavored with the same
>> bean weight. The water should go in at 205F, and sit about a minute for
>> flavor extraction. As you say you should use a coarse grind. If I had the
>> gumption I would use mine routinely, rather than the perc.
>> Happy New Year to All,
>> Kent
>
> Percolation brings the water to a boil, even if for a short time. I have
> read many times that boiling coffee, or putting too hot of water on it
> leaches out the oils which make it bitter. My BIL told me that, too, and
> he's a professional chef who went to some fancy school in NYC, so you have
> to consider the source.
>
> I like mine the best. Y'all can do whatever makes your boat float.

The major advantage of the percolator is that permeates the house with a
great appetizing smell. I like that method but it's a little hassle to
clean and you waste a lot of energy because the small footprint of the
percolator is not able to cover the burner of the stove completely. I
like the non-electric percolators.

>
> Steve
>
>

zxcvbob wrote:

>
> My parents used to have a Pyrex vacuum coffee pot. It looked like
> something the Jetsons would use. From what I remember -- that was a
> long time ago -- it made the best coffee of all. But maybe that was
> just the novelty of it.
>




Those were a major status symbol (IME favored by engineers and
professorial types) long before Yuppies existed.

Can't remember who made the original (Pyrex, maybe?) but you
can still buy them. Google "vacuum coffee pot" and look at the
"Santos" model. It'll bring back memories.

gloria p

gloria.p wrote:
> zxcvbob wrote:
>
>>
>> My parents used to have a Pyrex vacuum coffee pot. It looked like
>> something the Jetsons would use. From what I remember -- that was a
>> long time ago -- it made the best coffee of all. But maybe that was
>> just the novelty of it.
>>
>
>
>
>
> Those were a major status symbol (IME favored by engineers and
> professorial types) long before Yuppies existed.
>
> Can't remember who made the original (Pyrex, maybe?) but you
> can still buy them. Google "vacuum coffee pot" and look at the
> "Santos" model. It'll bring back memories.


They were quite common in restaurants in the late 60s.

"Steve B" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "Steve B" > wrote in message
>> ...
>>>I saw a French press on sale at Starbucks for $16, iirc. Quite a
>>>mechanism.
>>>
>>> Explain to me why one of these might be better than what I am using,
>>> which is a simple Melitta cone with a fine mesh wire basket plus one #4
>>> paper filter, so I can just keep adding grounds, and get a couple of
>>> free cups by the time the metal one is full. Two scoops. Does a French
>>> press use less coffee?
>>>
>>> The French press looks like it might be a booger to clean every time.
>>>
>>> Did I mention I'm lazy?
>>>
>>
>> I could tell.
>>
>> I have used FPs for 20 years. No issues with them at all. Easy to
>> clean, makes great coffee. No problem. Some claim the coffee is "dirty"
>> but only if you use a very fine grind such as for Turkish coffee. I use
>> fresh ground or pre-ground out of a can. I dislike the Melita style
>> because the coffee does not get to steep nearly as long as I like it to.
>>
>> Paul
>
>
> I had thought of that, and tomorrow when I boil the water in the glass
> carafe, I shall toss the grounds in there after it sits for a minute, and
> then let them steep, then strain, maybe being bold enough to just use the
> metal/gold strainer and try that. No paper.
>

Coffee in first, then water. You will get a lot of foam, which you want.
When the foam settles a bit, stir it, put the press on and press about
halfway down. You will feel back pressure. Pull the press up a bit to
loosen the grounds then press down all the way. If you have an 8 cup Bodun
like I do, you will need more grounds than you might think.

Paul

Steve B wrote:

> I saw a French press on sale at Starbucks for $16, iirc.
> Quite a mechanism.

> Explain to me why one of these might be better than what I
> am using, which is a simple Melitta cone with a fine mesh wire
> basket plus one #4 paper filter, so I can just keep adding
> grounds, and get a couple of free cups by the time the metal
> one is full.

80% of coffee afficiandos would prefer filter coffee to French press.

I do not know what you mean by "keep adding grounds". Do you
mean you add ground coffee without emptying the filter?

Steve

"Paul M. Cook" > wrote in message
...
>
> "Steve B" > wrote in message
> ...
>>I saw a French press on sale at Starbucks for $16, iirc. Quite a
>>mechanism.
>>
>> Explain to me why one of these might be better than what I am using,
>> which is a simple Melitta cone with a fine mesh wire basket plus one #4
>> paper filter, so I can just keep adding grounds, and get a couple of free
>> cups by the time the metal one is full. Two scoops. Does a French press
>> use less coffee?
>>
>> The French press looks like it might be a booger to clean every time.
>>
>> Did I mention I'm lazy?
>>
>
> I could tell.
>
> I have used FPs for 20 years. No issues with them at all. Easy to clean,
> makes great coffee. No problem. Some claim the coffee is "dirty" but
> only if you use a very fine grind such as for Turkish coffee. I use fresh
> ground or pre-ground out of a can. I dislike the Melita style because the
> coffee does not get to steep nearly as long as I like it to.
>
> Paul


I had thought of that, and tomorrow when I boil the water in the glass
carafe, I shall toss the grounds in there after it sits for a minute, and
then let them steep, then strain, maybe being bold enough to just use the
metal/gold strainer and try that. No paper.

Steve

On 12/31/2009 11:25 PM, Wayne Boatwright wrote:
> On Thu 31 Dec 2009 09:51:47p, l, not -l told us...
>
>>
>> On 31-Dec-2009, "Steve > wrote:
>>
>>>> If you think good coffee is made by simply adding fresh grounds to
> old,
>>>> a french press will not add to your enjoyment of coffee.
>>>> --
>>>> Change Cujo to Juno in email address.
>>>
>>> Sorry if your reading comprehension sucks. I didn't say that I thought
> it
>>>
>>> made a great cup of coffee, I just said that is the way I do it. And
> even
>>>
>>> then, it comes out good enough for the likes of me.
>>
>> " it comes out good enough for the likes of me." Hmmmm, interesting.
>
> When I've been short on coffee, I add half the original amount to the
> existing grounds. It's not the best coffee, but it's really not all that
> bad. I usually do this when making a 12 cup pot, and only if I've just
> barely enough coffee to make it.
>


I've found that adding new coffee on top of old grounds turns out weaker
than if I had pitched the old ones. The spend grounds seem to adsorb
more than they add.

Bob

"Steve B" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "Steve B" > wrote in message
>> ...
>>>
>>> "Paul M. Cook" > wrote in message
>>> ...
>>>>
>>>> "Steve B" > wrote in message
>>>> ...
>>>>>I saw a French press on sale at Starbucks for $16, iirc. Quite a
>>>>>mechanism.
>>>>>
>>>>> Explain to me why one of these might be better than what I am using,
>>>>> which is a simple Melitta cone with a fine mesh wire basket plus one
>>>>> #4 paper filter, so I can just keep adding grounds, and get a couple
>>>>> of free cups by the time the metal one is full. Two scoops. Does a
>>>>> French press use less coffee?
>>>>>
>>>>> The French press looks like it might be a booger to clean every time.
>>>>>
>>>>> Did I mention I'm lazy?
>>>>>
>>>>
>>>> I could tell.
>>>>
>>>> I have used FPs for 20 years. No issues with them at all. Easy to
>>>> clean, makes great coffee. No problem. Some claim the coffee is
>>>> "dirty" but only if you use a very fine grind such as for Turkish
>>>> coffee. I use fresh ground or pre-ground out of a can. I dislike the
>>>> Melita style because the coffee does not get to steep nearly as long as
>>>> I like it to.
>>>>
>>>> Paul
>>>
>>>
>>> I had thought of that, and tomorrow when I boil the water in the glass
>>> carafe, I shall toss the grounds in there after it sits for a minute,
>>> and then let them steep, then strain, maybe being bold enough to just
>>> use the metal/gold strainer and try that. No paper.
>>>
>>
>> Coffee in first, then water. You will get a lot of foam, which you want.
>> When the foam settles a bit, stir it, put the press on and press about
>> halfway down. You will feel back pressure. Pull the press up a bit to
>> loosen the grounds then press down all the way. If you have an 8 cup
>> Bodun like I do, you will need more grounds than you might think.
>>
>> Paul
>
> What are you talking about?

Coffee making in a French press. There is a definite technique to make it
work optimally. You'll see what I mean when you try it.

Paul
>
>

"Steve Pope" > wrote in message
...
> Steve B wrote:
>
>> I saw a French press on sale at Starbucks for $16, iirc.
>> Quite a mechanism.
>
>> Explain to me why one of these might be better than what I
>> am using, which is a simple Melitta cone with a fine mesh wire
>> basket plus one #4 paper filter, so I can just keep adding
>> grounds, and get a couple of free cups by the time the metal
>> one is full.
>
> 80% of coffee afficiandos would prefer filter coffee to French press.
>
> I do not know what you mean by "keep adding grounds". Do you
> mean you add ground coffee without emptying the filter?
>
> Steve

Yep. Hasn't killed me so far.

"Paul M. Cook" > wrote in message
...
>
> "Steve B" > wrote in message
> ...
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> "Steve B" > wrote in message
>>> ...
>>>>I saw a French press on sale at Starbucks for $16, iirc. Quite a
>>>>mechanism.
>>>>
>>>> Explain to me why one of these might be better than what I am using,
>>>> which is a simple Melitta cone with a fine mesh wire basket plus one #4
>>>> paper filter, so I can just keep adding grounds, and get a couple of
>>>> free cups by the time the metal one is full. Two scoops. Does a
>>>> French press use less coffee?
>>>>
>>>> The French press looks like it might be a booger to clean every time.
>>>>
>>>> Did I mention I'm lazy?
>>>>
>>>
>>> I could tell.
>>>
>>> I have used FPs for 20 years. No issues with them at all. Easy to
>>> clean, makes great coffee. No problem. Some claim the coffee is
>>> "dirty" but only if you use a very fine grind such as for Turkish
>>> coffee. I use fresh ground or pre-ground out of a can. I dislike the
>>> Melita style because the coffee does not get to steep nearly as long as
>>> I like it to.
>>>
>>> Paul
>>
>>
>> I had thought of that, and tomorrow when I boil the water in the glass
>> carafe, I shall toss the grounds in there after it sits for a minute, and
>> then let them steep, then strain, maybe being bold enough to just use the
>> metal/gold strainer and try that. No paper.
>>
>
> Coffee in first, then water. You will get a lot of foam, which you want.
> When the foam settles a bit, stir it, put the press on and press about
> halfway down. You will feel back pressure. Pull the press up a bit to
> loosen the grounds then press down all the way. If you have an 8 cup
> Bodun like I do, you will need more grounds than you might think.
>
> Paul

What are you talking about?

Paul M. Cook wrote:
Sounds like something that DePardoo bloke would do in the dark

Steve B > wrote:

>"Steve Pope" > wrote in message

>> I do not know what you mean by "keep adding grounds". Do you
>> mean you add ground coffee without emptying the filter?

>Yep. Hasn't killed me so far.

Okay, just a terminology nitpick, "coffee grounds" are what
is left after you've brewed coffee. As opposed to "ground coffee".

Steve

In article >,
zxcvbob > wrote:
> I've found that adding new coffee on top of old grounds turns out weaker
> than if I had pitched the old ones. The spend grounds seem to adsorb
> more than they add.
>
> Bob

But if you do it while there are still a couple cups in the carafe I'll
bet you wouldn't notice a deficiency. I do it when I need a couple more
cups from the carafe, not a whole pot; I don't like to make less than
about 3/4 of the pot's capacity. I add maybe a scoop of coffee and
about 12 ounces of water ‹ just an extender. Sometimes I just pour the
water directly over the coffee in the filter basket.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

dsi1 wrote:
>
>The major advantage of the percolator is that permeates the house with a
>great appetizing smell.

No more than an ADC. The main advantage of the perculator is that it
enables the cheapo *******s to use significantly less coffee... just
keep cooking until there's nothing left to extract but that produces
lousy coffee.


>I like that method but it's a little hassle to clean

It's no more hassel to clean a perculator than any other commonly used
brewing method... only the vacuum pots were/are a hassle. Actually
the ADCs are more a hassle to completely clean, it's time consuming to
clean its insides, which really should be done often, however most
folks never.

>and you waste a lot of energy because the small footprint of the
>percolator is not able to cover the burner of the stove completely.

That's not true, there are many perculators made with a very wide
footprint ('wide stance' for yoose fluffs) that are more than adequate
for full coverage, and one can always turn down the flame a bit, which
is more economical anyway.

>I like the non-electric percolators.

What's your bitch with electric perculators... they contain a strength
level control, a thermostat for correct brewing temperature, and shut
off automatically so you don't destroy your pot on the stovetop. No
one uses non-electric perculators anymore except for camping.

"gloria.p" wrote:
>zxcvbob wrote:
>
>> My parents used to have a Pyrex vacuum coffee pot. It looked like
>> something the Jetsons would use. From what I remember -- that was a
>> long time ago -- it made the best coffee of all. But maybe that was
>> just the novelty of it.
>
>Those were a major status symbol (IME favored by engineers and
>professorial types) long before Yuppies existed.

They were actually the method of choice with those wealthy enough to
afford servants... vacuum brewers are delicate and require extra care
and time to maintain.

>Can't remember who made the original (Pyrex, maybe?) but you
>can still buy them. Google "vacuum coffee pot" and look at the
>"Santos" model. It'll bring back mammories.
>
>gloria p

Vacuum coffee pots are still very readily available.
http://www.sweetmarias.com/prod.brewers.vacuum.php

On Thu, 31 Dec 2009 23:29:26 -0600, zxcvbob >
wrote:

>On 12/31/2009 11:25 PM, Wayne Boatwright wrote:
>> On Thu 31 Dec 2009 09:51:47p, l, not -l told us...
>>
>>>
>>> On 31-Dec-2009, "Steve > wrote:
>>>
>>>>> If you think good coffee is made by simply adding fresh grounds to
>> old,
>>>>> a french press will not add to your enjoyment of coffee.
>>>>> --
>>>>> Change Cujo to Juno in email address.
>>>>
>>>> Sorry if your reading comprehension sucks. I didn't say that I thought
>> it
>>>>
>>>> made a great cup of coffee, I just said that is the way I do it. And
>> even
>>>>
>>>> then, it comes out good enough for the likes of me.
>>>
>>> " it comes out good enough for the likes of me." Hmmmm, interesting.
>>
>> When I've been short on coffee, I add half the original amount to the
>> existing grounds. It's not the best coffee, but it's really not all that
>> bad. I usually do this when making a 12 cup pot, and only if I've just
>> barely enough coffee to make it.
>>
>
>
>I've found that adding new coffee on top of old grounds turns out weaker
>than if I had pitched the old ones. The spend grounds seem to adsorb
>more than they add.
>
>Bob

That's true, and they ruin the new grounds... kinda like sloppy
seconds.

On 12/31/2009 8:26 PM, gloria.p wrote:
> zxcvbob wrote:
>
>>
>> My parents used to have a Pyrex vacuum coffee pot. It looked like
>> something the Jetsons would use. From what I remember -- that was a
>> long time ago -- it made the best coffee of all. But maybe that was
>> just the novelty of it.
>>
>
>
>
>
> Those were a major status symbol (IME favored by engineers and
> professorial types) long before Yuppies existed.
>
> Can't remember who made the original (Pyrex, maybe?) but you
> can still buy them. Google "vacuum coffee pot" and look at the
> "Santos" model. It'll bring back memories.
>
> gloria p


I think Silex made the originals. And I think the one my parents had
must have been a Cory because it had a glass filter.

Bob

On Dec 31 2009, 2:43*pm, "Steve B" > wrote:
> I saw a French press on sale at Starbucks for $16, iirc. *Quite a mechanism.
>
> Explain to me why one of these might be better than what I am using, which
> is a simple Melitta cone with a fine mesh wire basket plus one #4 paper
> filter, so I can just keep adding grounds, and get a couple of free cups by
> the time the metal one is full. *Two scoops. *Does a French press use less
> coffee?
>
> The French press looks like it might be a booger to clean every time.
>
> Did I mention I'm lazy?

While it's not the Sloth's Tool to Coffee-Making, as you later
mentioned again, it isn't too difficult to use or clean and provides a
wonderfully infused, shockingly tasty, 3-minute cup of coffee that
can't be made with your Melitta.

I have three (four if you count the French press) things I use when
making coffee in either French Press: a tea kettle for boiling the
water, a ceramic chop stick for stirring the steeping grounds about,
and a timer. Clean-up is easy and I don't have the added expense of
filters because the steel mesh does a fine job of keeping the grounds
out of my beverage.

<shrug>

You can probably pick one up on Ebay or through a appliance repair
shop cheap and give it a try. The first two cups should allow you the
experience necessary to find out how much coffee and time to make a
cup you enjoy.

Like I said in another thread, I use it for after-dinner coffee
whenever we have guests over and they're always asking for that second
cup. A French press does make a difference.

The Ranger

On 1/1/2010 6:25 AM, brooklyn1 wrote:
>
> What's your bitch with electric perculators... they contain a strength
> level control, a thermostat for correct brewing temperature, and shut
> off automatically so you don't destroy your pot on the stovetop. No
> one uses non-electric perculators anymore except for camping.
>

I like the simplicity of a non-electric. I don't use an electric fry pan
either. OK, I do have an electric rice maker and toaster. Rice and toast
is tricky... :-)

On 2010-01-01, Steve B > wrote:

> Ever find four string beans in a small storage container in the fridge?

Much worse. Mom has alzheimers.

nb

"zxcvbob" > wrote in message
...
> On 12/31/2009 11:25 PM, Wayne Boatwright wrote:
>> On Thu 31 Dec 2009 09:51:47p, l, not -l told us...
>>
>>>
>>> On 31-Dec-2009, "Steve > wrote:
>>>
>>>>> If you think good coffee is made by simply adding fresh grounds to
>> old,
>>>>> a french press will not add to your enjoyment of coffee.
>>>>> --
>>>>> Change Cujo to Juno in email address.
>>>>
>>>> Sorry if your reading comprehension sucks. I didn't say that I thought
>> it
>>>>
>>>> made a great cup of coffee, I just said that is the way I do it. And
>> even
>>>>
>>>> then, it comes out good enough for the likes of me.
>>>
>>> " it comes out good enough for the likes of me." Hmmmm, interesting.
>>
>> When I've been short on coffee, I add half the original amount to the
>> existing grounds. It's not the best coffee, but it's really not all that
>> bad. I usually do this when making a 12 cup pot, and only if I've just
>> barely enough coffee to make it.
>>
>
>
> I've found that adding new coffee on top of old grounds turns out weaker
> than if I had pitched the old ones. The spend grounds seem to adsorb more
> than they add.
>
> Bob

True, but for me, I add two fresh scoops daily, so by the time the filter
gets full, the coffee comes out about 100 proof.

Steve

"Steve Pope" > wrote in message
...
> Steve B > wrote:
>
>>"Steve Pope" > wrote in message
>
>>> I do not know what you mean by "keep adding grounds". Do you
>>> mean you add ground coffee without emptying the filter?
>
>>Yep. Hasn't killed me so far.
>
> Okay, just a terminology nitpick, "coffee grounds" are what
> is left after you've brewed coffee. As opposed to "ground coffee".
>
> Steve

Well, then, simply stated, I add ground coffee to coffee grounds.

Is that the same spelled backwards?

Steve

"Wayne Boatwright" > wrote

> You're welcome, Steve. Lot's of leftover things are good to use in
> another
> recipe or different presentation. We rarely simply throw away food for no
> good reason.

My MIL is a depression era kid, and my wife was trained by my MIL. They
believe in two things: never throw ANYTHING away, and if it's been in the
refrigerator, it will last forever.

Ever find four string beans in a small storage container in the fridge?

I am working on some sort of dating system, because every few months, she'll
go through and clean out the fridge, and it is ******. I finally had to
make a new rule: If you can't tell me when it was originally cooked, I
don't have to eat it. Luckily we have only gotten food poisoning once.

(Sometimes I sneak through the fridge when she's not home and do a little
cleaning myself.)

Steve

Steve B wrote:
>
> Explain to me why one of these might be better than what I am using, which
> is a simple Melitta cone with a fine mesh wire basket plus one #4 paper
> filter, so I can just keep adding grounds, and get a couple of free cups by
> the time the metal one is full. Two scoops. Does a French press use less
> coffee?

Coffee contains the diterpenes cafestol and kahweol,
which raise LDL (bad cholesterol), but paper filters
absorb nearly all of these diterpenes.

Here's a link to an article in the British Medical Journal
on the subject:

http://www.bmj.com/cgi/content/full/313/7069/1362

I believe the term "cafetiere coffee" means the same
thing as French press.

"Mark Thorson" > wrote in message
...
> Steve B wrote:
>>
>> Explain to me why one of these might be better than what I am using,
>> which
>> is a simple Melitta cone with a fine mesh wire basket plus one #4 paper
>> filter, so I can just keep adding grounds, and get a couple of free cups
>> by
>> the time the metal one is full. Two scoops. Does a French press use
>> less
>> coffee?
>
> Coffee contains the diterpenes cafestol and kahweol,
> which raise LDL (bad cholesterol), but paper filters
> absorb nearly all of these diterpenes.
>
> Here's a link to an article in the British Medical Journal
> on the subject:
>
> http://www.bmj.com/cgi/content/full/313/7069/1362
>

Next week there will be an article extolling the virtues of this method.

> I believe the term "cafetiere coffee" means the same
> thing as French press.

Yes, it does!
Graham