How are you grinding, if applicable?
How are you brewing it?
What’s your favorite brand of instant, if applicable?
Are you satisfied with the taste?
Do you need ideas on how to make it better?
How are you grinding, if applicable?
How are you brewing it?
What’s your favorite brand of instant, if applicable?
Are you satisfied with the taste?
Do you need ideas on how to make it better?
I’m brewing “The Coffee Farmer’s Co-op - Organic Mexican Estate - Dark Roast Whole Bean” that I got a 2 lb. bag from Grocery Outlet
I tend to grind enough grounds for about a week, this time about 3 oz.
Finest grind setting on my Baratza Encore, which is still not anywhere near espresso powder.
Water is at 195F from my Zojirushi water pot.
After a couple of tries in my french press brewing at 4 minutes that resulted in weak sauce, I tried 5 minutes, and have finally achieved a decent tasting brew.
This is consistent with my previous experience with dark roasts: Longer brewing time is better, up to a point
This is as opposed to medium roasts, which are less forgiving: Longer brewing time past 4 minutes, sometimes shorter, results in astringency.
Have you tried the Hoffmann 10 minute FP method?
Stir briefly, just to get everything wet. Put the lid on, but don’t plunge. After 3 minutes use 2 spoons to scoop off anything floating on top, grounds, foam, anything not liquid. Put the lid on but don’t plunge. After 10 minutes, don’t plunge. Pour carefully into cup, without agitating the grounds at the bottom.
I have, and honestly I want to wait that long.
4-6 minutes for a dark roast is usually enough for me, depending on the beans.
Less than 4 minutes for medium roast.