Videocast #2 – French Press Technique from James Hoffmann on Vimeo.

Brewing at home lets coffee lovers control many variables that affect flavor is a great article for those wanting to improve the taste of coffee they prepare in the home by switching to manual brewing. Manual brewing allows for more control over the process, which can result in a better tasting cup of coffee. This article provides a basic summary of the variables that manual brewing allows you to control.

One note regarding the grinding section of this article. The time description for grinding implies that one is using a whirly-blade type grinder. If at all possible, use a burr grinder. A burr grinder will provide the best grind. Whirly-blade grinders are the type where a blade spins like helicopter blade and essentially chops the beans in little bits. The longer you hold the button the smaller it chops the pieces. This type of grinder produces inconsistencies in the grind size, which leads to underextraction and overextraction and ultimately affects the taste of coffee. To acheive really good tasting coffee, a burr grinder is essential. For more information on grinding, follow this link.

As we walked in the door for the pairing, we were handed a cup of mystery coffee that had been brewed in the Chemex. It was so delicious that I nearly drank all of mine immediately and forgot to really taste it. I recognized this coffee’s earthiness. It was the Sulawesi Toarco, an interesting coffee with a lot going on.

For the pairing we were served three coffees. The first was the Brazil Cup of Excellence Fazenda Kaquend, brewed via Chemex, which we paired with 85% cocoa and blackberries. We sipped the coffee first and I noticed a slight hint of citrus. Next, we took a bite of the chocolate and raspberries and then took a sip. WOW! The chocolate notes really stood out to me. I did not pick up much blackberry, but the chocolate was quite dominate. As it reached the back of my tongue and I let it sit there a while, the citrus came back to me.

The second coffee, and my favorite, was the Ethiopian Yirgacheffe brewed via Chemex. This was paired with blood orange, mango, and grapefruit which we dipped in honey. There was a lot going on with this coffee, but to my novice palette, the citrus notes are what I picked up. I could have kept drinking this all day – it was refreshing and very easy to drink.

The final coffee was the Bolivian Anjilanaka, which was used as a single origin espresso by Mike Phillips when he won the US Barista Championship – a different roast profile of course than what was used for drip. It was one that I had tried as espresso at home. Delicious as espresso, but I think I was lacking the skills/equipment to really nail this at home – the classic Black Cat is so much more forgiving to the home barista. The Anjilanaka was brewed via French Press and paired with crackers and fig jam. As I took a sip I immediately noticed that it had a drastically different flavor profile from the Yirg and Brazil CoE. It was smoky, a bit earthier and had significantly more body. It was very delicious – just had a drastically different flavor profile. It was then brewed via Chemex and I would have thought it was two different coffees I was drinking if I had not been told. The Chemex had taken away the body and smokiness and really mellowed it out.

Thanks to Daniel Humphries who taught the class and did a great job pairing the coffee. I look forward to doing this again.