To Press Or To Pour?

Did you know that the perfect cup of coffee is largely a subjective topic? Everyone has different preferences for what they would like in their cup, and we are here to help you achieve your perfect brew. Since we offer specialty grade coffee, our beans provide a wide variety of options to help you achieve your perfect cup of coffee. Newer coffee enthusiasts frequently ask us “How should I brew this?” This article will help you to understand the brewing benefits of the French press and the pour over method and how to differentiate the tasting notes so you can create your perfect cup at home. This article seeks to provide an overview of the two different brew methods and factors to consider, but does not seek to provide guidance on brand (although we do offer an amazing French press!)

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Consider roast level when choosing your brew method.

Roast

The first element to consider before choosing to press or to pour is the roast level. We explain to our customers that in order to brew a coffee bean, there has to be an overall measure of heat applied to it to extract its potential, and there are two sources of heat coffee receives in differing amounts: the roaster and the brewer. The less heat we, the roaster, apply to the bean (light roasts) the more heat the home brewer will need to apply (higher water temperatures). Not using a high enough water temperature on a light roast can result in flat, off flavors while using too high of a temperature on darker roasts can result in thicker, muddier flavor notes. Now, if you love thick, strongly brewed coffee, then a French press with 1 or 2 minute-off-the-boil water is going to help you achieve your dream cup (this is on the far end of the spectrum, we don’t recommend it unless you know that is what you want). But if you are looking for cleaner notes on a darker brew, a pour over with water temperature between 195-206 will be the way you will want to go. A French press is usually reserved for darker roasts to capture the deep, full, rich notes. A pour over is great for lighter roasts because the resulting cup is clean with fewer fines (tiny coffee particulates that are the result of grinding) and the brighter notes can shine. It is worth noting that each method produces vastly different cups and sometimes different tasting notes, so it is worth experimenting when you come across a new coffee.

Fizzing coffee during the bloom.

Degassing

After roasting, coffee continues to undergo changes for a long period of time. The biggest change happens during degassing. Degassing is the process by which we allow coffee to expel carbon dioxide. This is important to know about because carbon dioxide/CO2 can interfere with water’s ability to soak and brew coffee. Freshly roasted coffee gives off the largest amount of CO2 within the first 24 hours. After that, the quantities given off vary based on the roast. Lighter roasts degas at a slower rate than darker roasts, while darker roasts degas at a much faster rate. This has to do with the roasting. The heat applied during the roast opens the bean’s cell structure, making it more “spongey”. The more heat applied during the roast, the spongier the bean becomes. This expansion allows more gas to escape than a lighter roast, denser bean. When you first grind coffee, there is a large expression of gas. This is problematic during a pour over because while the CO2 is trying to leave the bean, the water is trying to get to the bean, affecting extraction. This fizzing is called the “bloom” of coffee. The older the coffee is, the less bloom you will see. (It is worth noting that the CO2 isn’t all bad- it helps to keep the coffee fresh. Where there is more CO2 coming off the bean, there is less oxygen getting to the bean, preventing oxidation of the flavorful coffee oils.) When brewing in a French press, the bloom is stirred down and there is more time for water to interact with the grounds, so much of the extraction problem is overcome. In coffee that is too fresh in a pour over, there will be off-flavors because of poor extraction. It is worth experimenting with degassing times and brew methods to discover how these dynamics impact your coffee.

Steeping is intense during a French press

Steeping

When the water does come into contact with coffee, the extraction begins. The length of time coffee steeps impacts the final cup. In a pour over, fresh water is constantly being applied to extract flavors. This results in a complex and nuanced cup, brighter notes come through clearly, and usually takes around 2-3 minutes to complete. During a French press, the grounds are stirred down and “pushes through” the degassing. Steep times are usually 4-5 minutes. The water is more assertive with the grounds and creates a thicker cup due to the fines and particulates that are extracted. The resulting cup is bolder and usually contains more base notes, like chocolate, that mask many of the brighter tasting notes.

Grind your coffee for the type of brew method you are using.

Particulates and Fines

One of the more noticeable attributes between brewing methods is the body created by fines and particulates. These tiny grounds are created during the grinding process. In the French press method, the screen contains the grounds and separates them from the water. While the larger grounds are pushed down with the plunger, many of the smaller grounds flow through the screen with the water. These solids create mouthfeel that is thicker, velvety, and satiating, but can also skew brighter notes. If you find the particulates are too many, indicated by “sludge” in the bottom of the cup, try allowing the coffee to rest for a minute or two after plunging. This will allow some of the solids to settle. The majority of fines and particulates are captured in a pour over because of the filter, making a much cleaner cup. Fines are more of a problem when doing a pour over because they can clog the filter and interfere with drip. Grinding too fine exacerbates the problem, so play with grind size, flavor notes, and drip rate.

Have you ever thought of coffee and food pairings?

We hope these points and tips help you to chose when to press or to pour. Achieving the dream cup of coffee may take a bit of experimentation, but that is part of the fun! Questions or comments? Reach out to us at info@rockfallscoffee.com