Re: Trader Joe's coffee

On 2007-11-11, Michael Horowitz <mhorowit@xxxxxxx> wrote:

I use a french press. Roasted yesterday, ground some for this AM. When
the water hit the grounds it releases gasses, a bit more violently
than pouring a carbonated drink (slowly). Although outgasssing occurs
with the whole bean, and to a greater extent with ground (greater
surface area), hot water REally encourages the gasses to escape. -

I think this is what I meant by "bloom". Your french press brewing
method perhaps creates a more violent bloom than mine, and maybe it's
because I use a smaller amount of water at lower temperature. (I brew
in a homebuilt contraption that's sort of like an unholy mating of
Aeropress and Clover.) I can certainly see that near-boiling water
would expel more CO2 from the grounds than the ~180F water that I use,
but I do still get bloom in varying amounts. I'm just saying that the
amount of bloom I get is a little unpredictable, and doesn't
necessarily correlate with the freshness of the beans. (Though I'm
usually brewing with beans no more than 5 days old -- I'm sure stale
beans would be a different matter.)

But the point is, once brewing is complete and you have pressed that
plunger down, is your coffee actually fizzy, like soda? That is the
claim I was responding to, and what I called "spectacular
misinformation".

--
Randall
.

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