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Reverse Plunge in Bodum

oldboybeweroldboybewer
edited October 2017 in Have your say
Grinding my coffee beans has always been a problem for me due to the fact that there is no available grinder capable of producing an even particle size.  There is always a good percentage of extra "fine" grinds mixed with my selected coarse grind.  This creates a major time/extraction problem.  I use a Bodum and Recently found an article that examined scientifically, with microscopy, the behaviour of the grinds after water application.  It turns out that the "fine" particles come together and form a larger particle which in effect, would then extract like a larger particle. .  The trick was to maintain this agglomeration during the process because it was easy to dislodge with a small bit of agitation.  Unfortunately, I was unable to book mark this page and I didn't print it.  Now I can't find it to share.

Anyhow, I decided to use my Bodum in a different way which I call the Reverse Plunge.  I slowly pour the water onto the grinds and then plunge the bloom down to the bottom of the Bodum.  I slightly lift the plunger to allow a bit more space and time for 4 minutes. In this way, the grinds are not at the surface where the fine particles can drop out, but held at the bottom undisturbed.  The fine particles then have time to come together and stay together.    After 4 minutes, I slowly raise the plunger and then plunge back down.  The coffee turned out very good indeed and I think I may have solved my own fine particle dilemma.  Regardless, I love to experiment.     
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Comments

  • Brett HBrett H
    That seems like a nice clean technique. I'll give it a go tomorrow! Cheers!!
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  • askthecoffeeguyaskthecoffeeguy
    sounds good I apply a similar technique for both syphon and pour over coffee - continuously stirring the grinds with a gentle agitating motion to avoid clumping makes sense to me ! pat
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  • oldboybeweroldboybewer
    Warm the Bodum with hot water and then wrap a tea towel around it. Put the plunger into a small bowl and soak this also in hot water.  Bring the "measured" brew water to 98C and no more.  When that temp is reached, start grinding the beans (coarse).  Empty the hot water from the Bodum and pour in the grinds.  Slowly pour the "measured" water from the kettle into the Bodum, soaking the coffee grinds.  Slowly plunge the bloom to the bottom and then lift slightly allowing a "little" space from the bottom. Start the timer for 4 minutes. After the 4 minutes, pull the plunger up to about half way and plunge back down.  Pour brewed coffee into a thermal carafe.  This prevents the "fine" particles from dropping out at the surface.  The fine particles then over extract.  As the article I read, the fine particles will come together and form a large particle "if undisturbed".  I think you will like the results and of course, experiment with grind size and time.  The other aspect I have learned is to get the Bodum warm before the brew.  This helps to maintain the temp.  I mentioned wrapping the Bodum in a tea towel.  Some enterprising entrepreneur may want to look into a "Bodum Blanket" ;)   
    on 1508920545:
    That seems like a nice clean technique. I'll give it a go tomorrow! Cheers!!
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  • Brett HBrett H
    My plunger is double-walled and I find it io be quite effective at holding in the heat. I tried your technique and it certainly gave a greater depth of flavour.
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