I’ve been really happy with the following lately:
16g:275ml coffee:water, coffee ground on the fine side of medium. Wet paper filter, 205 degrees Fahrenheit water, conventional brew, 10 minute extraction, swirl to settle grounds to bottom of the press, and a gentle plunge.
It’s considerably more work than a prismo recipe, but I think its well worth it
10 minutes extraction seems a bit long, no?
I go for a light roast, 14g with 250ml water (boiling). 2 minutes extraction, swirl, 30 seconds for settling and then the plunger goes down over the course of another 30 seconds.
It is indeed long! Its the gange long extraction (inspired) method. It’s based on the observation that flavor changes experience deminishing returns beyond four minutes, but for home brewers, the time pressures of a cafe setting do not apply. The result is that if you’re patient, you can experience q considerably different coffee at 10 minutes vs 4, even if 6 doesn’t seem significantly different from 4.
My personal experience is that 10-15 tastes about the same, but beyond 15 you’re entering into poor tasting overextracted coffee. When I want coffee semi immediately 2-4 tends to be my zone
I might just give it a try. I just used Hoffman’s recipe and it gives me a consistent tasting coffee, so I’m happy. But why not try different things, right?
Truly the greatest joy of having a coffee maker that started out as a mad science experiment