IM 3.07 Recap

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  • The first known patent for at French press was filed in 1852 by two French inventors, Mayer and Delforge.
  • In tests, we found that the temperature of a brew prepared in a French press made of vacuum-insulated steel declined at the slowest rate. Next-slowest was acrylic plastic; of all the French presses we tested, Pyrex glass lost its heat the most quickly. 
  • Immersion brews lose their heat more slowly than pour-overs. 
  • High extractions can be achieved with immersion brews using cooler water than we might recommend for a pour-over. At BH, we use water just off the boil, at a temperature of around 98°C (208°F), for pour-overs but often use water between 94–96°C (201–205°F) to produce a French press with a similar extraction yield. 
  • Jug coffee is a very similar brew method French press, but it does not require a plunger. 
  • If you scale up a recipe, a larger brew will tend to reach higher temperatures and will achieve a higher extraction yield than a smaller one. To compensate for this, we tend to use a slightly coarser grind and a slightly cooler water temperature when we brew larger quantities. 


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