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4 hours ago, robm321 said:

I was interested in the clever because I can't get my French press to work without some sludge at the bottom. The clever is immersion also, so I figure it'll maintain some of the oil unlike my pour over. I may pick one up after your impressions, thanks.

Not for nothing but usually the solution is a better grind.  For starters, I'd give a slightly coarser grind a shot, assuming you're grinding your own.  Next step would be to pour through a fine mesh filter or strainer.  I still end up with just a bit of sludge in the bottom of my French-press produced coffee but I don't find it bothersome.

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This could be trouble. First results were very promising, if not entirely drinkable.  I'll toy with grind just a big more to get a full extraction but tomorrow morning should be fun and int

it’s not clear if our good friend @grawk has actually started his roasting service but when i received this today it sure felt on-par with any current roaster i use (and i have used quite a few in 202

OK - I threatened some time ago to show my signature penis latte art. Here we go:  

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On 3/6/2021 at 8:58 PM, robm321 said:

I have tried a courser grind (I grind my own), but I hadn't thought about pouring through a fine mesh filter. I'll give that a shot.  

Yeah, some sludge is virtually unavoidable on a french press. If you're interested in something in-between that and a paper filter (where the oils and resulting body do get reduced) I've heard good things about cloth filters. I found out about this through James Hoffman's channel; here's a link -- https://www.youtube.com/watch?v=dr_I3ZVKKb4

OTOH you could consider experimenting with sifters, but cloth filters will be more worth it IMO.

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I do pretty well drinking about 75% of the cup then dumping the rest as the sludge gets noticeable. I think I'll stick with the french press from time to time. Somehow, knowing that everyone else has the same issue makes it more tolerable. 

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I think I have my Flair dialed in. The pressure gauge is a must have. This was a delicious shot made with light roast yirgacheffe, just from a grocery store, and ground just with a Bodum Bistro (you can get away with more with a manual machine, since you have complete control).  It’s a pain in the ass to make coffee this way (and I use a NanoFoamer for milk), but I rarely drink coffee, and I love the Flair. I like that it’s a pain in the ass. 

16/32 in 31 seconds, not quite 9 bar. Sweet, complex, moderate acidity, good texture. You couldn’t ask for a more perfect puck or a prettier shot (not that crema adds anything useful). 



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