What am I missing here, are you guys storing with the grounds inside all week? I see many reviews here stating that they use the concentrate all week long, but after pressing down your grounds are at the bottom... so are you pouring the coffee into a separate container after brewing or are you leaving the grounds in all week? I'm concerned if I leave them in the coffee will get super concentrated and bitter? Also, I see many reviewers saying to only use 12 scoops of course ground.. but my box says to use double what I would normally use for hot, so instead of 12 I used 24 scoops for a full pot, hopefully that just means I'll have an extra strong concentrate and will mix with more water. Love any feedback/responses on how you're handling the coffee after it's done brewing overnight! What am I missing here, are you guys storing with the grounds inside all week? I see many reviews here stating that they use the concentrate all week long, but after pressing down your grounds are... » Read More What am I missing here, are you guys storing with the grounds inside all week? I see many reviews here stating that they use the concentrate all week long, but after pressing down your grounds are at the bottom... so are you pouring the coffee into a separate container after brewing or are you leaving the grounds in all week? I'm concerned if I leave them in the coffee will get super concentrated and bitter? Also, I see many reviewers saying to only use 12 scoops of course ground.. but my box says to use double what I would normally use for hot, so instead of 12 I used 24 scoops for a full pot, hopefully that just means I'll have an extra strong concentrate and will mix with more water. Love any feedback/responses on how you're handling the coffee after it's done brewing overnight! « Show Less
640491
Once you press it, pour the coffee out onto another container. Leave it in there for more than 12 hours and it will develop off flavors. That being said, if you have good quality beans you could re-brew for a second run using more water. Just remember to take the filter apart and clean it profusely between every press.
640492
I pour mine into a separate container after pressing. Then I clean out the press and start another one. The wife and I drink a lot of coffee so it doesn't last long for the two of us. I bought a glass pitcher with a sealable lid here on Amazon for storing the concentrate. 24 scoops sounds like way too much to me. I guess it depends on how much water you add to the cup to dilute it. I use 8-12 and don't dilute it much depending on how each batch tastes.
73960
Press down the grounds after brewing overnight. They won't be swimming around in the coffee because they will be pressed to the bottom and trapped under the filter. As for using 24 scoops, that sounds extremely strong to me; however, you will need to experiment until you fin the perfect taste for yourself. I found 15-16 scoops to be perfect and i like my brew on the stronger side, yet not overwhelmingly so. Hope this helps & I'm sorry no one else has bothered to take 2 minutes to respond.
1075875
The best way I can explain is to use your best judgement. I go by the color, meaning how dark it is or how strong you like your coffee. Also, after it starts to perk, I might let it go for about 10 minutes or so, on a low simmer, but still percolating, not hard because you will get more grounds in your coffee. I like to use a filter to help with less grounds. After a few uses, you should find the right limit. In my opinion, this makes the best coffee compared to any electric coffee maker, it just takes longer, but worth the wait. I really hope this helps!!!!!
1276151
I flush coffee grounds down this thing every single day. I usually wait until all of my 4 days of french presses are dirty, then I rinse all grounds into the drain, then I run cold water, turn on the disposal, a jolt is heard, some loud noises for a couple seconds (due to 4 days of coffee grounds) then its smooth and quiet and all is well. I have been doing this with every disposal I have ever had though, and never was there a problem
1199017
I'm using an all purpose grind (Starb_cks C_f_ V_r_na), 6 coffee measures (old C-F-Nuts measure) for an 8 cup pot. Using M-L_tt_ #4 paper filters, and coffee is very good. Found that some St_rb_ks stores grind coffee coarser than others, even when you specify conical filter. Like the pot; makes cosistently good brew.
1451783
I always store mine in a hermetic jar and don't notice a significant deterioration in the quality by the time I get to the last beans. Americas Test Kitchen has recommendations regarding storing coffee so whatever works best for you.
35695
This one is large and I used it to make concentrate for iced coffee. The "regular one" may have a smaller capacity. I think all the strainers are the same. This one comes with an extra cap that can be used to put the coffee grounds and water into the refrigerator for 24 hours to make concentrate. The other lid has the plunger for separating the grounds from the coffee. It can also be used to make a hot cup but I haven't used it that way.
189375
I did grind my coffee first and then I cooked the coffee in a pot on the stove. I did not brew it although you probably could. I also added dandelion root to my coffee. I have a 2 qt bag so I used about 1/4 cup of coffee. Please feel free to contact the company, should you have any more questions.
697047
I know this is an older question but I'll offer my 2 cents in case other buyers have this same concern. I too was wondering about the 'leftover' grounds stuck in the machine. So, every 2 weeks or so, I grind up 1 Tbls. of dry, uncooked rice on the coarsest setting. This works wonders at clearing out any old grounds as well as any oils that may be left behind, thus eliminating the possibility of rancidity. Then, when you next want to grind coffee beans again, just throw in 1 teaspoon of beans and run them through to clear out any white dust left from the rice cleaning. Dump it out and proceed as usual. Also, be vigilant about cleaning the grinder once a week or more by removing the upper burr and brushing everything out thoroughly, including turning the machine upside down over the sink and tapping it a few times to dump old grounds stuck inside. And don't forget to brush out the chute as well. I never store any beans in the hopper. They will get stale in a matter of hours doing that. The 4 mortal enemies of coffee are: Light, Heat, Moisture & Air. Keep them in an airtight container until you want to brew some coffee. Then you'll have a fresh brew every time.
2160406
This is a percolator-type coffee pot (and as an aside, the 1-cup per minute advertised rate is pretty close), and as such heats water until it is hot enough to 'perk' up the tube and then condense and drip over the ground coffee which you previously placed within the basket at the top of the unit. This water, after passing through the ground coffee returns to the lower part of the container and mixes with the water there and is "re-perked" (if you will). As such, the longer the coffee 'perks', the stronger the coffee. So, the short of it is: Yes, you CAN take the coffee out anytime during the perk cycle, but the sooner you do this before the coffee is "done", the weaker the coffee that you put into your cup will be. If you were to do this near the end of the normal cycle, I doubt that you would taste the difference. If you do this 15 minutes into a 110 minute cycle, you will have little more than lightly colored hot water in your cup. No other damage, though...
1681487
A little less than 9 cups is my guess, since that's how much water you put in. Some moisture is stuck in the beans, so that is lost, but most comes through. I usually let it drain while I'm at work, rather than the usually suggested half hour. I've found that I get much more of the coffee out of the grounds and into the carafe.
1366777
That's how I prepare it. I like my coffee strong so I always add a little extra. You may have to play with it to get the right amount depending on how you like it. I hope this answers your question.
626257
I use percolator or any grind really or grind my own. But you find a fine grind will pack or filter through the holes and lead to a bitter taste. So course grinds are better and lead to better basket retention. That what's nice, no filters and stronger so you can use less coffee. And they are a lot faster to brew. Good luck. I ended up getting two sizes, small for nights after work, and larger on weekends.
633642
It makes a very strong "coffee concentrate" that you can either drink straight (similar to espresso) or dilute with more hot water after brewing. I've found the #2 setting on the maker diluted 100% (adding an equal amount of hot water to the concentrate after brewing) is about 8-10 Oz of good strong coffee. I also drink it straight. If you need a lot of coffee, two #4 presses with 3 scoops of coffee in each followed by 100% dilution again just about fills a standard coffee pot / carafe. Hope this helps.
1610517
It sounds like the coffee will be very stale by the time you are done with it. Unless you plan on transfering the coffee into smaller bags and removing all the air to store, I would recommend buying a smaller bag, say a pound at a time.
401993
how much time are you allowing the coffee to steam/boil? Are the burner temps high enough to allow for a strong "rolling" boil" in the top chamber? I use mine almost daily, 4-5 full scoops of a coarse ground, about 3-5 minutes at high temps to achieve a strong "rolling" boil. The results are always some of the best made coffee. Hope this helps!
1126316
I perc 4 cups and that works fine. The object of the exercise is to perc gently. That is: the coffee should bubble up into the glass top at a leisurely rate -- one or two light burps every second or so. Hardly an accurate description, I know, but the gist is DON'T BOIL IT HARD ... just simmer it. Use high heat till the first appearance, then reduce heat. Cut it way back to 1/3 -- about medium-low. Bear in mind electric coils hold heat and drop temperature slowly. Gas burners respond much quicker and that is one reason cooks prefer gas. Ideally, coffee grounds should be in contact with hot water about 6 minutes, maybe 7. Then take the pot off the burner, let it sit for a couple of minutes, take the stem and basket out. Removing the spent grounds keeps bitter oils from dripping back into the coffee. And taking out the stem and basket parts makes it easier to pour. I let the pot sit a minute or two while I clean up the inside parts. With a percolator you gain a great deal of flavor, and you pour a very satisfying cup of coffee, but you do give up the convenience of an automatic drip machine. You can't go away and shave while the coffee is on. A quality electric percolator would be a good compromise. When I was a kid, it was common for neighbor ladies to come by our kitchen or to call Mom over for mid-morning or after-lunch coffee. Of course, Reddy Kilowatt was king in those days, so everyone's percolator was electric.
387549
I'm sorry John A. finds my coffee methods offensive however, that is what is to my liking. I also recently discovered using the press to do a cold brew method where the coffee grounds soak in room temperature or chilled water for about 12 hours before being pressed. It is much sweeter and richer than using hot water for a faster brew...I mix it in the evening and it's ready for the morning.