[Stoob]

Is there any difference between a Columbian (Colombian?) coffee press and the standard french press?

[jahoga]

The main thing seems to be that the press is double-insulated metal (like a thermos) so it can keep the coffee hot for a while. Other than that, I couldn't say..

And yes, it was written as "Columbian" on the packaging. It seemed odd to me, too!

[Stoob]

Cheers, so other than than the double insulated design, the principle is the same?

I saw a coffee maker (Developed by the Aerobee guy) in Tata coffee which was a cross between a french press and an espresso maker, i.e. used more pressure than a standard press. I thought this may have been the Columbia press.

[boblam07]

Originally Posted by jahoga

The main thing seems to be that the press is double-insulated metal (like a thermos) so it can keep the coffee hot for a while. Other than that, I couldn't say..

And yes, it was written as "Columbian" on the packaging. It seemed odd to me, too!

Temp stability is one of the major factor for coffee brewing and is mostly not a strong point for press pot.

I increasingly saw people use this stainless steel press pot, particularly for US$15/cup Panama Esmeralda. It's Bodum Columbia, a model in Bodum's press pot line. Apart from the durability, ie one could easily break the pot, some think it looks cool.

For temp stability, others mentioned about the type of glass called borosilicate which help retained heat better. This glass was used for Chambord, the classic french pot from Bodum, not with others in its press pot series, AFAIK.

If Bodum Chambord is pricey, consider Starbuck's press pot which is an OEM from Bodum. It looks very similar to Chambord. I use it for my press pot and am OK with it. The mesh filter can be had from Bodum in HK and will set you back around HK$20 when it's broken

Originally Posted by Stoob

I saw a coffee maker (Developed by the Aerobee guy) in Tata coffee which was a cross between a french press and an espresso maker, i.e. used more pressure than a standard press. I thought this may have been the Columbia press.

Aerobie Aeropress is another brewing method with some pressure. It's quite smooth but some has a reservation on the use of paper as its filter, ie the loss of coffee oil to the paper, and whether one could call the coffee it brew espresso -- I wouldn't. I'm thinking about getting one but not now.

In fact, when you're at hkcoffee, did you ask Landy to brew you a cup of coffee using siphon/vac pot? Quite nice too.

[jayinhongkong]

Bob: They have Tanzanian Peaberry (which I bought) and a Yemeni Ismaili right now, neither of which are on the menu. The peaberry is quite good. Not the best I've had from HKCoffee though. The La Esperanza still takes the cake!

I found out Landy likes to roast most beans to between City and Full City, which actually works quite well.

We had espressos and lattes, but no siphon/vac pot stuff, although it was mentioned.

I use a Starbucks Bodum and I love it. I think I might start heating the glass part of my press with hot water before I brew coffee in it (kind of like traditional Chinese tea brewing).

[jayinhongkong]

[quote=Stoob;231193]Cheers, so other than than the d

[boblam07]

Originally Posted by jayinhongkong

Bob: They have Tanzanian Peaberry (which I bought) and a Yemeni Ismaili right now, neither of which are on the menu. The peaberry is quite good. Not the best I've had from HKCoffee though. The La Esperanza still takes the cake!

Tanzanian Peaberry sounds interesting. I was one of the lucky guy to have the last lot of their Ismaili. Better than their famous Mocca Mattari but I didn't miss much as African coffee kinda not my type. I kinda like brighter tone of American bean more than spice market tone of African bean. Also, I agree with you on La Esperanza, the best Single Origin I have to date.

I found out Landy likes to roast most beans to between City and Full City, which actually works quite well.

I think that's typical for most Indie roasters.

I use a Starbucks Bodum and I love it. I think I might start heating the glass part of my press with hot water before I brew coffee in it (kind of like traditional Chinese tea brewing).

I did the same too. I warm up the cup two times, let the water stay until I finish grinding the bean and my brewing water comes to a rolling boil. Pour then wait about 2.30-3 minutes.

[jayinhongkong]

Oh ok. I stir 100 times and then set a timer for 3 minutes (for a total of 4 minutes).

I prefer the Central American coffee too, although African coffee is good for a change.

There are some interesting types of coffee in India (not Robusta or Arabica) that I would like to try.

[boblam07]

Originally Posted by jayinhongkong

I stir 100 times

100 times!

I used to stir a lot and now settle with my initial stir after pouring the water. I read somewhere overstirring it will overextract the coffee. However, it depends on your taste.

Since it's free, one should try whether stirring a little or a lot suits one's taste.

BTW, how do you like their espresso. Which machine do they pull the espresso for you?

[jayinhongkong]

I used to store about 40, but I find I get more flavor stirring 100 times. My coffee never seems too bitter unless I use water that is too hot.

Stoob: I personally prefer glass as it is inert, and I like that Bodum presses are made in Europe.

Bob: Forgot the name of the machines they used, but I believe they used three different ones! I was up until about 4:30 am last night after all that delicious espresso. lol