A quick followup to the responses. I've applied the Deacon's and others' suggestions and advice for the press and indeed the coffee is much better. I now see that my problem with it -- sour, muddy -- was simply that I used too little coffee and that ground too fine. I do let it steep for more than 4 minutes, actually more or less doubling the total steeping time (even when I don't forget and leave the thing sitting for even longer) and the coffee has been very good. Doubtless it is not at a gourmet level, but it is as good (slightly "heavier") than what I get from a fine grind in a Melita cone.
As to the grind, I've used the "breadcrumb" suggestion and simply use my blade grinder in brief pulses; the little bit of fine stuff in the mix hasn't seemed to hurt the brew. So thanks all again. Next up is to work on the Moka Pot. -- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To post to this group, send email to [email protected]. Visit this group at http://groups.google.com/group/rbw-owners-bunch. For more options, visit https://groups.google.com/d/optout.
