Understanding the "body" of coffee in different brew methods- paper vs metal

Understanding the "body" of coffee in different brew methods- paper vs metal

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Understanding the "body" of coffee in different brew methods- paper vs metal

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Understanding the "body" of coffee in different brew methods- paper vs metal

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Understanding the "body" of coffee in different brew methods- paper vs metal

Understanding the "body" of coffee in different brew methods- paper vs metal

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Understanding the "body" of coffee in different brew methods- paper vs metal

(cross-posted in James Hoffman group)

Hi Everyone,

I primarly drink lattes and so most of my focus is in that direction. However, I do like to have other tools at my disposal. I currently own a Clever and a Hario Mugen as well. I like the Mugen for light roasts, and since I am not really doing a daily focus on pour over, I went with the Mugen instead of the regular V60 since it's more forgiving.

I like my clever too! I love the ability to do immersion if I want, plus it still produces a nice amount of clarity (I have Kingrinder K6 that I use for all my non-espresso methods, btw).

I previously owned an Aeropress that I liked a lot, but I had gotten rid of it years ago, way before I got a lot more "into" this hobby.

Okay, all of this to say- the thing I think I miss out on with the Clever and Mugen is "body." I love the flavors of coffee and the clarity I can get with some of these methods is really cool. But sometimes I want a thicker mouthfeel. I'm like this way with whiskey too! Sometimes I want a super complex, multiple casked Scotch, but sometimes I want a thick bourbon that just more mouth coating.

So- my question is, is French Press the only method to achieve this? Is it simply the metal filter? I find that the clever produces a cup with a bit more body than the Mugen- which makes sense since it's immersion- but it still doesn't come close to that oilyness I get out of a french press.

I recently did James' recipe and I really liked it. I had no sludge, it was a pretty clean cup but it still that body, much more than my other methods. So is this the only way? The Espro is an interesting looking press, but does that not produce the same body as let's say a Bodum?

I apologize for the long rant here, just trying to provide full context. TL;DR: is the french press simply the only method that will give the most body, and is that strictly due to the nature of metal vs paper filter?

Thanks so much for all your help!

submitted by /u/Gavmister
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Understanding the "body" of coffee in different brew methods- paper vs metal

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Understanding the "body" of coffee in different brew methods- paper vs metal

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