Bodum French Press Design Flaw

[bucktown_boffo]

I recently purchased two french presses and have some confusion about
differences in design. I first bought a "Bonjour" 12oz model from
Peet's Coffee but will be returning it because it is too small. I
then bought a Bodum Chambord 32oz french press.

Here's where I'm confused: the Bonjour pot's plunger extends almost to
the bottom of the pot, allowing the user to plunge the screen far
enough to effectively separate almost all of the water from the beans.
After plunging, the beans are tamped down at the bottom of the bottom
byt the screen, and you are left with brewed coffee above.

In contrast, the Bodum's plunger doesn't go down nearly as far --
there is about two inches between it and the bottom of the pot. When
you use the plunger, it doesn't go down far enough to push all the
water from below the screen up above. As a result, with the plunger
fully extended, you are left with brewed coffee above the plunger, and
a substantial quantity of water remaining below the plunger, still
co-mingling with the coffee beans. The obvious solution is pour the
coffee immediately after plunging, but I've noticed that it is easier
said than done. The plunger screen acts as a passive strainer and it
takes awhile to get the last bits of drinkable liquid out from below.

Can anyone tell me why Bodum designed their french press this way? It
seems to me that the Bonjour model is the superior design, but maybe
I'm missing something here.

[Tubaman]

If you put in as much coarse ground coffee as Bodum recommends, you will
find there is no airspace between the grinds and the plunger--that the
plunger stops exactly where it should. I believe they recommend 1 rounded
tablespoon, about 7g ground coffee, per 4 oz water, which would be 8 Tb or
56g of coffee, which pretty much fills up that entire space under the
plunger with little or no room for air (or water). If you find that coffee
to be too strong for you, either water it down with hot water after brewing
or select a coarser grind.

Paul

Post by bucktown_boffo
I recently purchased two french presses and have some confusion about
differences in design. I first bought a "Bonjour" 12oz model from
Peet's Coffee but will be returning it because it is too small. I
then bought a Bodum Chambord 32oz french press.
Here's where I'm confused: the Bonjour pot's plunger extends almost to
the bottom of the pot, allowing the user to plunge the screen far
enough to effectively separate almost all of the water from the beans.
After plunging, the beans are tamped down at the bottom of the bottom
byt the screen, and you are left with brewed coffee above.
In contrast, the Bodum's plunger doesn't go down nearly as far --
there is about two inches between it and the bottom of the pot. When
you use the plunger, it doesn't go down far enough to push all the
water from below the screen up above. As a result, with the plunger
fully extended, you are left with brewed coffee above the plunger, and
a substantial quantity of water remaining below the plunger, still
co-mingling with the coffee beans. The obvious solution is pour the
coffee immediately after plunging, but I've noticed that it is easier
said than done. The plunger screen acts as a passive strainer and it
takes awhile to get the last bits of drinkable liquid out from below.
Can anyone tell me why Bodum designed their french press this way? It
seems to me that the Bonjour model is the superior design, but maybe
I'm missing something here.

[bucktown_boffo]

This assumes I'm making a full pot, but what if I'm not?

Post by Tubaman
If you put in as much coarse ground coffee as Bodum recommends, you will
find there is no airspace between the grinds and the plunger--that the
plunger stops exactly where it should. I believe they recommend 1 rounded
tablespoon, about 7g ground coffee, per 4 oz water, which would be 8 Tb or
56g of coffee, which pretty much fills up that entire space under the
plunger with little or no room for air (or water). If you find that coffee
to be too strong for you, either water it down with hot water after brewing
or select a coarser grind.
Paul

Post by bucktown_boffo
I recently purchased two french presses and have some confusion about
differences in design. I first bought a "Bonjour" 12oz model from
Peet's Coffee but will be returning it because it is too small. I
then bought a Bodum Chambord 32oz french press.
Here's where I'm confused: the Bonjour pot's plunger extends almost to
the bottom of the pot, allowing the user to plunge the screen far
enough to effectively separate almost all of the water from the beans.
After plunging, the beans are tamped down at the bottom of the bottom
byt the screen, and you are left with brewed coffee above.
In contrast, the Bodum's plunger doesn't go down nearly as far --
there is about two inches between it and the bottom of the pot. When
you use the plunger, it doesn't go down far enough to push all the
water from below the screen up above. As a result, with the plunger
fully extended, you are left with brewed coffee above the plunger, and
a substantial quantity of water remaining below the plunger, still
co-mingling with the coffee beans. The obvious solution is pour the
coffee immediately after plunging, but I've noticed that it is easier
said than done. The plunger screen acts as a passive strainer and it
takes awhile to get the last bits of drinkable liquid out from below.
Can anyone tell me why Bodum designed their french press this way? It
seems to me that the Bonjour model is the superior design, but maybe
I'm missing something here.

[Felix Yen]

Post by bucktown_boffo
This assumes I'm making a full pot, but what if I'm not?

Then you can't use a Bodum unless you put something inert at the
bottom of the pot. I (also) tricked myself into buying a large Bodum
thinking that I could make smaller amounts, and recovered by deciding
that a full pot isn't such a bad thing :-)

Furthermore, Bodum shortened the rod slightly at some point, so if
you're replacing an older one, you might want to use the old rod.

Finally, one of my friends helped me discover a strange technique
where you pour very hot water on top (!) of the screeen in order to
warm the ground coffee and the pot. The water cools to the correct
steeping temperature, and then you wet the grounds by forcing some
through the screen before steeping. The process is vaguely similar to
the one executed by a vacuum pot, but it gives you more control. For
details, search alt.coffee for "MDV".


Felix

[dmreed]

I haven't tried it but if one were to cut the rod near the bottom and thread
the 2 ends and screw them into a threaded sleeve, you could push the rod all
the way to the bottom if desired...and it should be quite cheap...just a
thought

Post by Felix Yen

Post by bucktown_boffo
This assumes I'm making a full pot, but what if I'm not?

Then you can't use a Bodum unless you put something inert at the
bottom of the pot. I (also) tricked myself into buying a large Bodum
thinking that I could make smaller amounts, and recovered by deciding
that a full pot isn't such a bad thing :-)
Furthermore, Bodum shortened the rod slightly at some point, so if
you're replacing an older one, you might want to use the old rod.
Finally, one of my friends helped me discover a strange technique
where you pour very hot water on top (!) of the screeen in order to
warm the ground coffee and the pot. The water cools to the correct
steeping temperature, and then you wet the grounds by forcing some
through the screen before steeping. The process is vaguely similar to
the one executed by a vacuum pot, but it gives you more control. For
details, search alt.coffee for "MDV".
Felix

[bucktown_boffo]

I'm intrigued. Would a place like Home Depot carry the threaded
connector that I need? Also, how do I cut the rod and then thread
each end? I want to do this, but don't have much in the way of tools
around the house.

Incidentally, I spoke to Bodum Customer Service yesterday. They told
me that their french presses are designed to make a full pot of coffee
and cannot make less with satisfactory results. Their solution? Buy
a smaller pot.

Post by dmreed
I haven't tried it but if one were to cut the rod near the bottom and thread
the 2 ends and screw them into a threaded sleeve, you could push the rod all
the way to the bottom if desired...and it should be quite cheap...just a
thought

Post by Felix Yen

Post by bucktown_boffo
This assumes I'm making a full pot, but what if I'm not?

Then you can't use a Bodum unless you put something inert at the
bottom of the pot. I (also) tricked myself into buying a large Bodum
thinking that I could make smaller amounts, and recovered by deciding
that a full pot isn't such a bad thing :-)
Furthermore, Bodum shortened the rod slightly at some point, so if
you're replacing an older one, you might want to use the old rod.
Finally, one of my friends helped me discover a strange technique
where you pour very hot water on top (!) of the screeen in order to
warm the ground coffee and the pot. The water cools to the correct
steeping temperature, and then you wet the grounds by forcing some
through the screen before steeping. The process is vaguely similar to
the one executed by a vacuum pot, but it gives you more control. For
details, search alt.coffee for "MDV".
Felix

[dmreed]

Home Depot should carry both the fitting and a "threader"...just take the
rod to HD and ask for help. a hacksaw should be able to cut the rod easily
just take your time so as to not bend the rod.

BTW I have made less than full pots in my large FP (I generally use about 1
1/2 times the coffee they recommend) but I have several 1 cup FPs for taste
testing. I think Bodum just wants to sell you more pots!

Post by bucktown_boffo
I'm intrigued. Would a place like Home Depot carry the threaded
connector that I need? Also, how do I cut the rod and then thread
each end? I want to do this, but don't have much in the way of tools
around the house.
Incidentally, I spoke to Bodum Customer Service yesterday. They told
me that their french presses are designed to make a full pot of coffee
and cannot make less with satisfactory results. Their solution? Buy
a smaller pot.

Post by dmreed
I haven't tried it but if one were to cut the rod near the bottom and thread
the 2 ends and screw them into a threaded sleeve, you could push the rod all
the way to the bottom if desired...and it should be quite cheap...just a
thought

Post by Felix Yen

Post by bucktown_boffo
This assumes I'm making a full pot, but what if I'm not?

Then you can't use a Bodum unless you put something inert at the
bottom of the pot. I (also) tricked myself into buying a large Bodum
thinking that I could make smaller amounts, and recovered by deciding
that a full pot isn't such a bad thing :-)
Furthermore, Bodum shortened the rod slightly at some point, so if
you're replacing an older one, you might want to use the old rod.
Finally, one of my friends helped me discover a strange technique
where you pour very hot water on top (!) of the screeen in order to
warm the ground coffee and the pot. The water cools to the correct
steeping temperature, and then you wet the grounds by forcing some
through the screen before steeping. The process is vaguely similar to
the one executed by a vacuum pot, but it gives you more control. For
details, search alt.coffee for "MDV".
Felix

[Gene Domenici]

I have the 32 oz press and regularly make one large 12 oz mug in the
morning. Use 16 ounces of water and enough extra coffee for the extra 4
ounce cup. There is coffee remaining below the press filter after I pour
but there is also little sediment in the cup.

Gene

[bucktown_boffo]

thanks for the help!!! one more question: should i be worried about
the kind of material the connector is made out of? i know that copper
and iron can react to food when cooking, but i assume (perhaps
incorrectly) that i can find a connector made out of stainless steel.
should i be fine with that?

Post by dmreed
Home Depot should carry both the fitting and a "threader"...just take the
rod to HD and ask for help. a hacksaw should be able to cut the rod easily
just take your time so as to not bend the rod.
BTW I have made less than full pots in my large FP (I generally use about 1
1/2 times the coffee they recommend) but I have several 1 cup FPs for taste
testing. I think Bodum just wants to sell you more pots!

Post by bucktown_boffo
I'm intrigued. Would a place like Home Depot carry the threaded
connector that I need? Also, how do I cut the rod and then thread
each end? I want to do this, but don't have much in the way of tools
around the house.
Incidentally, I spoke to Bodum Customer Service yesterday. They told
me that their french presses are designed to make a full pot of coffee
and cannot make less with satisfactory results. Their solution? Buy
a smaller pot.

Post by dmreed
I haven't tried it but if one were to cut the rod near the bottom and

thread

Post by bucktown_boffo

Post by dmreed
the 2 ends and screw them into a threaded sleeve, you could push the rod

all

Post by bucktown_boffo

Post by dmreed
the way to the bottom if desired...and it should be quite cheap...just a
thought

Post by Felix Yen

Post by bucktown_boffo
This assumes I'm making a full pot, but what if I'm not?

Then you can't use a Bodum unless you put something inert at the
bottom of the pot. I (also) tricked myself into buying a large Bodum
thinking that I could make smaller amounts, and recovered by deciding
that a full pot isn't such a bad thing :-)
Furthermore, Bodum shortened the rod slightly at some point, so if
you're replacing an older one, you might want to use the old rod.
Finally, one of my friends helped me discover a strange technique
where you pour very hot water on top (!) of the screeen in order to
warm the ground coffee and the pot. The water cools to the correct
steeping temperature, and then you wet the grounds by forcing some
through the screen before steeping. The process is vaguely similar to
the one executed by a vacuum pot, but it gives you more control. For
details, search alt.coffee for "MDV".
Felix

[E***@spamblock.panix.com]

Post by bucktown_boffo
thanks for the help!!! one more question: should i be worried about
the kind of material the connector is made out of? i know that copper
and iron can react to food when cooking, but i assume (perhaps
incorrectly) that i can find a connector made out of stainless steel.
should i be fine with that?

Stainless would be fine, as would brass.

[dmreed]

stainless should be just fine or the same metal as the rod

Post by bucktown_boffo
thanks for the help!!! one more question: should i be worried about
the kind of material the connector is made out of? i know that copper
and iron can react to food when cooking, but i assume (perhaps
incorrectly) that i can find a connector made out of stainless steel.
should i be fine with that?

Post by dmreed
Home Depot should carry both the fitting and a "threader"...just take the
rod to HD and ask for help. a hacksaw should be able to cut the rod easily
just take your time so as to not bend the rod.
BTW I have made less than full pots in my large FP (I generally use about 1
1/2 times the coffee they recommend) but I have several 1 cup FPs for taste
testing. I think Bodum just wants to sell you more pots!

Post by bucktown_boffo
I'm intrigued. Would a place like Home Depot carry the threaded
connector that I need? Also, how do I cut the rod and then thread
each end? I want to do this, but don't have much in the way of tools
around the house.
Incidentally, I spoke to Bodum Customer Service yesterday. They told
me that their french presses are designed to make a full pot of coffee
and cannot make less with satisfactory results. Their solution? Buy
a smaller pot.

Post by dmreed
I haven't tried it but if one were to cut the rod near the bottom and

thread

Post by bucktown_boffo

Post by dmreed
the 2 ends and screw them into a threaded sleeve, you could push the rod

all

Post by bucktown_boffo

Post by dmreed
the way to the bottom if desired...and it should be quite cheap...just a
thought

Post by Felix Yen

Post by bucktown_boffo
This assumes I'm making a full pot, but what if I'm not?

Then you can't use a Bodum unless you put something inert at the
bottom of the pot. I (also) tricked myself into buying a large Bodum
thinking that I could make smaller amounts, and recovered by deciding
that a full pot isn't such a bad thing :-)
Furthermore, Bodum shortened the rod slightly at some point, so if
you're replacing an older one, you might want to use the old rod.
Finally, one of my friends helped me discover a strange technique
where you pour very hot water on top (!) of the screeen in order to
warm the ground coffee and the pot. The water cools to the correct
steeping temperature, and then you wet the grounds by forcing some
through the screen before steeping. The process is vaguely similar to
the one executed by a vacuum pot, but it gives you more control.

For

Post by bucktown_boffo

Post by dmreed

Post by bucktown_boffo

Post by dmreed

Post by Felix Yen
details, search alt.coffee for "MDV".
Felix

[David F]

If it's really almost 2", somethings wrong. I've got several, all around
1" from the bottom. The solution to getting the last of the coffee to
drain is not so obvious. As you push down, push and pull up slightly a
time or two, especially when you get to the bottom. This seems to
relieve the packed together congestion that often occurs. Then the
coffee comes through quicker.

David F.

Post by bucktown_boffo
I recently purchased two french presses and have some confusion about
differences in design. I first bought a "Bonjour" 12oz model from
Peet's Coffee but will be returning it because it is too small. I
then bought a Bodum Chambord 32oz french press.
Here's where I'm confused: the Bonjour pot's plunger extends almost to
the bottom of the pot, allowing the user to plunge the screen far
enough to effectively separate almost all of the water from the beans.
After plunging, the beans are tamped down at the bottom of the bottom
byt the screen, and you are left with brewed coffee above.
In contrast, the Bodum's plunger doesn't go down nearly as far --
there is about two inches between it and the bottom of the pot. When
you use the plunger, it doesn't go down far enough to push all the
water from below the screen up above. As a result, with the plunger
fully extended, you are left with brewed coffee above the plunger, and
a substantial quantity of water remaining below the plunger, still
co-mingling with the coffee beans. The obvious solution is pour the
coffee immediately after plunging, but I've noticed that it is easier
said than done. The plunger screen acts as a passive strainer and it
takes awhile to get the last bits of drinkable liquid out from below.
Can anyone tell me why Bodum designed their french press this way? It
seems to me that the Bonjour model is the superior design, but maybe
I'm missing something here.

[AyTee]

Post by bucktown_boffo
I recently purchased two french presses and have some confusion about
differences in design. I first bought a "Bonjour" 12oz model from
Peet's Coffee but will be returning it because it is too small. I
then bought a Bodum Chambord 32oz french press.
Here's where I'm confused: the Bonjour pot's plunger extends almost to
the bottom of the pot, allowing the user to plunge the screen far
enough to effectively separate almost all of the water from the beans.
After plunging, the beans are tamped down at the bottom of the bottom
byt the screen, and you are left with brewed coffee above.
In contrast, the Bodum's plunger doesn't go down nearly as far --
there is about two inches between it and the bottom of the pot. When
you use the plunger, it doesn't go down far enough to push all the
water from below the screen up above. As a result, with the plunger
fully extended, you are left with brewed coffee above the plunger, and
a substantial quantity of water remaining below the plunger, still
co-mingling with the coffee beans. The obvious solution is pour the
coffee immediately after plunging, but I've noticed that it is easier
said than done. The plunger screen acts as a passive strainer and it
takes awhile to get the last bits of drinkable liquid out from below.
Can anyone tell me why Bodum designed their french press this way? It
seems to me that the Bonjour model is the superior design, but maybe
I'm missing something here.

Just guessing, since I don't have a Bodum. Maybe it is designed to
leave most of the sludge behind, ie south of the filter screen, when
the coffee is poured. Anybody have a better theory?

Andy

[bucktown_boffo]

Also, and this is completely off-topic, but why does it take like 6
hours for my posts to show up (at least on my computer)?

The only reason i can think of for the bodum design is so that
beginners making a full pot of coffee (and therefore using more
grounds) can push the plunger all the way down and not press on the
beans too much. Personally, I'd rather have the control in my hands.

I think I'm returning the bodum and finding a comparably sized pot
whose plunger goes to the bottom of the pot.

Post by AyTee

Post by bucktown_boffo
I recently purchased two french presses and have some confusion about
differences in design. I first bought a "Bonjour" 12oz model from
Peet's Coffee but will be returning it because it is too small. I
then bought a Bodum Chambord 32oz french press.
Here's where I'm confused: the Bonjour pot's plunger extends almost to
the bottom of the pot, allowing the user to plunge the screen far
enough to effectively separate almost all of the water from the beans.
After plunging, the beans are tamped down at the bottom of the bottom
byt the screen, and you are left with brewed coffee above.
In contrast, the Bodum's plunger doesn't go down nearly as far --
there is about two inches between it and the bottom of the pot. When
you use the plunger, it doesn't go down far enough to push all the
water from below the screen up above. As a result, with the plunger
fully extended, you are left with brewed coffee above the plunger, and
a substantial quantity of water remaining below the plunger, still
co-mingling with the coffee beans. The obvious solution is pour the
coffee immediately after plunging, but I've noticed that it is easier
said than done. The plunger screen acts as a passive strainer and it
takes awhile to get the last bits of drinkable liquid out from below.
Can anyone tell me why Bodum designed their french press this way? It
seems to me that the Bonjour model is the superior design, but maybe
I'm missing something here.

Just guessing, since I don't have a Bodum. Maybe it is designed to
leave most of the sludge behind, ie south of the filter screen, when
the coffee is poured. Anybody have a better theory?
Andy

[Vicki Robinson]

Post by bucktown_boffo
Also, and this is completely off-topic, but why does it take like 6
hours for my posts to show up (at least on my computer)?

You're posting through google, right? This is from their groups faq:

" Messages posted to Usenet through Google Groups are typically
propagated throughout Usenet within minutes. However, due to the
processing time required to make messages fully searchable, your post
will not show up on Google Groups immediately. Usually a message
begins showing up on Google Groups within 1-4 hours, but due to random
fluctuations in web space, the process sometimes takes longer."

Vicki

[Moldy Moldy Man]

My Chambord came with something that Bodum called a coffee catcher, or
something like that- you are supposed to plunge down to it, then the rod
clicks down into the catcher and, with the screen as a top, creates a trap
for the grounds. It does stop a good little bit off of the bottom of the
press. I found it a pain in the rear, and just use it without- if your rod
has a small round ball at the bottom, not unlike the ball of a tiny trailer
hitch, it probably was designed to use with this. I prefer to just pour as
much of the coffee out as I can, into a carafe.
Not much help, but perhaps a little info-
Brad