I would like to pose a theory for debate. When using a french press I have always been told to decant the coffee right away. The idea is that the liquid coffee is passing back and forth past the filter in the press -therefore over extracting the brew. Is this true?
I recently bought Bodum stainless double walled presses (the Colombian) to reduce breakage and wondered why Bodum made it insulated. Why keep the coffee hot when you are supposed to decant right away into a thermal carafe. I have been casually experimenting not decanting and leaving the coffee in the press. I have not noticed a significant difference in taste, just temperature that obviously changes the flavours. I have noticed that as I pour the coffee out, there are air bubbles under the filter where the spent grounds reside. These bubbles do not go through the filter or move through the grinds at all?! If the air is not getting through the filter how can the coffee?HMMM.... If there is no fluid exchange through the filter is there any over extraction going on I mean really? The only time that there may be some exchange is in the last dregs. If you have the right grind and dose your coffee should me good in the press to the last drop (well almost the last drop).
The pictures are supposed to show the air bubbles right under the filter. Not only are the bubbles not passing through the screen, but they seem to be blocking any other exchange.
Any thoughts?
To see the pictures click on the links below. You may zoom to better view the bubbles.
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