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Tried the ice cube trick in my French press, got coffee that tasted like nothing for 3 days
I read on some forum that dropping an ice cube in the French press before you plunge keeps the grounds from going bitter, so I tried it with a medium roast from a shop here in Boise. What happened was the opposite of what I wanted, the brew came out weak and flat, like watered down tea, and I dumped 3 pots in a row. My theory now is that the ice drops the water temp too fast and you pull way less out of the grounds, but a guy at work swears it saves his dark roasts. So who's right here, does the ice cube thing only work with certain roasts, or is it just a bad tip people keep passing around?
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miles_hall22d ago
Did you even let it sit long enough before you pressed? Here's the thing about that trick, the ice is supposed to slow down the brew so you get less bitter stuff out of dark roasts that already taste burnt. With a medium roast you're just killing the temp and pulling almost nothing out of the grounds, which is exactly what you described with that weak tea taste. A guy at work swearing by it for his dark roast makes sense, those beans are already strong so a little less extraction helps. I once tried it and ended up with a mug of brown water I wouldn't wish on my worst enemy, so you're not alone in dumping pots. Stick with hot water and a good four minute steep for medium roasts, save the ice cube game for the dark stuff.
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