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prfsnl_gmr wrote:My wife and I also use a French press...specifically, this one:

http://www.amazon.com/Frieling-Polished-Stainless-French-42-Ounce/dp/B00009ADDS/ref=sr_1_1?ie=UTF8&qid=1352329823&sr=8-1&keywords=freiling+french+press

After boiling the water, we pour it in the press to cool it and prevent "burning" the coffee grounds. We then add the grounds, stir them into the water, and let them steep for at least 5 minutes before pressing.

That Frieling press is gorgeous no doubt, and I nearly bought that exact unit a couple years back. That purchase would have been based solely on aesthetics and not functionality, imho. Heat retention is always welcome while brewing, but I think all too often insulated presses are treated as carafes. If you and your wife are brewing a full 42 oz pot, then I would strongly suggest transferring the remaining coffee into another container/device to avoid over-extraction. And don't forget coffee is fresh for roughly 10 minutes after a full brew cycle (so gulp, gulp, gulp) I do like that the Frieling is virtually indestructible. My Bodum is made of pretty thin glass; we're going on seven years without a crack though - knock on wood! Bodum also manufactures an unbreakable beaker....but everything is just better in glass.

Just my two cents.

I've read quite a bit about the "Japanese Iced Coffee" method (aka: "Slow Brew"), but I'm curious -- is there Japanese coffee? I can't think of ever seeing a brand of coffee that originated in Japan.

noiseredux wrote:I've read quite a bit about the "Japanese Iced Coffee" method (aka: "Slow Brew"), but I'm curious -- is there Japanese coffee? I can't think of ever seeing a brand of coffee that originated in Japan.

No. Along with the US, Japan is one of the top importers of coffee. I would think Japan's biggest hurdle in coffee cultivation is lack of agricultural land mass.

s1mplehumar wrote:

noiseredux wrote:I've read quite a bit about the "Japanese Iced Coffee" method (aka: "Slow Brew"), but I'm curious -- is there Japanese coffee? I can't think of ever seeing a brand of coffee that originated in Japan.

No. Along with the US, Japan is one of the top importers of coffee. I would think Japan's biggest hurdle in coffee cultivation is lack of agricultural land mass.

that was kind of what I was assuming to, but I doubted myself due to my lack of geographical knowledge.

s1mplehumar wrote:

prfsnl_gmr wrote:My wife and I also use a French press...specifically, this one:

http://www.amazon.com/Frieling-Polished-Stainless-French-42-Ounce/dp/B00009ADDS/ref=sr_1_1?ie=UTF8&qid=1352329823&sr=8-1&keywords=freiling+french+press

After boiling the water, we pour it in the press to cool it and prevent "burning" the coffee grounds. We then add the grounds, stir them into the water, and let them steep for at least 5 minutes before pressing.

That Frieling press is gorgeous no doubt, and I nearly bought that exact unit a couple years back. That purchase would have been based solely on aesthetics and not functionality, imho. Heat retention is always welcome while brewing, but I think all too often insulated presses are treated as carafes. If you and wife and brewing a full 42 oz pot, then I would strongly suggest transferring the remaining coffee into another container/device to avoid over-extraction. And don't forget coffee is fresh for roughly 10 minutes after a full brew cycle (so gulp, gulp, gulp) I do like that the Frieling is virtually indestructible. My Bodum is made of pretty thin glass; we're going on seven years without a crack though - knock on wood! Bodum also manufactures an unbreakable beaker....but everything is just better in glass.

Just my two cents.

Thanks. We had a Bodum (two of them actually...) but we suffered the inevitable cracks. One of our neighbors works for Frieling, however, and he allowed to to purchase a Frieling press at a steep discount after we lost our last Bodum.

We do often use the press as a carafe. If we are both drinking coffee, however, we tend to finish it off pretty quickly. On the other hand, my wife will sip coffee out of it all day if I am not home. The insulated press will keep the coffee pleasantly warm for hours, and I have not noticed a significant change in the taste of the coffee on the few occassions that I have gone back for a cup in the afternoon. (That said, I usually only make sweetened ice coffee with "leftovers".)

I will pass on the over extraction tip, but since transferring the coffee to another container would result in yet another dish, I don't think that my wife will be too keen on it.

Thanks for the tips, though. It is nice to know that we have a coffee expert on the forums, and I certainly know who to turn to if I need any recommendations.

Raven's brew has been a favorite of mine... I think it was CRTgamer that showed a pic of the three peckered billy goat blend on a thread... not sure which one. Anyways, tried it out and have been a fan ever since. Thought this is my favorite of raven's brew coffees.

Some great recommendations thus far. I am thinking that I will end up with a French Press to use at home and I be able to try some of the coffee you are all recommending soon since we are almost out of coffee at work. Maybe I will have a lottery drawing each month and add each brand to the pot as they roll in and keep things exciting. Good to always try something new.

I drink Folgers on a daily basis in my frenchpress at work - we are not allow to have personal coffee pots at work (apparently it is a firehazard in this office). If I want to get fancy, I love Dunkin Donuts and Krispy Kreme coffee, but my absolute favorite is Waffle House coffee, especially their new dark roast.

I recently bought a pound of Chocolate Moonpie coffee, but it is not as good as it smells...

fastbilly1 wrote:but my absolute favorite is Waffle House coffee, especially their new dark roast.

I don't know about their dark roast, but their regular coffee is far too watery for my tastes.

BoringSupreez wrote:

fastbilly1 wrote:but my absolute favorite is Waffle House coffee, especially their new dark roast.

I don't know about their dark roast, but their regular coffee is far too watery for my tastes.

Huh?