French press froth

eclectichoney

This may be a stupid question but hopefully somebody here will know (they usually do )

Normally when I use my french press and pour water over the ground beans I get a few bubbles (largish) and very little froth at the top. I just got some new Monsooned malabar and it s dramatically different to any other beans I have used. It froths up loads with lots of tiny / foamy bubbles aything up to 1cm thick at the top! Why is this? Do some coffees just produce more froth / foam like this??

Thanks guys

Gran Hermano

How fresh are the beans? Recently roasted will have a higher content of
gases which will mean the CO2 in the beans will cause a bloom when
brewing. Are the two bean varieties a similar roast?

How hot is the water you're pouring onto ground coffee?

eclectichoney

that might be it - i don't know how long ago they were roasted as they were just from a bewleys dispenser in tesco, probably quite recent I imagine. Mind you the java republic ones I used before that were only 2 weeks old. I wouldn't call it a bloom, more of a very thick foam...

Probably the roast date - thanks Gran H

I always let the water cool for 30-45 seconds after boiling it.

RE*AC*TOR

Yeah - the technical term is bloom alright - I think the Monsooned Malabar are reknowned for having huge crema producing capabilities. Whatever it is about the bean structure and ability to store up CO2. If I take a roast just out of the roaster and make a filter, the bloom will almost overflow over the top.

Mr Magnolia

I love that malabar, I'll be ordering more soon.

As for the bubbles, I notice a lot in the brazillian coffee I'm drinking at the moment, some beans may just produce more than others. The malabar I had wasn't excessive.