Mastering the French Press
The French press is a forgiving tool, but it requires patience. It turns simple grounds into a heavy, textured cup that holds the natural oils typically stripped away by paper filters.
Consistency is your primary ingredient.
The grind size should resemble sea salt. If it is too fine, the plunger will be difficult to press and the coffee will turn muddy.
- Burr grinder
- Kettle
- Digital scale
- Long-handled spoon
What goes in.
- 56gwhole coffee beans
- 850gfiltered water, just off the boil
Breaking the bloom
After four minutes, the coffee grounds form a floating crust. Stirring this crust causes it to sink, signaling that the extraction is complete and the grounds are ready to be filtered.
The method.
Grind the beans
Measure 56 grams of coffee and grind to a coarse consistency. Pour the grounds into the glass carafe.
Add water
Pour the 850 grams of water over the grounds in a circular motion, ensuring all coffee is saturated. Start your timer immediately.
Steep
Place the lid on top to retain heat but do not plunge. Let it sit undisturbed for four minutes.
Break the crust
Remove the lid and use a spoon to stir the floating grounds. They will fall to the bottom.
Plunge and pour
Replace the lid and press the plunger down with steady, light pressure. Serve immediately to prevent the coffee from over-extracting in the carafe.
Other turns to take.
The Cold Press
Combine the same ratio of water and coffee, but use room temperature water and let it steep on the counter for 12 to 16 hours before plunging.
When it doesn't go to plan.
Warm your carafe with a splash of hot water before adding the grounds to keep the temperature stable.
If the plunger offers too much resistance, your grind is too fine; if it drops without any resistance, your grind is too coarse.
Always pour the coffee out of the press as soon as you plunge; letting it sit in the carafe makes it bitter.
The ones that keep coming up.
Why is my coffee silty?
This is often caused by the mesh filter letting through fine particles. Check that your grind is coarse enough and avoid dumping the very last drop into your mug.
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