After water starts boiling, shut off heat and sit after a minute, pour enough hot water to saturate the grounds to bloom for 30 seconds. Then pour the rest of hot water into the grounds. Wait four minutes, no need to skim either, just plunge the press above the water level and just pour into a cup to "skim"...
You should consider letting the coffee grounds bloom before adding the rest of the water. Add coffee grounds, drop just enough water to cover the grounds for 30-40 seconds and then add the rest of the water.
All Errors: - Dont use boiling water. Water should be at ~93 celsius - 9 Grams grams coffee per 100ml are to much. Use ~7grams per 100ml - use medum milled coffee, not coarse milled. Unless you want to drink it very slowly. Coarse milled coffee dont extract very fast, but if you do so, you first cup will be watery and the fast will be bitter. Use medium siced coffee and drink fast :) - after remove the foam, let the coffy rest for 2 more minutes, so the fine particles can sink to the ground - Dont skim to the bottom. Skim half way down so the rest of the coffee can extract further.
It depends on taste, to me the foam is too bitter, since those fine particles extract faster, they can overdo your coffee, anyway, the best coffee is the one you like the most
@@fernandosilva6295 I hear you. However, the advice is to scoop the particles before the plunger has pushed the coffee. Generally speaking that coffee net will catch everything. What I’m talking about is “agitating” the coffee (I wait 7 minutes then swirl a couple times) before you push down… and then pour. there’s this silky oxidized foam that resides on the tops if you do it correctly. He “advises” to scoop to remove fine particles that get in the coffee. You really don’t need to worry about bits if you press firm. A quality press matters as well.
At a proper grind setting for French press the super-fine particles won’t be collected by scooping off the majority of the grounds, they will still be in the liquid. It’s part of French press, without a paper filter somewhere in the process it’ll always happen. Imo it’s what distinguishes French press from other methods.
1:11 ratio, interesting. I personally couldn't tell any difference in taste or texture between skimming off the top vs not but then again i use a 1:16 ratio and only press to the surface of the water, i wonder if the skimming is more beneficial for people who press all the way down 🤔
Historically, a one to ten ratio was pretty common for most techniques and I'm assuming the French press was no exception. Of course, since precision scales weren't a thing it could be as little as 1:8 or as much as 1:14. But for anything that isn't a pourover cone, I find 1:10 tends to be the perfect starting place.
For what it's worth, he's using WAY more than the typical recommendation here. You're using about 33g/L, the Specialty Coffee Association recommends 55g/L, and Adam is using about 88g/L. Basically you should be using 60% more grounds, and he should be using 60% less. lol And it's not even about "being a wuss" or "liking your coffee strong" - thanks to the magic of consumer-grade refractometers we know that at a certain ratio there's literally not enough water to extract the extra grounds and you're (mostly) just wasting them.
@@joewee I follow James Hoffman ratio of 60g to 1L (1000g). Also as per his method, I don't over agitate and press down. Actually noticed sludge free coffee.
Hoffman (if you go through several of his videos) suggests about 30 g coffee/500 l water. Water can be close to a boil. Coffee should not be ground too coarse. Let steep 4 mins. At 4 mins, break the crust and a quick stir. Skim off the floaty bits and foam. Let sit an additional 6 mins (lets fine particles settle and allows the coffee to cool a bit). Do not push plunger all the way down (only stirs up those fine bits) and pour.
Bro 800ml for 2-3 cups? That much coffee is just barely within the FDAs recommended daily max and made me shiver afterwards. The coffee tasted great tho so every time it was worth it
ADHD the YT Short. Also the grind size is almost the size of instant coffee 😬. Also I get everyone is copying James Hoffmann recipe/technique, but what’s the point of using a French press if you’re not using the press. Isn’t that what it’s for? To press the coffee grounds to the bottom? Might as well use a coffee filter at that point.
@@spamcan9208 Hoffman also gives time after skimming for the grounds to settle, since skimming agitates them. Skimming right pouring causes more problems than it solves.
I honestly hate the french press, such a a pain to clean and my coffee is never hot by the end. I've literally had more success with two metal mugs and a tea strainer 🤷
Why would you need to clean a french press more than once every few months? And how is boiling water rested for 3 minutes not hot enough? Do you enjoy scolding your mouth?
I bought a Chemex a few weeks ago and im never going back. Super clean cups of coffee, plus cleaning a French press is annoying. My Keurig is going in the trash.
