Funny. I always wondered why people do coarsely ground beans steeped for 4 minutes… I’ve always enjoyed my coffee pressed with medium ground beans for 8 minutes 🤷🏻♂️ Glad to know I’m not the only one who likes an actual full-bodied cup of coffee.
@@TommyShlong It wont as long as you scoop out the floating beans from the top... and let the rest sink to the bottom. Its got a better flavor but still depends on your beans, also its not for people who are in a hurry. Its one of those extra things you could do for that little improvement in the experience.
I find that it depends on the coffee. A lighter roast will often present a lighter, more "watery" looking cup. As long as you go with their measurement recommendations (I go 15 g/250 ml), you should get a good tasting cup.
In my opinion, if you want a deep coffee, stir the coffee after the first 4 minutes of waiting, then wait again as much as you'd like (4 - 8 minutes), then lightly press the filter down. It works for me every time
Also, decant into a different vessel in one smooth pour. Repeatedly pouring from the French press itself into many cups disturbs the grounds and will make the last cup or two silty.
You guys don't know the use of coffee. It needs to be simple and quick to make. It is what wakes you up to do anything else. If I was awake enough to do all this at 4am when getting ready for work, I wouldn't need the effing coffee.
@@latenitesips you might skip the "coffee" part altogether and just pop a caffeine pill first thing in the morning, then. Will probably cost a lot less, too.
It tastes good, however drinking French Press everyday causes teeth to get stained much easier from the unfiltered grounds. They aren’t filtered as much as a drip machine. I use this method on weekends, seems to be a good balance
The crust at the top filters the small particles in the water when you plunge it. Stir at the start but then leave it. U want that crust. Also, I always find a cold bloom also gives the best coffee. Finally too longer extraction I think, it starts to get bitter after around the 5 minute mark I find. But that’s me, you brew you x
The best part of the coffee body is the brownish beige foam they tossed out. Coffee grinds still have some minute coffee oil. It is this oil that gives coffee its unique taste (vary from brand to brand and from type to type eg. ground vs whole beans). Removing the foam will remove majority of the coffee oil present. You don't know how much better your coffee taste like if you keep those foam in your coffee.
@@susear5939 It's not really a matter of auto or manual, it has more to do with the quality and craftsmanship of the grinder. A flat burr grinder is going to give you the most consistent grind, but conical burr grinders can be damn good too. My brother, "the expert," advised me to research and get the best grinder, NOT the most expensive. On Amazon I found the HEIHOX Manual Grinder, it is VERY good for the price. Just look at the reviews. You won't find the same quality for the price. At work I have an automatic burr grinder that really doesn't do a great job, also doesn't go as coarse as I like. I'll also mention that a little more coarse grind leaves you with less "fines," the powdery stuff that makes your brew bitter.
The best thing on full immersion is you can change the ratio without changing grind size because you are looking to restrict flow through the bed of coffee
what i ended up doing is using this to drink some apparently espresso beans i got handed and ground them a bit too fine i think, make a great hybrid coffee but would give me bowel flushing runs in 15min. good coffee tho
🤕 The crema? Gross? What? How about simply filling it no higher than 3cm from the top so the plunger won't fall over at the top of the coffee; give it a good stir; fit the plunger (don't try to press it down yet); wait for it to brew, until you can't anymore; pull the plunger out a very little bit, just enough to swirl the pot without making a mess; swirl the pot gently and wait a few seconds for the floating grounds sink to the bottom; gently but firmly press the plunger down; if it stops, then pull it up a centimetre or two, and the grounds that blocked it will drop out of the way; keep doing this until the end; and _enjoy the crema_ 👍 sweet and simple!
I wouldn't say I know so much about coffee, but that golden creamy puff of rich goodness is something I've always enjoyed the most about coffee. Well put, the crema just gotta be there!
Mine do too. That's CO2 and other gases being released by the coffee when the hot water hits it. The "bloom" phase is supposed to release those gases and then it sinks, but mine still floats so IDK what I'm doing wrong. Whatever, my shit still tastes good lol
Truck driver here. I have a Stanley Thermos. I boil the water. Pour into thermos. Now prep the press. Pour water from thermos into the press. If done from height there's no need to stir. Wait, with the plunger in the press. 5 minutes. Plunge, blah blah. Pour a cup, pour the rest into thermos. I also have s 9 cup Bialetti and an MSR Mugmate. My coffee stays hot for about 8 hours.
basic ration is 6 g of coffee to 100 g of water. that is 15 g for 250 g. So, not much of a difference, but maybe it could make it stronger or the taste fuller. let's find out.
First, obtain a French press with two strainers. Next, use coarsely ground coffee beans, as recommended by the instructions. Then, fill the press halfway with water heated to 200 degrees and stir. Next, fill it to the maximum fill line, and lastly, let it steep for 5 minutes then press. Removing the foam on top is pointless as its the same foam you would see in a ristretto, so you are discarding flavor.
Holy moly. I'm new to ground coffee. Been drinking instant all my life. And just wow. 16 grams for a cup basically? That's borderline insane. Sounds made up. You want me to chuck in about 5 bloody teaspoons of pure ground coffee. For a single cup. I guess unlike instant, you don't just drink all of the contents, but instead extract it. But still. Wowzers man.
It makes sense, instant coffee is basically just 20% of the whole bean. Extract coffee beans, 80% is the shell that remains inside the french press/filter, 20% is what tastes good and is easily dissolvable in water broadly speaking. Dry freeze your coffee und when the water is gone you end up with the good tasting 20% except it's dry now -> instant coffee
The density of roasted coffee varies based on roast development. You will find the range around 300g/L to 450g/L. The darker the roast, the mess dense it is based on water loss. So working with grams is much more consistent. A measured tablespoon of coffee will be 5.5-8g. If you never change coffee you should be ok to volume dose. But if you don’t scales are a great tool to have.
Not an expert, but pretty sure that is mostly for instant coffee. Ground coffee is more resilient, although you still have a point. I think you'll get a better brew if it's not straight up boilin
I pour hot water over the grounds, wait 5-6 minutes, then put just a touch of ice cold water on the top. Settles the grounds and it presses nicely. Note, this is very little cold water but over all the top.
