Wednesday, January 9, 2013

The Definitive Set of Instructions for French Press Coffee

Complied from a variety of sources around the Internet:

Brewing ratio is crucial: Use 50g of grounds for 700g of water (in a standard 1L press). Use a scale to get it right.

Use a burr grinder: A medium-coarse grind is required for French press. The grounds should look thicker than typical beach sand, probably bigger and flakier than you might expect.

Water temperature should be less than boiling: Give the kettle a minute or two to cool. Better yet, use a thermometer to determine when the water is around 198 degrees Fahrenheit (92 degrees Celsius).

Preheat: Warm the press and mug with some hot water before you start brewing.

Time your brew: Don't guess; use a timer. Allow between three-and-a-half and four minutes for brewing. Initially, add enough water to cover the grounds, stir gently, and give it one minute. Then add the rest of the water, stir gently, and wait the final three.

Let the grounds “bloom” while brewing: Leave the press uncovered.

Skim before pressing  Use a spoon to remove the top layer of grounds from the press.

After pressing, stop extracting: Decant the coffee into a separate glass container.

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