Easy to brew and super consistent, the French Press is very reliable. Its classic and well-engineered design hasn’t changed much since its invention in 1929, and it’s perfect for making multiple cups of heavy-bodied coffee in 4 minutes.
WHAT YOU WILL NEED
Things you need to brew great freshly roasted whole bean coffee at home or your place of paradise:
- Paradeco Brew Guides
- Scale that displays grams/ounces
- Great water that resembles our reverse osmosis system
- Coffee grinder (electric or hand)
- Brewing devices
In 2017 we learned that most local Colombians believe that the French press is the best way to brew coffee. I learned this the hard way when a local tossed my (Tom’s) AeroPress into a field of coffee plants. The French press is the most common brewing method found at home due to its simplicity. However, some recent scientific/news reports sway the health sector towards filtered coffee like the Chemex and V60. The paper filter in these methods remove some of the bean particles from the brew. For French Press, make sure you take the coffee out of the press right after brewing. It only takes about four minutes to brew.
As a general measurement rule use 70-75 grams of coffee to 1 liter/1000grams of water depending on how strong you like your coffee. Our coffee bag indicates 30grams of coffee to 350 grams of water for smaller servings. Don’t grind super course. Grind at a medium.
Heat the water to about 205°F.
Preheat the French press by adding water. This will clean it as well. Then discard the water.
Add the freshly ground coffee, then fill the press up about halfway with water. Use turbulence in the stream of water to move the grinds around. Let them bloom for about 1 minute.
Then break the bloom crust on the top of the grinds by stirring with a spoon.
Add the rest of the water in a slow and circular motion.
After all the water is in place the plunger cap on top of the French press.
The total brew time including the bloom will be 4 minutes.
At the 4-minute mark, slowly press the plunger down as to not stir up the grounds that have floated to the bottom. Stop the plunger when it gets just above the settled grounds.
Remove the coffee slowly.
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