The French Press is well known for the bold flavours that it produces as a result of the mesh filter that allows the oils that would normally be filtered out by paper or cloth to be enjoyed after the plunge and pour. In addition to oils, some fine sediments tend to get past the filter and settle at the bottom of the cup. They will do no harm and add to the flavour however are not to everyones liking. If you don’t enjoy the muddy last sip, just don’t drink it.
- Measurements: 20g coffee, 300g water
- Grind: Coarse
- Filter: as per the French Press
1. Bring enough water to just below a boil (95° C ) in order to brew the coffee and pre-heat the French Press.
2. Weight out 20 grams of coffee and grind it coarse.
3. Pour some hot water into the French press to heat it up, then pour it out.
4. Place the grounds into the French press and pour 300 grams of water in evenly, saturating all of the grounds.
5. Start timer immediately for a 4 minute steep.
6. After 1 minute, submerge grounds floating at the top into the water and give a slight stir with an object that won’t harm the glass.
7. After 3 minutes and 30 seconds, scoop the layer of fine grounds and bubbles off the top of the water and dispose. This will help minimize the sludge at the bottom of the cup after pouring.
8. When the timer is up at 4 minutes, press the plunger down.
9. Pour, relax and enjoy