{"id":5368,"date":"2014-12-26T16:50:08","date_gmt":"2014-12-26T14:50:08","guid":{"rendered":"http:\/\/www.coffeedence.gr\/?p=5368"},"modified":"2014-12-26T16:46:21","modified_gmt":"2014-12-26T14:46:21","slug":"how-to-prepare-your-coffee-with-french-press","status":"publish","type":"post","link":"https:\/\/www.coffeedence.gr\/en\/how-to-prepare-your-coffee-with-french-press\/","title":{"rendered":"How to prepare your coffee with French Press"},"content":{"rendered":"

The french press is a classic and is probably the most widely recognizable brewing device available. This coffee is dense and heavy. But be careful: Of all methods, French press is perhaps the most vulnerable to over-extraction.<\/p>\n

<\/p>\n

Coffee extraction with French Press gives us full body, smooth acidity, and leasts flavor clarity.<\/p>\n

Grind<\/strong>: We generally recommend a coarse grind.<\/p>\n

Advantage<\/strong>
\nThe press provides a full-bodied cup and when using a metal filter, permits more oils to pass than do other filter mediums. Many folks enjoy a french pressed beverage more than anything else, and the full and viscous mouthfeel is exactly what they want in a cup of coffee. To keep your pressed coffee tasting great, we recommend taking the press and filter apart completely and thoroughly scrubbing all of the components with detergent immediately after brewing. Neglecting to do so can result in the buildup of stale oils that impart an unpleasant flavor to coffee.<\/p>\n

TIP 1<\/strong>: For this reason, it\u2019s necessary to transfer the entire contents of your pot to a cup or carafe immediately after it\u2019s finished brewing.
\nTIP 2<\/strong>: Darker roasts typically do better in a french press than in other brewers. Try coffees from Sumatra Blue Batak, Mexico RFA Kassandra Pacamara, or Tanzania Kilimanzaro & Brazil Recreio, India Monsooned Malabaar
\nWhat You Will Need<\/strong> ! \u00a0French press<\/a> \/ Freshly roasted coffee \/Scale<\/a> \/ Home Grinder<\/a> \/ Timer \/ Kettle<\/a><\/p>\n

TECHNIQUE<\/strong><\/p>\n

STEP ONE<\/strong> Bring to a boil enough water for your French press. You’ll need about 400 grams.\u00a0While the water is heating, grind your coffee. French press coffee calls for a coarse, even grind<\/p>\n

\"FRENCH_PRESS_S1_1\"<\/a><\/p>\n

\"FRENCH_PRESS_S1_2\"<\/a>
\nSTEP TWO<\/strong>\u00a0Pour your water slowly (and counter-clockwise, of course) over the grounds. We recommend starting with a 1:10 coffee to water ratio. So if you have 40 grams of coffee, pour in your 400 grams of water<\/p>\n

\"FRENCH_PRESS_S3_1\"<\/a><\/p>\n

STEP THREE<\/strong>\u00a0Give the grounds a gentle stir with a bamboo paddle or chopstick. If it helps, visualize gentle canoe paddling. Let the coffee bloom for 30 seconds.<\/p>\n

\"FRENCH_PRESS_S3_2\"<\/a><\/p>\n

\"FRENCH_PRESS_S4_1\"<\/a><\/p>\n

STEP FOUR<\/strong>\u00a0Add the rest of your water and place the pot\u2019s lid gently on top of the grounds. Do not plunge yet. Let the coffee steep for four minutes. Four. Don\u2019t guess, use a timer.<\/p>\n

\"FRENCH_PRESS_S5_1\"<\/a><\/p>\n

\"FRENCH_PRESS_S5_5\"<\/a><\/p>\n

STEP FIVE<\/strong>\u00a0Press the filter down. If it\u2019s hard to press, that means your grind is too fine; if the plunger thunks immediately down to the pot\u2019s floor, it means your grind is too coarse. The sweet spot, pressure-wise, is 15-20 pounds. Not sure what this feels like? Try it out on your bathroom scale. We are sure that you have.<\/p>\n

\"FRENCH_PRESS_S6_1\"<\/a><\/p>\n

\"FRENCH_PRESS_S6_2\"<\/a><\/p>\n

STEP SIX<\/strong>\u00a0When you\u2019ve finished pressing, serve the coffee immediately. Do not let it sit, as this will cause over-extraction and bitterness . Transfer the coffee into the cups<\/p>\n

\"FRENCH_PRESS_S7_1\"<\/a><\/p>\n

\"FRENCH_PRESS_S7_3\"<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

The french press is a classic and is probably the most widely recognizable brewing device available. This coffee is dense and heavy. But be careful: Of all methods, French press…<\/p>\n","protected":false},"author":4,"featured_media":5535,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[188],"tags":[],"class_list":{"0":"post-5368","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-brewing-all"},"_links":{"self":[{"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/posts\/5368","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/comments?post=5368"}],"version-history":[{"count":4,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/posts\/5368\/revisions"}],"predecessor-version":[{"id":5855,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/posts\/5368\/revisions\/5855"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/media\/5535"}],"wp:attachment":[{"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/media?parent=5368"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/categories?post=5368"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/tags?post=5368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}