French Press Coffee Methods

The french press, or press pot, has been in use since the early 20th century. French press coffee makers produce a rich, flavorful brew with a somewhat thick or oily consistency because of the relatively large amount of fat extracted in the brewing process.

French Press Basics

French press coffee is brewed by steeping coffee grounds directly in boiling water, then pressing a filter down to separate out the grounds. Use a rounded 1 tbsp. of grounds for every 4 oz. cup of coffee.

Bean and Roast

A french press can brew good coffee regardless of the bean or roast used and is largely a matter of personal taste. For a light and complex coffee use a lighter roast. For a rich, potent brew use a darker roast. The only consistent rule is freshness. If possible, use beans roasted within the last 10 days.

The Grind

The most important aspect of brewing coffee in the french press is the grind. A coarse grind similar to a percolator grind is important because of the mesh filter that will separate out the grounds from the brew. Too fine a grind will clog the filter and lead to extra particles in the finished product. Large, uniform grounds are best for an even extraction.

Water

Avoid plain tap water, as it can bring unwanted chemical flavors to the brew. Always use spring water or filtered tap water. Water temperature is also essential. When the water reaches a boil, take it off the heat and let it rest while you grind your coffee. This should bring it to the optimal extraction temperature.

Stirring Technique

Stir the coffee with a wooden, plastic or silicon implement, working from the sides of the pot toward the center. Stir no fewer than four and no more than 10 times. A light brown, fatty creme should appear at the surface of the coffee.

Brewing and Pressing

The coffee needs three to four minutes to steep depending on how many cups are being brewed. After steeping, press down on the plunger to slowly and steadily lower the filter to the bottom of the pot. An uneven press can result in loose particles bypassing the filter and settling in the cup.

References

• Coffee Geek