How to Brew Coffee with a French Press
Gourmet coffee that you might pay more than $5 a cup for is only minutes away in your very own French press. These devices get the absolute most flavor from your coffee beans and can be used anywhere. Does this Spark an idea?
Instructions
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Boil about 1 cup of water for each cup of coffee you want to make.
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Grind 1 tbsp. of coffee beans per cup of coffee. Grind the beans a little less fine than you would for a regular coffee maker with a coffee filter.
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Add your beans to the French press and pour in the boiling water. Put the top on the press with the handle completely extended so that the screen portion is at the top of the press.
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Allow the coffee to steep for approximately five to seven minutes.
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Push down the handle so the screen pushes the grounds to the bottom of the French press. Make sure you keep the handle in this position for serving to keep as much of the grounds as possible from being poured into the coffee cup.
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Pour yourself a cup of freshly brewed coffee and enjoy a pure and rich taste from your coffee beans.
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Tips & Warnings
Canned coffee is normally ground too fine for use in a French press. It is always best to buy whole bean coffee to grind. If you don't have a grinder, have them ground at the store.
Comments
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johnelder
May 22, 2010
Don't boil the water! Coffee extracts best at 190 - 205 degrees. If you don't have a thermometer, let it boil, then take it off the heat for 30 seconds to one minute. NEVER let it steep for more than four minutes. Then you'll get a wonderful cuppa! -
johnelder
May 22, 2010
Don't boil the water! Coffee extracts best at 190 - 205 degrees. If you don't have a thermometer, let it boil, then take it off the heat for 30 seconds to one minute. NEVER let it steep for more than four minutes. Then you'll get a wonderful cuppa! -
phantasm74
Jul 09, 2008
I wouldn't use the phrase " Boil the water in the kettle" since you should never use boiling water when making coffee (should never go over 200 degrees F) but otherwise the instructions are right on the mark.