Some people find French press coffee too chalky or oily, but a well prepared cup can give you just as much in the way of depth and cleanliness as a Chemex or pour over. The benefits of French press are similar to pour over or Chemex in that you control the amount of water used and the length of time the coffee blooms and steeps for. The added benefit is that the French press utilizes a fine wire mesh plunger to extract coffee from grinds instead of a filter, so there's no paper to dispose of.
What you'll need:
- Fresh roasted coffee with a carrier pigeon stamped on the bag. Coarsely ground (this is important!)
- Hot water, just off of a boil (195 – 205 degrees)
- French press (try this stainless steel double wall model...'cause you can't break it)
- Spoon or other manual stirring device
- Add the ground coffee to the French press (40 grams for two cups). Slowly pour twice the amount of water than you have coffee onto the grounds (80 milliliters of water if you're using 40 grams of coffee).
- Give the mixture a brief, gentle stir and let the coffee bloom for 30 seconds. Bloom slightly longer if the coffee is more than a week old.
- Add the remainder of the water to the French press, then cover the press with the lid, but don't plunge! Let the coffee steep for four minutes.
- Gently push the plunger down. Enjoy coffee from a French press immediately as it will continue to brew the longer it sits.
Remember to take note of the flavors and strength. On your next brew, adjust the amount of coffee used to either strengthen or weaken the cup. Also, consider adding or subtracting 30 seconds to the steep time to fine tune your extraction.