Last week we discussed our preferred way to brew coffee in an AeroPress, so we thought we’d make it into a series and show you how to best brew coffee in a French Press this week.
The French Press is a popular method because it’s a pretty straight forward brewing method and not as difficult to mess it up unless you steep it too long or don’t decant it right after brewing.
Brewing with a French Press will result in a full-bodied, “bold” (oftentimes a very over-generalized description used for various types of coffee, but accurate in this case) cup. There’s a lot of sediment due to the metal filtration method, so it can have a “cloying” flavor (clogs the pores on your tongue), as much of the oils remain in the cup after being brewed.
Like AeroPress, I find that medium and dark roast drinkers typically enjoy this brew method the most, because they are often likely to enjoy more robust flavors. The flavor profiles that are best represented from French Press tend to be chocolaty with a subtle fruit quality such as our Guatemala San Martin or chocolaty and smoky like our Cove Blend and our French Roast.
To brew with a French Press, you will need:
60g fresh coarse-ground coffee (like breadcrumbs)
800g hot water of 195-205 degrees
A kitchen scale (optional)
A container to decant liquid (if not drinking immediately)
Preheat your press by adding hot water. Discard the water and add the freshly ground coffee to the press.
Place the press on the scale, zero it out and add 75g water and stir. After 30 seconds, fill the press until the coffee bed raises one inch from the top of the press.
Stir the coffee. Place the press lid on, but DO NOT plunge the coffee. Allow it to sit until 4 minutes is reached on the timer.
At 4 minutes press the plunger down using even, level pressure.
If not consuming immediately, decant the coffee into another vessel so as not to continue to extraction process.
A Level-Two Certified Barista, native Northwesterner turned So-Cal girl, Savannah is also addicted to yoga, hiking, meditation and long drives up Coast Highway 101. She doesn’t remember ever not loving coffee. Even as a child, when most other kids typically hate the taste, it was something she craved, which looking back, was unquestionably an early prediction of a career devoted to specialty coffee.