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| How to use a cafetiere (french press) |
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Last Updated
10th of December, 2008
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This
sounds like a very strange thing to discuss surely french press is o要e
of the easiest methods to brew? But sometimes things can be missed, and
here I plan to go through, step by step, the best way of brewing this
method of coffee.
Get french press right and it can be o要e of
the most rewarding brewing methods about. Add to this the price that
o要e of these can be picked up for, and you’ve got a great way to enjoy
coffee.
To start with, I will assume your french press has
been cleaned and you have a clear work top area and have to hand all of
the following things:
1. A kettle filled with fresh water
2. A french press
3. Coffee beans
4. A coffee bean grinder
5. A tea towel (or drying cloth)
6. A mug or cup
7 A stirring stick or spoon
8. *Optional* a thermal flask.
Boil
the water in the kettle. o要ce boiled poor around 5cm of water in the
french press. Gently swill the water around the pot making sure the
whole pot gets warmed. Then add the filter to the jug and allow a
little expansion to the spring but o要ly for a few moments. This will
help in forming a secure seal when placed in the coffee. Throw the
water away and dry the inside of the pot and the filter mechanism.
Re
boil the kettle. Whilst it is boiling, take your coffee beans and grind
up the amount you need. The grind should be coarse and similar to sharp
building sand [what do you mean you have never tried that in coffee!].
Below
is a table of recommended amounts. Please note these are just a
starting place, coffee is very personal and you may want to change the
amounts to get the brew just right for your own taste.
Cup Size Level Table Spoons of Ground Coffee
3 2.5
4 3
8 6
12 9
The
water should be just off boiling (95慢) and poured into the jug leaving
around 2cm at the top of the pot to allow for the filter part. Then
take the stirring stick (or spoon) and stir the pot making sure all the
grinds at bottom are nicely infused.
Put the top of the pot
back in place, so as to keep the spring warm, but do not press down.
Leave to brew for around four minutes.
Once four minutes has
passed press down the plunger being careful not to exert too much
pressure. You will get the best results if you are slow and gentle at
this point. Forcing the filter can make hot coffee squirt out the top
and possibly result in it being wasted and scalding you. If there is
undue pressure it may be that you have ground it to fine. Remove the
filter, stir the liquid, and replace the filter again, remembering that
next time a courser grind may be called for.
Once infusion has
finished pour the pot into cups to be enjoyed immediately or into a
vacuum flask if you don’t want it to get cold too quickly. Leaving
coffee in the pot can over extract the brew, leaving a bitter and
unpleasant cup. [and it shouldn’t be re-heated!]
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