Courtney returns to enlighten us on the French Press. Watch the full video via IGTV (@moderntimescoffee).
- French Press
- 2 spoons
- Coffee (recommended: single-origin Honduras Los Amigos)
- 500g of hot water
- Around 10 minutes
- Place your French press on the scale and zero it out.
- Grind 30g of coffee (medium grind) and pour it into the French press.
- Zero scale again, start a 4-minute timer, and pour your hot water until you reach the exact amount of coffee you want (in this case, 500g).
- At the 4 min mark, break up the “crust” of grounds that has formed at the top of your coffee, then scoop out the foamy bits.
- Let the coffee sit for an additional 5 min.
- At 5 min, put the lid on and plunge, but DO NOT plunge it all the way down. By stopping before you reach the bottom, you ensure that no grounds will escape the plunger. You don’t want those in your coffee.
- Serve immediately and enjoy!
PERKS OF THE FRENCH PRESS
- It’s cost effective.
- Big, rich flavor from your coffee
- You’re in control (water temp, grind, brew time, etc).
- Good for experimenting
A WORD FROM COURTNEY
This was the first brew method that I tried after the regular drip method. Although, back then, I had no idea what I was doing or how to brew properly. The french press makes a rad, flavorful cup, with a thick body, and it can serve multiple people. This specific recipe I adopted from Coffee Wizard, James Hoffman. I like it because the result is a clean and smooth cup of coffee without the usual coffee sludge that accompanies the average cup of french pressed coffee. I chose to brew our single origin Honduras with this recipe because I think it captures the kick-ass flavor notes of chocolate, cherry, and marzipan well.