RECIPE FOR FRENCH PRESS
(FRENCH PRESS)
DOSE:
Approximately 30-35 grams of coffee to half a liter of water.
GRIND SIZE (1-10):
6 (coarse). Preferably not super coarse.
TEMPERATURE:
95-100 degrees for a light roast, 90-95 degrees for a medium roast. Preferably brew a bit colder with natural processed coffees (about 4 degrees).
ITEMS:
French Press, scale, timer and 2 spoons.
Note (important)
Brewing with a French Press is "immersion brewing. Immersion brewing is less sensitive in terms of grind size, especially when compared to V60 and espresso, so if you are not hitting your preferred extraction or strength, I would play around with the dosage before adjusting the other variables like grind size and temperature.
Step 1
Pour medium-coarse ground coffee into the French Press and pour boiling water over the coffee. Avoid stirring or disturbing the coffee once it has been "immersed" in boiling water.
Step 2
After 4 minutes, break the surface of the coffee with a spoon (stir gently with a spoon on the top a few times) in order for the coffee grounds on the surface to fall to the bottom. Fish up the excess coffee grounds and coffee foam off the surface with a couple of spoons, and place the plunger at the top of the jug WITHOUT pressing the plunger through the coffee.
Step 3
Let the coffee sit for another 4 minutes or until most of the grounds have settled to the bottom of the plunger. You should not press the plunger down through the coffee as the very fine grounds at the bottom tend to float back up into the coffee liquid – the plunger is still acting as a filter even though it has not been pressed through the liquid. Now carefully pour all the coffee into your cups/mugs.