Ready to Use a French Press?

Just how do I use the French Press and make good coffee? Everyone has their own secret method to brewing some delicious coffee using the French Press and I’ll show you mine in this post.

The French Press is unique in the sense that it brings out the coffee oils which rise to the surface of the coffee, creating a very powerful coffee fragrance and a smooth mouthfeel. It’s also efficient because you don’t have to watch over it after setting the timer for extraction. So it’s preferred in busy cafes as well as coffee shops serving specialty coffee.

I don’t always use the french press, but it’s always nice to brew with it once in a while.

Let’s get on with the technical aspects of how I brew it.

Recipe:

Hot Water ( 90 degrees celsius ) – 500ml

Coffee Beans – 36g

Extraction time – 4 minutes ( 30 seconds bloom + 3minute 30 seconds extraction)

Bodum Chambered French Press

First things first, you need a french press. There’re many types and models, here I’m using a Bodum Chambord French Press that’s fit for 2 to 3 cups. I like the design and also because it’s made of glass and I can see the coffee.

Next you need to grind your coffee beans. I’m using my Kalita Next G Coffee Mill. I’ve grinded 36 grams of a light roast Nicaragua San Jose Javanica from Ebisumachi Coffee. I’m using a coarser grind, a little coarser than the grind you use for pour overs. My theory is that for French Press, you want to prevent over extraction by using a coarser grind.

Why? Because the water temperature is slightly hotter and the extraction time slightly longer. So I’m trying to compensate for such changes.

After you’re done grinding, take the lid off and pour the grinds in. You don’t have to worry too much about leveling the coffee as we’ll be pouring hot water in a vigorous manner.

Yes, you guessed it. Next comes the hot water, 500ml to be precise. Some people say you should use boiling water or almost boiling water. I’ll be using 90 degrees celsius as I think it’s ideal to extract and not over/under-extract.

If your beans are within a week or two of roasting, you should see some kind of a gaseous layer form above the coffee grind layer.

Extraction time is 4 minutes including when you first started adding the hot water. First comes the bloom and you want to leave the top open for 30 seconds. Then you want to place the lid but don’t press the mesh. That’ll come later. Wait for 3 minute and 30 seconds.

Once that’s done you can finally get that satisfying feeling by pressing the mesh down. It is kind of fun.

After pressing the mesh down you can pour the coffee into your cup. Here I’m using a Bodum Pavina double wall glass. You may have a better coffee experience with a cup that has a large surface area or one with a closed mouth like a wine glass for taking in the amazing fragrance.

One of the disadvantages of the french press is that micro grinds will still pass through the mesh and can create an unpleasant mouthfeel, so you want to wait a little until they fall to the bottom of the cup.

If there is some leftover coffee, make sure to transfer it to another cup as leaving it will make the coffee bitter and more concentrated due to over extraction.

And there you have it. An amazing cup of french press coffee with an amazing fragrance.

How do you like to make your french press coffee? What kind of french press do you have? Let us know 😉