French Press 101

[Dinder1]

Below is my method for making coffee in a French Press.

The tools:
French Press
Fresh coffee
Grinder
Timer
Long spoon for stirring. I prefer to use a bamboo stir stick.
Tea kettle.

Total brewing time will be four minutes.
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Here is a simple way of measuring the coffee needed for your press.
Use two level tablespoons of ground coffee per 5-6 oz. of water used. If you are measuring whole beans (before grinding) use two heaping tablespoons per 5-6oz. of water.

Now it's time for the grind. I grind my coffee a couple of notches up (more coarse) from the cone filter setting.

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Now I pre-wet the coffee by pouring water over the grounds until just covered, and start my timer. The water should be between 195-200f or about thirty seconds off boil.
At this time I also fill my coffee cup(s) 1/2 way with hot water so that it will nice and warm when I pour the coffee into it later.

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At this point (if you have used freshly roasted coffee) the coffee will have expanded greatly.
Stir it well.

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Now I fill the carafe about half full and stir.

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Now I have filled the carafe to the top of the upper metal band and given it a final stir. Now I let it steep.

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Now I use the last thirty seconds to SLOWLY plunge the coffee.

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Now pour and enjoy!

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[TwelveBravo]

Thank you! Thank you! I have received wonderful advice here, but this is a very concise, dare I say "idiot-proof" tutorial. This will be very helpful. Once I attempt to follow your instructions, then we'll know if they are indeed "idiot-proof". Again, thank you form your time and knowledge.

Rick

As an aside, what type of grinder do you use?

[Jim]

Thanks DJ, another home run!

[CitizenDan]

I gotta stupid question (total newbie)


At this time I also fill my coffee cup(s) 1/2 way with hot water so that it will nice and warm when I pour the coffee into it later.


Do you leave the hot water in the cup(s) when you pour the coffee to dilute it or do you pour out the water when you're ready to serve the coffee?

[mankini]

Do you leave the hot water in the cup(s) when you pour the coffee to dilute it or do you pour out the water when you're ready to serve the coffee?


You would discard the water in the cup(s) as it is only there to warm the cup(s). Then pour yourself some liquid love :001_rolle

[jkh]

Thank you!

[CitizenDan]

Thanks :001_smile

[_JP_]

Good job, but I have to take issue with one detail, which is how you measure the beans. My French Press is a Le Cafeteria model, which is not built the same. If I were to use the "bottom of the handle" method I would have way more beans in there than is needed.

[JBHoren]

Good job, but I have to take issue with one detail, which is how you measure the beans. My French Press is a Le Cafeteria model, which is not built the same. If I were to use the "bottom of the handle" method I would have way more beans in there than is needed.

DJ: I put three measures (blue SCAA scoop) of roasted coffee beans into my grinder (this is for an 8-cup/32oz Bodum French-press), and (ultimately) fill the press with just-off-boiling water up to the bottom of the handle-band at the top of the carafe.

Do you think I should be using four measures, instead of three?

[Dinder1]

I have tried to simplify the method for measuring the amount of coffee needed for making French Press as described above.
I hope that this will answer some of your questions.
Enjoy!
DJ.

[Dinder1]

Good job, but I have to take issue with one detail, which is how you measure the beans. My French Press is a Le Cafeteria model, which is not built the same. If I were to use the "bottom of the handle" method I would have way more beans in there than is needed.

Good point, JP. I have changed the dosing method described above, in hopes of making it more universal.

[JBHoren]

Am I correct in thinking that you've increased the amount of roasted coffee beans in your grinder, to compensate for the coarse(r) grind that you've selected?

[neilxvx]

French press is THE way to make coffee. I actually grind my beans a little finer than most people I think. I like my coffee sludgey and dark!

[sol92258]

wonderful post, thank you!

[sehrgut]

DJ: I put three measures (blue SCAA scoop) of roasted coffee beans into my grinder (this is for an 8-cup/32oz Bodum French-press), and (ultimately) fill the press with just-off-boiling water up to the bottom of the handle-band at the top of the carafe.

Do you think I should be using four measures, instead of three?

Wow. That's pretty weak coffee . . . you should have about ten tbsp of ground (or about 12 tbsp whole-bean) coffee in 32oz water.

[sol92258]

Wow. That's pretty weak coffee . . . you should have about ten tbsp of ground (or about 12 tbsp whole-bean) coffee in 32oz water.

about 8 is right for me in my 32 oz Bodum

[Dinder1]

Am I correct in thinking that you've increased the amount of roasted coffee beans in your grinder, to compensate for the coarse(r) grind that you've selected?

I use a heaping measure when I am measuring whole beans, but once ground, it should pretty much equal that of a level scoop of ground coffee (think volume).

[JBHoren]

Am I correct in thinking that you've increased the amount of roasted coffee beans in your grinder, to compensate for the coarse(r) grind that you've selected?


Wow. That's pretty weak coffee . . . you should have about ten tbsp of ground (or about 12 tbsp whole-bean) coffee in 32oz water.

I'd wondered if that might be the case; I'm surprised, but also willing to accept what you've written, in principle. :smile:


I use a heaping measure when I am measuring whole beans, but once ground, it should pretty much equal that of a level scoop of ground coffee (think volume).

Yup, that's it. I'm unwilling to unwittingly grind too much of my home-roasted coffee; better to use a standardized, whole-bean volume. "Heaping measure" is a good way of putting it; there's only so many coffee beans that can fit into-and-on an SCCA measure and be called "heaping", before they begin to fall off (and end-up getting stepped-on by us). :biggrin:

I'm going to increase the load from three to four level measures of whole beans, but stick with a finer grind (back-off from Espresso, until the sediment at the bottom of your mug lessens noticeably).

"Keep yer powder dry"

[David in Boston]

Wow. That's pretty weak coffee . . . you should have about ten tbsp of ground (or about 12 tbsp whole-bean) coffee in 32oz water.

I knew you couldn't resist making an observation on making coffee.:lol:

David

[TheRuckus13]

I just made my first cup of french press coffee with a four cup Bodum, thanks to this.

[texcattlerancher]

My goodness. Doesn't anybody just boil or percolate their coffee over an open fire anymore?

[sol92258]

I just made my first cup of french press coffee with a four cup Bodum, thanks to this.
If you think it rocks now, wait'll you get a grinder, if you don't already use one....

My goodness. Doesn't anybody just boil or percolate their coffee over an open fire anymore?
yep, but only when making cowboy coffee

[ex-bugonaut]

As an aside, what type of grinder do you use?

1+ I think the type of grinder and the degree of grind introduces more variability in the process than anything else except possibly the quality of the water.

So in addition to asking about your recommended grinder,what type of water do you recommend? Bottled? Tap?

Great post BTW Thank you!

[JBHoren]

DJ: I put three measures (blue SCAA scoop) of roasted coffee beans into my grinder (this is for an 8-cup/32oz Bodum French-press), and (ultimately) fill the press with just-off-boiling water up to the bottom of the handle-band at the top of the carafe.

Do you think I should be using four measures, instead of three?


I'm going to increase the load from three to four level measures of whole beans, but stick with a finer grind (back-off from Espresso, until the sediment at the bottom of your mug lessens noticeably).

Yup, four level-measures of roasted beans for my 8-cup/32oz French press do the trick.

[_JP_]

My goodness. Doesn't anybody just boil or percolate their coffee over an open fire anymore?

When canoe camping I do.

[Dennis]

OK, I just bought an 8 cup Bodum Chambord press. I have a Cuisinart cheapy grinder - the type with the stainless cup and you press the lid so the blade spins on the bottom. So if I got this right, I load up as many whole beans as will fit in a tablespoon and use 2 of those per 6 oz water. Any idea about how many spins on this grinder it will take to get the proper grind? Also, I will probably use a hotpot to boil the water. Will I need to reheat the water while the grounds are doing their initial bloom?

[sehrgut]

I knew you couldn't resist making an observation on making coffee.:lol:

I'm getting that predictable, eh?

But coffeez iz serius bizniss!

[tclevela]

A truly brilliant post!

My quibble? Don't make it too universal! I use both a 3 cup French Press with a plastic jar and a 8 cup French Press made from Stainless Steel. The amount of coffee added to the Press is solely a personal decision. Everyone should experiment and find the amount that works best for him/her!

As to grinding beans I leave it up to the Coffee Shop/Grocery Store. The disk grinder necessary for a uniform grind is (in my view) to expensive for an individual to buy. So I let the Coffee Shop grind it or I use the Grocery Store's grinder.

[scoopster]

My goodness. Doesn't anybody just boil or percolate their coffee over an open fire anymore?


When canoe camping I do.

I used to do cowboy coffee -or worse when camping (like those tea bags with coffee in them.)

These days for canoe camping I bring along one of those Nissan stainless steel double wall insulated french presses.

When I'm backpacking I just go without - got too spoiled drinking well made coffee.

[Suzuki]

Quick question - I always understood that it was best to pour all the coffee off the grounds as soon as the brew time has elapsed.

Experts out there - is this correct?

[Rem Freeman]

Muchas gracias for the primo info.

[sol92258]

Quick question - I always understood that it was best to pour all the coffee off the grounds as soon as the brew time has elapsed.

Experts out there - is this correct?
That's my SOP

[Dinder1]

OK, I just bought an 8 cup Bodum Chambord press. I have a Cuisinart cheapy grinder - the type with the stainless cup and you press the lid so the blade spins on the bottom. So if I got this right, I load up as many whole beans as will fit in a tablespoon and use 2 of those per 6 oz water. Any idea about how many spins on this grinder it will take to get the proper grind? Also, I will probably use a hotpot to boil the water. Will I need to reheat the water while the grounds are doing their initial bloom?

Hey Dennis,
#1- Yes, this is the correct measure, but feel free to adjust this for your taste.
#2-Try grinding the coffee to about the consistency of Kosher salt, then you can tweak the grind up or down from there.
#3- There should be no need to reheat the water.

I hope this helps.
Enjoy!

[waitasecun]

yes thank you...I have to buy a french press now dang it!

[Dinder1]

Quick question - I always understood that it was best to pour all the coffee off the grounds as soon as the brew time has elapsed.

Experts out there - is this correct?

Chris,
Yes, I would agree that you want to stop the coffee from over extracting/becoming bitter etc. But in reality you will probably consume the coffee fairly quickly anyway.
I would suggest that if you are making a rather large pot that you will be drinking over say a hour or so, that you pour it into a preheated thermal carafe.

[Suzuki]

Chris,
Yes, I would agree that you want to stop the coffee from over extracting/becoming bitter etc. But in reality you will probably consume the coffee fairly quickly anyway.
I would suggest that if you are making a rather large pot that you will be drinking over say a hour or so, that you pour it into a preheated thermal carafe.

Got it - thanks!

[_JP_]

I used to do cowboy coffee -or worse when camping (like those tea bags with coffee in them.)


cowboy coffee is the same as what you get with a French Press, except with filtering of the press part. You use your teeth to filter out the grounds. :biggrin:

Although the standard way is a splash of cold water into the pot to settle the grounds and then pour it all out into cups immediately. Done correctly it can almost rival what you get from a French Press.

[Jcof3474]

I have been using a French Press for about 6 months now and it is the absolute best coffee ever! I am glad to see others getting into it and a nice set of instructions for everyone as well. I am enjoying a nice cup right now that I just made at work, we have a nice hot water dispencer on our coffee machine that is awesome for the Press.

[R-James]

I just noticed... Nice sample roaster din!

[Dennis]

I am having variable results with my press. I have come to conclusion that the grind is everything. I am using a Cuisinart blade grinder which is wildly inconsistent. In general though, the coffee is pretty decent so far.

[thirdeye]

Looks like I'll be going shopping tomorrow....:biggrin:

[netsurfr]

Very nice tutorial. Thanks for taking the time to put it together!

[nav]

oh man am I excited. Got my new Tirra french "pull". Its the one where you pull the plunger up instead of down. It takes out all the grind and stops the brewing process...its just magical.

[ratcheer]

Yesterday morning, they delayed my son's school start by a hour and a half due to a weather event (which didn't actually occur). So, I decided to use the extra time to do up a pot of French press coffee.

I turned my cheap burr grinder to a very coarse setting and ground way too many beans. I used as much for four cups as my wife normally uses for a 12 cup pot of drip coffee.

Next, I decided to pre-heat the press pot with hot water. Then, while I was heating my coffee water in the microwave, I also pre-heated a thermal carafe with hot water.

When my coffee water was up to boiling, I emptied the press pot of water, added the coffee, filled with the freshly hot water, and stirred it a few turns with a wooden spoon. Then I timed it for three minutes, emptied the thermal carafe, stirred again with the wooden spoon, did the press, and decanted to the carafe.

It was absolutely delicious. Deep and rich but with no hint of bitterness. My wife and I had two cups, each.

Tim

[Etoyoc_Rebmos]

Well I took the plunge (pun intended) and got a french press. I had a few Starbucks gift cards from students and I don't usually drink their coffee. However, I saw a Bodum press. So now I can try french press coffee. Had it not been for this thread (and the Cafe''' forum), I probably wouldn't have bothered giving it a shot. Can't wait to try it!

[netsurfr]

Got a French Press for Christmas. Enjoying a great cup of coffee with SWMBO. She likes it so this could be bad news for the Mr Coffee machine.

[masonjarjar]

Got a French Press for Christmas. Enjoying a great cup of coffee with SWMBO. She likes it so this could be bad news for the Mr Coffee machine.

My wife got me a Bodum Chambord 4 cup French Press. I haven't used it yet, but looking forward to giving it a whirl tomorrow morning.

Its home will be my desk at work.. :ihih:

[Etoyoc_Rebmos]

Got a French Press for Christmas. Enjoying a great cup of coffee with SWMBO. She likes it so this could be bad news for the Mr Coffee machine.

I am going to keep the Mr. Coffee machine in my classroom. Too much of a hassle to heat water at school. But press is great to have at home!

[netsurfr]

Got a French Press for Christmas. Enjoying a great cup of coffee with SWMBO. She likes it so this could be bad news for the Mr Coffee machine.

Well, I love it. But I am not quite sure about SWMBO. I think she may be just humoring me. She seems to have a bit of an objection to the bit of sediment at the bottom of the cup.

Should I try to make the grind even more coarse or will you always have a bit of sediment?

Thanks all.

[ratcheer]

Well, I love it. But I am not quite sure about SWMBO. I think she may be just humoring me. She seems to have a bit of an objection to the bit of sediment at the bottom of the cup.

Should I try to make the grind even more coarse or will you always have a bit of sediment?


The last time, I ground mine very coarse and there was still a good bit of sediment.

Tim

[thirdeye]

Well, I love it. But I am not quite sure about SWMBO. I think she may be just humoring me. She seems to have a bit of an objection to the bit of sediment at the bottom of the cup.

Should I try to make the grind even more coarse or will you always have a bit of sediment?

Thanks all.

I have tried several different grinds in mine and I still get a little sediment as well. I guess it's just more good coffee for me.....:biggrin:

[mankini]

Well, I love it. But I am not quite sure about SWMBO. I think she may be just humoring me. She seems to have a bit of an objection to the bit of sediment at the bottom of the cup.

Should I try to make the grind even more coarse or will you always have a bit of sediment?

Thanks all.

Although my press pot is still a few days from arriving so I have no user input I have done a bit of online reading (always dangerous.) I saw a fine filter for most of the bodum presses on sweet marias website. If you continue to experience sediment in the cup after dialing in your grinder and find it objectionable you may want to consider a fine filter.

The loose tea I am becomming a fan of will give me a small amount of sediment in the cup for the first few drinkable pu-erh cups. Sometimes I consume it other times I leave it.

[JBHoren]

Although my press pot is still a few days from arriving so I have no user input I have done a bit of online reading (always dangerous.) I saw a fine filter for most of the bodum presses on sweet marias website. If you continue to experience sediment in the cup after dialing in your grinder and find it objectionable you may want to consider a fine filter.

+1 on the fine-mesh nylon filter from Sweet Maria's! Although I bought my first French press on ebaY, I'd already been perusing the SM website and, along with a few pounds of green coffee beans, I (wisely) purchased a couple of those filters. Invaluable!

It's been my experience that, given a fixed setting on my hand-grinder, some roasted beans will produce a less-than-uniform grind (read: more/less "dust"). As a rule, that's the case with roasts that had a lot of chaff -- other than building a DreamRoast (http://coffee-roasting.blogspot.com/2007/01/bmto-roaster-roaster-tips-to-dump-beans.html) (with its chaff-collector), I don't see a way to avoid this problem; so, I avoid taking that "final slurp" from the mug.

[jmwebster]

After opening my coffee themed (late) Christmas presents yesterday, I am enjoying my first cup of french press coffee.... holy crap, this stuff is good!

Thanks for posting the tutorial, it was a big help. I might never use the mr coffee again.

[RAYZTOYZ]

GRRRRRR! All this talk of great coffee has me browsing for a press. Thanks guys! SWMBO is going to ban me from this forum soon! :biggrin:

[expatCanuck]

After opening my coffee themed (late) Christmas presents yesterday, I am enjoying my first cup of french press coffee.... holy crap, this stuff is good!

Thanks for posting the tutorial, it was a big help. I might never use the mr coffee again.Until I had been reminded recently by this forum, I had forgotten how much better pressed coffee is. For convenience, I had got into the habit of using the paper cone filter over the past couple of decades.

Of course, I offered SWMBO some.

Now, when I ask if she wants coffee, she specifies the press. :biggrin:

[kwigibocity]

I've always used 20 grams of beans to 14 oz of water w/ a tiny #2 drip cone, with ~2 oz remaining in the cone and drinking a 12 oz cup, but that coffee looks so delicious that I'll have to give it a go.

Don't know if you're aware, but I've always resisted the pull of the French press because it is the only method of consuming coffee which allows bad cholesterol to make it to your mouth. It's not much LDL in a bean, far ess than having 1/2 an egg yolk daily, but for some this could be a sticky wicket.

[expatCanuck]

Don't know if you're aware, but I've always resisted the pull of the French press because it is the only method of consuming coffee which allows bad cholesterol to make it to your mouth. It's not much LDL in a bean, far ess than having 1/2 an egg yolk daily, but for some this could be a sticky wicket.You certain of this? Can you point to one or more studies (as opposed to popular press articles)?

A quick googling identified at least one (http://www.ajcn.org/cgi/content/full/86/3/604) study indicating that coffee (french press wasn't specified) does adversely impact the body's ability to metabolize LDL, but didn't increase/decrease the LDL level directly.

One other thought -- I'd have expected that if French press preparation allows LDL to flow, so would espresso preparation. And so would 'gold-mesh-filter' drip.

[expatCanuck]

Well, I love it. But I am not quite sure about SWMBO. I think she may be just humoring me. She seems to have a bit of an objection to the bit of sediment at the bottom of the cup.

Should I try to make the grind even more coarse or will you always have a bit of sediment?

Thanks all.


The last time, I ground mine very coarse and there was still a good bit of sediment.

Tim


I have tried several different grinds in mine and I still get a little sediment as well. I guess it's just more good coffee for me.....:biggrin:


Although my press pot is still a few days from arriving so I have no user input I have done a bit of online reading (always dangerous.) I saw a fine filter for most of the bodum presses on sweet marias website. If you continue to experience sediment in the cup after dialing in your grinder and find it objectionable you may want to consider a fine filter.

The loose tea I am becomming a fan of will give me a small amount of sediment in the cup for the first few drinkable pu-erh cups. Sometimes I consume it other times I leave it.


+1 on the fine-mesh nylon filter from Sweet Maria's! Although I bought my first French press on ebaY, I'd already been perusing the SM website and, along with a few pounds of green coffee beans, I (wisely) purchased a couple of those filters. Invaluable!

It's been my experience that, given a fixed setting on my hand-grinder, some roasted beans will produce a less-than-uniform grind (read: more/less "dust"). As a rule, that's the case with roasts that had a lot of chaff -- other than building a DreamRoast (http://coffee-roasting.blogspot.com/2007/01/bmto-roaster-roaster-tips-to-dump-beans.html) (with its chaff-collector), I don't see a way to avoid this problem; so, I avoid taking that "final slurp" from the mug.+1

[Shaving Galoot]

I followed the instructions and got a good cup of coffee, but didn't get that cool looking froth. Is there a trick to getting the foam? I suspect it's either my grinder or my beans. I'm using a burr grinder, but it's a Black & Decker model. It's certainly an improvement over my blade grinder, but I'm guessing that a Zass would be even better. I'm getting beans from HighPoint coffee in Memphis. They tell me that it's roasted in MS and they get shipments every Monday, so it's fairly fresh.

What's the trick to froth?

~Jeff

[Jasonian]

I followed the instructions and got a good cup of coffee, but didn't get that cool looking froth. Is there a trick to getting the foam? I suspect it's either my grinder or my beans. I'm using a burr grinder, but it's a Black & Decker model. It's certainly an improvement over my blade grinder, but I'm guessing that a Zass would be even better. I'm getting beans from HighPoint coffee in Memphis. They tell me that it's roasted in MS and they get shipments every Monday, so it's fairly fresh.

What's the trick to froth?

~Jeff

Having had their coffee, I can promise you.. it's the coffee.

Freshness is more than a function of when it was roasted. (referring to green coffee)How it was stored, how long it's been stored, how it was shipped, how it was processed, how it was dried, and how it was roasted will all be factors.

The "froth" is just the bloom. If you're not getting much bloom, or if your bloom isn't very stable, you will have little to no froth. On the other hand, that "froth" doesn't do a thing for flavor, so it's not worth worrying about anyway if you're happy with the cup you're getting.

[kwigibocity]

Search "site:ajcn.org coffee french press". This is nearly as dry an organization as New England Journal in USA, as dedicated to the scientific method but able to conduct a broader range of studies specifically confined to nutritional concern. French press method does allow a (minor) bit of bad cholesterol...of course, the same site's got plenty pointing out other coffee drinking benefits.

And there doesn't seem to be a study incorporating particularly long baselines of null/alternative comparison (maybe couldn't fund such).

But it is at least proven that short term LDL levels increased slightly from consumption of unfiltered coffee, and lowered after removing unfiltered coffee from the diet.

[Shaving Galoot]

Having had their coffee, I can promise you.. it's the coffee.

Freshness is more than a function of when it was roasted. (referring to green coffee)How it was stored, how long it's been stored, how it was shipped, how it was processed, how it was dried, and how it was roasted will all be factors.

The "froth" is just the bloom. If you're not getting much bloom, or if your bloom isn't very stable, you will have little to no froth. On the other hand, that "froth" doesn't do a thing for flavor, so it's not worth worrying about anyway if you're happy with the cup you're getting.

Honestly, I think the stuff I picked up at Fresh Market and Whole Foods is better than the HighPoint beans. In the next couple weeks I'm going to upgrade my grinder to either a Hario Skeleton mill (I'm on the waiting list) or a Zass. But in the meantime I think I'm going to go back to the Fresh Market and Whole Foods beans. Maybe I can work up better bloom out of those. Either way, they taste better than HighPoint.

Thanks for the help.

~Jeff

[ravkesef]

I would not wish to say anything that contradicts Din Johnson's method of making French Press. It's simple, classic, and effective. However, I use another technique which, of all the FP methods, in my opinion, offers a fuller bodied, richer tasting coffee. Herewith my daily morning ritual.

Background Remember, that once you open a package of coffee beans, they will begin to go stale, so you should keep the bag as tightly sealed as you possibly can. Grind only as much as you need for the coffee you are making right now.

Start with filtered water, either a Britta filter, or bottled water. Of course, if the water that comes out of your tap is of exceptionally high quality, then you can use that without fear.

Method

1. Heat the water to just off the boil, 205°is perfect.
2. Use 6 ounces of water for every two level tablespoons of coffee. I measure out the whole beans and then grind them. By the way, one coffee measure is the equivalent of two tablespoons. I actually weigh my beans, and for the two of us (SWMBO and your humble servant,) I use 40 grams of coffee and 24 oz of water.
3. The grind should be medium coarse.
4. Put the freshly ground coffee into the carafe. Add 3-4 oz of hot water. The coffee should begin to foam, (it is releasing CO2, a sign that it is fresh.) Cover and wrap the carafe with a towel to help keep it warm.
5. Wait 3 minutes.
6. Stir the coffee lightly with a plastic or wooden spoon.
7. Add the rest of the hot water. (you may need to heat it slightly to bring it back up to temperature before adding.) Rewrap the carafe.
8. Wait 3 minutes.
9. Push the plunger slowly down, pour the coffee and enjoy. This method will give you the fullest bodied, richest coffee, bringing out all the subtleties and nuances in the beans.

[Jasonian]

That's quite a heavy dose you've got going on. 10g per cup.

If you want your cup to be on the clean side, don't plunge the grounds down.

break the crust with a cupping spoon (or soup spoon), just as you would for a cupping. Remove the bloom and floater grounds with the spoon, and let the rest sink.

Then plunge. (this part should take little effort, if any)

All the flavor, significantly reduced sediment. Just make sure you let it rest for 30 seconds or so before pouring off. Pour it all off at once if you want to avoid the inevitable overextraction, and this method will actually increase the life of the brewed coffee if decanted due to the reduction in fines in the final product.

[ravkesef]

That's quite a heavy dose you've got going on. 10g per cup.

If you want your cup to be on the clean side, don't plunge the grounds down.

break the crust with a cupping spoon (or soup spoon), just as you would for a cupping. Remove the bloom and floater grounds with the spoon, and let the rest sink.

Then plunge. (this part should take little effort, if any)

All the flavor, significantly reduced sediment. Just make sure you let it rest for 30 seconds or so before pouring off. Pour it all off at once if you want to avoid the inevitable overextraction, and this method will actually increase the life of the brewed coffee if decanted due to the reduction in fines in the final product.

Yup, and darn proud of it! Actually, that's pretty much a standard dose. Measure add 2 tablespoons of coffee and weigh them, and you'll find you have about 10 to 12 g. And when you're making espresso, you'll weigh in 12 to 14 g for a double shot (does anybody drink singles anymore?):001_smile

[Jasonian]

Yup, and darn proud of it! Actually, that's pretty much a standard dose. Measure add 2 tablespoons of coffee and weigh them, and you'll find you have about 10 to 12 g. And when you're making espresso, you'll weigh in 12 to 14 g for a double shot (does anybody drink singles anymore?):001_smile
How measures in volume these days?

Doesn't everyone own a gram scale? :lol:

It depends on the roast level, and if you're using mostly light-medium roasts, your numbers seem about right.

cheers!

[ravkesef]

How measures in volume these days?

Doesn't everyone own a gram scale? :lol:

It depends on the roast level, and if you're using mostly light-medium roasts, your numbers seem about right.

cheers!

For the benefit of all concerned, I would not attempt to match wits in the coffee business with Jason Haegar, truly one of the all time greats. Therefore, not by way of contradiction, but simply to explain what has worked for me, I offer the following:
Most coffee instructions tell you to use a standard coffee measure for each 6 ounces of water. A standard coffee measure equals two level tablespoons. Now here's the trick: take several different types of coffee, measure out a standard coffee measure with each one, and then weigh it. You will find a significant variation in weights, the measure weighing in at anywhere from 10 to 15 g. (this assumes whole beans, since the density of the beans varies greatly, depending upon type of bean, size, and roast.) That's why I go by weight, because that factors out the other things. My experience is that a few very the weight depending upon the roast, you will get a wide variation in the quality of the finished product. If it's just about right for a lighter roast, and then you cut back on the amount of coffee for a darker roast, you run the risk of getting watery coffee with excessively sharp overtones. Again, my experience is that varying the amount of water or coffee, i.e. departing from the standard 10 g of coffee for 6 ounces of water, will not give you a stronger or weaker brew, but simply bad coffee. The 10g/6oz standard allows you to achieve the fullest extraction, experiencing everything which that particular coffee has to offer.

The same, by the way, can be said of tea, where you should not use a level teaspoon for each cup of tea, because teas vary in their density even more than coffees do. For example, I have an English breakfast from Upton Tea that has a very fine size, and if I use a level teaspoon, I will get an excessively astringent and unpleasant brew, one that even the addition of milk won't salvage. However, if one follows the standard measure and practice for tea, i.e. 2.25 g per 6 ounces of water, you will get a well made cup of tea displaying all the qualities which that tea has to offer, regardless of the type of tea selected.

Now as to Jason's question, namely doesn't every one own a gram scale is certainly well taken, because not everyone does, and so a standard coffee measure or a teaspoon provides a good approximation… Sometimes. And at other times, you'll wonder why the coffee or tea isn't as good today as it was the other day. That's why you should have a gram scale, and you can get one for a reasonable price here (http://uptontea.com/shopcart/item.asp?itemID=AR44&from=searchResults.asp&searchString=scale&searchOptionMatchAll=1&searchOptionCategory=1&searchOptionItemName=1&searchOptionItemDescription=1&searchOptionDocuments=0&searchOptionLimitCategory=&searchOptionPriceRange=0&sType=new&begin=0).
In my judgment, the slight expense is well worth it. My 2¢ worth.

[ratcheer]

My coffee shop man makes consistently excellent coffee. He weighs 0.15 pound of beans per 64 oz. water. I could figure it out in grams per 6 oz, but right now I am too lazy to do it. :smile:

Tim

[ravkesef]

that's a bit weaker than mine.
mine (10g/ 6oz) works out to 1.66g/oz

his: .15#/64oz = 68g/64oz works out to 1.06g/oz, or converted to a 6 oz cup would be ~6.4g/6oz.
I tried it in my French Press and got a thin, watery brew. Haven't tried it in a filter, but when I make coffee in a Chemex or in a Cona, I still use the same proportions, as these are the ones recommended by the various coffee institutions.
However, the bottom line is de gustibus... and I would never presume to argue with what a person likes or to tell another what to like, anymore than I would care for the same done to me.

[ratcheer]

Well, it is significantly stronger than my wife makes it. She sets our burr grinder to make coffee for 4 to 6 cups, then she uses it to make 10. :bored:

Tim

[Coyotebd]

I also use a scale. Kitchen scales are inexpensive and useful for many things, including baking since many recipes call for weights.

It's also good for people trying to watch portions, although be careful using that as a selling point with the wife.

If you like weaker coffee, do not skimp on the beans. Add hot water after brewing.

[Jasonian]

If you like weaker coffee, do not skimp on the beans. Add hot water after brewing.
That's good advice. :thumbup1:

[JBHoren]

I add four level measures (those blue, SCAA scoops from Sweet Maria's) of roasted coffee beans to my grinder for an 8-cup Bodum French press; two level measures for a 4-cup Bodum French press. In my experience, this method works perfectly.

I won't go near weight/mass measurements... too fussy and time-consuming, and way too anal... ya know? This isn't rocket science, and coffee's for drinking.

Of course, YMMV. :rolleyes:

[ratcheer]

If you like weaker coffee, do not skimp on the beans. Add hot water after brewing.

You are preaching to the choir.

Tim

[Coyotebd]

I won't go near weight/mass measurements... too fussy and time-consuming, and way too anal... ya know? This isn't rocket science, and coffee's for drinking.
Of course, YMMV. :rolleyes:

No, I don't know how weighing coffee is fussy, time-consuming or anal.
Turn on scale. Put grinder on scale. Zero scale. Dump in beans. Turn off scale, take grinder of scale, grind.

Don't forget that this makes it impossible to miscount your scoops. Unless your scoop matches exactly the amount needed for a cup in your carafe (which mine doesn't) you've already had to do some math. Write down your common bean to water amounts and stick it on your fridge.

Edit to add: Besides, what forum are we on anyhow? Taking the time to do it right is fine for shaving but not for coffee? You can spend hundreds of dollars on multiple razors, but not $20 on a kitchen scale that is useful for more than coffee?

[Jasonian]

No, I don't know how weighing coffee is fussy, time-consuming or anal.
Turn on scale. Put grinder on scale. Zero scale. Dump in beans. Turn off scale, take grinder of scale, grind.

Don't forget that this makes it impossible to miscount your scoops. Unless your scoop matches exactly the amount needed for a cup in your carafe (which mine doesn't) you've already had to do some math. Write down your common bean to water amounts and stick it on your fridge.

Edit to add: Besides, what forum are we on anyhow? Taking the time to do it right is fine for shaving but not for coffee? You can spend hundreds of dollars on multiple razors, but not $20 on a kitchen scale that is useful for more than coffee?

Man, you sound like me. :lol:

Not everyone takes coffee so seriously, and not everyone recognizes that a lb. of whole bean coffee for $14 is the deal of the century, if you know how much went into it. If you don't (which most people are in that category), it seems "expensive" compared to the stuff they practically give away because there's almost no other way to get it to market. And who suffers? Not the buyer.. not the roaster.. not the broker.. but the farmer. The people who need it most.

Paying more for coffee is about more than just quality. And here I've gone on another tangent. Sorry 'bout that.

[letterk]

My scale is by my roaster in the garage, and I STILL walk out there and weigh my coffee for my vacuum pot. Not as often for the Techniform, but only because I find it to be less sensitive.

[ravkesef]

No, I don't know how weighing coffee is fussy, time-consuming or anal.
Turn on scale. Put grinder on scale. Zero scale. Dump in beans. Turn off scale, take grinder of scale, grind.

Don't forget that this makes it impossible to miscount your scoops. Unless your scoop matches exactly the amount needed for a cup in your carafe (which mine doesn't) you've already had to do some math. Write down your common bean to water amounts and stick it on your fridge.

Edit to add: Besides, what forum are we on anyhow? Taking the time to do it right is fine for shaving but not for coffee? You can spend hundreds of dollars on multiple razors, but not $20 on a kitchen scale that is useful for more than coffee?

+1. And again, different coffees have different densities. Three scoops of this coffee might be just fine, but would be too strong or too weak for the next coffee due to bean size, roast, etc. Weights are always consistent, and as previously noted, we are not a group noted for our economy measures. For all that we talk about how much cheaper DE blades are than Fusion cartridges, we spend mega bucks on different razors, soaps, creams, brushes, etc. We're economical, but we're not afraid to spend where it counts, and trust me, coffee is where it counts.
Weak coffee? No way. There's more caffeine in my urine than that. Here's the deal: Coffee is not a matter of life or death. It's far more important than that.

[Amandi]

Hello, all. I am brand new to these forums. Came across them while researching how to properly use a French Press. I have only one morning's worth of experience -- and it went well -- but my main conundrum so far is this:

I have an old press that I found in my mother's office a few days ago. It is a Bonjour 8-cup, and the issue I'm having with it is that it does not have an airtight seal to utilize while steeping, thus causing the coffee to get cold much quicker. Does anyone know of a site where I may be able to buy just a lid that would fit on my press? I'd really like to get one that seals.

Thanks much. This thread has been immensely helpful to me!

[Jasonian]

They never seal.

How long is it taking for your coffee to get cold, anyway?

Leave your press full of hot water for awhile to heat it up before brewing in it.

Brewing shouldn't last THAT long, and the coffee shouldn't really be in the press for long enough to get cold once brewing is complete.

[ravkesef]

the Bodum website sells parts and you can get one there. Additionally, I always wrap mine in a towel while it's brewing.

[69fordf100]

i've always wanted to know how to do this!

[mankini]

Amandi - My new pot does not 'seal' and I have no issues with the coffee liquid getting cold while extracting. I use a Bodum Arabica french press (metal) that holds the heat like crazy. Even in our cold New England kitchen by the time I pour off the 4 min. brew the joe is to hot to immediatly consume. I find I like it to cool a bit for me to appreciate the flavour.

[BAMF624]

Thanks!

[Garrett]

For anyone who has never tried french press coffee - it will open your eyes to what coffee should just as wet shaving does to shaving! It makes simply the best coffee period, with the exception of Espresso, in my opinion!

Treat yourself - use a french press!

[letsdisinfect]

french press is THE ONLY way to go... I'm slowly converting my friends to this as well as shaivng

[Ceezer]

I finally got a Bodum 8-cup french press last night (my wife had been telling me no for months due to the number of appliances and coffee makers already consuming space in the kitchen, but I snuck one in while on a solo trip to Target) and my question is, what is '30 seconds off boil'?

If I'm using a kettle, when it whistles, is that boil? Do I then wait 30 seconds to add the water to the press?

[Dharion]

The manual of my Bodum says you shouldn't use boiling water.. but IMO 30 secs are a long time. I wait until the water isn't sparkling anymore.

[thirdeye]

If I'm using a kettle, when it whistles, is that boil? Do I then wait 30 seconds to add the water to the press?

That's how I read into it and exactly what I do. I have always had great coffee from my press.

[danek]

Most coffee aficianados are of the opinion that 175-190 degrees F is the appropriate temperature to extract coffee's flavors and that using too hot of water results in a harsh, bitter brew.

When I make Press Pot coffee, I wait until the tea pot is noisily just starting to bubble (before the entire thing starts to boil) and have found this to be correct the temp for my tastes.

[thirdeye]

Most coffee aficianados are of the opinion that 175-190 degrees F is the appropriate temperature to extract coffee's flavors and that using too hot of water results in a harsh, bitter brew.

When I make Press Pot coffee, I wait until the tea pot is noisily just starting to bubble (before the entire thing starts to boil) and have found this to be correct the temp for my tastes.

I find the 30 second cool down brings the water back to this place and temperature.

I just find it easier than standing around listening to my water heating. I just don't have that kind of time to waste unless it is Sunday morning, but even then I just want to share some time with my children. OK OK, hanging out on B&B....

[Sweeney Todd]

For French press and aeropress I also turn off the kettle before it boils. You get to know the rumble noise from the water as cavitation begins which I find is just the right temperature.
I never use water that's boiled already as I find it tastes different.

Whilst I agree freshly ground coffee will surpass stale ground coffee I disagree that you do not need a burr grinder. The blade grinder will give you a wide range of particle sizes meaning extraction and steep times will differ giving you a cup containing a mix of over and under extracted coffee.

Investing in a burr grinder will also stand to you when you invest in an espresso machine.

[danek]

I too agree that a good Burr grinder is the best way to quality coffee, but the cost may be prohibitive for some. $100 for a decent entry-level grinder (cheaper ones are no better than blade grinders) will buy a lot of coffee.

I would rather see someone buying whole beans and grinding them with a $12 spinner than buying pre-ground because they couldn't afford a burr grinder.

[Jasonian]

Most coffee aficianados are of the opinion that 175-190 degrees F is the appropriate temperature to extract coffee's flavors [snip]

Really? Can you quote any?

195-205F is the range, friend. This depends greatly on the coffee and the roast profile.


I too agree that a good Burr grinder is the best way to quality coffee, but the cost may be prohibitive for some. $100 for a decent entry-level grinder (cheaper ones are no better than blade grinders) will buy a lot of coffee.

I would rather see someone buying whole beans and grinding them with a $12 spinner than buying pre-ground because they couldn't afford a burr grinder.

I agree.

[Chevyguy]

Really? Can you quote any?

195-205F is the range, friend. This depends greatly on the coffee and the roast profile.



I agree.


Just enjoyed my second pot of pressed coffee. I bought an inexpensive press from a local membership store $15, and spent $5 on some columbian supremo dark roast bean's at my local supermarket. The eight cup press works great so far and I've been grinding the beans with a braun blade grinder. I know it's not the best equipment but it's within my budget and it works. I want to get into bean roasting next. Also wanted to say thank you for all the information, you guy's answered alot of my question's.

Clayton

[jhclare]

Interesting method (original post!)

What I'd like to know is, what is the purpose of adding the water in three separate stages, and not just all at once?

Is it to make judging the water level easier (less bubbles), or does it impact the flavour of the final brew?

Thanks!

John

[Jasonian]

Interesting method (original post!)

What I'd like to know is, what is the purpose of adding the water in three separate stages, and not just all at once?

Is it to make judging the water level easier (less bubbles), or does it impact the flavour of the final brew?

Thanks!

John
I think it's intended to temper the bloom so it doesn't end up looking like this:
http://farm4.static.flickr.com/3614/3485900114_ed5bdd3260.jpg

However, my gut tells me that this results in over-agitation. Naturally, like all things on B&B, YMMV.

[tam.audio]

Bringing this post back to life. What are some recommendations on an inexpensive grinder, also, what do you do with the used grounds? After my first use of the press I simply washed it out and sent them down the drain with a few seconds of the garbage disposal.

[Jasonian]

You can compost them.

Gardens with plants that tend towards acidic soil love the stuff. (roses, tomatoes, etc..)

"inexpensive" means different things to different people, but I would expect to spend at LEAST $100, and I would suggest more.

Or, you can grind it by hand and get a Hario Skerton from Barismo.com or browncoffeeco.com for ~$50.

[ratcheer]

Best coffee ever. My wife is out of town, this morning, so I made French press coffee instead of her usual huge pot of drip coffee. I used the same amount of fresh ground coffee for my 4-cup Bodum as she uses for 10 to 12 cups of hers. The beans were 8 O'Clock 100% Columbian.

I pre-heated the Bodum and a Nissan thermos with hot water. Microwaved the brew water and let it come a little back off boil. Stirred the water into the grounds. Brewed for a timed 3 minutes. Decanted the fresh coffee into the thermos.

Ummmmmm.....

Tim

[Jasonian]

Nice!

Now, about 8 o'clock coffee...:thumbdown

If you have a burr grinder, it's time to move on to bigger and better things. :thumbup1:

[ratcheer]

I like Budweiser beer, too. :tongue_sm And I do have a burr grinder.

[914fan]

You can get a butt grinder at most home stores (target, Sears, wally mart) for $20 - $30. The size you grind changes the taste as much as the quantity and quality of your beans and water. Get the beans that you like, grind them fresh, and use water that tastes good.

I start with more water than I need in a kettle. You can microwave it in a glass cup if you don't have one, or just boil it in a pot. I grind 1/3 cup of whole beans for my 16oz travel mug. (regardless of the brew method) I grind the beans as fine as my grinder will go. Yes some grounds pass the mesh filter, I enjoy them in the last drink. I dump the grounds into the beaker and add 2 cups of off the boil water. Push in the top to submerge the grounds and I just swirl the whole thing to mix. I brew 4 min. I add my cream and sugar to the cup while the coffee brewes. Push down the plunger, and pour into my cup. Some of the coffee will stay in the press, I top off my cup with water. I also use filtered water since it tastes like crap from the tap.

I recommend starting out with what you think is way too much grounds, ground medium to large. Add water if its to strong and use a little less grounds the next time. When you find the right mix, then start playing with the grind size. As the grind size changes so will the amount of grounds you use.
Enjoy.

[ironbrewer]

Anybody hear ever do a cold water method in the summer?? In the summer I grind the amount of coffee I need, pour it in my french press, pour good cold water in, cover it with aluminum foil or plastic wrap, and leave it in the fridge overnight. Plunge in the morning, and have low acid iced coffee in the morning.

[ratcheer]

Anybody hear ever do a cold water method in the summer?? In the summer I grind the amount of coffee I need, pour it in my french press, pour good cold water in, cover it with aluminum foil or plastic wrap, and leave it in the fridge overnight. Plunge in the morning, and have low acid iced coffee in the morning.

That reminds me of the Toddy coffee method. Is that still around? I haven't seen it since the 80's.

Tim

[Copycat]

Got a quick question, what's Tea like made in a French Press? I've been wanting to try different teas now (not the bag kind anyway), and I've noticed a Tea shop here in Sydney called T2 that sells loose tea leaves, and the only thing i've got is a French press to brew them in, though I do need a smaller one this is a 4 cup bodium press, good too big.

anyway, does the press help flavour in tea and is it the same process? let leaves seep for a few minutes stir and plunge?

[Jasonian]

Don't stir. Match the water temp and steep time to the tea.

I use a press for tea all the time.

[troy1979]

interesting...............thanks

[DizzyArnaz]

This thread has inspired me to get the French Press out of the cupboard. I have a 3-cup Bodum that I bought a few years ago, but I've been using a 12-cup Mr. Coffee...out of laziness mostly. It's just me in my house, so that's enough coffee for the first cup of the day. I usually don't drink coffee in the summer, but I think I will brew some "the better way" tomorrow morning. I only have Maxwell House though...I'll have to buy some whole bean stuff tomorrow.

[mrs charismata]

French Press coffee is a weekend tradition in the Charismata household. We have it every Saturday and Sunday morning, even our six year old gets a cup of foamed milk with raw cane sugar and about a tablespoon of great coffee (I know, some people may frown on this, but were talking a really small amount). In my opinion, the french press is the only way to go when making coffee at home, the only thing better is espresso. We have an 8 cup Bodum Chambord that makes enough for the four of us, and is so easy to use. :thumbup:

[AndyG]

I just picked up a french press at target (bodum Brazil 8 cup).

Thanks for the info.

Andy

[troy1979]

great post.

[Slash McCoy]

Not enough "edge"? give it another half-minute to brew. Too bitter? Shorten the brew time. Too weak/strong, obviously adjust the amount of coffee. Not aromatic enough... possibly your beans are too old. Too much sediment? grind more coarsely, and probably you will increase the amount slightly. NO sediment? Try a finer grind, and maybe slightly less coffee. Adjust, adjust, adjust. Record your measurements and times so you have a starting place for the next adjustment/experiment. You will eventually get the coffee that is perfect for your taste, not just the coffee that is acceptable to the majority of coffee drinkers.

[waitasecun]

Below is my method for making coffee in a French Press.

The tools:
French Press
Fresh coffee
Grinder
Timer
Long spoon for stirring. I prefer to use a bamboo stir stick.
Tea kettle.

Total brewing time will be four minutes.
http://i221.photobucket.com/albums/dd193/dinder1nw/coffee101002.jpg

Here is a simple way of measuring the coffee needed for your press.
Use two level tablespoons of ground coffee per 5-6 oz. of water used. If you are measuring whole beans (before grinding) use two heaping tablespoons per 5-6oz. of water.

Now it's time for the grind. I grind my coffee a couple of notches up (more coarse) from the cone filter setting.

http://i221.photobucket.com/albums/dd193/dinder1nw/coffee101013.jpg

Now I pre-wet the coffee by pouring water over the grounds until just covered, and start my timer. The water should be between 195-200f or about thirty seconds off boil.
At this time I also fill my coffee cup(s) 1/2 way with hot water so that it will nice and warm when I pour the coffee into it later.

http://i221.photobucket.com/albums/dd193/dinder1nw/coffee101005.jpg

At this point (if you have used freshly roasted coffee) the coffee will have expanded greatly.
Stir it well.

http://i221.photobucket.com/albums/dd193/dinder1nw/coffee101006.jpg

Now I fill the carafe about half full and stir.

http://i221.photobucket.com/albums/dd193/dinder1nw/coffee101007.jpg

Now I have filled the carafe to the top of the upper metal band and given it a final stir. Now I let it steep.

http://i221.photobucket.com/albums/dd193/dinder1nw/coffee101009.jpg

Now I use the last thirty seconds to SLOWLY plunge the coffee.

http://i221.photobucket.com/albums/dd193/dinder1nw/coffee101011.jpg

Now pour and enjoy!

http://i221.photobucket.com/albums/dd193/dinder1nw/coffee101012.jpg

can I just drink the "crema" please? lol.....looks amazing....I haven't had plunger coffee since New Zealand.....

[Slash McCoy]

Best coffee ever. My wife is out of town, this morning, so I made French press coffee instead of her usual huge pot of drip coffee. I used the same amount of fresh ground coffee for my 4-cup Bodum as she uses for 10 to 12 cups of hers. The beans were 8 O'Clock 100% Columbian.

I pre-heated the Bodum and a Nissan thermos with hot water. Microwaved the brew water and let it come a little back off boil. Stirred the water into the grounds. Brewed for a timed 3 minutes. Decanted the fresh coffee into the thermos.

Ummmmmm.....

Tim

Great method, and the 8:00 columbian is my absolute favorite coffee, and desn't cost an arm and a leg, either.

[moontroll]

Normally a green tea drinker. But home for a couple of weeks visiting my parents. This is my dad's coffee set up: 'Cafe Fair' - Guatemalen fair trade in a Bialetti pot with vanilla flavored almond milk mixed in! If I could get this in Laos I'd be a coffee convert. Holy caffeine and great taste! Will post a picture of this stuff as soon as i figure my father's camera...

[Benzine Prosper]

I was sceptical as to what difference this would actually make until I tried it myself-the noticable distance is amazing, I never knew how much of the flavour I was missing out on - thankyou for your sage advice!

[_JP_]

You can get a butt grinder at most home stores


I can't believe that nobody has bit this one yet! :lol:

[mouscacha]

lol!

[inspectoring]

Nice!

Now, about 8 o'clock coffee...:thumbdown

If you have a burr grinder, it's time to move on to bigger and better things. :thumbup1:

:thumbup1::thumbup1::thumbup1::thumbup1:

:lol::lol::lol::lol::lol::lol:

agreed. In terms of shaving, you action of making coffee is an equivalent of just shaving for the first time.

[Brandon]

Wonderful OP! Time to finally put the press to work!

[tet6t8]

Recently an old friend came over and used his French Press to make coffee and I was amazed at the difference. I have been making "regular Mr. Coffee" for a long time.
Today at a yard sale I found a once used Borum(Starbucks) French Press for the sum of $2:w00t:.
Next week he is bringing me an extra grinder he has. Until then I intend to experiment with the ground coffee on hand(Wal-Mart Sumatra blend) and enjoy a good cup of coffee.
Like wet shaving this will become part of my morning routine.
Life is too short for a bad shave or poor coffee.:001_smile

[914fan]

I prefer to use a butt grinder. it makes the coffee extra dark.

[Brandon]

Wonderful OP! Time to finally put the press to work!

Well I finally got around to it. I don't have a grinder so I got some "Yukon" coffee beans from Sbux and had them grind it up for me #7, which is coarse. 8 tablespoons for 6 cups of coffee, 4 minutes to steep and WOW. It was absolutely delicious! Thanks again to the OP!

[Cheech]

I don't think I ever said thanks for this tutorial, but Thanks!

I read it a while ago and it vastly improved my "fly by the pants" method of pressing. Recently, I realized it wasn't turning out as well. I checked back, and found that, somewhere along the way, I changed a few things with negative effects. So, I guess its time to get back to basics.

[Gardel84]

Great Post! Very self explanatory!

[Dinder1]

This really should be updated.....soon!
Din.

[SiBurning]

This really should be updated.....soon!
Din.

Have some better ideas?

[Jasonian]

Have some better ideas?

I have ideas, but I don't have a lot of time.

[vanztb4]

For those of you who like to camp I recommend the Jetboil stove with the french press add on. You have to bring pre-ground coffee, especially if you are back-packing, but it still makes for a great cup of coffee...Especially during the winters in Alaska.

[Slash McCoy]

For those of you who like to camp I recommend the Jetboil stove with the french press add on. You have to bring pre-ground coffee, especially if you are back-packing, but it still makes for a great cup of coffee...Especially during the winters in Alaska.

Backpacking? Alaska? I would think that you would roast the raw beans over a fire of dried caribou poop, then grind them between two rocks before brewing in a bear skull and filtering through lichens and moss. See? No modern conveniences needed, other than pre-grown and already picked coffee beans.

[jordanb_2323]

Great thread, glad it is a sticky.

Question: Which is preferable? Grinding 3 weeks worth of beans at the little kiosks in a grocery store (with their nice grinder) and storing them at my house for use every morning, or buying 3 weeks worth of whole beans from the same grocery store and grinding them fresh every morning with a really crappy blade grinder? In other words, which is more important: having a high quality grind or having extremely freshly ground beans?

Obviously grinding is a huge part of the process and there are a lot of variables involved, but assuming you guys were in this hypothetical scenario (which may or may not be hypothetical for me:whistling:) what would you choose?

[Rossmeister]

NEVER keep ground coffee around for more than two weeks. It doesn't go "off" like milk and meat, but it sure isn't the same either.

[StillShaving]

Question: Which is preferable? Grinding 3 weeks worth of beans at the little kiosks in a grocery store (with their nice grinder) and storing them at my house for use every morning, or buying 3 weeks worth of whole beans from the same grocery store and grinding them fresh every morning with a really crappy blade grinder? In other words, which is more important: having a high quality grind or having extremely freshly ground beans?

Interesting hypothetical question as there's some downside either way. It somewhat depends on your taste preferences and you might want to experiment both ways just to see the difference for yourself. But I would stick with using fresh ground and brew a little extra amount each time to sacrifice to the bottom of the pot and bottom of your cup. To help keep a cleaner cup. You might have some extraction issues, hard for me to talk about that, but I would experiment with fresh ground beans to find something that works.

[Jasonian]

I always tell people to buy whole beans, and grind just before using. No grinder? No problem. It's better to grind them in a freezer bag with the heal of your boot than to use pre-ground coffee. The difference is that significant. Good luck!

[JPDyson]

I always tell people to buy whole beans, and grind just before using. No grinder? No problem. It's better to grind them in a freezer bag with the heal of your boot than to use pre-ground coffee. The difference is that significant. Good luck!

Yeah, but you Texans seem to forget we don't all wear boots...

[Jasonian]

Yeah, but you Texans seem to forget we don't all wear boots...

It's a figure of speech. I don't own a single pair of boots. Improvise. Play golf? baseball? hockey? Own a hammer? a wrench? A car? When you see every problem as a whole bean waiting to be brewed, every tool looks like a grinder.

[JPDyson]

It's a figure of speech. I don't own a single pair of boots. Improvise. Play golf? baseball? hockey? Own a hammer? a wrench? A car? When you see every problem as a whole bean waiting to be brewed, every tool looks like a grinder.

My previous post will be funnier after lunch! :lol:

I agree, though - we hall have a tool made for smashing (or at least suitable).

[avsmusic1]

There shouldn't be much harm in grinding a few days worth at a time should there? I am eagarly awaiting my new grinder so I don't have much experience. I wake up a half hour earlier than my lady and would hate to wake her up every morning.

[JPDyson]

There shouldn't be much harm in grinding a few days worth at a time should there? I am eagarly awaiting my new grinder so I don't have much experience. I wake up a half hour earlier than my lady and would hate to wake her up every morning.

Ground coffee begins oxidizing within 2 minutes. It's arguable "fresh" for 15 minutes (conventional wisdom, via "the rule of 15's" Fresh = 15 months for green, 15 days for roasted, 15 minutes for ground).

I lean toward 15 second for ground. Your goal should be to take your ground coffee straight from the grinder and into the brewing device and begin applying your bloom water immediately.

[jordanb_2323]

Ground coffee begins oxidizing within 2 minutes. It's arguable "fresh" for 15 minutes (conventional wisdom, via "the rule of 15's" Fresh = 15 months for green, 15 days for roasted, 15 minutes for ground).

I lean toward 15 second for ground. Your goal should be to take your ground coffee straight from the grinder and into the brewing device and begin applying your bloom water immediately.


I always tell people to buy whole beans, and grind just before using.


But I would stick with using fresh ground and brew a little extra amount each time to sacrifice to the bottom of the pot and bottom of your cup. To help keep a cleaner cup. You might have some extraction issues, hard for me to talk about that, but I would experiment with fresh ground beans to find something that works.

I am considering my question answered. Guess who is buying a grinder tonight? Thanks fellas!


There shouldn't be much harm in grinding a few days worth at a time should there? I am eagarly awaiting my new grinder so I don't have much experience. I wake up a half hour earlier than my lady and would hate to wake her up every morning.

Oh, and avsmusic1, I've been grinding a few days (actually weeks) at a time for a few months now and even in my ignorance was happy with the results. Its still way better than drip coffee. My wife had a roommate in college who woke her up with coffee grinding every morning and wanted to kill her, haha. As important as coffee is, you might want to find a middle road solution there, lol. But this is coming from a non-professional semi-aficionado so some guys here might disagree.:001_rolle

[JPDyson]

My wife had a roommate in college who woke her up with coffee grinding every morning and wanted to kill her, haha. As important as coffee is, you might want to find a middle road solution there, lol.

I've said it before, but will repeat myself: I'll pass out earplugs before I use pre-ground coffee.
Realistically, grinders aren't that loud from the next room. If noise is a paramount issue, manual grinders are rather quiet (no louder than brushing your teeth).

[Jasonian]

I've said it before, but will repeat myself: I'll pass out earplugs before I use pre-ground coffee.
Realistically, grinders aren't that loud from the next room. If noise is a paramount issue, manual grinders are rather quiet (no louder than brushing your teeth).

+1

[avsmusic1]

Thank you guys for the insight. I will have to wait and see how loud the grinder is. She will be upstairs so it may not be an issue.

[avsmusic1]

One more quick question, any thought on what coursness setting to start out with for a french press? I just bought a Baratza and I believe it has 40 different levels. I'm hoping it may come with a manual that may offer some advice but in case it doesn't I would like to make an educated guess...

Thanks again!

[Jasonian]

One more quick question, any thought on what coursness setting to start out with for a french press? I just bought a Baratza and I believe it has 40 different levels. I'm hoping it may come with a manual that may offer some advice but in case it doesn't I would like to make an educated guess...

Thanks again!
Every grinder is different. the number settings are relative to the grinder on your counter, and may not correlate very well with the same model from the same lot on someone else's counter.

That having been said, I like going for a drip grind (had any pre-ground coffee lately?) at 3:30 for FP, myself. The grind setting is based on personal preference more than anything else. Just make sure that the dwell time (how long you steep it) is adjusted to match. The finer the grind, the shorter the dwell time. The inverse is also true.

[tchudson]

Been using French press exclusively for about 12 years or more. My only comment is that I would probably grind a bit coarser than you are showing on your grinder. Admittedly, grinding a bit finer does allow you to stretch your coffee farther, though you may end up with more sediment in your cup - which never bothers me. I also steap for 5 minutes before plunging, but that's personal preference.

[avsmusic1]

many thanks gents!

[BillLamm]

One more quick question, any thought on what coursness setting to start out with for a french press? I just bought a Baratza and I believe it has 40 different levels. I'm hoping it may come with a manual that may offer some advice but in case it doesn't I would like to make an educated guess...

Thanks again!
I agree with the answers so far.. but then I roast my own coffee for freshness... its kinda like wet shaving.. there is always another razor, blade, cream/soap, etc to try and as my father would say 'the more you know, the more you know you don't know'..

I have a Baratza and I grind about 35 for French Press YMMV... I would start there and try a little courser and finer to see what you like (I really don't think any grinder will grind consistent enough to alleviate all the fines in the bottom of the pot).. also try more and less time (30 seconds either way) on your brew time.. water temp should be 195F to 205F, that's another variable some would say effects coffee flavor..

at some point you have to be a super taster to tell the difference but fresh roasted fresh ground coffee is like mamas cookies fresh from the oven verses store bought, IMHO..

the big thing I have found is water temp.. most retail coffee makers don't get the water hot enough your french press is getting water just off boil.. thats why I like my FP, pour overs, Clever Coffee Brewer, and vacpots over a normal coffee maker

[JPDyson]

My Baratza Virtuoso was set at close to 35 when I was brewing FP; I don't do that much anymore (because, whether or not it's totally true, I'm concerned about the LDL impact).

[avsmusic1]

as in cholesterol? If so, I've never heard of a coffee and cholesterol corelation before... I will have to do a little research. Thanks again.

[Talltexan]

@Dinder1

I am Jerry and would like to try coffee for the first time instead of diet coke for my morning caffeine. I am looking for a simple, not too expensive way to drink good quality coffee instead of using pre ground coffee like Folgers my parents drink. It's too strong I think. What materials will I need and where is a good place to buy a French press? Coffee beans? Also if I buy a French press, can I use it for tea leaves as well?

Thank you so much!

Jerry

[_JP_]

@Dinder1

I am Jerry and would like to try coffee for the first time instead of diet coke for my morning caffeine. I am looking for a simple, not too expensive way to drink good quality coffee instead of using pre ground coffee like Folgers my parents drink. It's too strong I think. What materials will I need and where is a good place to buy a French press? Coffee beans? Also if I buy a French press, can I use it for tea leaves as well?

Thank you so much!

Jerry

French press is available in a variety of stores, with some costing less than $20. They all produce similar results. Yes, you can use it for tea as well, and even for Yerbe Mate. Beans you might be able to source from a local roaster, or online, or even from a grocery store or coffee shop.

[JPDyson]

as in cholesterol? If so, I've never heard of a coffee and cholesterol corelation before... I will have to do a little research. Thanks again.

Cafestol apparently promotes the production of LDL. Most any filter keeps it out of the cup.

[mhuelskamp]

I have used this exact same method (minus the pre-soak) for the past 3-4 years with no need for adjustment. This will make boring everyday "run-of-the-mill" coffee taste great and make good coffee taste even better. The key is water temp and bean coarseness/ratio.