French Press Coffee

I enjoy good coffee . I like a strong cup of my Italian roast coffee dripped for breakfast. Mid-day I enjoy a cup of espresso (usually a double)...either at a coffee shop or home made on my stove top. Recently I have been experimenting with a French press coffee maker I found. I hit the bulls eye first time...made one outstanding cup...and have not been able to hit the bulls eye since. I have tried various approaches and I can't seem to get a consistent cup of coffee with the French press.

Any suggestions are welcome...

 

Make precise measurements with your water and coffee amounts, make accurate accounts of your steep times, take lots of notes so you can review.

 

Hmmmm...you are so right...precise measurements is the way to learn the ropes...and find the sweet spot with this process. I have been trying to make small changes and take mental notes of what seems to work and what doesn't. I was hoping someone has already found the precise measurements/time etc. and could spare me the effort...

 

Wow, that is scientifically fantastic advice.

My experience, is over grind. Get close to a heaping mound per 6oz and wait about two three minutes. Stir and serve hot delicious coffee. I have not made a cup without a French press for 4 years.

 

Problem is that their perfect recipe may not suit your taste. YMMV and all that.

 

I think what you meant, Steve, was: "The problem is that you don't roast your own beans and grind them."

 

Nice!

 

Experimentation is your best bet... try more/less coffee and then more/less brewing time. Also, a pinch of sea salt does wonders.
You might also want to bloom the coffee instead of stirring it in the hot water (pour not quite half of the water over the grounds -- let the pouring water mix the coffee --, let the ground coffee soak it up and expand, then pour the rest of the water). Then add the plunger and let it brew for around 4 minutes.

 

There's that word again.

 

Can we all agree on soak your coffee?

 

The Bird is the word.

 

Everybody knows that.

 

I tried this "add half the water, let soak, then add the other half of the water" process and it did seem to make a difference. I like a brew that approaches an almost espresso-type flavour. I'm getting close...

 

I do like the word bloom, but I agree...it does seem to be a bit overused -- coffee, brushes, soaps...what next? Flowers?

 

Nooooooooo! Not Flowers too!!!!

 

I've used a French Press for around over 20 years, on and off. I fell in love with them, while in Austria.
I've found that proper measurement is needed, but soak time and proper mixing is very important. I add the coffee, fill the press with hot water, to the full level, then add the lid/filter. I press it down approx 1/2 inch, to make sure all coffee is covered with water. I then give the press little shake(spin), just slightly by the handle, to stir the mixture up. Let It steep 3 minutes. When finished, steeping, give it a little shake again, just enough to mix the codec grounds up, and press the mixture down. VIOLA, done.

 

he dances like a penguin

 

According to Merriam-Webster, you people are all misusing the word.

 

?????????

Here is what I got from Merriam-Webster.
http://www.learnersdictionary.com/definition/bloom

 

This morning, purely by mistake, I made the perfect cup of coffee. I heated the container with hot water. Emptied the water and added in a heaping tablespoon of ground coffee, filled the container half full with hot water. I then stroked my cleanly shaven cheeks and chin, admiring the handiwork of my excellent morning shave. Did this for 2 minutes. Then added in the remaining hot water and let that sit for another minute. Then slowly pressed down the plunger. I then stroked my chin and cheeks again (my what a great shave this morning) for another 30 seconds while the fine grind settled. Then poured my coffee and enjoyed a really nice cup of coffee. I must use Proraso again tomorrow...I am sure this contributed to my excellent cup of coffee.