FRENCH PRESS BREWING GUIDE
The first coffee press, which may have been made in France, was the modern coffee press in its rudimentary form: a metal or cheese cloth screen fitted to a rod that users would press into a pot of boiling water.
Patented by Milanese designer Attilio Calimani in 1929 the Danish tableware and kitchenware company, Bodum, is the one we have to thank today for popularizing this device that we appreciate for what it is - a device that is simple, elegant and produces coffee with full body.
The french press produces a full bodied and rich cup of coffee, but also leaves sediment at the bottom of the cup, so don't take that last sip, no matter how good that cup was!
RATIO: 1:14.8 (i.e. 27g coffee, 400g water)
GRIND: Like coarse sea salt
WHAT YOU'LL NEED:
- French Press
- 27g of Coffee
- Water Kettle
Preheat your press with boiling water, then discard that water.
Weigh out a little more than 27 grams of coffee.
Fill kettle and heat water.
WEIGH & GRIND
Grind coffee, similar to a coarse sea salt.
Weigh 27 grams of coffee into the press and tare scale.
Start timer and add water until you reach 400 grams.
Remove press from scale. Cover with plunger and push down slightly so that all grounds are submerged in water during steeping.
When your timer reaches 3:30, gently plunge for 10 seconds.
SERVE & ENJOY
Immediately serve or decant into another vessel to prevent over-extraction.