Watched this video yesterday and didn’t hit the like, because I was skeptical. Tried it today... and returned to hit that thumb up. Removing that trash on top made my stale preground grocery store coffee a bit more drinkable. Thanks 👍
@@layzy24 sure, here's James Hoffman's video - ruclips.net/video/st571DYYTR8/видео.html And Tim Wendelboe's video - ruclips.net/video/8gXuo8c_bNI/видео.html
I also leave the crema or foam or whatever you want to call it (I like the bitter) but I do stir after 4 minutes and allow it to brew with the lid off for another 6-7 minutes (you aren't going to be able to drink it at that point anyway, too hot) and stir gently. For me, this allows the remaining heavier bits on top to fall to the bottom and then after 6-7 minutes, I *gently & slowly* press just to the top of the grounds and pour myself an amazing cup of heaven!
I have bought everything needed to make a good cup of coffee, I'm using a French press and I'm using Guatemalan coffee with a ratio of 1:15. But since doing so I have this bitter undescribable flavor when I'm done. I drink my coffee black. I think your method might help me. I will comment back later on today to see if this works.
Wow. Just made the brew. Incredible difference. Not tasting that bitterness aftertaste. Just wow. Do you think that's why some people prefer the v60? Is it cause the paper filter trap the oils? Have you tested this?
Yea personally I prefer paper filtered coffee. Not only do I like the balance of taste better, but I feel better drinking paper filtered coffee. Still enjoy a FP every now and then (and use an Espro, which filters a lot more than a standard FP)
@@lgarcia1913 their are some products on the market that have that feature. Waste of money if you ask me. I use a french press for my coffee and then pour that coffee onto my v60 and get a nice clean cup.
@@layzy24 I'm still new on French press coffee. So new that i don't have a French press yet lol summer is here and I'm just making cold brew so once winter gets here I'll be getting a French press
Tried and true! Thanks for posting! I am not a fan of bitter coffee and this trick really did help make my brew smoother (in addition to adding a couple pinches of salt depending on the beans) :D
That's really cool to hear! Glad you've enjoyed the results. Double checking your brew ratio, grind size, water quality and temperature can all be things that can help as well :) Also the coffee itself. I've got a really delicious dark roast on my store that I always recommend (and I don't usually like dark roasts) if you want a curated recommendation for testing some things out ;)
People think im crazy too! I tell them next time they have coffee, taste it. Then and the smallest amount t of salt and taste again. No no one has ever said they didn't like it!
@@bunkyman8097 I’m not a biochemist, so I don’t know the exact reaction/binding mechanism between the tastebuds and the salt, but I’ve heard about how salt has a weird affect on taste and how people add salt to make something taste sweeter (especially in baking). 😁
@ adank23, I was a pastry chef in the day and what you said is true. Salt has a way of making sweet flavors more pronounced but at the same time, more "rounded". Does that make sense? I know that is especially true for chocolate. It seems to focus and lift the flavor. I think lemon does the same for cooking. A couple of drops of lemon juice in whatever you are cooking does the trick. You won't even taste the lemon but the acid brings everything together. I also add the smallest dash of nutmeg to a lot of dishes for the same reason.
By removing the crema are you preventing it from being poured into the coffee cup? I own an Espro press p5, I've noticed that when I plunge the crema goes to the bottom of the glass (below the basket where the liquid you 'don't' drink is). I assume you wouldn't have to manually remove the crema if you have a press such as the P5? Thanks.
Yea in my experience with the Espro, this process doesn't have as much effect (possibly none at all). The point is you are removing oils and gases which do nothing but add bitterness and prevent the tasting of more delicious compounds in the coffee. For the most part the Espro filter is fine enough to take care of these - but it doesn't hurt to brew two espros and compare
I do the same thing when I make coffee, but I don’t think it’s necessary to remove ALL the foam. I also warm the French press before using it. After checking out the other comments, I was surprised to know that the foam contains a lot of essential oils!
Try this technique if you have a sensitivity to bitterness, just to see if it tastes better. Oh, and I don't ever go near my press with anything metal. Stirring is done with a dedicated wooden spoon only.
Isnt that what the filter on the plunger is for, to push down that layer of foam? But I understand why you do this. You like a sweet coffee since you're using a sweet bean from the high mountains of Ethiopia.
Well the filter on the French Press actually won't do anything with the part we're removing in this technique, which is mostly the oils on top. The FP filter is metal (which already means it won't catch most of the oils). It's also not really fine mesh, so the only thing the filter really does is push all the grounds to the bottom so they don't end up in your cup (aside from grounds which are finer than the mesh).
typically a collection of coffee oils, co2, floating grounds. As far as flavor goes, there's nothing being lost by removing it. You do lose a bit of oils, which many people prefer in their coffee. Doesn't hurt to try the method though, you might be surprised what you find.
In my experience, if you keep your water UNDER 190 degrees F, you don’t get near as many “bitter components”. When I press, I put in coffee, 180-190 degree water and WAIT FOUR MINUTES, then stir again and press. Never fails for me.
There are many different kinds of bitterness in coffee. Brewing with a lower temperature of water can be beneficial to a degree from a flavor perspective if you are dealing with dark roast (and yes, bitterness). If your coffee is not a dark roast, then you are simply missing out on some of the best taste and aroma soluble compounds by brewing with 180-190 degree water. The most natural bitterness in coffee is caused by caffeine. This is not the bitterness being touched with this method. Bitterness also comes in forms caused by improper extraction - usually using too much coffee or not enough water. In the case of this video, the bitterness being removed is likely primarily related to the C02 trapped within the coffee oils, as well as the oils themselves - though that last point is harder to isolate, since we can't separate oils and taste them individually. It's literally a layer on the coffee that doesn't aid in (and in fact, gets in the way of) tasting the natural sweetness, acidity, or layers of complex flavor inherent in the coffee naturally.
Relatively new to the french press. I used to bring one camping for convenience but was ignorant to the methods. I'm using a FP exclusively now and this video had some great suggestions. How is the Death Wish coffee? Someone directed me to that brand as well. I am currently use (and love) Black Rifle Coffee.
FP is a fantastic brewing method. Also check out my full guide - ruclips.net/video/VtPz1EW9hkI/видео.html To answer your question about the coffee, that really depends on what you are looking to get out of it. What do you enjoy about BRC?
It's a common misconception that what he's scooping off the top is crema. It is in fact just foam, nothing else. You only produce crema when making espresso. So go ahead and try this method. I will be.
I'm starting to look at it like crema, since they are both made up of mostly c02 trapped in oils. Crema on espresso is different, as it's made primarily due to pressure (freshness of the coffee has an influence as well), but crema on espresso also is basically just bitterness. I've been doing some experimentation with this in Espresso just to see what the effect is, and in actually tasting the crema on it's own (as well as diluted) - interesting experiments so far, but not ready to make absolute statements. On the podcast we will be doing some experiments with crema in an upcoming episode (www.coffeeloversradio.com)
That layer of foam and oils are mostly just adding bitterness and body to the coffee. Removing the layer removes a lot of that bitterness and texture, and reveals a bit more of the natural flavors of the coffee. It's a different experience. I'd encourage you to try and compare - see which you like more.
This is the real formula to have a great cup of coffee with body, acidity, sweet flavor and it's because the guy is removing the no soluble particles and things that you don't wanna have in your final cup: over extraction. Good video man. 🤙🏽
Are there any differences in overall quality (that you've observed) between the various Bodum brand French Presses on the market? I've noticed two price points: $39.99 for 8 cup PP at Wholefoods, but seemingly the same capacity version at Walmart for $17.99?
The differences will lie mostly in materials used. The only thing that's going to have an influence on the taste and quality of your brew in a french press is the nature of the filter being used. A traditional french press has a very basic filter screen - most changes to this area involve adding more filters (which really do nothing in most cases tbh). So the price differences you see come down to the individual places just pricing differently, and to materials difference of the body and frame (I'd avoid plastic bodied French Presses, but that's just me). I used the one in this video for a long time - classic glass w/ metal frame and single layer filter...makes perfectly great coffee. I've since moved to an Espro, which uses a different filter design (also it's all metal, and I love that).
Crema, or not to crema? That foamy stuff on the top of some coffee is the same material, and appears as it does from similar processes, however the coffee is made. Oils/fats/lipids that are aerated and with a bit of surface tension help create bubbles. Same way most bubble things happen. I can go either way, with it, or without it, though I do lean towards both the aesthetic, flavor, and texture of a crema'd coffee. I also don't mind some fine sediment in the bottom of the cup. Taking away something that's getting in the way of the natural taste? Wouldn't the "natural" taste include all those natural elements that are found in the whole product naturally?
Well crema in terms of espresso is literally just C02 trapped in oils. In my experience - of tasting espresso with it, of tasting it by itself, and of tasting espresso with out it (where it was removed in a vacuum chamber), is that the crema doesn't add any positive taste experience. In terms of espresso, it's just a sign of espresso pulled well at high pressure. In the case of French Press, I don't know if I'd call whats on top 'crema.' It's just a compilation of oils and remaining floating grounds. And again, in my experiences there's no positive taste benefit (in fact, the oils and such there can prevent you from tasting some of the more interesting things in the coffee, and this is why it's removed in cupping). In the case of French press it adds body, and often bitterness. On natural taste... I suppose that's phrase needs adjustment. Lets say - the positive tasting compounds in coffee.
Thanks for your reply. Appears fairly to be a fair matter of preference. I like the crema, even the sediment in a French press or espresso preparation. A bit the same way I'm good with ibrik-prepared coffee. And I can also live happily with out it, per the case with a good drip brew.
It seems you are defeating the purpose. Producing and incorporating the crema layer is largely what makes a french press unique and makes the flavor different from dripped. Consider a normal drip maker where the crema is formed in the brew basket and left on top of the grounds as the "clean" coffee drips into the pot. It seems you are actually trying to make pour over coffee with a press. It would be much easier just to get a pour over stand and a nice kettle. BTW - crema is usually only bitter if your water is too hot. Shoot for 195 degree brew temp. 212 degrees (boiling) extracts the bitter oils of any beans and will make bitter crema every time.
Definitely not defeating a purpose here, there's plenty you get brewing in the French Press not in the oil/gas layer that remains when removing that layer, which you don't get in other brewing methods. So this isn't pour-over coffee with a French Press, the extraction dynamics are that of a French Press, you are just simply removing something which prevents you from tasting certain things naturally inherent in the coffee. Try it, do a side by side, and you'll see that you taste something in the modified version which you don't in the regular. On temperature, that is around the degree temp at which the water is poured (195-200) in this case.
Make sure your water isn't too hot and then also bloom the grounds to remove bitterness. It's CO2 expressed by the beans that create the bitterness trapped in the crema. Essentially, with 190 degree F water, pour enough into the grounds to wet equally. Wait 3 1/2 minutes, then pour in the rest of the water, gently stir very briefly with a wood stirrer. Wait 30 more seconds (while you decide on which mug to use today), plunge and pour. No need to remove the crema, which is one of the beautiful things about French pressed coffee. Cheers!
Well yes indeed, filtering your coffee with paper would certainly remove a lot of oils, but that isn't the full purpose of this process. There's a balance of extraction that you get in immersion which you don't get in other methods, and there are plenty of oils that are left in the FP after this process. It's still French Press, you just can actually taste more of the flavors in the coffee.
that is insane … i cry when i don’t get enough crema. why woukd you remove it? a simple process has become complicated and no crema? never have i ever seen someone remove it. omg save it 4 me! 🤷🏻♀️
Laugh. Out. Loud. You are literally removing the most magical part of the coffee brewing process; that layer of crema contains all natural oils and vitamins including Vitamin E and is incredibly healthy for you. It's also PACKED with flavour and the most sought-after component of any decent espresso. I highly encourage you to find a way to add organic honey or some other balancing ingredient to counteract the bitterness you find unappealing. This is truly a case of ignorance is bliss, though people are free to enjoy their coffee however they want!
I certainly welcome the perspective but I'd remind you that this isn't espresso, so it wouldn't be proper to call what's being removed here 'crema.' If you have some research showing the vitamins and other "healthy" elements contained in the part of the brew being removed, I'd be happy to read that. On your comment on flavor though, I certainly disagree. The only thing this part of the brew appears to contain flavor wise is bitterness - and I don't think it's a quality of bitterness that adds to the enjoyment of the taste (as is the case with the bitterness naturally inherent in coffee mostly due to the caffeine). Yes, some of the body is being removed due to the removal of oils, but that's kind of the point. What's being taken out of here would mostly be regarded as getting in the way of the natural taste of the coffee. This process is essentially the same that is used in cupping coffee - the technique used by the SCA to standardize the tasting of coffee around the world. This, of course, changes the classic french press which incorporates all of those elements, but since it's such an easy step to do, I think it's worth trying. I would agree that, if you don't like the taste of paper-filtered coffee, then you may not like this method more than a standard french press. On the health point of view, the only thing I can speak to is that this process might (and I stress might, because I haven't seen anyone measure this) reduce the amount of cafestol and kahweol inherent in unfiltered coffee like a french press - these are diterpenes which exist in coffee oils and which have been shown to raise LDL cholesterol. You can find some nutshelling on that subject here - www.health.harvard.edu/staying-healthy/what-is-it-about-coffee The subject of crema and it's qualities is still quite a debate, and perhaps a video I should make at some point. The most notable exprience I've had which demonstrates to me that the crema is not only unnecessary but undesirable was when I had espresso with the crema removed using a vacuum chamber - it had the most clarity of taste, complexity, and sweetness of any espresso I've ever had. I'd personally go so far as to say that you only want crema because it's a sign that the espresso was prepared well. But again, a subject for another day.
or he can also add a pinch of table salt to his mix, that cuts down on some of the bitterness too,,, just ask any waitress , they know this too,,,,,have a great day,,,,,
Listen i dislike repeating my self to total idiots, so listen up, the salt in the coffee has been going on sense the 1950's so idiot, please do your homework ok,,,????so get up off your Gluteus maximus and ask a waitress ok?? thnx, need time i will send you a bill !!!!
i think you liked that last part, hay i have to have a little humor right??? i think i might try the french press,,,,im trying to get away from the plastics in coffee drip machines,,,,i even filter out the fluoride in the water, it isnt good for the body,,,,then after that , i will try some different teas with honey ,,,, sugar isnt good for you neither,,,and kenny, ignorance isnt bliss once you have a few cancer surgery's ok,,,,, you just havent had your surgery's yet,,,,then you will know where im coming from,,,,
The only tangible value of that layer on the coffee is bitterness and body (feeling of thickness as you drink the coffee). If those qualities are of greater interest then by all means leave it on.
I just don't get it. Some people spend thousands of dollars to get MORE of that foam (crema) but you skim it off and throw it away. If that is the way you like your coffee, then fine. Everyone is different. But you just can't sell this as a technique that will "upgrade the quality of your drink significantly." It is just your personal preference. And this should explain why your video got so many down votes. You should really try drinking coffee with that foam on it. You might change your opinion. Watch this video. ruclips.net/video/ZTrrYTID16A/видео.html Learn something.
This comment got flagged (youtube's new comment system is....not fantastic). On the subject of Crema: There's a lot of myth and belief that goes into the value and purpose of Crema. At its core, Crema is pretty much just C02 trapped in coffee oils - this is the case with espresso. The Crema on Espresso and the 'Crema' that you see here are possibly the same thing but arrived at in very different ways. In either case, they provide nothing of tangible value in terms of taste - only bitterness. The arguable value they provide lies merely in the 'body' aspect that they can lend to the feeling of the coffee as you drink it. Removing this layer from a taste perspective will almost always raise the perception of sweetness in the coffee as well as the clarity of flavors that are already there. It's also a fair argument that removing this layer in the French Press doesn't really change the actual body of the coffee, since most of the oils are still in the press, but rather perhaps it changes that perception of body (this is a whole nother topic and much more difficult to discuss). The interesting point you made about how people spend thousands of dollars to get more 'crema' is really just in the realm of espresso. This again for the most part is a misconception. People look at crema as something that is necessary for a good espresso. Crema in espresso is only a signifier that you have made an espresso with high pressure. This is because, in espresso, the only way to get a thick layer of crema is through high pressure. You can still have an espresso with crema, and it be a poorly made espresso, and just the same you can have an espresso with crema and it be a fantastic espresso. However if you happen to have the tools, a fantastic espresso that has had the crema REMOVED is something else to behold, making what can only be described as the sweetest espresso you could ever taste w/o adding sugar (the only way I've seen this done well is by putting the espresso in a vacuum chamber post brew - as this removes all the C02 from the cup, and eliminates the crema as we know it).
@@Coffeeloversmag I'm a bit late to the game here, but what an excellent, informed, professional response. You are 100% correct on all points. To put it in a slightly different way - Much of what makes certain coffees and espressos 'pretty' also subtracts from the flavor, as what we consider 'pretty' are the combinations of CO2, fine grounds, oils and crema mixing. Removing those 'pretty' elements can significantly enhance certain aspects of the flavor profile.
I love all those oils/foam you are throwing away. I also don't care for a "clean' cup. Never had a bitter or bad cup and I use all the the "wrong" methods. Long brew times, boiling water, extra beans ground in a blade grinder. I do let the coffee grounds off gas for a minute then pour in the rest of the water to the top off an mix really well. Maybe I use good beans and get away with it? Maybe I have balls and a hairy chest? To each his own. Makes me laugh when people argue about making a great cup of coffee.
Bitterness is a fickle thing to describe. Regardless of how you make your coffee, there's always bitterness in it. It's just a matter of what form the bitterness takes and what you are looking to get out of the coffee you are brewing. There is indeed something to be seen and enjoyed through the process of removing the oil layer.
Good answer. You are not discounting other methods. Pretty sure the beans/roast make all the difference. I've had 10 minute french press steeps and it was a great cup of coffee.
Well it only adds bitterness and superfluous oils. If you're aim is to taste nuance in the coffee, and have a bit of a smoother cup, then theres every reason to remove the foam on top
There are many different kinds of bitterness. You might be surprised by what you find. It's hard to compare espresso to brew though. I'd say a properly made espresso isn't bitter (even though it has the natural bitterness of coffee). If bitterness is really your game, you might try a roast with robusta - caffeine is the greatest source of natural bitterness in coffee, and robusta by nature has far more caffeine than arabica.
I thought he was gonna make coffee.....that looked like dirty water. If your grinder doesn't have the capacity for your press, do what I do and just grind two batches
I'm assuming you're referring to the color of the coffee. The amount of coffee to water in the press is precise and measured by a scale. There's a couple possibilities here you're experiencing. First you may just not be used to looking at backlit coffee - it's lighter than you think. Properly brewed coffee is 98.5% water. Secondly, dark roasted coffee will make a darker looking brew, because it contains more combusted compounds, burnt oils and sugars, which do create a darker looking brew. Coffee which is not burnt will commonly give many shades of brown and red.
You've got a few different comments going on there. I'm going to assume you tried this yourself. The reaction of weak and watery is something easily solved by simply using more coffee in the brew. Strength in coffee is about how much of the soluble components in coffee are extracted into the water. You make coffee stronger by either using more coffee, or less water, no matter what the coffee is or the brew method. If you are finding your cup weak, then you are likely not using enough coffee to brew. 'Robust'ness in coffee is pretty subjective. I'll agree that this method removes a certain level of potential 'body' characteristic, because we are removing some of the oils. We're certainly not removing all the oils. You still get a full immersion brew that has a much more of the oils and sugars brewed into the coffee than a drip method. On Crema. This isn't Crema, though there are similarities. Crema is an emulsion in espresso created by the extreme pressure used when brewing, and consists primarily of C02 trapped in the coffee. And this is indeed only adding bitterness. There is no redeeming flavor characteristic of the surface layer of the french press. However if you don't care about that, by all means don't remove it. Many people would rather have the coffee a little bit thicker feeling, as well as more bitter. One of the challenges, which I don't think I mentioned in this video (i recorded this like 2 years ago), is that the effectiveness of this technique is variable depending on the quality of your coffee. If your coffee doesn't have much taste to it to begin with, you may only notice a change in the body of the coffee. I'm not sure how this pans out with a dark roast - doing this method with a dark roast or low quality coffee might even make it easier to taste the carbon and/or defective parts of the coffee.
I watch these videos so see how others make their coffee. If you need to turn on the mumbo-jumbo when you talk about the amount of coffee or water you use, I find this disappointing and a waste of time.
Watched this video yesterday and didn’t hit the like, because I was skeptical. Tried it today... and returned to hit that thumb up. Removing that trash on top made my stale preground grocery store coffee a bit more drinkable. Thanks 👍
nice! Good tip for rescuing some mediocre coffee too
james hoffmann said this too about french press technique
Aye! I discovered that later on. Tim Wendelboe as well. I was basically replicating from the cupping process. It's a fun experiment.
Link?
@@Coffeeloversmag link?
@@layzy24 sure, here's James Hoffman's video - ruclips.net/video/st571DYYTR8/видео.html
And Tim Wendelboe's video - ruclips.net/video/8gXuo8c_bNI/видео.html
@@Coffeeloversmag yeah good explanation too, more experiment more fun. thanks for sharing this video
I also leave the crema or foam or whatever you want to call it (I like the bitter) but I do stir after 4 minutes and allow it to brew with the lid off for another 6-7 minutes (you aren't going to be able to drink it at that point anyway, too hot) and stir gently. For me, this allows the remaining heavier bits on top to fall to the bottom and then after 6-7 minutes, I *gently & slowly* press just to the top of the grounds and pour myself an amazing cup of heaven!
Same
This sounds like James Hoffman's technique. I use this method as well and the results are fantastic!
These points have come up several times recently!
I love Death Wish coffee... Stumbled across it over a year ago and never run out! Grind your own 💯%
Eddie , I do the same little trick. And it's great coffee. I use a small baster like a ub40 small
I have bought everything needed to make a good cup of coffee, I'm using a French press and I'm using Guatemalan coffee with a ratio of 1:15. But since doing so I have this bitter undescribable flavor when I'm done. I drink my coffee black. I think your method might help me. I will comment back later on today to see if this works.
Wow. Just made the brew. Incredible difference. Not tasting that bitterness aftertaste. Just wow. Do you think that's why some people prefer the v60? Is it cause the paper filter trap the oils? Have you tested this?
Yea personally I prefer paper filtered coffee. Not only do I like the balance of taste better, but I feel better drinking paper filtered coffee. Still enjoy a FP every now and then (and use an Espro, which filters a lot more than a standard FP)
Can a paper filter be use when you plunge the coffee down? Like put a paper filter around the plunge and then plunge it down?
@@lgarcia1913 their are some products on the market that have that feature. Waste of money if you ask me. I use a french press for my coffee and then pour that coffee onto my v60 and get a nice clean cup.
@@layzy24 I'm still new on French press coffee. So new that i don't have a French press yet lol summer is here and I'm just making cold brew so once winter gets here I'll be getting a French press
Tried and true! Thanks for posting! I am not a fan of bitter coffee and this trick really did help make my brew smoother (in addition to adding a couple pinches of salt depending on the beans) :D
That's really cool to hear! Glad you've enjoyed the results. Double checking your brew ratio, grind size, water quality and temperature can all be things that can help as well :) Also the coffee itself. I've got a really delicious dark roast on my store that I always recommend (and I don't usually like dark roasts) if you want a curated recommendation for testing some things out ;)
I agree with the salt !! Many think I'm crazy !!
People think im crazy too! I tell them next time they have coffee, taste it. Then and the smallest amount t of salt and taste again. No no one has ever said they didn't like it!
@@bunkyman8097 I’m not a biochemist, so I don’t know the exact reaction/binding mechanism between the tastebuds and the salt, but I’ve heard about how salt has a weird affect on taste and how people add salt to make something taste sweeter (especially in baking). 😁
@ adank23,
I was a pastry chef in the day and what you said is true. Salt has a way of making sweet flavors more pronounced but at the same time, more "rounded". Does that make sense? I know that is especially true for chocolate. It seems to focus and lift the flavor. I think lemon does the same for cooking. A couple of drops of lemon juice in whatever you are cooking does the trick. You won't even taste the lemon but the acid brings everything together. I also add the smallest dash of nutmeg to a lot of dishes for the same reason.
By removing the crema are you preventing it from being poured into the coffee cup? I own an Espro press p5, I've noticed that when I plunge the crema goes to the bottom of the glass (below the basket where the liquid you 'don't' drink is). I assume you wouldn't have to manually remove the crema if you have a press such as the P5? Thanks.
Yea in my experience with the Espro, this process doesn't have as much effect (possibly none at all). The point is you are removing oils and gases which do nothing but add bitterness and prevent the tasting of more delicious compounds in the coffee. For the most part the Espro filter is fine enough to take care of these - but it doesn't hurt to brew two espros and compare
@@Coffeeloversmag Thanks for the response. Love your channel. Stay safe, drink coffee.
I do the same thing when I make coffee, but I don’t think it’s necessary to remove ALL the foam. I also warm the French press before using it.
After checking out the other comments, I was surprised to know that the foam contains a lot of essential oils!
i seen no studies to support that
Try this technique if you have a sensitivity to bitterness, just to see if it tastes better. Oh, and I don't ever go near my press with anything metal. Stirring is done with a dedicated wooden spoon only.
I’ll have to give it a try.
Isnt that what the filter on the plunger is for, to push down that layer of foam? But I understand why you do this. You like a sweet coffee since you're using a sweet bean from the high mountains of Ethiopia.
Well the filter on the French Press actually won't do anything with the part we're removing in this technique, which is mostly the oils on top. The FP filter is metal (which already means it won't catch most of the oils). It's also not really fine mesh, so the only thing the filter really does is push all the grounds to the bottom so they don't end up in your cup (aside from grounds which are finer than the mesh).
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Nice idea! Gotta try that out :D
Btw, is that the hand grinder by Hunt Brothers? I got the same one!
No that was a cheapo hand grinder. Last year a ton of these all got made by different 'companies' mass produced from the same place in china.
what exactly is the foam?
typically a collection of coffee oils, co2, floating grounds. As far as flavor goes, there's nothing being lost by removing it. You do lose a bit of oils, which many people prefer in their coffee. Doesn't hurt to try the method though, you might be surprised what you find.
In my experience, if you keep your water UNDER 190 degrees F, you don’t get near as many “bitter components”. When I press, I put in coffee, 180-190 degree water and WAIT FOUR MINUTES, then stir again and press. Never fails for me.
There are many different kinds of bitterness in coffee. Brewing with a lower temperature of water can be beneficial to a degree from a flavor perspective if you are dealing with dark roast (and yes, bitterness). If your coffee is not a dark roast, then you are simply missing out on some of the best taste and aroma soluble compounds by brewing with 180-190 degree water.
The most natural bitterness in coffee is caused by caffeine. This is not the bitterness being touched with this method.
Bitterness also comes in forms caused by improper extraction - usually using too much coffee or not enough water.
In the case of this video, the bitterness being removed is likely primarily related to the C02 trapped within the coffee oils, as well as the oils themselves - though that last point is harder to isolate, since we can't separate oils and taste them individually.
It's literally a layer on the coffee that doesn't aid in (and in fact, gets in the way of) tasting the natural sweetness, acidity, or layers of complex flavor inherent in the coffee naturally.
Relatively new to the french press. I used to bring one camping for convenience but was ignorant to the methods. I'm using a FP exclusively now and this video had some great suggestions. How is the Death Wish coffee? Someone directed me to that brand as well. I am currently use (and love) Black Rifle Coffee.
FP is a fantastic brewing method. Also check out my full guide - ruclips.net/video/VtPz1EW9hkI/видео.html
To answer your question about the coffee, that really depends on what you are looking to get out of it. What do you enjoy about BRC?
If you want good coffee, put the death wish in an espresso machine.. best stuff ever
Great video thanks boss!
👌🏼
It's a common misconception that what he's scooping off the top is crema. It is in fact just foam, nothing else. You only produce crema when making espresso. So go ahead and try this method. I will be.
I'm starting to look at it like crema, since they are both made up of mostly c02 trapped in oils. Crema on espresso is different, as it's made primarily due to pressure (freshness of the coffee has an influence as well), but crema on espresso also is basically just bitterness. I've been doing some experimentation with this in Espresso just to see what the effect is, and in actually tasting the crema on it's own (as well as diluted) - interesting experiments so far, but not ready to make absolute statements.
On the podcast we will be doing some experiments with crema in an upcoming episode (www.coffeeloversradio.com)
@@Coffeeloversmag Thanks for your reply. Will look forward to more videos from you 👌
What are the benefits of removing the foam?
That layer of foam and oils are mostly just adding bitterness and body to the coffee. Removing the layer removes a lot of that bitterness and texture, and reveals a bit more of the natural flavors of the coffee.
It's a different experience. I'd encourage you to try and compare - see which you like more.
This is the real formula to have a great cup of coffee with body, acidity, sweet flavor and it's because the guy is removing the no soluble particles and things that you don't wanna have in your final cup: over extraction. Good video man. 🤙🏽
cheers!
You misspelled “downgrade”
Have you tried it?
Are there any differences in overall quality (that you've observed) between the various Bodum brand French Presses on the market? I've noticed two price points: $39.99 for 8 cup PP at Wholefoods, but seemingly the same capacity version at Walmart for $17.99?
The differences will lie mostly in materials used. The only thing that's going to have an influence on the taste and quality of your brew in a french press is the nature of the filter being used. A traditional french press has a very basic filter screen - most changes to this area involve adding more filters (which really do nothing in most cases tbh). So the price differences you see come down to the individual places just pricing differently, and to materials difference of the body and frame (I'd avoid plastic bodied French Presses, but that's just me). I used the one in this video for a long time - classic glass w/ metal frame and single layer filter...makes perfectly great coffee. I've since moved to an Espro, which uses a different filter design (also it's all metal, and I love that).
Beautiful Amber color
i;ll try this and let youknow what Ifind :-)
great!
Crema, or not to crema? That foamy stuff on the top of some coffee is the same material, and appears as it does from similar processes, however the coffee is made. Oils/fats/lipids that are aerated and with a bit of surface tension help create bubbles. Same way most bubble things happen.
I can go either way, with it, or without it, though I do lean towards both the aesthetic, flavor, and texture of a crema'd coffee. I also don't mind some fine sediment in the bottom of the cup.
Taking away something that's getting in the way of the natural taste? Wouldn't the "natural" taste include all those natural elements that are found in the whole product naturally?
Well crema in terms of espresso is literally just C02 trapped in oils. In my experience - of tasting espresso with it, of tasting it by itself, and of tasting espresso with out it (where it was removed in a vacuum chamber), is that the crema doesn't add any positive taste experience. In terms of espresso, it's just a sign of espresso pulled well at high pressure.
In the case of French Press, I don't know if I'd call whats on top 'crema.' It's just a compilation of oils and remaining floating grounds. And again, in my experiences there's no positive taste benefit (in fact, the oils and such there can prevent you from tasting some of the more interesting things in the coffee, and this is why it's removed in cupping). In the case of French press it adds body, and often bitterness.
On natural taste... I suppose that's phrase needs adjustment. Lets say - the positive tasting compounds in coffee.
Thanks for your reply. Appears fairly to be a fair matter of preference. I like the crema, even the sediment in a French press or espresso preparation. A bit the same way I'm good with ibrik-prepared coffee. And I can also live happily with out it, per the case with a good drip brew.
Ay baba, la creama, getting rid of the best part of the coffee oils, please switch me to chai
It seems you are defeating the purpose. Producing and incorporating the crema layer is largely what makes a french press unique and makes the flavor different from dripped. Consider a normal drip maker where the crema is formed in the brew basket and left on top of the grounds as the "clean" coffee drips into the pot. It seems you are actually trying to make pour over coffee with a press. It would be much easier just to get a pour over stand and a nice kettle. BTW - crema is usually only bitter if your water is too hot. Shoot for 195 degree brew temp. 212 degrees (boiling) extracts the bitter oils of any beans and will make bitter crema every time.
Definitely not defeating a purpose here, there's plenty you get brewing in the French Press not in the oil/gas layer that remains when removing that layer, which you don't get in other brewing methods. So this isn't pour-over coffee with a French Press, the extraction dynamics are that of a French Press, you are just simply removing something which prevents you from tasting certain things naturally inherent in the coffee. Try it, do a side by side, and you'll see that you taste something in the modified version which you don't in the regular.
On temperature, that is around the degree temp at which the water is poured (195-200) in this case.
Make sure your water isn't too hot and then also bloom the grounds to remove bitterness. It's CO2 expressed by the beans that create the bitterness trapped in the crema. Essentially, with 190 degree F water, pour enough into the grounds to wet equally. Wait 3 1/2 minutes, then pour in the rest of the water, gently stir very briefly with a wood stirrer. Wait 30 more seconds (while you decide on which mug to use today), plunge and pour. No need to remove the crema, which is one of the beautiful things about French pressed coffee. Cheers!
This fucking guy sounds like Jeff Goldblum!!
Can't say I've heard that before, but I accept :P
I'll say that if you like your coffee clean of oils or any bitterness flavors. I suggest to use the Chemex instead of a French Press.
Well yes indeed, filtering your coffee with paper would certainly remove a lot of oils, but that isn't the full purpose of this process. There's a balance of extraction that you get in immersion which you don't get in other methods, and there are plenty of oils that are left in the FP after this process. It's still French Press, you just can actually taste more of the flavors in the coffee.
This gentleman is definitely a tea drinker
I've had some pretty delicious teas in my life
that is insane … i cry when i don’t get enough crema. why woukd you remove it? a simple process has become complicated and no crema? never have i ever seen someone remove it. omg save it 4 me! 🤷🏻♀️
Laugh. Out. Loud. You are literally removing the most magical part of the coffee brewing process; that layer of crema contains all natural oils and vitamins including Vitamin E and is incredibly healthy for you. It's also PACKED with flavour and the most sought-after component of any decent espresso. I highly encourage you to find a way to add organic honey or some other balancing ingredient to counteract the bitterness you find unappealing. This is truly a case of ignorance is bliss, though people are free to enjoy their coffee however they want!
I certainly welcome the perspective but I'd remind you that this isn't espresso, so it wouldn't be proper to call what's being removed here 'crema.' If you have some research showing the vitamins and other "healthy" elements contained in the part of the brew being removed, I'd be happy to read that.
On your comment on flavor though, I certainly disagree. The only thing this part of the brew appears to contain flavor wise is bitterness - and I don't think it's a quality of bitterness that adds to the enjoyment of the taste (as is the case with the bitterness naturally inherent in coffee mostly due to the caffeine). Yes, some of the body is being removed due to the removal of oils, but that's kind of the point. What's being taken out of here would mostly be regarded as getting in the way of the natural taste of the coffee.
This process is essentially the same that is used in cupping coffee - the technique used by the SCA to standardize the tasting of coffee around the world.
This, of course, changes the classic french press which incorporates all of those elements, but since it's such an easy step to do, I think it's worth trying.
I would agree that, if you don't like the taste of paper-filtered coffee, then you may not like this method more than a standard french press.
On the health point of view, the only thing I can speak to is that this process might (and I stress might, because I haven't seen anyone measure this) reduce the amount of cafestol and kahweol inherent in unfiltered coffee like a french press - these are diterpenes which exist in coffee oils and which have been shown to raise LDL cholesterol. You can find some nutshelling on that subject here - www.health.harvard.edu/staying-healthy/what-is-it-about-coffee
The subject of crema and it's qualities is still quite a debate, and perhaps a video I should make at some point. The most notable exprience I've had which demonstrates to me that the crema is not only unnecessary but undesirable was when I had espresso with the crema removed using a vacuum chamber - it had the most clarity of taste, complexity, and sweetness of any espresso I've ever had. I'd personally go so far as to say that you only want crema because it's a sign that the espresso was prepared well. But again, a subject for another day.
or he can also add a pinch of table salt to his mix, that cuts down on some of the bitterness too,,, just ask any waitress , they know this too,,,,,have a great day,,,,,
Listen i dislike repeating my self to total idiots, so listen up, the salt in the coffee has been going on sense the 1950's so idiot, please do your homework ok,,,????so get up off your Gluteus maximus and ask a waitress ok?? thnx, need time i will send you a bill !!!!
im talking about regular drip coffee, not this f antsy stuff,,,, cafe coffee,,,,now do you got it????
i think you liked that last part, hay i have to have a little humor right??? i think i might try the french press,,,,im trying to get away from the plastics in coffee drip machines,,,,i even filter out the fluoride in the water, it isnt good for the body,,,,then after that , i will try some different teas with honey ,,,, sugar isnt good for you neither,,,and kenny, ignorance isnt bliss once you have a few cancer surgery's ok,,,,, you just havent had your surgery's yet,,,,then you will know where im coming from,,,,
Dude that is the cream dah leave it
The only tangible value of that layer on the coffee is bitterness and body (feeling of thickness as you drink the coffee). If those qualities are of greater interest then by all means leave it on.
I just don't get it.
Some people spend thousands of dollars to get MORE of that foam (crema) but you skim it off and throw it away.
If that is the way you like your coffee, then fine. Everyone is different. But you just can't sell this as a technique that will "upgrade the quality of your drink significantly." It is just your personal preference. And this should explain why your video got so many down votes.
You should really try drinking coffee with that foam on it. You might change your opinion. Watch this video. ruclips.net/video/ZTrrYTID16A/видео.html Learn something.
This comment got flagged (youtube's new comment system is....not fantastic). On the subject of Crema:
There's a lot of myth and belief that goes into the value and purpose of Crema. At its core, Crema is pretty much just C02 trapped in coffee oils - this is the case with espresso. The Crema on Espresso and the 'Crema' that you see here are possibly the same thing but arrived at in very different ways. In either case, they provide nothing of tangible value in terms of taste - only bitterness. The arguable value they provide lies merely in the 'body' aspect that they can lend to the feeling of the coffee as you drink it. Removing this layer from a taste perspective will almost always raise the perception of sweetness in the coffee as well as the clarity of flavors that are already there. It's also a fair argument that removing this layer in the French Press doesn't really change the actual body of the coffee, since most of the oils are still in the press, but rather perhaps it changes that perception of body (this is a whole nother topic and much more difficult to discuss).
The interesting point you made about how people spend thousands of dollars to get more 'crema' is really just in the realm of espresso. This again for the most part is a misconception. People look at crema as something that is necessary for a good espresso. Crema in espresso is only a signifier that you have made an espresso with high pressure. This is because, in espresso, the only way to get a thick layer of crema is through high pressure. You can still have an espresso with crema, and it be a poorly made espresso, and just the same you can have an espresso with crema and it be a fantastic espresso. However if you happen to have the tools, a fantastic espresso that has had the crema REMOVED is something else to behold, making what can only be described as the sweetest espresso you could ever taste w/o adding sugar (the only way I've seen this done well is by putting the espresso in a vacuum chamber post brew - as this removes all the C02 from the cup, and eliminates the crema as we know it).
@@Coffeeloversmag I'm a bit late to the game here, but what an excellent, informed, professional response. You are 100% correct on all points.
To put it in a slightly different way - Much of what makes certain coffees and espressos 'pretty' also subtracts from the flavor, as what we consider 'pretty' are the combinations of CO2, fine grounds, oils and crema mixing. Removing those 'pretty' elements can significantly enhance certain aspects of the flavor profile.
If its bitter then your coffee sucks
I love all those oils/foam you are throwing away. I also don't care for a "clean' cup. Never had a bitter or bad cup and I use all the the "wrong" methods. Long brew times, boiling water, extra beans ground in a blade grinder. I do let the coffee grounds off gas for a minute then pour in the rest of the water to the top off an mix really well. Maybe I use good beans and get away with it? Maybe I have balls and a hairy chest? To each his own. Makes me laugh when people argue about making a great cup of coffee.
Bitterness is a fickle thing to describe. Regardless of how you make your coffee, there's always bitterness in it. It's just a matter of what form the bitterness takes and what you are looking to get out of the coffee you are brewing. There is indeed something to be seen and enjoyed through the process of removing the oil layer.
SweetFA good post, long brew times are what I go for, pretty hard to over brew a French press
Good answer. You are not discounting other methods. Pretty sure the beans/roast make all the difference. I've had 10 minute french press steeps and it was a great cup of coffee.
I agree. And really do what tastes best to you. Many people swear by pour over method but for me I do long steep french press with good beans.
There is no reason for you to remove the crema!
Well it only adds bitterness and superfluous oils. If you're aim is to taste nuance in the coffee, and have a bit of a smoother cup, then theres every reason to remove the foam on top
Buy an aero press lol😂
I cringe at the sound of metals rubbing each other 😁😁
sorry about that :D
lol 😂
It took over 6 minutes to let people know the 'one simple step' is scooping the foam. Waste of time!
Man, you could have like, made a sandwich or something with that time.
your cup is scary!
"How to make coffee for people who don't actually like the taste of real coffee..."
Rubbish! ! You just killed your coffee!
have you tried it?
Lol.. No. I am an expresso lover. Bitterness gives me joy in the mornings.
There are many different kinds of bitterness. You might be surprised by what you find. It's hard to compare espresso to brew though. I'd say a properly made espresso isn't bitter (even though it has the natural bitterness of coffee).
If bitterness is really your game, you might try a roast with robusta - caffeine is the greatest source of natural bitterness in coffee, and robusta by nature has far more caffeine than arabica.
I thought he was gonna make coffee.....that looked like dirty water. If your grinder doesn't have the capacity for your press, do what I do and just grind two batches
I'm assuming you're referring to the color of the coffee. The amount of coffee to water in the press is precise and measured by a scale. There's a couple possibilities here you're experiencing. First you may just not be used to looking at backlit coffee - it's lighter than you think. Properly brewed coffee is 98.5% water. Secondly, dark roasted coffee will make a darker looking brew, because it contains more combusted compounds, burnt oils and sugars, which do create a darker looking brew. Coffee which is not burnt will commonly give many shades of brown and red.
What a load of nonsense
That's why I scoop the nonsense out! 🤪
removing the good stuff lol
naw. take a spoonfull of it next time and see how it tastes
Total downgrade. Weak and watery. The crema makes coffee robust , not bitter.
You've got a few different comments going on there. I'm going to assume you tried this yourself.
The reaction of weak and watery is something easily solved by simply using more coffee in the brew. Strength in coffee is about how much of the soluble components in coffee are extracted into the water. You make coffee stronger by either using more coffee, or less water, no matter what the coffee is or the brew method. If you are finding your cup weak, then you are likely not using enough coffee to brew.
'Robust'ness in coffee is pretty subjective. I'll agree that this method removes a certain level of potential 'body' characteristic, because we are removing some of the oils. We're certainly not removing all the oils. You still get a full immersion brew that has a much more of the oils and sugars brewed into the coffee than a drip method.
On Crema. This isn't Crema, though there are similarities. Crema is an emulsion in espresso created by the extreme pressure used when brewing, and consists primarily of C02 trapped in the coffee.
And this is indeed only adding bitterness. There is no redeeming flavor characteristic of the surface layer of the french press. However if you don't care about that, by all means don't remove it. Many people would rather have the coffee a little bit thicker feeling, as well as more bitter.
One of the challenges, which I don't think I mentioned in this video (i recorded this like 2 years ago), is that the effectiveness of this technique is variable depending on the quality of your coffee. If your coffee doesn't have much taste to it to begin with, you may only notice a change in the body of the coffee. I'm not sure how this pans out with a dark roast - doing this method with a dark roast or low quality coffee might even make it easier to taste the carbon and/or defective parts of the coffee.
I watch these videos so see how others make their coffee. If you need to turn on the mumbo-jumbo when you talk about the amount of coffee or water you use, I find this disappointing and a waste of time.
What i waste of time