FRENCH PRESS: 5 Lessons I Learned the Hard Way
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- Опубликовано: 31 май 2024
- There are many urban legends and myths regarding the French press. Here are 5 common mistakes people (including myself) tend to make. Of course, it should go without saying that keeping your French press clean is ultra important too, and that bean quality and freshness are essential.
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0:00 Intro
0:43 Brew Ratio
2:02 Working against the Crust
3:36 Skimming... or not
4:34 Grind size
6:01 Decanting
➡ *Essential French Press reading* coffeechronicler.com/best-french-press/
I was drinking coffee like a barbarian for years. Yesterday while I was shopping for groceries, I stumbled on a cheap french press on sale, bought it. Today made my first french pres coffee and the difference is night and day. Felt like I was in a cafe
My French Press and I are watching this together. Thank you for sharing the ratio, really changed my cold brew game ❤
Wow, the tip to not break up the crust by far made the biggest difference in the cup. Way less sediment. Thank you so much!
Just drinking my first coffee with these tips. The coffee tastes so much better. ❤
I've been doing French press for years (and mostly doing it right!) but this was a fantastic video, so helpful. I have liked and subscribed!
"Sir, i just asked you with or without milk"
Loooool
Best comment ever! 😂
with out unless im feeling festive
lol
😂😂😂😂
It doesn't "press" unless you've overloaded it with grounds. It's just basically a filter system after doing immersion brewing. And then you gotta clean all these parts (and the screen has sharp edges.)
I just pour boiling water over grounds in a big mason jar, then stir and wait four minutes. Then I filter into the serving cup with a re-usable nylon filter and mason jar funnel. Same coffee. Easy clean.
genius
These topics -- stirring, breaking crust, plunging -- have been studied and pontificated upon endlessly; and, the verdict is, everyone has the right answer, and everyone else is wrong. At the end of the day, one just has to have a decent starting-point, whence to play around, figure out what one likes, develop one's habits into strong and pernicious dogma, never change one's ways, then eventually die a meaningless death.
rofl
@@wayfa13 doth one rofl? surely one doth not?
Well Sir, thanks for all your info. I have been using the French press for over 20 years. My method is similar. Although in my glass press, I use a chopstick , less chance of breakage. Then, give it a vigorous stir, put the plunger in to just above the crust. Then, place a dish towel around the press to hold in the heat. I then leave it to 8-10 minutes. It's the strength I like. Other than that, I follow your method. I have found that bean choice is important. What tastes good in drip, doesn't always work for the French press. The carafe was a huge improvement in the last cup or so. Sitting in the grinds to long makes for a bitter coffee. My alternative for coffee now and again is cowboy coffee method. Cheers everyone.
I just got my first French Press, looking for how to's and tips. Thanks much.
You have complicated the whole process!!! I roasted fresh coffee add a European roastery for many years and I have been using the French press for probably over 20 years!! Grind 3 to 4 tbsp of fresh coffee beans put that into the French press add hot water to the very top and stir allow that to rest for the time that it takes to smoke a cigarette slowly plunge the press to the very bottom and you will have the best coffee that you have ever drank!!! You're making it far too complicated
Amen.
Just great, now I have to take up smoking...
I’ve been using a French pot for 40 years. I learned while living in Norway. It’s pretty simple medium to large grind preferably burr to put in English, I probably used 2 ounces of ground coffee per 8 ounces of water. I grind the coffee, heat the water, put the coffee in the press pot, add boiling water, put the press on the top, then press at about 4 minutes. Perfect coffee every time. And I am a coffee snob.
I also managed to wash everything extremely well after I’ve used the French press and the grinder. No weird motor oil taste.
James Hoffman's technique is fantastic, and consistently following it will yield satisfying results.
I use a quart Mason jar as a carafe and then seal it and refrigerate the leftover coffee for ice coffee, later! Thanks for this explanation!
I agree with everything you say. We use a French press every day.
The addition of a double walled french press will improve the brew also, especially if you are like us and like to add cream to your coffee.
I’m so glad I stumbled on this video. I just bought a French press for the first time but don’t really know how to use it. These tips are really helpful 💕
First use of French press this morning for my iced espresso.
Heaven.
Everyone has different tastes. I preheat my French press by filling it with boiling water before starting. I toss this water, add coffee ground as fine as possible (espresso grind), pour in distilled water that is boiling, and let it steep for 3 - 5 minutes before gently pressing. A bit of silt at the bottom of my cup is just fine with me, as long as the brew is dark & strong.
3-5 minutes later the coffee needs to be reheated!
So interesting; thank you so much; really appreciate the additional details. French Press is my fave; love the ritual and always finding new tweaks for my routine.
Great video! From a first-timer, thank you very much for the tips!
I've only used the french press since the pandemic broke. For decades I drank coffee from a dripper, percolator, espresso machine, moka pot and instant. I prepare my coffee to satisfy my taste and not necessarily following popular and tried methods. The ratio I use depends on the beans I'm using, how they're roasted and how coarse I grind them. I gulp the dregs at the bottom of my cup too. For now, french press is my preferred method.
I always wondered why sometimes my french press coffee was great and other times it was bitter or even sometimes sour, even though I thought I was using the same method every time. Very insightful. Thanks so much!
Same! Mine has been sour too often
Great summary and advice
Excellent guidance, thanks!
Ok that was one of the most useful videos I've ever seen. Thank you
Very interesting content. I've always followed the serious eats method. I'm going to do some things differently tomorrow based on your advice. Thanks for the well thought out video.
good stuff, will give your suggestions a try
there are two types of BAD coffee. One is BURNED. The WORST? is WEAK. other than that, It is PERFECT. Bon Appetit
Love your vids
I like the way that you make alternative recipes that are much simpler than the others and even tastier, the French press recipe that you made with the paper filter is not common to see and I always struggled with the dirty cup of my French press and that vid helped me a lot
Keep up with the good work, very soon people will start to valorize your knowledge 👍
Thanks for the kind words 🙏
Great video. Thank you..
Thanks for the video
Great video! Nowadays I'm using french press for Cold Brew (it's summer here in Brazil, 107° fahrenheit last week)
Funny, my mother does a similar stirring method...here I thought it was just her. Good video, I'll have to find my old French press.
Just got my first French press… this was very informative 😎
This has been my brew method for more years than I recall. I use a burr type grinder not a whirly blade that I can dial in grind coarseness and amount so that helps a lot. I dont really mind some sediment as it sinks to the bottom of the cup.
excellent video
Great video. I literally make all these mustakes! Reading your articles and watching your other videos. I'm excited to implement!
I'm using a basic electronic grinder - how long would you recommend I grind the beans for?
Such a good video
After having several glass models break, a couple during operation, I ended up with a Frieling stainless steel model.
Couldn't be happier.
Nice explanation, I have found that by my own trial and error that those tips are correct. I have tried the Hoff method multiple times and I don’t find that it makes a positive difference, it’s just too strong. Great work, thx.
I like Hoffmans version just because it prolongs the life of my Jetboils press.
By not forcing it, and pouring through the crust I also thinknits acting like an extra filter as you said while not putting any undue stress or pressure on the equipment.
I use 35g medium course grind on 500ml in my Jetboil, after the first cup I oress down again until I get to the top of the liquid.
Try the "It's American Press" i love it!!
I use the same 1:16 to 1:17 ratio, medium grind, whether I make French press, pour over or clever brewer, all with very good results.
When I used a press pot for coffee, by the time I added creamer to it, it was no longer warm. The Aeropress was the same.
I’ll stay with my Ninja coffee brewer.
I find that people over complicate the process, especially the guru James- I am not going to wait five mins AFTER its brewed. I have been brewing intuitively for over 20 years and most of what you said I do but my process is slightly different. I grind my beans past a course but before a powder. I have a cheap grinder and I just keep an eye on it and turn it upside on the last second or two of spin. I then scoop out 1 level tablespoon of grounds for every 2 oz of water plus a tablespoon or two for the whole batch depending on the roast of the coffee. So for my standard 12 oz French Press brew I put in six tablespoons plus 1 or 2. I have found just as said above you need a little more. I pour water just under boiling at the bottom third, and stir to get it mixed then fill the rest of the way and let it sit for 5 mins and yes it builds a crust-just leave it the alone, that is magic at work! I plunge then decant then serve and I only decant because I don't always drink 12 oz. I will put the left over in in the refrigerator for ice coffee later (makes great ice coffee because it is already strong). I never have bitter gritty brew, just smooth strong groundless coffee and its been this way long before RUclips lol. I do have a small strainer incase it doesn't go accordingly, usually due to the grinding process but I rarely use it. I will also say I like very strong coffee because I always use cream-the real cream.
Great things to know.
Aloha from Kona, HI. You just gotta feel it bra. After a couple times you'll figure it out. Keep it simple. Light roast Kona coffee, get your day started right! Take care.
i love the fine stuff in the coffee
I invested in one this week as I find instant coffee too bitter. I want a coffee that is palatable so that I can switch to drinking coffee more and drink soda less. I tried it for the first time yesterday. Came out very well but good to see this video for tips on how to improve going forwards. Thank you
another good video! Would have loved if you did a brew in the end of the video to demonstrate
The audacity. What's the point without the demo
Here's how you can still make French press coffee:
1. Clean all devices thoroughly.
2. Preheat the French press with warm water.
3. Coarsely grind the desired amount of coffee.
4. I like to use filtered water.
5. Coffee in the press, hot water and the pot in a vacuum chamber.
6. Wait 4 to 5 minutes.
Done.
I just used mine for the 1st time, got one as a gift. Beginners luck here!
I just add coffee and hot water to the press, stir, wait a couple of minutes and plunge….I’m just not that fussy about my coffee…Just saying.
Where do i purchase this small glass drip coffee maker that i se during your youtube video on French press
Thanks dude! I was really screwing it up.
Thanks! I'm going to have to break out my French Press again. I used to use it a lot, but lately (years) have been doing pour-overs and espresso.
I was in the same situation, but I'm really rediscovering the Press and find that it can make totally unique cups
I believe in letting the grounds swell. As soon as the grounds are covered with water, I stop for half a minute to let the grounds swell and take on air as well as liquid. I add a little more water then and give it three stirs with a chopstick. Then I finish pouring slowly with a pour over kettle.
In the uk this is called a cafetière, which I use on a regular basis…..it makes a wonderful, quick and easy cup of coffee. 😄
I had a french press when i was on a ship. The mess would not have coffee brewed on mid shift but the hot water was available so used a small single serve press.
I pour my brewed coffee through a tea strainer like device that has much finer holes. It pretty much solves the sediment problem.
Funny enough, about 1 year ago, I was using the french press quite a lot. Until I broke it by accident.
I was having deceiving cup, and didn't have the patience to properly skim the top like in the hoffmann recipe.
So I had an idea similar to yours.
I got the plunger out, pop-it onto classique melitta filter, cut the filter to a circle.
And from one melitta paper filter, i was getting two round filter to add on the bottom of my plunger
I was putting one of those filter at the bottom of the plunger for each brew and Sticking it like an aeropress filter on a inverted aeropress method
And I was having some realy great result, some really clear brew.
Then my french press fall on the ground and the glass broke, and I got an aeropress insted, since I'm brewing for two person at most
I always have a couple backup beakers. I French press because I don't like paper filtration. You may be a good candidate for a Clever dripper...it kinda does 2 cups
Nice tips, though I'm not convinced about decanting. Yes the temperature is lowered and you mix, but how is it an additional step to get rid of fines? Also I don't think brew time should be used as a variable to dial in anyways. We want long times to let the grounds settle on the bottom, so we probably already are at the ceiling of extraction for any given sensible set of parameters.
Im watching this for the 5th time prior to using my brand new Supreme 8 cup Bialetti…..Bia Bia!!
I'm currently at the stage where I am considering whether I prefer French Press to Pour Over method. I really appreciate the clean consistency of the pour over. The French Press, even with the Hoffman Steep is less time consuming than a careful pour over. But Pour Over saves time in cleaning.
I'm doing the same! 😄I usually make mochas but I'm home for 3 weeks and I can't drink THAT many so I need something else to drink. I was using my bodum pour over but i recently got a new (to me) coffee grinder so I'm experimenting with the French press again 🙂 I like my coffee on the cooler side so I don't mind that extra time for the French press because it's too hot for me to drink anyway.
Ever try a Clever brewer?
I’m using a Barrista cone when I pour over, micro mesh extends brew time.Plus I stir.
I have the Espro french press. I have the P0 for a single cup and the P7 for 2 or 3 cups. It has 2 mesh filters, fine and super fine. I also use a paper filter with it. In reviews it has been docked for not tasting "french-pressy" enough because it filters too fine. I don't feel the need to fit neatly in categories. The Espro with a paper filter kinda tastes like a cross between a pour-over and a french press. It's also fast and easy. You could probably be retarded and still make a good cup. Ok , maybe not that last one.
I want that crust!
Good video. Thank you for that tips.
If you can also add a textual parts of your tips to the video then videos will become quite better.
Yes, decanting is the way to go....
Asser; I really enjoy the videos and appreciate the knowledge and insight you bring to the general coffee connoisseur. However, as a long-time french press user I feel like this technique, as well as your previous "paper filter" technique, are too focused on "no sediment at all costs" at the expense of that rich, full-bodied mouth feel that a french press is known for. (Yes, I tried both!) Perhaps it's a bit of a preference. Example...
Someone gave me an Aeropress Go as a gift for when I travel, which is more and more lately. After trying multiple/various recipes using the provided paper filters, I finally found a brew method that was much closer to the coffee that I get from my french press at home... by using a metal filter (an Able standard disc). I'm using a version of your "Aeropress big batch" method in order to get 400ml of coffee out of that little brewer (I normally brew 500ml in my Frieling press at home). For me, paper filters remove too much of the natural oils and subtle texture that I truly appreciate in my normal brew.
Anyway, I'm sure I will continue to enjoy your videos for a long time to come. Keep up the good work!
Thanks for the kind words and thoughtful objection :)
I understand where you're coming from and know many other people are in the same boat. However, to clarify my stance, I would say that I'm only anti-sediment. I am indeed "pro" the rich and full-bodied texture. With coffee oils, I think they can bring something to the cup, so I occasionally use filters or brewing methods with that in mind; for instance the new non-woven cone filters, nel drip, and RS16 just to name a few :)
By the time it's ready, it's cold !
I used to know a Romanian man who was adamant on making me a 4X4 which was 4 spoons of coffee straight into a cup pour the water in - mix and let settle at bottom and then drink… I asked him what the second 4 was made up of and he said I don’t know 😂
That sounds like what we would call "cowboy" coffee. Pretty strong stuff! 😂
After trying a considerable number of machines and methods I settled on the basic Melita pour over . The Bodrum french press was a pain to clean.
No more than any other French press
Hot water with plastic is dangerous to health
I use 80 grams per liter and love it.
Good ideas here. My tip is never use a metal stirrer. I broke many using em. Chopsticks work great.
Try a wooden or plastic serving spoon
Use a wooden spoon
Coffee is never to hot!!! Lol!!
So, am I correct that points 2 & 3 are for distinct methods, they don't go together? If I pour half the water, stir, then pour the rest, then after steeping I use the plunger against the crust, then I don't have to (in fact, should NOT) skim it, and don't have to wait the 5 extra minutes before pouring?
I'm having a hard time figuring out how exactly to do Hoffman's method. I still seem to get silty coffee even though I think I'm following his method 100%. Am I not skimming enough? Am I not using the plunger correctly (he describes not plunging it down at all, just resting it on top of the coffee)?
Yes, correct. I don't recommend breaking or skimming for most regular FP recipes. The only exception is if you're doing a method like Hoffmann's or my own paper-filtration technique, which I shared in another video.
So basically French press coffee is a pain in the ass and i should just use a pour over got it.
Oh my goodness yes. This is like being in science class
My solution is to use the same grind for both my pour over and the same V60 filter over the plunger. You can try to make the grinds a little courser and I find 3 minutes and 30 seconds to start plunging and pour around the 4-minute mark to be best.
However, pour overs are a lot easier and a lot less messier imo. Especially if you're making coffee first thing in the morning and you're sort of awake.
Keep in mind the quality of the coffee too. I do 2x 6g spoons (a bit overfilled) for French press instead of 3 like I did before because I don't have money for good coffee right now and it makes it more tolerable. With your ratio it'd.be extremely bitter but maybe I need to see a pert where you talk about time 1st.
I make french press every day in the winter. I have 660g hot water to 52g fresh ground ( 8 pumps on my grinder) it makes enough for my 24 oz coffee tumbler and creamer.. am I a coffee snob or am i doing it wrong. I can't tell.
I only made 2 mistakes sir, I stirred because I watched another guy's video b4 this one, & I poured straight from the press! I know, Cowboy coffee, I know, I know!
I guess I'm just different, as I get to the bottom of my cup I can swirl the coffee and pick up the mud. My favourite part. 😂
Use paper filter as well
I love the brew flavor of French press, but the residue in the cup a bit frustrating
The trick is to add slightly more water to the press than your cup takes. That way the residue won't pour out.
Recently you showed this french press & filter method. Why did you break the crust there but recommend not to do it without this extra filter? Thx for your feedback!
When you're already using a paper filter you don't need the crust for additional filtration. It will actually make it a bit more challenging to plunge. But if you're just brewing press the regular way, the crust is useful.
@coffeechronicler that's reasonable!! Thx for your answer! I really like your filter method only I have troubles to have a snug seal on the sides of the plunger... always some bypass there... nonetheless I highly recommend the filter approach. Btw. I cut a circle out of the filter and get 2 french press filters with one v60
@@SarntAKluss Great to hear you like it! Could it be that your mesh screen is a bit old and wrinkly? You could try replacing it, or even add an additional one for support. I find that the paper filter technique is more consistent with my Timemore french press that has a silicone seal around the edges, compared to the classic "Bodum" style
@@coffeechronicler I will try the second mesh next weekend. Thx again!
grind by hand, or by machine?
I as confused about coffee to water ratios. So 14 grams of coffee makes 1 liter of Frence Press coffee. Im brewing coffee in French press using 10 oz of water or .3 of a liter. How many grams of coffee is needed for a 1:14 ratio? Thanks
It's the other way around, so 1 g of coffee per 14 g of water. That's 70 g to a liter.
What would be an increase in grind setting on JX-PRO? If my V60 is 2.3.0, would French press be 3.0.0? Finer? Coarser? I do 500ml brews
And great video, as always!
@@mihatest Thanks for the kind words. I'd suggest starting with the same grind size you use for V60, and then only go coarser if you perceive too much bitterness or have trouble plunging down. If you preserve the crust, you shouldn't face silt issues with this grind size.
So, whats the best way to add hot water if you dont have a kettle? Im American and really dont want to buy another appliance 😂 just boil a pot on the stove and hope it doesnt spill down the sides when im pouring it in?
that's what I do and it doesn't spill, it's fine
An electric kettle is not a big space appliance so it’s worth getting. Also all your tea drinking friends will be glad you have it. Pouring from a stove kettle is awkward and can be an easy way to burn yourself. Not worth it.
I place the french press in my kitchen sink and pour the water in the french press and i never spill any water@@oceanlbi
@@JP-lu9edI actually burned my hand more often using the kettle because the handle was so close to the kettle do using a handled saucepan is way easier because the long handle is easier to control
in france this is called netherland press
Most influential coffee person in the solar system 🤣
in drip coffee coffeee has much shorter contact to water, making it harder for it to give its aroma to the liquid. isn't french press the opposite? the coffee is in water all the time, so a less amount of ground coffee should be used?
No, it's the opposite way because drip coffee continually introduces new water that rinses out coffee molecules into a different container. Because coffee grounds retain 2 times their weight in liquids, you end up with a more concentrated coffee with drip. With French press all the coffee molecules are mixed with more water. At first it's very counterintuitive and hard to understand, but then it makes sense :)
@@coffeechronicler wow thank you!
Thanks for debunking the French press myths! 🤯👏 Avoiding these 5 common mistakes is a game-changer. Your favorite French press technique is a gem, and those models are on point! ⚙☕ Love the detailed brew bar setup-serious coffee goals! 🚀🔥 And the disclaimer is appreciated-supporting the channel with those affiliate links. Keep rocking the coffee wisdom! ☕🙌 #FrenchPressMyths #CoffeeWisdom #BrewBarGoals
I use ,this press to make tea from leaf. Very successful. Don't use it for coffee.
When do I add the egg shells?
after the sesame oil
but just before the bass drop
Ever heard of a percolator on a stove?
AGRRR... why would people do this? i jst don't understand it. so i asked myself "Why would anyone in their right mind do this?" and came to the conclusion that no one in their right mind would do this :)
Personally I stir the crust but I also wait for another 5 minutes
I actually like it right out of the French press. I know it’s hot but that’s one of the things I like about it. It’s super hot so it stays hot all the way to last bit that you drink
Today I put a paper filter under my French presses mesh and Walaaa! Zero coffee grinds I. My coffee. Don’t need a aeropress.
I use my V60 filters on my plunger .. problem solved.
Add 94 degrees C water and wait 5 minutes 30 seconds before pressing.
I don’t mind using a french press in the office but I want to splurge on a small coloured clever dripper
I'd probably get a Switch for a quick little office coffee, but of course Clever will also work well
I have a bride for work. The process is a great distraction and it's weird enough that coworkers are entertained vs wanting to complain about me playing with a torch at work