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
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 also use the chopstick to stir but I bought an all metal insulated French Press so it keeps it hotter a little longer. I also use a Mr. Coffee warmer beneath my mug to keep it hot. Doesn't your coffee get bitter when you let it steep that long?
@@lennybuttz2162 In my case to avoid some bitterness after steeping for longer than usual I don’t plunge, just pour. I tried the insulated carafe but swear the coffee had a slight metallic taste so back to glass with towel😁
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.
I wonder what is going on in some people's lives that they put so much time into making coffee. They must not have much else going on? I don't want to spend 30 minutes making coffee especially if it only means a taste difference of what 4%? If it's too bitter I add more cream or more sweetener. Life doesn't need to be so complicated.
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!
I know there are times when I make coffee and it tastes so dang good and other times when it's not very good. I don't get it because I make it the same way every time?
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.
I never get any silt in my mug once in awhile I'll get a couple of grounds because they landed on the spout and I didn't notice but they always sink to the bottom so who cares. Pre heating the press is a good idea. I didn't think it was necessary with my glass press but I use an insulated all stainless steel press and I bet that would make a difference. I'm going to try that tomorrow. Thanks.
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 💕
When I got my first French press I went crazy trying to find out how much coffee to use and I couldn't find any information anywhere and just had to do trial and error until I found a combination I liked. I did watch a video by That Alton guy who has been on a lot of cooking shows and I followed his directions but now I'm going to try this guy's method to see if there's a difference.
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.
Thank you. I already know how much ground coffee I use in my Mr, Coffee with 24-25 oz of water. Yoir way is certainly less expensive. I’ve got mason jars, both paper filers and my,in filter, so why not try. I’m not a gourmet, I just need the caffeine and I’m tired of my Mr, Coffee Ms,king it taste like ashes.
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.
Thank you ESPECIALLY for highlighting your main points so they are easy to review in the transcript. Wow! I am actually already doing everything you suggest. ❤
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.
Enjoying a cup of fresh-ground beans done in my Bodum stainless steel double-wall French press Ive had for 30 years. Ive learned something here about the stirring. Thank you!
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 👍
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.
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.
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.
Great video and tips. I learnt the hard way not to break the crust. When I first started brewing French press so many videos said to break the crust and all it ever did was add unwanted sediment to my coffee.
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.
I think we need a filter that fits onto the cup. That way, when the French press filters the coffee, it can be filtered again as it is poured into the cup.
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.
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
I just watched your video. I love my french press and will now tweak how I stir my coffee. Decanting it into a carafe is a great idea but my favourite french press is stainless steel, which holds in the heat. I guess I could find a stainless steel carafe and use it but...
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
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.
First thing for me is the coffee. I have tried everything out there and still go back to my favourite in a red packet and begins with an L. I use a rounded coffee scoop with enough water for black coffee. If I’m adding milk it is a heaped scoop and slightly less water. I allow the water to come off the boil by opening the kettle lid for say ten seconds then pour in to my preferred level. I stir one way then the other and let it settle. I don’t push down the plunger but use the weight of my hand. Perfect every time
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?
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.
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.
I spent 20 years in the Navy. Any coffee that is: a) brewed within 10 years of when it was ground. b) not brewed in 3 to 5 gallon batches. c) not used as a parts cleaner. Is alright by me.
I don't even stir. Add grounds, hot water, push plunger down just an inch or two to make sure all grounds are wet, steep for 5-10 minutes, delicious coffee awaits.
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 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.
I am in India. French press is not common in India, but I use and swear by one. I use a bit finer powder size than the standard recommended for French presses. We generally drink coffee with milk, so I use around 15 gm of powder with about 60 ml of water. I add about 100 ml of hot milk to the decaution. Bit of sugar to go. If I make it black, then I brew it very light, and do not add sugar.
Sorry to appear rude! but i think you´ll find most people haven´t got the time to follow any of these steps!! I like most people make coffee in the french press similar to how we make tea. take 1 tablespoon of ground coffee put into FP. pour 1 cup of boiling water into the FP, give it a stir, leave for 5 mins. Add another 1/2 cup of boiling water, stir again, then using the plunger start to push it down, slowly til it reaches the bottom, Viola !! ready for drinking!
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 😂
For those who like ice coffee. 3 tablespoons coffee, add tumeric, pepper and cinimon to taste. Add the water and let all the groumds naturally settle to the bottom before plunging
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.
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.
I like to pour the kettle water from a hight, in fact, as high as my arm permits, so, the water creates a natural turbulence as it hits the coffee grounds, and there is no need for sttirring.
I follow Jame's technique and I get great coffee from it, even though I don't skim. I stir and let the particles drop. Decanting isn't necessary for me as I have a single cup french press
Great content! In this video, you say to pour half the water, then stir the crust before adding the rest. In your "French Press for SUPERTASTERS" video, you pour all the water, stir, steep, then break the crust again. Are you recommending that if you DON'T use a paper filter, then DON'T break the crust? Can you please clarify this for me? Thanks!
Yes, in the other recipe the crust is not important, because you have paper filtration. But if you don't you want to use the crust for better filtration so you need to agitate carefully.
There are great tips here. I would add that buying a cheap press is a mistake. There is definitely a difference. As for the amount of water don't put the cart before the horse. Coffees are all different. Experiment. Start with what you think is right and adjust.
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?
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.
@@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
Only way to make coffee is in the the French Press. I’ve had every kind of coffee maker available, also Espresso machines which are a totally different subject. Somewhere in the 90’s someone gave me a French Press which I used for years till I broke the vessel, glass replacement was priced at over $30:00 so I purchased a stainless steel which is still going strong.. 3 scoops French Roast, 3 grinds of black pepper, and a pinch of salt. 3.5 Cups water, bring water to a boil and let it set about 20 seconds, pour about one third in the pot and cover, wait 5-6 minutes and pour in the rest of the water that has cooled and stir,when the plunger is pushed down with little resistance it’s ready. Smoothest brew you will ever have. Of course that’s my biased opinion 😉
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.
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 :)
The proper method for french press. You start the water boiling, you then grind the coffee bean with a manual grind, whilst you consider more or less ground coffee and longer or shorter brew. You then add the amount of grinds you want to the french press and then add boiling water, you then brew for the amount of time, knowing them impact that has on the amount of grind you had in the press. Then press the plunger and get the coffee you wanted, more or less grind, longer or shorter brew. You make it according to the kind of cup of coffee you wanted at that time, it requires some time to gain the experience and the coffee bean you use. There is NO ideal single cup, you need to adjust it too your mood, the kind of coffee you want at that time. That is the benefit of a french press.
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!
Am i the only one who just lets it sink to the bottom then just drink it, then refill a bit more water to squeeze a weaker brew in there to prolong the previous one. sometimes i will filter it with a cotton strainer bag if i want to drink the whole thing at once.
Cowboys add a little cold water to the finished coffee - this takes all those grounds to the bottom of the coffee pot. less in your coffee/mouth. Happy Trails !
I use the same ratio for my one cup French press as I do with my Melita one cup filter cone: 3 heaping teaspoons for a 12 oz mug of coffee. Comes out the same either way. Taste the same either way I make it. The only thing with the French press is the cleanup. With the Melita you just toss the filter and rinse the cone.
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 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.
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
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.
➡ *Essential French Press reading* coffeechronicler.com/best-french-press/
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. ❤
My French Press and I are watching this together. Thank you for sharing the ratio, really changed my cold brew game ❤
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
I bet it still tastes just like coffee.
Welcome to the rabbit hole, you won't regret it
😅Like a barbarian! Me too
I always pictured barbarians chugging jugs of beer down never coffee🤔
It's a quality thing @@BennyCFD
James Hoffman's technique is fantastic, and consistently following it will yield satisfying results.
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 also use chopstick and wrap carafe with towel😄 I mean why wouldn’t you right? Just that my friends with French press think it so unnecessary 😉😄
I do exactly the same thing, chopstick and tea towel wrap, my Mrs. loves the French Press coffee that I make. Good coarse grind is key in my opinion.
I also use the chopstick to stir but I bought an all metal insulated French Press so it keeps it hotter a little longer. I also use a Mr. Coffee warmer beneath my mug to keep it hot. Doesn't your coffee get bitter when you let it steep that long?
@@lennybuttz2162 In my case to avoid some bitterness after steeping for longer than usual I don’t plunge, just pour. I tried the insulated carafe but swear the coffee had a slight metallic taste so back to glass with towel😁
Can I use very fine ground?
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?
LOLOLOL!!Surely that is how everyone is about what they love! Dont die a meaningless death!
I wonder what is going on in some people's lives that they put so much time into making coffee. They must not have much else going on? I don't want to spend 30 minutes making coffee especially if it only means a taste difference of what 4%? If it's too bitter I add more cream or more sweetener. Life doesn't need to be so complicated.
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
I know there are times when I make coffee and it tastes so dang good and other times when it's not very good. I don't get it because I make it the same way every time?
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!
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!
I never get any silt in my mug once in awhile I'll get a couple of grounds because they landed on the spout and I didn't notice but they always sink to the bottom so who cares. Pre heating the press is a good idea. I didn't think it was necessary with my glass press but I use an insulated all stainless steel press and I bet that would make a difference. I'm going to try that tomorrow. Thanks.
"Sir, i just asked you with or without milk"
Loooool
Best comment ever! 😂
with out unless im feeling festive
lol
😂😂😂😂
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 💕
When I got my first French press I went crazy trying to find out how much coffee to use and I couldn't find any information anywhere and just had to do trial and error until I found a combination I liked. I did watch a video by That Alton guy who has been on a lot of cooking shows and I followed his directions but now I'm going to try this guy's method to see if there's a difference.
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
Thank you. I already know how much ground coffee I use in my Mr, Coffee with 24-25 oz of water. Yoir way is certainly less expensive. I’ve got mason jars, both paper filers and my,in filter, so why not try. I’m not a gourmet, I just need the caffeine and I’m tired of my Mr, Coffee Ms,king it taste like ashes.
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.
Thank you ESPECIALLY for highlighting your main points so they are easy to review in the transcript. Wow! I am actually already doing everything you suggest. ❤
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.
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.
Enjoying a cup of fresh-ground beans done in my Bodum stainless steel double-wall French press Ive had for 30 years. Ive learned something here about the stirring. Thank you!
I love my French press. Thank you for sharing your research with us. It is greatly appreciated.!
Great video! Nowadays I'm using french press for Cold Brew (it's summer here in Brazil, 107° fahrenheit last week)
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!
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 🙏
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.
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.
First use of French press this morning for my iced espresso.
Heaven.
Great video and tips. I learnt the hard way not to break the crust. When I first started brewing French press so many videos said to break the crust and all it ever did was add unwanted sediment to my coffee.
there are two types of BAD coffee. One is BURNED. The WORST? is WEAK. other than that, It is PERFECT. Bon Appetit
@@gregarioussolitudinist5695 what does “weak” mean? Bad taste? Low caffeine levels? Under extracted?
Coffee doesn't burn.
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.
I think we need a filter that fits onto the cup. That way, when the French press filters the coffee, it can be filtered again as it is poured into the cup.
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.
I just got my first French Press, looking for how to's and tips. Thanks much.
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
I just watched your video. I love my french press and will now tweak how I stir my coffee. Decanting it into a carafe is a great idea but my favourite french press is stainless steel, which holds in the heat. I guess I could find a stainless steel carafe and use it but...
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
Use medium roast, it will be less bitter and more fruity.
Drinking some hot French press in Florida where it's approaching 90°F this morning. Good video, thanks for sharing.
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.
Appreciate your attention to detail and lovely explanation 👌👌
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.
First thing for me is the coffee. I have tried everything out there and still go back to my favourite in a red packet and begins with an L. I use a rounded coffee scoop with enough water for black coffee. If I’m adding milk it is a heaped scoop and slightly less water. I allow the water to come off the boil by opening the kettle lid for say ten seconds then pour in to my preferred level. I stir one way then the other and let it settle. I don’t push down the plunger but use the weight of my hand. Perfect every time
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
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?
The best coffee video on French press I have seen. Thank you.
That's great to hear, thanks!
I just used mine for the 1st time, got one as a gift. Beginners luck here!
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.
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.
I spent 20 years in the Navy.
Any coffee that is:
a) brewed within 10 years of when it was ground.
b) not brewed in 3 to 5 gallon batches.
c) not used as a parts cleaner.
Is alright by me.
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.
I don't even stir. Add grounds, hot water, push plunger down just an inch or two to make sure all grounds are wet, steep for 5-10 minutes, delicious coffee awaits.
You guys are just undercomplicating the coffee making ritual.
@@mantislake4141 Simple is good… I do much the same using a decent quality coffee and it works just fine for me!
I cannot begin to comprehend how you can get this Wrong! It's the best and easiest way to make coffee super fast and easy!!! REALLY!
Just got my first French press… this was very informative 😎
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 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.
I drink Nescafe instant & love it. No grounds to mess with no pot to wash.
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 am in India. French press is not common in India, but I use and swear by one. I use a bit finer powder size than the standard recommended for French presses. We generally drink coffee with milk, so I use around 15 gm of powder with about 60 ml of water. I add about 100 ml of hot milk to the decaution. Bit of sugar to go. If I make it black, then I brew it very light, and do not add sugar.
Sorry to appear rude! but i think you´ll find most people haven´t got the time to follow any of these steps!! I like most people make coffee in the french press similar to how we make tea.
take 1 tablespoon of ground coffee put into FP. pour 1 cup of boiling water into the FP, give it a stir, leave for 5 mins. Add another 1/2 cup of boiling water, stir again, then using the plunger start to push it down, slowly til it reaches the bottom, Viola !! ready for drinking!
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! 😂
This is the video I have been looking for, thanks!
For those who like ice coffee. 3 tablespoons coffee, add tumeric, pepper and cinimon to taste. Add the water and let all the groumds naturally settle to the bottom before plunging
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.
THANK you for your PROfessional experienced advice!
Great video! From a first-timer, thank you very much for the tips!
I’ve just made my first cup, it was like drinking dusty coffee flavoured soup 🤔
I obviously have a lot to learn.
Holy Crap! You are serious coffee techs!
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
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.
Ok that was one of the most useful videos I've ever seen. Thank you
Great summary and advice
I like to pour the kettle water from a hight, in fact, as high as my arm permits, so, the water creates a natural turbulence as it hits the coffee grounds, and there is no need for sttirring.
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. 😄
have you heard of using finer grinds and then after pressing grounds, pour the liquid through a coffee filter?
I follow Jame's technique and I get great coffee from it, even though I don't skim. I stir and let the particles drop. Decanting isn't necessary for me as I have a single cup french press
Great content! In this video, you say to pour half the water, then stir the crust before adding the rest. In your "French Press for SUPERTASTERS" video, you pour all the water, stir, steep, then break the crust again. Are you recommending that if you DON'T use a paper filter, then DON'T break the crust? Can you please clarify this for me? Thanks!
Yes, in the other recipe the crust is not important, because you have paper filtration. But if you don't you want to use the crust for better filtration so you need to agitate carefully.
@@coffeechronicler Thank you for the quick reply! Today, I tried using both methods simultaneously, and it was the most silt-free cup I've ever made.
was at an airbnb once and the only way to make coffee was a french press, and I had no clue how to do it, it was watery one day and grainy the next 😂
I pour my brewed coffee through a tea strainer like device that has much finer holes. It pretty much solves the sediment problem.
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.
There are great tips here. I would add that buying a cheap press is a mistake. There is definitely a difference.
As for the amount of water don't put the cart before the horse. Coffees are all different. Experiment. Start with what you think is right and adjust.
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
Only way to make coffee is in the the French Press. I’ve had every kind of coffee maker available, also Espresso machines which are a totally different subject.
Somewhere in the 90’s someone gave me a French Press which I used for years till I broke the vessel, glass replacement was priced at over $30:00 so I purchased a stainless steel which is still going strong.. 3 scoops French Roast, 3 grinds of black pepper, and a pinch of salt. 3.5 Cups water, bring water to a boil and let it set about 20 seconds, pour about one third in the pot and cover, wait 5-6 minutes and pour in the rest of the water that has cooled and stir,when the plunger is pushed down with little resistance it’s ready. Smoothest brew you will ever have. Of course that’s my biased opinion 😉
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.
Nah, French press is a really easy thing. This guy's making it seem really complicated when it's actually not.
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.
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 :)
French journalist watching 😅
The proper method for french press. You start the water boiling, you then grind the coffee bean with a manual grind, whilst you consider more or less ground coffee and longer or shorter brew. You then add the amount of grinds you want to the french press and then add boiling water, you then brew for the amount of time, knowing them impact that has on the amount of grind you had in the press. Then press the plunger and get the coffee you wanted, more or less grind, longer or shorter brew. You make it according to the kind of cup of coffee you wanted at that time, it requires some time to gain the experience and the coffee bean you use. There is NO ideal single cup, you need to adjust it too your mood, the kind of coffee you want at that time. That is the benefit of a french press.
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!
excellent video
I love my French press ❤️ ♥️. Drip just over cooks it.
Am i the only one who just lets it sink to the bottom then just drink it, then refill a bit more water to squeeze a weaker brew in there to prolong the previous one. sometimes i will filter it with a cotton strainer bag if i want to drink the whole thing at once.
Cowboys add a little cold water to the finished coffee - this takes all those grounds to the bottom of the coffee pot. less in your coffee/mouth. Happy Trails !
I use the same ratio for my one cup French press as I do with my Melita one cup filter cone: 3 heaping teaspoons for a 12 oz mug of coffee. Comes out the same either way. Taste the same either way I make it.
The only thing with the French press is the cleanup. With the Melita you just toss the filter and rinse the cone.
Thanks dude! I was really screwing it up.
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.
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 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 use a method where i brew the coffee with a cezva and use the french press as a decantor
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!
Do you have a standalone review of that "Timemore french press" would love to know how it holds up to a regular glass one like the one on the left
I use 80 grams per liter and love it.
I’m struggling to find French press without plastic and made not in China. Could you recommend a brand?
Can I use very (cheap, packaged in foil bag in supermarket ready ground) fine ground coffee in my bodum mini French press?
best to use freshly ground, from beans.
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.
🤙🤙🤙🔥🔥🔥