Will you give a French Press a chance? It's the recipe for people who love filter coffee! ☕️ Taste coffee from Gwilym 👉 instagram.com/the_naughtydog 📺 Watch our documentary about the AeroPress ► aeropressmovie.com 👍
I tried so many videos about french press, most of them 4 minutes and it's ready but for me was not ready. Hoffman's recipe was the choosen one but Gwilym's recipe it's my new morning routine 🙌🏼 Coffee lover guy ❤
3 роки тому+23
Thanks for this recipe. I use Hoffmans method - 4 minutes, breaking crust and take it off with spoons, next 4 minutes wait and go. He don"t plung down. I try Your method and hope enjoy another taste :-)
I have two screens on my press. It works well. ITS THE SEDIMENT, that's the issue. If I have time to kill I'll filter it too. Just to get a super clean drink
This was delicious! Got me a bit concerned with the long brew time but ended up producing a well-rounded, sweet cup. I •love• to press so this was a bonus - most know what I mean. Definitely my new go to recipe, thanks!
I like French Press and I thought I was doing it good. I tried your method and the result is totally different! Since that time I am doing it as you. Thank you for improving my feeling of coffee:-)
Great video. What would be the ideal temperature of the water for this method? Immediately after it boils (around 100°C) or should it settle for a bit?
Such a delightful and informative video! 🌟 I loved learning how to use a French Press from a barista champion like Gwilym Davies. His expertise made the process seem so enjoyable and accessible, even for those like me who might not typically go for French Press coffee. Excited to try out his tips for the best tasting cup! ☕💡
I must compare this method to James Hoffmans french press method which I applied and modified using a Espro P7 french press with micro filter. I love the result with its full body taste and mouthfeel. I will try this slightly different method as well.
If you only press the plunger a centimetre in the coffee and pour out gently, there will be less particulate. I have all kinds of filter based brewers (and whole packs of unopened filters) but I have settled for 4+4 minutes french press. It is very robust method with regard to grind size, temperature, water hardness and also even timing (if you forget it, it will be still perfectly fine).
I love your channel, but I have to mention something: I have been working in the tea business for almost 15 years now and I am ALWAYS astonished how "difficult" it seems to make a cup of coffee. I have travelled to numerous countries, where tea (and in most cases also coffee) is grown and I have never had a bad cup of tea from any of the farmers and none of them would ever use a weight scale, timer or even anything else then "gut feeling". When attending a japanese tea ceremony in Kyoto I also noticed no technical measuring equipment and one wouldn't argue, that japanese tea ceremony is probably as dedicated, as it gets. At home I have a french press and an aeropress and I also just use my gut feelings to make a cup of coffee and no one has ever complained :-)
I personally don't think it is that hard to make a good coffee as long as you have good beans. What this kind of stuff is looking for is to make the best cup of coffee you possibly can.
@@jozefbrodala5318 yeah, making a good cup of coffee is not hard.... Making an AMAZING cup of coffee is though. What I think was Daniel's point here was that human technique playes a larger role in coffee making than most other specialty beverages (exept bartending and when you get into homebrewing beers and wines)
Well it is actually pretty easy to make a good cup of coffee too. If you have good beans and don't go to any extremes like waaaaay too fine, waaaaay to coarse, waaaay too little time to extract or waaaaaaaay too little or too much coffee, the coffee turns out just fine. Plenty of the recipes just obsess over details that most people don't usually notice taste wise. I'm not saying that this is stupid - nothing wrong with wanting to be better and making improvements, it's just that some people act like the angle stiring would make a mindlblowing difference when in reality in most cases it just doesn't. I've made coffee just dumping some grounds in hot water and then using some basic cheap strainer to keep some of the sludge out. The beans were good and the cup was also good. Yes - it could have been much better but definitely not a bad cup.
Your comparison of coffee brewing methods and tea ceremony is a bit unfair. Tea masters train for a long long time to get that gut feeling. Tea tradition is ancient and changed very little over the centuries. Coffee brewing in the sense of third wave is no older than 50 years.
Tea brewing is immersion and very difficult to get it wrong though. The main variables would be ratio, and water temperature to use with the type of tea. Also you have to bear in mind when you visit the farmers, they know their tea and utensils so well that they do not need a scale or thermometer, much like a well trained chef can eyeball gauge. I must also add, as a tea drinker, that making a good tea is straight-forward, but making a superb tea could be just as "difficult" as coffee making. I took a long time tinkering the brew method to pull out all the peach/osmanthus/long lasting sweetness from my favourite Taiwanese oolong, the result noticeably different from just putting hot water to the tea leaves. The simple method is good, but the dialed-in method would amaze everyone I did the blind tasting comparison with. So, tea brewing could be just as fastidious as coffee making.
Thank you for sharing. Love watching Gwilym sharing his tips on coffee. Hope to see filter pour over and clever dripper videos from Gwilym. (I enjoyed your earlier video on the clever dripper)
This is our second K-Classic. We had our first one for many years, so when we had to replace it, we wanted nothing else but this exact ua-cam.com/users/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf model. We use it for about three people everyday in the morning. The taste and quick brew is one of the reasons we like it so much. There are so many choices of brands of coffee that we would grab what was on sale and test the different brands from there. I would definitely recommend trying different brands of coffee to find the ones you like the most because there are brands that quite frankly taste horrible.
What about the waste.....the kcups don't recycle well from what I understand. I own a Tassimo and haven't used it in years. As much as the many many choices I just can't cu of the environment
I'm all in! Going to give this method a try with my French press tomorrow. I say, "One should never be in a hurry" & "Quality is enjoying the time you take in the process."
I agree with tatayanka, complex recipes are usually designed to hide faults in the coffee, the only thing I would do is maybe reduce the water temperature by a about 2c as larger amounts of water hold their temperature for longer
I find this French press recipes that go long and fine grind tend to make my coffee quite oily... it has not been very pleasant some times. Any troubleshooting/ comments on that?
I mixed boiling water with cold water. I had the same problem at first. I find that water is too hot sometimes for the coffee which will burn the coffee.
you remind me that I need to get out of my bubble more, I have only used this with light and medium roasts a darker roast. a darker roast may need lower temperature and slightly less fine. I should have said that, thank you
As someone who just buys cheaper grocery store coffee and doesn’t have a high end expensive grinder, I tried this today and prefer it over the Hoffman method!
Just out of curiosity, instead of waiting 2 times for particles to settle, why not strain it through the paper filter while pouring it in the glass container or cup? Will it not make 100% clear? or will it affect the taste in some way? I know it will add to the wastage of paper filter but then if only clarity is the concern then why not... am I talking sense?
I tried the recipe by Ales in the end. I normally use the Hoffman technique, so this was fun. The cup was warmer, which I liked. The coffee was strong too and I wouldn't mind this being my regular.
Get an espro press. Still full bodied but much brighter and clearer, runs rings around the regular press, no need to wait so long either like this method or the Hoffman method.
Sure, that is a solid option. Just most people don’t have an ESPRO press 🤷♂️ I would say the AeroPress is even more convenient option as an alternative to French press.
Hi, nice video. I want to ask, if is bad when i do the cofee like that, than i pour it into a thermos and drink it at the morning (like 8hours after the cofee was done)? I want to know if it is bad from health issues, or something like that.
Tried this and James Hoffman's no plunge techniques, and I gotta say I generally prefer Hoffman's smoother tasting one. However, when I'm in a mood for a slightly more textured experience, which is often the case after lunch, this is a great way to achieve that without having as much sediment as with a more usual and speedy brewing technique.
I have fallen in love with french press again. It’s like drinking coffee from a cupping session. It’s great. Muddy, yes, but I usually put it into my aeropress and press super slow through the aeropress to catch the particles.
@@jamesrael9557 yep. Wet the aeropress filter and pour all the french press coffee into the aeropress and push it through the filter. I do of course use the metal filter to stop the grinds etc going into the aeropress
Interesting method, I will try it and see what happens. Another coffee expert said to remove the crust with a spoon and then let it sit, I asked why since the crust still contains coffee flavor, but got no response. What I was doing was stirring the coffee slurry immediately on my water pour, this prevented a crust from forming, then put the lid on with the screen just touching the top of the coffee, and let it sit for 9 minutes before pressing. If you like the flavor of French Press coffee but don't like the crud, simply buy an AeroPress, it's the same thing as a French Press but they've added a filter, treat it just as you would if you were making a French Press and the results will be really good.
I tried this but I doubled it for a larger cup of coffee with the same brew times and then ran the coffee through a pour over screen 3 times to get all the sediment out. Thanks for the recipe 😁
Only issue with Hoffman’s method is the variable of how many grinds are on top hiding in the foam. Sometimes there’s so many I feel like I’m wasting it by getting rid of it lol. So now I use his method but just leave the foam and particulates after stirring. I’m happy with the results and doubt I’ll ever go back to plunging the press.
I want to understand. How hot should the final product be? after such a long brew time the coffee will not be v hot. Is that how it is supposed to be drunk? Is it ok to microwave the cup for 20 secs if i want it hotter?
lovely presentation! i havent had the french press ever since WFH started, but it was my go to method in the office. followed the Hoff's recipe for that. this recipe looks good too.
If drinkers are bothered by the finer sediment, a very fine tea filter can be used when the coffee is poured into the server. A minuscule amount of sediment will remain in the cup after the tea filter.
It is a mystery to me how so many coffee “experts” fail to mention adding another step for basic filtration when the biggest concern about French press is the additional grounds!
I made coffee with the French Press but with less waiting time, and skipped the carafe. I just poured straight to my cup. It tasted good enough and it was warm.
This is a really interesting technique and it's quite similar to Hoffman's ultimate french press guide. Don't get me wrong, I tried both techniques and both produced quite pleasant cups, but when I go for a french press it's because I want all of the mudiness and body that it's characristic to a french press coffee. Although I find this technique very cool, it's not so useful (I may or may not have used a similar method once or twice when I ran out of paper filters 👀). Nevertheless, this was a great video thank you for the constant quality content, it's always highly appreciated.
3 роки тому+1
Tried this technique with my current Thou Mayest Smooth Operator coffee. There's a lot of clarity in the drink to be gained from this technique, a lot of the different notes of flavors come through, but in a watered-down kind of way. Not in a bad way, though. The coffee is still super smooth, you can feel the tiniest bit of acidity starting to poke through, but barely. Some notes of chocolate and earthy tones are also present and can be easily perceived. The smokey flavors that come through in my usual V60 style brew are nowhere to be found, perhaps that can be a hint to grind a little courser in my regular V60 brews. Lots of texture and body, very telling of a metal filter of a french press, but a very clean cup with no fines was achieved by decanting it twice and allowing the brew to settle.
I'm sorry but please leave the french press alone if you don;t like the french press leave it alone and stick to filter. We love the 4 minute wait time. We have everything dialed in water temp the grind and we use a light roasted beans. I have to laugh in the morning my wife is in one room me in another and you should hear us . oooh is that good wow oh yeahhh it sounds like we are having sex, ah ah ah.And why are you turning a french press into filter coffee anyway use a filter set up. In the famous words of Sitting Bull .. “It is not necessary for eagles to be crows.” Sitting Bull
3 роки тому+1
@@john-rn3yj I'm sorry, did you reply to the wrong message? I enjoyed the brew, and I enjoy most brew methods. People can make coffee however they like, there's no need for gatekeeping.
It would be difficult in a restaurant due to the speed, I would probably make coffee in advance and put it in a thermos as long as it was used within 1 hour
I don't understand why we have to wait like 8 minutes while with V60 method only 3'.30'' ~ 4' minutes are fine. I really want to know the answer for this question. thank you
Really enjoying this channel! Gwilym Davies is my literal coffee hero! This channels been around for years and not fallen in boring UA-cam click bait traps, like doughnuts in coffee like...um...other channels.
Thank you so much, I'm so excited to try this!! I hope James won't feel betrayed if I start making my French press coffee this way instead of his way. :P
@@espresMod I tried this a couple of times a few weeks ago and unfortunately my coffee ended up with a lot of grounds suspended in the liquid. I thought I followed the directions well. :( Any suggestions? My French press is quite wide, it's not narrow like the one in the video. Not sure if that has anything to do with it. Thank you!!
@@sarahhanson7321 that is a shame, there should be enough time for gravity to act on the grinds. The only things I can think of are that the grinds are too big or there has been agitation. If the same coffee works with the method from James then it should not be the coffee or the roasting. :-(
@@sarahhanson7321 I'm not half as experienced as Gwilym, but I do have a hypothesis. I'm not sure what kind of grinder you are using, but if it is generating too much find grounds, maybe consider sieving the fine grounds out first? Although it would cause a lower extraction, so maybe consider tuning the coffee-water ratio a tad? Also, from my personal experience, lighter roasts seem to settle faster than darker ones. I'm not sure if that's a general fact, but maybe try a lighter roast?
French press is my favourite method for home made cappuccinos. Gives a rich, bold flavour that I can never seem to replicate with my Aeropress. But for unsweetened black coffee, Aeropress is king.
I wonder if it has to do with particles. Espresso machines aren't filtered so you end up with a lot of super fine coffee particles suspended in the water. I wouldn't be surprised to find out the French press lets through fines and depending on your grinder could significantly alter the texture.
7:57 "you don't have to wait for the coffee to cool down do drink"- no kidding the brewing process was almost 10 minutes and you poured the coffee into a carafe and then into the cup! 😂
Apparently every coffee pro has a different method for making french press coffee. The only common thing seems to be letting it sit at least double the time it was initially brewing, and that my coffee tastes like crap if I let it sit even a bit longer than the 4 initial minutes, it burns the throat.
Sweet coffee isn't the same sweet taste as you'd think. You won't get SWEET coffee like you'd get at a coffee place when drinking it with just milk. You'll have to add things to it to get that, which also makes it less healthy. 😔
This is a nice video, but I'm not waiting 10 to 12 minutes for a cup of coffee. If the sediment bothers you that much, avoid the FP all together and steer clear of Turkish coffee. Or, after 4 minutes, plunge it down and pour the coffee through another filter of your choice. In my opinion, why complicate the French press?
I've just tried this recipe with a medium roast coffee from Ethiopia. The mouthfeel is pretty good, though I think the grind could have been a bit more coarse (I used 19 clicks on the Comandante). I think you can have better results with 22-24 clicks.
probably, it depends on the coffee and the filter on the French Press. I try to push it as fine as possible then go more coarse if there are too many bits in my coffee
Probably only just under a medium grind. Medium fine is what you’d use for a 90-120 second aeropress, so about 16 clicks, and fine is approximately 10 clicks which is espresso grind.
Go for a rolling boil and leave a couple of minutes, I really am not fearful of the water being 'too hot' with lighter roasts, the temperature drops as soon as it hits the coffee and French press. If the roast is darker and the coffee has an unwanted bitterness then lower the temperature until it is tasty
Try this. Pour 250 grams boiling water into a French Press with 12 grams fine ground coffee. That comes to a heaping tablespoon of coffee and a coffee mug of hot water. Mix it. Push down the plunger. Drink.
I was looking for “tips” on French press coffee . I never thought in a million years there would be so many conflicting and so many small details -lol , I guess that’s what UA-cam is all about. I did laugh about many tips .
Most of these so called tips and techniques are just to get you tube views. I do the French press by the Bodum instructions and get great coffee every time .I laugh at all these people trying to make something very easy and basic into rocket scientist, after all we are just making morning coffee.we don't need Elon Musk effort to do so
I have never seem someone use a french press and from start to drinking take about 12 minutes. I would have loved to have seem him temp prob that less than hot coffee....
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Will you give a French Press a chance? It's the recipe for people who love filter coffee!
☕️ Taste coffee from Gwilym 👉 instagram.com/the_naughtydog
📺 Watch our documentary about the AeroPress ► aeropressmovie.com 👍
I tried to it but honestly my coffee was way too cold so I could not enjoy it
8:42 is when the summary starts for those returning in the morning(s) to use this recipe 😊
👍👍👍
Act of god
Yea but he does it differently in the summary. he plunges as opposed to waiting.
Just listening to Gwilym is relaxing
I tried so many videos about french press, most of them 4 minutes and it's ready but for me was not ready. Hoffman's recipe was the choosen one but Gwilym's recipe it's my new morning routine 🙌🏼
Coffee lover guy ❤
Thanks for this recipe. I use Hoffmans method - 4 minutes, breaking crust and take it off with spoons, next 4 minutes wait and go. He don"t plung down. I try Your method and hope enjoy another taste :-)
Which one did you find better?
If you plunge slowly it should be fine, you just don't want to disturb the grounds. Hoffmans deffs got it right though
I have two screens on my press. It works well. ITS THE SEDIMENT, that's the issue. If I have time to kill I'll filter it too. Just to get a super clean drink
This was delicious! Got me a bit concerned with the long brew time but ended up producing a well-rounded, sweet cup. I •love• to press so this was a bonus - most know what I mean. Definitely my new go to recipe, thanks!
And probably cold.
Thanks!
First French press I made with no bits floating on the top!
Great! Thanks for the support ☕️💪
Gave this recipe a try and I was impressed! Brew was surprisingly delicious and clean but takes it quite some time :)
Just get an aeropress
I like French Press and I thought I was doing it good. I tried your method and the result is totally different! Since that time I am doing it as you. Thank you for improving my feeling of coffee:-)
Great video. What would be the ideal temperature of the water for this method? Immediately after it boils (around 100°C) or should it settle for a bit?
Such a delightful and informative video! 🌟 I loved learning how to use a French Press from a barista champion like Gwilym Davies. His expertise made the process seem so enjoyable and accessible, even for those like me who might not typically go for French Press coffee. Excited to try out his tips for the best tasting cup! ☕💡
I must compare this method to James Hoffmans french press method which I applied and modified using a Espro P7 french press with micro filter. I love the result with its full body taste and mouthfeel. I will try this slightly different method as well.
James Hoffman is the goat
What was your prognosis in comparing these methods?
Why even buy an espro if you are just going to do one of these extended methods?
If you only press the plunger a centimetre in the coffee and pour out gently, there will be less particulate. I have all kinds of filter based brewers (and whole packs of unopened filters) but I have settled for 4+4 minutes french press. It is very robust method with regard to grind size, temperature, water hardness and also even timing (if you forget it, it will be still perfectly fine).
I'm kinda curious of his filter method 🤔
We can ask Gwilym to share it next time!:)
@@EuropeanCoffeeTrip Second that. Looking forward to it.
@@EuropeanCoffeeTrip at this point it's a must! Please ;)
Yes, please.
@@EuropeanCoffeeTrip another filter enthusiast here that would love that as a future video.
Great technique! Also love that white porcelain cup and saucer
My favourite cup :-) and using a saucer amuses me so much!
I have been waiting for this ever since I subscribed to this channel, THANK YOU
As someone who also usually doesn't like French Press, I actually did enjoy this.
Have you tried the method or you enjoyed just the video?
@@milanmedek3555 I tried the method. I still prefer paper filter but I did enjoy this method. Much better mouth feel than the usual French Press
I love your channel, but I have to mention something: I have been working in the tea business for almost 15 years now and I am ALWAYS astonished how "difficult" it seems to make a cup of coffee. I have travelled to numerous countries, where tea (and in most cases also coffee) is grown and I have never had a bad cup of tea from any of the farmers and none of them would ever use a weight scale, timer or even anything else then "gut feeling". When attending a japanese tea ceremony in Kyoto I also noticed no technical measuring equipment and one wouldn't argue, that japanese tea ceremony is probably as dedicated, as it gets.
At home I have a french press and an aeropress and I also just use my gut feelings to make a cup of coffee and no one has ever complained :-)
I personally don't think it is that hard to make a good coffee as long as you have good beans. What this kind of stuff is looking for is to make the best cup of coffee you possibly can.
@@jozefbrodala5318 yeah, making a good cup of coffee is not hard.... Making an AMAZING cup of coffee is though. What I think was Daniel's point here was that human technique playes a larger role in coffee making than most other specialty beverages (exept bartending and when you get into homebrewing beers and wines)
Well it is actually pretty easy to make a good cup of coffee too. If you have good beans and don't go to any extremes like waaaaay too fine, waaaaay to coarse, waaaay too little time to extract or waaaaaaaay too little or too much coffee, the coffee turns out just fine. Plenty of the recipes just obsess over details that most people don't usually notice taste wise. I'm not saying that this is stupid - nothing wrong with wanting to be better and making improvements, it's just that some people act like the angle stiring would make a mindlblowing difference when in reality in most cases it just doesn't.
I've made coffee just dumping some grounds in hot water and then using some basic cheap strainer to keep some of the sludge out. The beans were good and the cup was also good. Yes - it could have been much better but definitely not a bad cup.
Your comparison of coffee brewing methods and tea ceremony is a bit unfair. Tea masters train for a long long time to get that gut feeling. Tea tradition is ancient and changed very little over the centuries. Coffee brewing in the sense of third wave is no older than 50 years.
Tea brewing is immersion and very difficult to get it wrong though. The main variables would be ratio, and water temperature to use with the type of tea. Also you have to bear in mind when you visit the farmers, they know their tea and utensils so well that they do not need a scale or thermometer, much like a well trained chef can eyeball gauge. I must also add, as a tea drinker, that making a good tea is straight-forward, but making a superb tea could be just as "difficult" as coffee making. I took a long time tinkering the brew method to pull out all the peach/osmanthus/long lasting sweetness from my favourite Taiwanese oolong, the result noticeably different from just putting hot water to the tea leaves. The simple method is good, but the dialed-in method would amaze everyone I did the blind tasting comparison with. So, tea brewing could be just as fastidious as coffee making.
Its very relaxing to listen to him
Thank you for sharing. Love watching Gwilym sharing his tips on coffee.
Hope to see filter pour over and clever dripper videos from Gwilym.
(I enjoyed your earlier video on the clever dripper)
Indeed. What a joy it was to listen to gwilym. Very inviting
A french press but never press, James Hoffmann, aha!
🤣🤣 but for real, taste good
Lolllll loveeee James Hoffman came here looking for a comment about him
There are other ways to make coffee that don’t involve James Hoffman
@@danielsay9842 lmao
@@danielsay9842 of course, just joking :)
This is our second K-Classic. We had our first one for many years, so when we had to replace it, we wanted nothing else but this exact ua-cam.com/users/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf model. We use it for about three people everyday in the morning. The taste and quick brew is one of the reasons we like it so much. There are so many choices of brands of coffee that we would grab what was on sale and test the different brands from there. I would definitely recommend trying different brands of coffee to find the ones you like the most because there are brands that quite frankly taste horrible.
What about the waste.....the kcups don't recycle well from what I understand. I own a Tassimo and haven't used it in years. As much as the many many choices I just can't cu of the environment
I'm all in! Going to give this method a try with my French press tomorrow. I say, "One should never be in a hurry" & "Quality is enjoying the time you take in the process."
Thanks alot Sir Gwilym... This method was much cleaner and if I'm not mistaken, it tasted much closer to a pour over...
Is this recipe designet for 16g or it can be done for 32g and 500ml water in bigger frenchpress?
Yes. As long à the ratio is the same, the result won’t be so different.
I agree with tatayanka, complex recipes are usually designed to hide faults in the coffee, the only thing I would do is maybe reduce the water temperature by a about 2c as larger amounts of water hold their temperature for longer
I find this French press recipes that go long and fine grind tend to make my coffee quite oily... it has not been very pleasant some times. Any troubleshooting/ comments on that?
I mixed boiling water with cold water. I had the same problem at first. I find that water is too hot sometimes for the coffee which will burn the coffee.
you remind me that I need to get out of my bubble more, I have only used this with light and medium roasts a darker roast. a darker roast may need lower temperature and slightly less fine. I should have said that, thank you
As someone who just buys cheaper grocery store coffee and doesn’t have a high end expensive grinder, I tried this today and prefer it over the Hoffman method!
17 dollars goes into 500 dollars a lot,just use the Mr Coffee grinder
Just out of curiosity, instead of waiting 2 times for particles to settle, why not strain it through the paper filter while pouring it in the glass container or cup? Will it not make 100% clear? or will it affect the taste in some way? I know it will add to the wastage of paper filter but then if only clarity is the concern then why not... am I talking sense?
The extra wait is to extract more I believe.
Interesting very similar to that used by James Hoffmann.
But would it not be an improvement, to scoop out the crust at the top?
after stirring, probably yes
I tried the recipe by Ales in the end. I normally use the Hoffman technique, so this was fun. The cup was warmer, which I liked. The coffee was strong too and I wouldn't mind this being my regular.
Get an espro press. Still full bodied but much brighter and clearer, runs rings around the regular press, no need to wait so long either like this method or the Hoffman method.
Sure, that is a solid option. Just most people don’t have an ESPRO press 🤷♂️ I would say the AeroPress is even more convenient option as an alternative to French press.
The grind size looks closer to v60 than to French press right?
Yes!
yes :-)
Hi, nice video. I want to ask, if is bad when i do the cofee like that, than i pour it into a thermos and drink it at the morning (like 8hours after the cofee was done)? I want to know if it is bad from health issues, or something like that.
Tried this and James Hoffman's no plunge techniques, and I gotta say I generally prefer Hoffman's smoother tasting one. However, when I'm in a mood for a slightly more textured experience, which is often the case after lunch, this is a great way to achieve that without having as much sediment as with a more usual and speedy brewing technique.
I have fallen in love with french press again. It’s like drinking coffee from a cupping session. It’s great. Muddy, yes, but I usually put it into my aeropress and press super slow through the aeropress to catch the particles.
Wait, are you saying you brew French press coffee, then put it in you Aeropress? I’m trying to understand your statement.
@@jamesrael9557 yep. Wet the aeropress filter and pour all the french press coffee into the aeropress and push it through the filter. I do of course use the metal filter to stop the grinds etc going into the aeropress
How many clicks on Comandante will you suggest ? ( med- dark roast)
Interesting method, I will try it and see what happens. Another coffee expert said to remove the crust with a spoon and then let it sit, I asked why since the crust still contains coffee flavor, but got no response. What I was doing was stirring the coffee slurry immediately on my water pour, this prevented a crust from forming, then put the lid on with the screen just touching the top of the coffee, and let it sit for 9 minutes before pressing.
If you like the flavor of French Press coffee but don't like the crud, simply buy an AeroPress, it's the same thing as a French Press but they've added a filter, treat it just as you would if you were making a French Press and the results will be really good.
Are 18-19 clicks on Comandante too fine for French press?
I tried this but I doubled it for a larger cup of coffee with the same brew times and then ran the coffee through a pour over screen 3 times to get all the sediment out. Thanks for the recipe 😁
I follow James Hoffman's recipe, works perfectly every time.
Only issue with Hoffman’s method is the variable of how many grinds are on top hiding in the foam. Sometimes there’s so many I feel like I’m wasting it by getting rid of it lol. So now I use his method but just leave the foam and particulates after stirring. I’m happy with the results and doubt I’ll ever go back to plunging the press.
I want to understand. How hot should the final product be? after such a long brew time the coffee will not be v hot. Is that how it is supposed to be drunk? Is it ok to microwave the cup for 20 secs if i want it hotter?
lovely presentation! i havent had the french press ever since WFH started, but it was my go to method in the office. followed the Hoff's recipe for that. this recipe looks good too.
Can we add frothed milk on top in this method?
If drinkers are bothered by the finer sediment, a very fine tea filter can be used when the coffee is poured into the server. A minuscule amount of sediment will remain in the cup after the tea filter.
It is a mystery to me how so many coffee “experts” fail to mention adding another step for basic filtration when the biggest concern about French press is the additional grounds!
I made coffee with the French Press but with less waiting time, and skipped the carafe. I just poured straight to my cup. It tasted good enough and it was warm.
This is a really interesting technique and it's quite similar to Hoffman's ultimate french press guide.
Don't get me wrong, I tried both techniques and both produced quite pleasant cups, but when I go for a french press it's because I want all of the mudiness and body that it's characristic to a french press coffee.
Although I find this technique very cool, it's not so useful (I may or may not have used a similar method once or twice when I ran out of paper filters 👀).
Nevertheless, this was a great video thank you for the constant quality content, it's always highly appreciated.
Tried this technique with my current Thou Mayest Smooth Operator coffee. There's a lot of clarity in the drink to be gained from this technique, a lot of the different notes of flavors come through, but in a watered-down kind of way.
Not in a bad way, though. The coffee is still super smooth, you can feel the tiniest bit of acidity starting to poke through, but barely. Some notes of chocolate and earthy tones are also present and can be easily perceived. The smokey flavors that come through in my usual V60 style brew are nowhere to be found, perhaps that can be a hint to grind a little courser in my regular V60 brews.
Lots of texture and body, very telling of a metal filter of a french press, but a very clean cup with no fines was achieved by decanting it twice and allowing the brew to settle.
I'm sorry but please leave the french press alone if you don;t like the french press leave it alone and stick to filter. We love the 4 minute wait time. We have everything dialed in water temp the grind and we use a light roasted beans. I have to laugh in the morning my wife is in one room me in another and you should hear us . oooh is that good wow oh yeahhh it sounds like we are having sex, ah ah ah.And why are you turning a french press into filter coffee anyway use a filter set up. In the famous words of Sitting Bull .. “It is not necessary for eagles to be crows.”
Sitting Bull
@@john-rn3yj I'm sorry, did you reply to the wrong message? I enjoyed the brew, and I enjoy most brew methods. People can make coffee however they like, there's no need for gatekeeping.
Great tips! Seems different than the Hoffman method, so I'll give it a try.
Why does the hot water need to be poured on quickly vs slower with a gooseneck kettle? Won't it still bloom all the same?
How its possible to with customers in restaurant ? Plz
You can multiply water and coffee to suit amount of coffee you want to make. However, i think that this method is too slow for many customers
It would be difficult in a restaurant due to the speed, I would probably make coffee in advance and put it in a thermos as long as it was used within 1 hour
What clicks for the comandante?
18 clicks on Comandante
This is like cupping coffee except you drink the whole thing
yep :-)
what is the roasting level in Agtron gourmet scale? i think the brewing time is proportional for the roasting level
No idea about this scale; where can we learn more?
I don't understand why we have to wait like 8 minutes while with V60 method only 3'.30'' ~ 4' minutes are fine. I really want to know the answer for this question. thank you
4:13
Really enjoying this channel! Gwilym Davies is my literal coffee hero! This channels been around for years and not fallen in boring UA-cam click bait traps, like doughnuts in coffee like...um...other channels.
Thank you so much, I'm so excited to try this!! I hope James won't feel betrayed if I start making my French press coffee this way instead of his way. :P
He is a friend and such a nice person so I am sure he will be ok :-)
@@espresMod I tried this a couple of times a few weeks ago and unfortunately my coffee ended up with a lot of grounds suspended in the liquid. I thought I followed the directions well. :( Any suggestions? My French press is quite wide, it's not narrow like the one in the video. Not sure if that has anything to do with it. Thank you!!
@@sarahhanson7321 that is a shame, there should be enough time for gravity to act on the grinds. The only things I can think of are that the grinds are too big or there has been agitation. If the same coffee works with the method from James then it should not be the coffee or the roasting. :-(
@@sarahhanson7321 I'm not half as experienced as Gwilym, but I do have a hypothesis. I'm not sure what kind of grinder you are using, but if it is generating too much find grounds, maybe consider sieving the fine grounds out first? Although it would cause a lower extraction, so maybe consider tuning the coffee-water ratio a tad?
Also, from my personal experience, lighter roasts seem to settle faster than darker ones. I'm not sure if that's a general fact, but maybe try a lighter roast?
I need to try this method!
What spoon is he using ?! It’s cool
It’s The Big Dipper Rainbow from Umeshiso
I use that spoon for everything, it is a great shape
Play with the water temp, really changes the flavour. Also see if you’re using the right beans for the flavour you look for
Thanks for sharing this information 😁✌️❤️
thanks for this method. love it..
Won't the coffee will be over extract..?
good question, with immersion methods like this the water gets lazy as long as there is not too much agitation it should be ok
French press is my favourite method for home made cappuccinos. Gives a rich, bold flavour that I can never seem to replicate with my Aeropress.
But for unsweetened black coffee, Aeropress is king.
I wonder if it has to do with particles. Espresso machines aren't filtered so you end up with a lot of super fine coffee particles suspended in the water.
I wouldn't be surprised to find out the French press lets through fines and depending on your grinder could significantly alter the texture.
7:57 "you don't have to wait for the coffee to cool down do drink"- no kidding the brewing process was almost 10 minutes and you poured the coffee into a carafe and then into the cup! 😂
This is how to prepare the coffee in a perfect world!
Thank you for this video.
I use the same method without the plunging.
so you do press the plunger down, some advised not to do it, so i'm confused
Apparently every coffee pro has a different method for making french press coffee. The only common thing seems to be letting it sit at least double the time it was initially brewing, and that my coffee tastes like crap if I let it sit even a bit longer than the 4 initial minutes, it burns the throat.
If you wait 8 to 9.minutes it's getting colder by the minute
Is truly delicious makes strong and delicious thank you ❤
thanks for the tutorial
Two questions:
1- temperature of the "hot" water?
2 - Any chance of somebody say how much clicks in a timemore c2?
i would say around 17/18 clicks
@@diegobelinque1347 interesting... in my brazilian Coffees I use 27 clicks
@@gabrielpirovani thats coarse grind. in my french press with james hoffman recipe i use 22 clicks. Do you recomend this recipe??
@@diegobelinque1347 whats recipe?
@@gabrielpirovani this video french press recipe
can do now one of v60 but explain please how i get more sweet coffe please?
Sweet coffee isn't the same sweet taste as you'd think. You won't get SWEET coffee like you'd get at a coffee place when drinking it with just milk. You'll have to add things to it to get that, which also makes it less healthy. 😔
thanks ❤❤
Wow love coffee ❤
This is a nice video, but I'm not waiting 10 to 12 minutes for a cup of coffee. If the sediment bothers you that much, avoid the FP all together and steer clear of Turkish coffee. Or, after 4 minutes, plunge it down and pour the coffee through another filter of your choice. In my opinion, why complicate the French press?
Fair opinion, for some reason though I love the Turkish coffee and regularly get out my Cezve
@@espresMod Whaaat?!? I wasn't expecting that answer! Lol I could go for some Turkish coffee now. Thanks for the reply!!
I have gained one level of Coffee Snobbery. ☕️
I've just tried this recipe with a medium roast coffee from Ethiopia. The mouthfeel is pretty good, though I think the grind could have been a bit more coarse (I used 19 clicks on the Comandante). I think you can have better results with 22-24 clicks.
probably, it depends on the coffee and the filter on the French Press. I try to push it as fine as possible then go more coarse if there are too many bits in my coffee
This felt like a therapy session
I've tried a lot of French press methods and just wanted to say that this is one of my favorites.
Thank you, we are glad to hear you liked the recipe from Gwilym ☕️👍
Is it me or 18-19 clicks on the Comandante isn't exactly a medium grind?
yeah, i consider it as medium-fine grind. 20-26 is medium grind range for my taste
Probably only just under a medium grind. Medium fine is what you’d use for a 90-120 second aeropress, so about 16 clicks, and fine is approximately 10 clicks which is espresso grind.
@@elganpowell9552 yep,
you are right, defining grind is difficult for me
What about water temperature?
Go for a rolling boil and leave a couple of minutes, I really am not fearful of the water being 'too hot' with lighter roasts, the temperature drops as soon as it hits the coffee and French press. If the roast is darker and the coffee has an unwanted bitterness then lower the temperature until it is tasty
@@konasan never thought of that, I will do a water taste test
0:44 I say it every single day
1:32 Hope im gonna say it one day 😂
:-)
Vai chegar sua hora Lucas!
By the time you drink this coffee from this method the coffee is COLD!!!
Seems a good recipe, I'll try this, Ales. X-D
So if a person wants their coffee hot this is not the way to go? And why do some say press and others say don’t press?
What about chemex?
Very interesting vid 👍☕️
I use French press make cold brew coffee😂
same.
Wow am from Rwanda too
este señor me cae increíble
Try this. Pour 250 grams boiling water into a French Press with 12 grams fine ground coffee. That comes to a heaping tablespoon of coffee and a coffee mug of hot water. Mix it. Push down the plunger. Drink.
I was looking for “tips” on French press coffee . I never thought in a million years there would be so many conflicting and so many small details -lol , I guess that’s what UA-cam is all about. I did laugh about many tips .
Yeah, coffee can be easy or complicated, it’s on us to pick our path ☕️😅
Most of these so called tips and techniques are just to get you tube views. I do the French press by the Bodum instructions and get great coffee every time .I laugh at all these people trying to make something very easy and basic into rocket scientist, after all we are just making morning coffee.we don't need Elon Musk effort to do so
This is a Coffee Ceremony☕❤
I have never seem someone use a french press and from start to drinking take about 12 minutes. I would have loved to have seem him temp prob that less than hot coffee....
come on our shop
That was so sweet :)
10 minutes seems too long for me. I get my favorite results with around 6 minutes total (4+2mins), while generally following the Hoffmann method.
YES now i can make my French Press Kofi - Save the World - and get back for just waiting another 2 minutes before i go to drink it, Perfect !!!
What I've done is doubled up the mesh screen with a second taken from a broken press, really helps but it's a bitch to clean.
Just unscrew it and rinse under the sink , and dry ,takes a few seconds