Very helpful and informative! I liked that you explained what the different parts do and showed how they work and how to clean the press. Most other videos I've seen ignore those aspects and I'm left confused.
@@morrybo12 I think so, because part of the process of complete brewing is pushing the plunger forcing the coffee grounds to travel through the water/coffee all the way to the bottom and as the groundstravels down, there is more water/coffee being forced through those grounds, so the brewing is more complete that way and in my opinion so is the flavor. Something is lost by scooping the grounds off the top and never finishing the complete “french press process” of using the plunger.
I made my 1st cup of French press coffee this morning end it actually came out very good. I didn’t scoop the grinds Off the top, because I didn’t know that was actually an option. So when my husband gets home from work, I’m going to make another pot of coffee in my French press and maybe add a little bit more coffee to it because he likes it stronger. I did use a store-bought brand, but it wasn’t a very fine grind so I think this grind is perfect. Thank you for your video, and as someone already said, it should be the first choice when you google how to make coffee in a French press☺️
whew thanks for the straight forward measurements unlike the other video I just followed and ended up with coffee flavored water! Will throw that out and try again using your proportions. Thx!
Once you go to a French Press, nothing else makes the grade. Inexpensive, easy to brew, fantastic coffee. I make mine without removing the coffee beans from the top. Don't find a big difference leaving them. Best simple coffee ever. Mmmmmm
I give mine a stir (with a plastic slotted spoon) immediately after adding the water, then wait 90 seconds while the bloom subsides. Then another stir and in 2 and a half minutes most of the grounds will have settled and a final press gives me excellent coffee. Note that this guy is close to the golden 17:1 ratio of water to coffee.
Espro press runs rings around the standard Bodum, no need for scooping grounds, or waiting for 8 minutes or any of that faff trying to clean up french press. Still full bodied, but much brighter and clearer. I actually brought mine from you guys and it's totally opened up single origin coffee for me, which my Bodum couldn't do.
if you want a clean just grinde fine and pur half water than 2 secound stir than pur rest of water after 4 min plunge it and you have a very clean like pour over
Question reguarding size of french press. Can I make just one single cup of coffee in a 32oz french press or do I have to fill to maximum, or should I use the 12oz french press for single cup coffee making.
French Press are quite adaptable to making as little or as much or the capacity in them. Go ahead and adjust your coffee to water, and you'll be fine 😀
Awesome video! French-press noob here. I've seen some methods in which they fill up with half hot water first, wait 30 secs, then mix the grounds and water with a spoon for 5 secs, then put in the rest of the water and wait 3.5 minutes before finally pushing the filter down and pouring. What would be the difference with this vs the method shown here? I'll try myself too, but curious on everyone's thoughts.
Thanks! I'm not really sure what the other method you described would do - I;ve never tried it 😂 Seems like a pre-infusion of sorts with a little bit of water - generally though - full immersion brewing doesn't benefit hugfley from pre-infusion as it's fully immersed in the coffee through the entire process.. worth a try though and see if it improves it greatly 👍
Yes, that's the way I was taught. Fill the water half full, stir with a non-metallic spoon or stir stick, fill the press, wait a few seconds then slowly press down, This allows the coffee grounds to "bloom".
Nice quicker method. There is another method (for the ones who want to know), when the timer hits 4 mins you WILL NOT take the crust out of the press, you will gently move it with a spoon and the take out just the foam with two spoons (no coffee should be taken out). Then wait another 5 mins (water should be almost boiling when doing this method). And then you WILL NOT press the filter to the bottom, just 5 cm under the top of the water (so it won't over extract), and then serve from there.
No need to scoop the crust: tap the sides of the press firmly but not excessively, and the majority of the floating grounds will sink to the bottom quickly. Like magic. Press most of the way, but not so deep that the plunger hits the grounds, then pour to serve or into a decanter. No extra mess, no over-brewing, and less silk in the cup.
The silicone ring may have some effect on the smooth transition of the filter as you push it.. as well as protecting the edges of the filter so no grinds find their way past it.. but all in all, a good French Press, that's well maintained and kept clean will work much the same - silicone or not.
i realize this is a year old, but i picked a bodum up at a resale shop. i LOVE French press coffee. i have never seen a basket attached to the filter area, been to the site, googled, nothing. its permanently on a nub just under the steel screen, i realize this may be armature, but how do i use this?
All good - we were all novices once 😀 The basket is where you place your ground coffee in to. You should be able to open this basket? If not - then it is a double filter - so place you coffee in the bottom as normal - and the basket acts as an extra filter for to keep your brew free of any floaties 👌
@@AlternativeBrewing ...and heat water to 206 or 207 degrees +/- 1 degree variance is ok. Use course grind. Try it. You'll love the coffee as this temperature reduces excessive oils and bitterness, bringing out the aromatics at optimal levels. Always pour/decanter the entire brew so the remaining coffee after a pour does not go sour. Cheers!
YEs - this really has more to do with the final step of whether you're pouring all your coffee out once it is brewed - or keeping it in the French Press and slowly drinking it. I would say it's not terrible to leave the grinds in there if you were going to pour it al out - just do so very slowly to avoid any further turbulence to the grounds at the bottom. -- What I do find though is many people prefer to leave the coffee in the press and this will inevitably end up with over-extracted coffee and a super sludgy last sip - so to avoid this - I scoop of the top always 👍 Flavour is much cleaner and brighter with the scoop off - not to say the alternative is bad - but I enjoy the coffee more when I scoop off grounds
thanks for the video ! i always stir the brew right after i've poured the water in just to give it a full movment for the flavour to expend... just my own little tip ! would you say frnehc press coffee is more expensive than having an espresso machine ? regarding the quantity of coffee used. i'm considering offering french press coffee alongside our french Crêpes and Galettes business here in Australia ! cheers
Great tip! ... that's a very good question too. I would say serving French press would be cheaper. Perhaps having a few different sizes - 1 cup, 2 cup, 4 cup and 6 may help limit over portioning - but the plus side is you can brew coffee for more people using less coffee in a French Press - and all you ned is a simple grinder and fast kettle - whereas Espresso is a leap in to an investment of a machine, grinder, water filtration, maintenance and perhaps a skilled Barista to make all that worth while... however additionally important is the knowing your customers. Id say in Australia, coffee drinkers are more inclined towards espresso drinks ... so having French Press on the menu may not sell as well. Hope this helps 😀
@@AlternativeBrewing thanks for the answer ! I think the same ... I'm thinking of making a 2litres brew - Ive got a vintage Bodum French press that does that much- and then transfer it to keep it warm in a stainless steel kettle on the gas cooker (being careful not to overcook it or burn it) and just make the coffee as customers go. I thought it could be a cheaper way to make coffee that's delicious and not as fancy as those barista coffee but I need to figure out if I can't sell it cheap enough so it's attractiv to ppl
My first attempt to use my new French press, does the water need to be a certain temperature or just boiling water? I've heard it needs to be at 200 degrees, for it to bring out the certain flavor in the coffee, so please clarify for me and others, who might also wonder. Thanks so much!
Hi Martha - 200-204ºF is a good range for brewing coffee 👌 If you don't have a thermometer or kettle to program the heat - than boil the water and let it rest for a minute. (@ 0-1000fasl)
That's a great suggestion. I've honestly never tried testing the temp of the brew - in order to gauge when the best time to plunge is. Good tip thanks!
@@AlternativeBrewing sorry if I came across condescending. I’ve never thought of taking grounds out. It’s easier than tapping the side. Less grounds to clean when you’re done. Thanks.
Try this method. Use 1/2 water for initial brewing then add heated milk (not boiled) after 4 mins. Then...press the mixture within 1/4 inch of bottom. Do not compress the grind. It will froth slightly. You'll love it.
Hi, what would be the reason for not achieving the ‘crust’ on top after the four minutes? It appears the coffee has all dropped to the bottom of my French Press..
Yes, this could be due to aged coffee. Coffee that has been roasted more than 3-4 weeks ago, or ground more than 1-2 weeks ago. Due to the degassing of the beans over a period of time the grounds are less likely to float. - or possibly have settled due to turbulence or water composition
It more likely means that the beans do not have much CO2 gas in them. Your coffee may not have c02 gas in it for a number of reason , mainly it's either a darker roasted bean, is a few weeks post-roast or has been pre-ground and be sitting in a container for 3+ plus. This will impact the freshness of the flavours in the cup. But if you're still producing a nice enjoyable cup of coffee - as I always say - don't change a thing 😀
Depends on the overall effect of the bloom - I would say try it both ways and see how it changes the flavour. A bloom is generally always recommended but the length of the bloom will differ with the coffee that you are using - and if you agitate or not.
So 0.55 oz per 8.5 fl. oz for the metricly challenged Americans (of which I AM one, but having done physics and chemistry in college broke me of MY dependence.)
⚠️ *_***Warning***_* ⚠️ *You are at risk of becoming a **_Coffee Snob™_** the first time you make yourself a great tasting cup of coffee with your French Press™* 🇫🇷 ☕️
That's a great question. It's most likely reasonably freshly roasted coffee, and there is co2 trapped in the grinds, that is naturally produced in the roasting process... over time it escapes the beans but is present in any coffee under around 30-40 days old.
I don't remove the grounds before the press because you are removing a lot of flavor. By not removing them, you are forcing the water through the grounds and picking up all those delicious coffee flavors you would have just skimmed off.
This should be the top result on youtube when searching how to make french press coffee
@Rodrigo Johnathan shut up bitch
I agree!!!
Thank you for this tutorial. I just made some for the first time following this, and it turned out great! Thank you! 🙂👍🏽✔️
I'm happy to hear it! 👍
Very helpful and informative! I liked that you explained what the different parts do and showed how they work and how to clean the press. Most other videos I've seen ignore those aspects and I'm left confused.
Glad you enjoyed it!
Well done! Never thought of scooping off the coffee grounds from the top after it has set for 4 minutes. That also helps with clean up when finished.
So true!
@@morrybo12 I think so, because part of the process of complete brewing is pushing the plunger forcing the coffee grounds to travel through the water/coffee all the way to the bottom and as the groundstravels down, there is more water/coffee being forced through those grounds, so the brewing is more complete that way and in my opinion so is the flavor. Something is lost by scooping the grounds off the top and never finishing the complete “french press process” of using the plunger.
@@StevenGrahamHypnotherapist It's French press coffee for people who don't like French press coffee.
I made my 1st cup of French press coffee this morning end it actually came out very good. I didn’t scoop the grinds Off the top, because I didn’t know that was actually an option. So when my husband gets home from work, I’m going to make another pot of coffee in my French press and maybe add a little bit more coffee to it because he likes it stronger. I did use a store-bought brand, but it wasn’t a very fine grind so I think this grind is perfect. Thank you for your video, and as someone already said, it should be the first choice when you google how to make coffee in a French press☺️
whew thanks for the straight forward measurements unlike the other video I just followed and ended up with coffee flavored water! Will throw that out and try again using your proportions. Thx!
Finally, I made a decent cup of French Press Coffee. Scooping the grounds off the top was a great tip.
15g cofee and 250g water. Noted.This is what I've been looking for. Thanks! :)
Perfect!
@@AlternativeBrewing Woow! Thank you so much for your reply. :D
Once you go to a French Press, nothing else makes the grade. Inexpensive, easy to brew, fantastic coffee. I make mine without removing the coffee beans from the top. Don't find a big difference leaving them. Best simple coffee ever. Mmmmmm
I just bought a French press, and this video is exactly what I needed. Thanks.
Great!
Thank you..... nice to learn something new
Glad it was helpful!
Simple and clear instructions, good French pressed coffee demo indeed! Thanks!
Thank you very much!
Thanks AB for the demo.
I give mine a stir (with a plastic slotted spoon) immediately after adding the water, then wait 90 seconds while the bloom subsides. Then another stir and in 2 and a half minutes most of the grounds will have settled and a final press gives me excellent coffee. Note that this guy is close to the golden 17:1 ratio of water to coffee.
Wonderful video 👍
Many thanks
I need to try this!
Informative video.. Thanks!
Glad it was helpful!
Thank you very much
You're welcome
Gonna be taking that next step in my coffee I think the bodum Willbe next
Now this made sense...Thank you
Glad it helped
Espro press runs rings around the standard Bodum, no need for scooping grounds, or waiting for 8 minutes or any of that faff trying to clean up french press. Still full bodied, but much brighter and clearer. I actually brought mine from you guys and it's totally opened up single origin coffee for me, which my Bodum couldn't do.
@1:11 I’m confused 12-15 gm (say 13.5 gm) per 250 ml is a 18.5 to 1 ratio but 2 Tbsp to a cup is 32 to 1 ratio. Should that be 1 Tbsp?
this is a great french press keep making awesome videos
Thank you very much!
I like the Aussie accent!
Its not an accent
if you want a clean just grinde fine and pur half water than 2 secound stir than pur rest of water after 4 min plunge it and you have a very clean like pour over
so true!
Just want to ask one question do you have to let the boiled water cool before pouring because of the glass
no. The glass is heat treated 👌
Question reguarding size of french press. Can I make just one single cup of coffee in a 32oz french press or do I have to fill to maximum, or should I use the 12oz french press for single cup coffee making.
French Press are quite adaptable to making as little or as much or the capacity in them. Go ahead and adjust your coffee to water, and you'll be fine 😀
Do you ever stir the water and coffee together with a spoon?
yes No worries
If I'm using a white coffee grind (not blonde) how much should I add to my French press?
Thank you very much, you're awesome..
Thanks so much You're welcome!
Awesome video! French-press noob here. I've seen some methods in which they fill up with half hot water first, wait 30 secs, then mix the grounds and water with a spoon for 5 secs, then put in the rest of the water and wait 3.5 minutes before finally pushing the filter down and pouring. What would be the difference with this vs the method shown here? I'll try myself too, but curious on everyone's thoughts.
Thanks!
I'm not really sure what the other method you described would do - I;ve never tried it 😂 Seems like a pre-infusion of sorts with a little bit of water - generally though - full immersion brewing doesn't benefit hugfley from pre-infusion as it's fully immersed in the coffee through the entire process.. worth a try though and see if it improves it greatly 👍
Yes, that's the way I was taught. Fill the water half full, stir with a non-metallic spoon or stir stick, fill the press, wait a few seconds then slowly press down, This allows the coffee grounds to "bloom".
Extremely helpful how-to video! Now, where can I get one of those cool coffee appliance pictures like you have in the background?
Glad it was helpful! 😂 this was a 1/1 sent to us from a lovely customer sorry !
Nice quicker method. There is another method (for the ones who want to know), when the timer hits 4 mins you WILL NOT take the crust out of the press, you will gently move it with a spoon and the take out just the foam with two spoons (no coffee should be taken out). Then wait another 5 mins (water should be almost boiling when doing this method). And then you WILL NOT press the filter to the bottom, just 5 cm under the top of the water (so it won't over extract), and then serve from there.
Thanks for the info!
What type of milk do you use. Is it regular whole milk or something flavored for coffee like French vanilla etc. thanks
Personal preferences really ... but whole milk works best 😀
can you make less then full amount like say 2 cups
yes for sure 👌
No need to scoop the crust: tap the sides of the press firmly but not excessively, and the majority of the floating grounds will sink to the bottom quickly. Like magic. Press most of the way, but not so deep that the plunger hits the grounds, then pour to serve or into a decanter. No extra mess, no over-brewing, and less silk in the cup.
"silk". I like that!
Will try this..seem counter intuitive having a press but manually removing the grinds
Some french presses have a silicone ring around the metal filter. Which one is better with silicone ring or full metal mesh filter?
The silicone ring may have some effect on the smooth transition of the filter as you push it.. as well as protecting the edges of the filter so no grinds find their way past it.. but all in all, a good French Press, that's well maintained and kept clean will work much the same - silicone or not.
If you don't want the fuss... "you can eat the coffee beans" 🤣 so funny dude!
There should be measurements on the bodum for the water measurement.
There are measurements on our Bodum French press. These measurements are imprinted on the metal sleeve into which the glass beaker fits.
i realize this is a year old, but i picked a bodum up at a resale shop. i LOVE French press coffee. i have never seen a basket attached to the filter area, been to the site, googled, nothing. its permanently on a nub just under the steel screen, i realize this may be armature, but how do i use this?
All good - we were all novices once 😀 The basket is where you place your ground coffee in to. You should be able to open this basket? If not - then it is a double filter - so place you coffee in the bottom as normal - and the basket acts as an extra filter for to keep your brew free of any floaties 👌
@@AlternativeBrewing ...and heat water to 206 or 207 degrees +/- 1 degree variance is ok. Use course grind. Try it. You'll love the coffee as this temperature reduces excessive oils and bitterness, bringing out the aromatics at optimal levels. Always pour/decanter the entire brew so the remaining coffee after a pour does not go sour. Cheers!
Do you see a difference in taste when scraping the grounds of vs. just pushing them down with the plunger?
YEs - this really has more to do with the final step of whether you're pouring all your coffee out once it is brewed - or keeping it in the French Press and slowly drinking it.
I would say it's not terrible to leave the grinds in there if you were going to pour it al out - just do so very slowly to avoid any further turbulence to the grounds at the bottom. -- What I do find though is many people prefer to leave the coffee in the press and this will inevitably end up with over-extracted coffee and a super sludgy last sip - so to avoid this - I scoop of the top always 👍
Flavour is much cleaner and brighter with the scoop off - not to say the alternative is bad - but I enjoy the coffee more when I scoop off grounds
I just used my French press for the 1st time I poured it out and at the bottom of my cup was coffee sludge ????
thanks for the video ! i always stir the brew right after i've poured the water in just to give it a full movment for the flavour to expend... just my own little tip !
would you say frnehc press coffee is more expensive than having an espresso machine ? regarding the quantity of coffee used. i'm considering offering french press coffee alongside our french Crêpes and Galettes business here in Australia ! cheers
Great tip! ... that's a very good question too. I would say serving French press would be cheaper. Perhaps having a few different sizes - 1 cup, 2 cup, 4 cup and 6 may help limit over portioning - but the plus side is you can brew coffee for more people using less coffee in a French Press - and all you ned is a simple grinder and fast kettle - whereas Espresso is a leap in to an investment of a machine, grinder, water filtration, maintenance and perhaps a skilled Barista to make all that worth while... however additionally important is the knowing your customers. Id say in Australia, coffee drinkers are more inclined towards espresso drinks ... so having French Press on the menu may not sell as well. Hope this helps 😀
@@AlternativeBrewing thanks for the answer ! I think the same ... I'm thinking of making a 2litres brew - Ive got a vintage Bodum French press that does that much- and then transfer it to keep it warm in a stainless steel kettle on the gas cooker (being careful not to overcook it or burn it) and just make the coffee as customers go. I thought it could be a cheaper way to make coffee that's delicious and not as fancy as those barista coffee but I need to figure out if I can't sell it cheap enough so it's attractiv to ppl
My first attempt to use my new French press, does the water need to be a certain temperature or just boiling water? I've heard it needs to be at 200 degrees, for it to bring out the certain flavor in the coffee, so please clarify for me and others, who might also wonder. Thanks so much!
Hi Martha - 200-204ºF is a good range for brewing coffee 👌 If you don't have a thermometer or kettle to program the heat - than boil the water and let it rest for a minute. (@ 0-1000fasl)
Water needs to be 207 degrees +/- 1 degree.
Curious. Why don’t you wait one minute for the boiling water to get to 200°? I’ve always set a timer, and used a thermometer to get the right temp.
That's a great suggestion. I've honestly never tried testing the temp of the brew - in order to gauge when the best time to plunge is. Good tip thanks!
@@AlternativeBrewing sorry if I came across condescending. I’ve never thought of taking grounds out. It’s easier than tapping the side. Less grounds to clean when you’re done. Thanks.
Can I use milk instead of water?
Sure why not! I'd make sure the milk is hot 😀
Try this method. Use 1/2 water for initial brewing then add heated milk (not boiled) after 4 mins. Then...press the mixture within 1/4 inch of bottom. Do not compress the grind. It will froth slightly. You'll love it.
Hi, what would be the reason for not achieving the ‘crust’ on top after the four minutes? It appears the coffee has all dropped to the bottom of my French Press..
Yes, this could be due to aged coffee. Coffee that has been roasted more than 3-4 weeks ago, or ground more than 1-2 weeks ago. Due to the degassing of the beans over a period of time the grounds are less likely to float. - or possibly have settled due to turbulence or water composition
My grounds don't float to top. Does that mean my grind is too heavy/coarse?
It more likely means that the beans do not have much CO2 gas in them. Your coffee may not have c02 gas in it for a number of reason , mainly it's either a darker roasted bean, is a few weeks post-roast or has been pre-ground and be sitting in a container for 3+ plus. This will impact the freshness of the flavours in the cup. But if you're still producing a nice enjoyable cup of coffee - as I always say - don't change a thing 😀
@@AlternativeBrewing Ah, okay. I received the beans as an Xmas gift, so it may have been a few weeks after roast. It's Onyx Geometry coffee.
Thanks for the tip on skimming off the grounds to keep the brew cleaner! And 9 thumbs down?!? Really? Why???
😂 hahaha there's truth to the saying: "You can't please everyone." Nor should we try 👍
@@AlternativeBrewing safely, I "suspect" someone of "TRYING" to be the dissenter. Pathetic, at BEST!
Some methods call for a bloom or degassing with french press, but many don't. What are your thoughts on this?
Depends on the overall effect of the bloom - I would say try it both ways and see how it changes the flavour. A bloom is generally always recommended but the length of the bloom will differ with the coffee that you are using - and if you agitate or not.
can i make coffee in the morning once and consume it multiple times in the day by re heating ?
why not!
Yuck! Are you a truckdriver?
I thought that the water needed to be cooler than boiling, around 200F.
depends on what style of roasted coffee you brewing with mainly. Hotter water mainly helps brew faster coffee 👌
206 degrees +/- 1 degree for best results...try it. It makes a huge difference ... and use course grind.
Isn’t that way too much water for 50grams? With 50 grams that French press should’ve been about half full of water.
A usual ratio we will play with when brewing filter coffee is 1:16.5 ... so with 50g of coffee you could use 825ml of water 👍
So 0.55 oz per 8.5 fl. oz for the metricly challenged Americans (of which I AM one, but having done physics and chemistry in college broke me of MY dependence.)
⚠️ *_***Warning***_* ⚠️
*You are at risk of becoming a **_Coffee Snob™_** the first time you make yourself a great tasting cup of coffee with your French Press™* 🇫🇷 ☕️
Why does my coffee foam?
That's a great question. It's most likely reasonably freshly roasted coffee, and there is co2 trapped in the grinds, that is naturally produced in the roasting process... over time it escapes the beans but is present in any coffee under around 30-40 days old.
Because it has a "C" in it.
my coffee always taste sour 😂😭 now I know why... cos I usually grind them coarse, I have to make it slightly finer
Exactly!!
I don't remove the grounds before the press because you are removing a lot of flavor. By not removing them, you are forcing the water through the grounds and picking up all those delicious coffee flavors you would have just skimmed off.
Well, in a "French press" most (larger) grounds are trapped by the filter. But you DO have to clean the press!
A lot of work.
This is not how you do it
Why i have the feeling of punching his face ?
maybe you haven't had your coffee this morning ?