How to Make a French Press Coffee (that tastes good)
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- Опубліковано 28 жов 2020
- How to make a: Plunger, French Press, Cafetiere - whatever you call it, Alex walks you through our steps to making the cleanest, most delicious coffee you'll ever get from one of these devices. This method has been inspired from many coffee professionals along the way through Alex's UK coffee journey.
Hot Tip Don't press the plunger down!
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The great thing about coffee brewing is, it's an adventure and you should try different ways! It's not one technique fits all.
Liked the video!
And as you can see in the comment section, everything people care about is that it's called a "press" and the method tells you not to press which is for some reason very bad and shocking :D
@@KNURKonesur Press or not to Press is part of the fun! Try both ways and see which way you like the best! ❤☕⚓
Totally agree!
@@KNURKonesur press or not to press . You are too concerned about what will be.
There is a saying
Yesterday was history.
Tomorrow a mystery.
But today a gift.
That is why it's called :"the present".
~coffee master oogway
“Adventure” is a bit strong. You’re life must be a bit dull if making a cuppa is an adventure.
I've used a French press to make coffee for years. It is simple: bring bottled water to a boil, pour over grounds in the carafe, stir with spoon, wait about 4 minutes, plunge handle down. This makes an excellent pot of coffee!
That may sound impressive but I've actually used the same French press (Made in China) since Napoleon and I attended Harvard back in 1787. How do you like them coffee apples?
@@MikeMichaels1987 The first patent of a French press that resembles what we use today was patented by the Italians Attilio Calimani and Giulio Moneta in 1929.
How much coffee for 1 cup of water ?
@@charlesblock7781 Only good water makes good coffee.
@@pepperco100 No it wasn't
And remember: always start your brew and decant it on an even numbered minute past the hour, use water from the nearest fairy glade (failing that, Scandinavian or Icelandic glacial meltwater is an acceptable substitute), remove all footwear during the steeping process and don't talk within 10 feet of the brew while it's steeping or the micro shockwaves of your voice will agitate too much bitter tannins and oils from the grounds.
For best results, throw your cafetiere out and buy a new one after every use. Or why not be eco friendly and donate it to some plebs.
french press is kind of a Sunday morning thing.. I can just imagine his girl friend from the night before thinking, "where's my keys ?! "
🤣🤣🤣
Your comment is 🥇
😂
Oh my gosh, you made me smile 😁☕️
You forgot to mention what stage the moon is in and what planetary alignment is at for peak extraction!! You fail!!
I would change one thing - while steeping, put the lid on the pot but don't plunge it. In four minutes, you can lose a lot of heat. Keeping the lid on will prevent that.
I got a caffitier cosy in John Lewis ( UK ) keeps it warm like a tea cosy 👍
Heated partials become less dense and rise. After being exposed to cooler surface they become more dense and sink. This is called convection. It causes currents which help extraction. It's a small difference but still.
I learned that works really good
Exactly. Higher heat = better seep provided you pour it out in 4 mins. I keep the lid on mine and have been doing this way for years. I’d take my home made cup any day over any of the bigger chains around me for a hot cup. Love the full bodied notes it produces. I love experimenting with different types of coffees now.
Light brew vs dark n bitter of full bodied real coffee flavor. Expresso ova that coffee
The sediment gives french press coffee its earthy, full bodied flavour and keeps it from tasting acidic. I really don't mind some sediment in my cup. It settles down at the bottom and doesn't bother me much.
Absolutely sinks and then whatever is left rarely gets into the mouth. Hardly a big issue.
sometimes i like to chew the sediment that left in my french press before i clean it 🤣
came here for the laughs. cant believe someone actually did a video like this.
I use a paper filter under the plunger. This removes all of the powder. Unless you are using a sifter to eliminate it, even my grinder leaves a lot of dust in the coffee grinds...very fine powder. I find this does make the coffee less smooth. I then pour through a second filter, which removes the remainder of any powder that snuck around the plunger.
However, this is not the only reason I use paper filters. Next time you make the coffee, let it sit for a moment, and then look at the surface. You will likely see a small oil slick. This oil is responsible for the reason coffee is bad for your cholesterol. It raises your cholesterol. This is why doctors often tell people with heart problems, to stop drinking coffee, or at least reduce the amount. But all it takes to remove it, is a paper filter. I often use a total of three paper filters, because I do have high cholesterol. After three paper filters, pretty much all of that oil is gone, if not all of it.
@Leroy Russell Oil or fats is not the problem, nor is cholesterol. Insulin resistance and seed oils, however, are. Insulin resistance is caused by high carbohydrate intake and spikes foremost over a long period of time. You should be targeting the cause (insulin resistance) rather than the side effect (cholesterol).
I put whisky in my coffee because it’s always Ireland somewhere.
That's as good a reason as any 😀
If you like whiskey, you should try the Canadian whiskey that's mixed with maple liquor. It's called "Sortilege" and it's incredibly delicious!
So....you single? lol
Irish Cream for me.
@@rocwyvern1101 that sounds fantastic!
Just push the plunger. You'll be happy you did. Relieves stress.
I makes these coffee makers in Asia, yes thats what that plunger is for, sift those coffee grounds.
I did that and a little coffee shop round the corner exploded
I pressed the plunger and it one of the best cups of coffee ive ever had, but then again i love my coffee strong enough to regrow hair on a bald man so theres that lol
That’s the best bit plunging !!!
Love your humor!
Never had a problem with coffee grounds getting past the filter when using the plunger. This seems a convoluted way of serving coffee.
Absolutely agree
Same
Agree.
Same with me. The only time I've ever had an issue with grounds getting past the plunger was when I used a press with an all metal vessel. I now use a press with a glass vessel (like the one in this video) and never ever have grounds get past the plunger. I think this video is way off base....maybe the guy really doesn't like a more robust brew like a French Press provides.
Yeah.. I want to say: 'Dude please" you make something really simple really complicated. A good filter will never let grinds pass. This is fetish level. Give your B*lls a tug
So for how ever long the French press has been around we have all been doing it wrong. Wow thank God I found this channel
The most ridiculously over dramatic thing i have ever watched, glad I was high
damn, wish i was with ya! Jeez!
@@garrygemmell5676 blueberry kush oil. Lol
I love this video...
I didnt even attempt the third minute
@@garrygemmell5676 Always smokin some dirty-ass shit cut with tire oil and camel poop.
(That gentrification of weed smokin is getting me over the ass)
If I'm not supposed to push the plunger, why is this item called a "French Press?" That is my favorite part -- and my coffee tastes great.
Exactly! I've used a French press since discovering them ages ago and of course I use the plunger -- that is the whole point! I don't get ANY coffee grounds because when I grind the coffee I do it to the right point for the press... and my coffee is DELISH. This video is a waste of time.
Troll coffee...
In France, we use the italian coffee pot...
That piston thing emerged about 30 years ago in PRC imports products.
@TheRenaissanceman65 Blame the name on U.S. You know we have a strange aversion to French naming conventions; freedom fries anyone?🤫👍
@TheRenaissanceman65 Very good observation. Personally I love the Italians, they have the "boot" I have the "mitten." 😉✋Right hand, palm faces out; throw me a baseball right in the pocket & you might smash my house😁Cheers!
Baristology is the science of making a simple process into a complex one
It's really easy, not the stressful event these UA-cam people make it out to be.
Amen to that!
“Because I have no friends I’m having this coffee by myself” yup that’s me every day lol
There’s a reason he’s got no friends. Gees
@@JetEarlewood leave the man alone
"Don't push down on the plunger"
Me: but that's the best part
After some research and trying this myself I will no longer doubt you
Pushing the plunger is one of the few activities my kids will do with me...
@@RDJKR I have done my research. I, too, cast my doubt aside!! 😊
It's the coffee equivalent of just-the-tip.
😅😅😅😅😅😅
You just woke up the spirit of the person who invented the French press!
The thing about coffee is that the flavour is largely carried in the fats and oils in the beans. As soon as you filter that, you remove all those volatile oils that carry the flavour - which is exactly why the coffee press was invented.
Most people forget that the monks were using these coffee beans as a sort of soup. Who wants soup with no oils or fats in it?!
If the legend is true .... A Frenchmen was boiling his water when he realized he had forgotten to put the coffee in. Once added, the coffee grounds rose to the surface of the boiling pot. He wanted to save the only portion of coffee he had with him and bought a piece of metal screen from a passing-by Italian merchant. Fitting the screen over the boiling pot, he used a stick to press the screen down, together with the coffee grounds. And how was the coffee? He expected it to be terrible, but the result turned out to be the best coffee both men had ever tasted. An accident led to a discovery of a new way of brewing coffee.
True or not, it's "better story" and kinda fits the much of frequent history of inventions arising out of accidents ...penicillin, velcro, teflon, coca-cola, dynamite, smoke detectors, matches, blood thinners, corn flakes, slinky, post-its, silly putty, safety glass, popsickles, microwaves, bubble wrap, saccharin, viagra, photocells, pacemakers, X-Rays, LSD, brandy, chocolate chip cookies, super glue, champagne, tater chips, dry cleaning,vulcanized rubber, vaseline, ice cream cones,safety pins, Botox.....
Interesting.
I actually plunge it a few times during the 4 to 5 minute brewing stage in order obtain the maximum flavour and oils from the ground beans. The fine particles settle at the bottom of my mug anyways and I get full flavour. Before the French press, the coffee would be boiled in a pot of hot water and the maximum ground beans would mix with the boiling water, it was then passed through a sieve. When Indians make Masala Chai they also use ground tea in a pot of boiling water, etc..,
You want to brain the maximum flavour and oils.
This dude needs to go to Kent Rollins. Cowboy Coffee! YeeHAW!
To each their own, I would think that you remove most of the flavorful oils on top of your coffee when you spoon out the grounds.
I started using a French press because it doesn’t remove those oils and makes the best coffee I’ve ever had.
Love the taste of french-pressed coffee, totally agree. You just don't get that same flavor from a drip pot
Yet to try the other methods like Aeropress and whatnot, but espresso would be my next or first choice if I had my own manual press for that
Defintely the flavorful oils are the way to go, which are removed by brewing methods with paper filters. Which is why French Press and Bialerti Moca Pot are my favorite methods, that produce very distinctively different flavors depending on my mood.
The filtering screen and mesh will take care of that but if you spoon out the grounds where is the coffee coming from
@@Resonosity My recipe: 2 T purchased ground coffee into french press, fill with boiled water to 1 mugs worth, steep until I put my makeup on, press and pour. Drink the liquid caffeine.
@@michaelmerck7576 As he said, most of the grounds have fallen down. So he's taking out some of the flakes, oils making bubbles and any powders. With the way he pours at the end though, I see no point letting anything settle then as he's mixed it all up. In other videos I've been people pour gently so all the fines stay at the bottom.
wow this guy really knows how to complicate something so simple
C'mon... he's entertaining and quite artistic about the procedure! Fun! Enjoy, why criticize rationally :)
I know. It's great right?
Imagine him with foreplay...eeesh.
pretty sure this is why he has no friends
@@twistedlimb4053 😂😂😂😂😂😂
I was skeptical, but I have to say that by doing a stir after steeping -> removing any surface floating grinds with a spoon -> only pressing about 1 inch -> pouring carefully, I made the most even / delicious French Press yet ... with NO Sediment! Thanks for the tips!
When you rinse at the start, put the plunger in and agitate it. It freshens the mesh up in case of any previous oils sticking.
The reason I always brew my coffee in a french press is the way how simple it is and less finicky, I don't find the reason to make it more complicated by following this
UA-camrs complicate everything to gain views. It was easy back then for tutorials. Now it's just "10 things you are doing wrong with your french press", "why girls won't talk to you if you don't own a french press", "here's how to brew a $10000 coffee in a wallmart french press". Just the same damn thing
@@beardydaze Basically he do the same process as cupping following the guidelines of the Speciality Coffee Association (SCA). Is not something of "youtubers", different recipes make a different cup, just that. www.scaa.org/PDF/PR%20-%20CUPPING%20PROTOCOLS%20V.21NOV2009A.pdf
You just make it the usual way, except you give it a little stir and skim when it's done, and you don't plunge it before you pour. I've been doing this for a while and it does make the coffee taste cleaner and more consistent - it's worth a try to see if you like it! Nothing wrong with knowing a few tricks
It's if you want to make your coffee taste better. If you don't to do it, then it's not that big of a deal. I haven't personally tried the method tho
agree!
As soon as you pour the coffee the grounds are disturbed, at least if you press down the plunger you can hold the grounds in place so the smaller particles which usually could get through won’t, as they’ll adhere together to in essence form one large particle, the plunger won’t disturb the grounds much if at all for the same reason a fly swat has holes in it, the liquid will pass through the mesh without creating any currents, also if you don’t want those tiny bits of coffee in the bottom, just leave about a centimetre of brew in the cafetière. There’s a reason it was invented with a plunger, otherwise it’d just be a more elaborate and less efficient filter.
Yes I used to go dry to drink it all but I found it best to just leave that last bit ,it's not even near a half of a cup so I just leave it and I no longer have the sludge taste as my last sip
The plunger is made to plunge don't you think
This is all bullshit I don’t think he can taste different😅
Exactly (see my similar comments above). Why the hell is he using a cafetiere without using the plunger? Why not just use a standard coffee pot?
he was so high, he forgot the fundamental step
Have used French press for years, but surely have been grinding the beans too long. Will def give this a go. Love to see someone passionate about their coffee.😁
I have 2 of these, but never knew how to use them.. now I do!
I made my coffee in a french press and I'm now enjoying it since the start of this video... This nice fella hasn't even poured his yet... 😔☕
I know I'm not the first to question this but I'm gonna do it anyway: IF YOU'RE NOT GONNA PUSH THE PLUNGER, WHY ARE YOU USING THE FRENCH PRESS IN THE FIRST PLACE??
Yup, better use strainer in the first place 😂
He explained everything in the almost 10 minutes of video. The device is still a lot more convenient and safe compared to just pouring from, say, a big jug into a cup with a strainer on top where you risk splattering the hot coffee and possibly scalding yourself, at worst, or staining your clothes and needing more cleaning around than necessary, at the mildest, when what essentially is a wide-mouthed, clear glass (easier to spoon off the top debris) coffee jug with a built-in internal strainer that coffee lovers already have in their kitchens is the much better option.
The plunger is handy for foaming milk. That is all.
@@edoalva48 what are you on about, this is literally the same *exact* method that Hoffman uses, except be doesn't bother preheating the press. and you *do* produce a better cup by not plunging, for the reasons that this guy explained
@@Dr__Feelgood Don't try to defend it, it's a shit video.
Having my coffee made in a French press while watching. I'll try this just because to see if there is an improvement but I love coffee made this way anyway. Nice and hot, deep flavor and that bit of foam on top.
My technique for French Press is a little varied. Having piping hot boiled water can make your coffee taste way too bitter, so I let the kettle sit for a couple of minutes after it's done boiling to let the water temperature come down a couple of degrees. Once you've poured the water over the coffee grounds, I place the plunger on top without depressing it, and wrap the press in a dry tea towel for 3-4 minutes to keep it hot. Then I press the plunger to the halfway point of the volume of coffee and pour from there. No sense in shoving it all the way to the bottom, as it agitates the coffee grounds more, and I still end up with a smooth-tasting cup of coffee.
Having tried this technique just this morning, I can’t agree. If you want weak coffee then by all means this is how to get it. I’d also point out that if you have a poor quality cafetière, you’ll most likely get sediment at the bottom of your cup whatever you do with the plunger.
So for me, it’s thanks for the video, but no thanks for the technique. I’ll carry on stirring and enjoying a satisfying deep plunge of the plunger!
Plunging does not affect the strength of the coffee in any way. THis is complete rubbish.
@@Adam-vx6to I expect it’s the spooning out the ‘crust’ that might do that
@@teleriferchnyfain it does not
@@Adam-vx6to Well I don’t know but this one commenter seems to think so
what i'm getting out of this is that i can get a reasonably optimized french-press style brew out of a normal glass jug, without any kind of press
That’s what I was thinking! He used a whole French press just for the filter?
Pour coffee through filter paper, like a drip maker...shoot, a glass measuring cup will serve the same purpose
Exactly....except he's mistaken!
Yup but it did still filter the sediments so u still need a fliter somehow.
That's what the press is for. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup.
The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. The press is there for a reason. Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless UA-cam video! 🙄
That is my regular morning coffee. But the time is different every day. And no fishing out foam and particles from the top. Push down the sieve and both of us have two cups.
I've been doing it wrong till I seen your video. Tastes fantastic now thanks so much.
Just read the comments.
1. The video was NOT too long.
2. I found the presentation charming and the production quality flawless.
3. I love the idea that there's a new way to make coffee.
4. Don't feel too bad about the comments - one guy was all about his Folgers. Folgers literally makes me just a little bit sick to my stomach - the flavor is non-existent.
I'll put you up there with Lidia Bastianich. She taught me how to properly cook pasta. Simple but invaluable. You've taught me how to make my coffee even better.
Thanks again.
It's bullshit.
The press/plunger is there for a reason. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. The trick is to not press the plunger 100% of the way down as this will crush the grounds/sediment at the bottom, making the coffee bitter.
Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup.
The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. Like I said, the press is there for a reason.
Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless UA-cam video! 🙄
I don't know. I throw the coffee in, add the hot water, plunge it when I'm done eating, and it pretty much is always the same and good.
Exactly. It's bullshit.
The press/plunger is there for a reason. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. The trick is to not press the plunger 100% of the way down as this will crush the grounds/sediment at the bottom, making the coffee bitter. But you still need to press it some way down.
Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup. Basic physics in action
The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. Like I said, the press is there for a reason.
Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless UA-cam video! 🙄
Thanks for the video. Yes Frenchpress is the way to go. We give the top a stir and let it settle some before plungering.
With my french press I pour the hot water over to brew, wait 4 mins, stir the coffee in the french press, then plunge and enjoy!! This coffee is always great.
Tried it and it's made a huge improvement to my weekend coffee!
I always use the plunger after about 3 or 4 minutes and I always get a lovely strong smooth cup of coffee! None of this messing about!!🙄
He didn't really express himself properly throughout this video, all this technique does really is help minimize sediment in the cup. I'm not a coffee nerd (I probably have the least sensitive nose and palette in the world 😅) but I notice a difference in texture and prefer when I don't plunge when I serve. As for scooping off the top layer, I can't tell a difference when I do or don't! I also don't notice any difference in flavour or perceived "strength" of the brew.
I do the same, no sediment in my cup because i slowly press and don't overpour from the bottom.
@@acadiamusic514 it doesn't minimise the sediment. Do you think by tipping over the mug when pouring won't unsettle and resurface the coffee grinds that have sunk to the bottom? I mean that's just obvious rudimentary physics.
Exactly. Some people are just determined to make something simple that works and turn it into a headache.
@@chrisrosenkreuz23 If your cup have sediments with this technique or similars (like James Hoffmann´s), that mean your are using bad quality coffee, very old beans or a very dark roast. Fresh speciality coffee have the particularity of settle in the bottom of the press, literally you can see how the coffee go to the bottom and made a puck.
Instructive and well presented in detail. I gave up French press and now I know why. Will give it another go.
This morning was the first time for me, and I loved it, feels like youre getting closer to the coffé beans, it's hard to describe in words. For the moment, I do not grind my own coffé beans, YET, but it WILL surely be my next step, i used coarsely ground coffé beans (Zoega Presso). I've tried some different ways of doing it since waking up this morning, just letting the plunger stay up all the time and then once with it pressed down but tbh I dunno if I noticed any difference, always good idea tho to clean up the mess on top of the brew like you did. Thanks for showing us YOUR way of doing it, I picked up a few things that I liked, so big thanks to you for helping out and inspiration etc 👍
So, basically you're recommending James Hoffman's "ultimate french press technique"... I don't mind as I'm sure he wouldn't either but you could've mentioned him at least.
Not exactly. Hoffman gives the coffee another five minutes after removing the 'crust'. But yes, it's close.
James Hoffmann technique is basically a cupping, so i don't think he should have mentioned it
I have a small press pot like this one that I only use to brew a single cup for myself in the evening. I just made myself a cup using this method and it’s the best coffee I’ve ever had from this press. Looks like I’m going to be having evening coffee a lot more often now.
Just made a beautiful 20oz cup of dark roast. 50g of coffee 1L of boiled water give a gentle stir with spoon to mix grounds. Put on lid steep for 6mins plunge to bottom without squeezing the grounds on the bottom. Perfect and very delicious
I am a coffee heathean. Fun watching people who really care. Think I had one cup of excellent cup of coffee in my life. It was glorious but I didn’t prepare it.
Thank you I followed you instructions and the taste of the coffee was amazing without the dirt
I always pour about 1/4 water and stir gently with a wooden spoon and leave it for 30 seconds before adding the appropriate amount of water to let the coffee bloom.
I used to do this procedure and now have increased my bloom time to 4 min, stir and top off to my final water volume and wait 8 minutes (12 minutes total brew time) before slow plunger press and pour. Takes away all the bitterness that was usually found when I did a 30 sec bloom and 4 min rest. Learned this procedure from James Hoffman (Godfather of coffee).
This is my second Keurig Coffee Brewer. ua-cam.com/users/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf The first one lasted 6 years. It worked beautifully until the day it didn't. It was hard to go back to the drip coffee for a couple of days while I waited on my Keurig to get here. There is a huge difference in the taste. Keurig makes a really good cup of coffee. This new one is a little different from my old one. I find putting the water filter in was easier than on the old one. Attaching the water reservoir was also a little different but once I figured it out, it too was easier. This new one has the auto off feature but is not programmable like the old one. Only three cup sizes instead of four. The odd thing for me was how much lighter in weight this one is compared to my old one. More plastic and much less metal in the construction of this one. The price is so much less than the original Keurig that I bought and the coffee tastes the same so all in all I am satisfied.
Omg use one every morning.. going to try this technique Tommorow morning.. Thankyou for your lovely and Informative presentation
I've tried that technic, Hoffman's, works for me, I like it. You see, like in photography, there's no right or wrong, it all depends on personal preferences😊
Hi! I saw this video a few months ago, and have been making my coffee this way ever since. No more little annoying grounds in my coffee cup after brewing. It works great! Thank you for posting this!
I haven't watched the video but I remember always take out the grounds when you are done brewing. And I think you have to experiment with a kind of coffee you want by amount of water/ coffee/time spent before plunging, and the right grind. I'm going to get some pre-ground coffee and experiment with the coarse grind I already have. Perhaps Kroger fresh beans are not as good as Starbucks/ Seattle's Best coffee / ravensbrew.imho
You have saved me from Coffee hell ... You would not believe my morning with plunging the coffee that would explode all over the counter trying to plunge the coffee plunger ...
I am a reformed coffee exploder plunger , who knew !
I had taken a Fresh friend for coffee and he was totally fascinated with the cafetiere it came in. He had never seen such.a thing!!
Now I know why I watch Hoffman, James Hoffman.
Did he not do this ages ago.... 2 October 2016 to be precise.
Using cupping technique to make french press coffee has been around longer than 2016 when Hoffman talked about it
@@davidthomas9960 got to admit he did a fantastic presentation on how to do it. Best one I've seen.
If you push slowly without breaking the "crust", the grounds form part of the filter and sediment gets trapped below the plunger (as intended).
You have to do it *really* slowly though.
yeah that is what you are supposed to do with the press. You can also wait a little bit after having pressed the coffee
Fact!
yep. all those lovely oils are lost by spooning out the top.. the design of the French press is a deliberate and unchanged design in principle because it WORKS. this is a preference i dare say, a preference which I strongly disagree with. by slowly pressing the puck forms and you only go down just over half but not all the way to the bottom...
This technique works perfectly. Thank you so much, now I don’t have any more sludge to worry about. Are used to have quite a bit of mud and now I don’t.
I've been brewing "your way" for two days now. I'll never go back to the way I was doing it before. The flavor is distinctively better! Yum!!!!😊
The power of placebo.........🙄
@@steven2809 no
It's bullshit.
The press/plunger is there for a reason. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. The trick is to not press the plunger 100% of the way down as this will crush the grounds/sediment at the bottom, making the coffee bitter. But you still need to press it some way down.
Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup. Basic physics in action
The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. Like I said, the press is there for a reason.
Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless UA-cam video! 🙄
@@steven2809 Exactly!
I have a big smile on my face...
This is what we call "COWBOY COFFEE"
This is how we do it (not in a fancy container)
but in an enamel coffee pot... over a fire... out in the open air...
called a Campfire... "Camping"...
Thank you for sharing this great video... Love it.
Ps , in the days of recycling for the earth and all , save grinds . Really good for garden and plants . Also great for exfoliating face / body ( seriously ) with a drop olive oil like a grainy mask scrub . Serious . Been doing so for years .
wow, that was cool! i didn't realize that was a proper technique. can't wait to try it. thanks!
How i do my French press and I like it this way (and it's lazy to make)
(1) Coarse Grind
(2) Don't use very hot water. I let the kettle sit for at least 1-2 minutes
(3) I plunge immediately BUT only 1/3 down, to hold the floating grounds underwater
(4) Wait another 2-3 minutes (maybe 4 if i want it fully extracted)
(5) Pour off into a teapot - Don't ever leave it in the press for more than 5 minutes.
I bought a French press at Goodwill for $2.99... actually my friend bought it at Goodwill....it’s glass....it’s in my emergency reserve if and when my power goes out, again. I use the ole’ percolator on top of the stove for my morning Joe! Cheers!
How do you heat the water if the power is out?
I've used a French Press for decades, and always friend my coffee beans, a very dark roast, ground to espresso, using a French-made SEB, sourced from a local roaster. Muddy? Perhaps. But my coffee sets just the right tone for my day!
Just tried your tips and am already enjoying a better coffee. Thanks!
Good video mate, i will give it a try when i buy a grinder then switch to a bag of whole beans. Thanks for posting.
I think this is a very well made and well shot video. Personally I think there's a little to much overlap with James Hoffmans video not to reference it, however I very happy to see people making high quality videos on coffee. This is close to the method I use and I think everyone in the comments should try it before dismissing it!
Why use the French Press at all then. Put coffee in a cup and add very hot water, saves time.
This is cowboy coffee
@@macknumber9 That's what I was thinking, some of the best coffee I've ever had was made the cowboy way.
Very politely put haha. This is an exact copy of James Hoffman's technique, which I'd be shocked if he hadn't seen. It would be cool if he referenced Hoffmann's technique and explained where and why he might differ, which he barely does other than ratio. This is borderline plagiarism.
@@pollackjohn this guy needs to go to the gallows for plagiarism
I have never liked using a French press due to the grounds getting into my coffee This is brilliant!!! Thank you 😊
coffee was ground too fine, A good burr grinder solves the issue, need a coarse grind
let the press sit a couple of minutes, then press very slowly.....finally pour off the first little bit to get rid of any grounds.
The press/plunger is there for a reason. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. The trick is to not press the plunger 100% of the way down as this will crush the grounds/sediment at the bottom, making the coffee bitter.
Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup.
The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. Like I said, the press is there for a reason.
Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless UA-cam video! 🙄
If you use a coarse grind no grounds should get past the filter.
I like the ritual of brewing my coffee with the French press, also use the French press to brew my tea leaves for black orange pekoe and green tea
I love the no plunging thing, going to definitely give that a go. Also, try adding a 2nd filter to help keep the grounds out and use a thermos for your second cup later!
Not plunging a French press turns it into a glass jug.. the whole point of a French press is to plunge. That's why they have plungers, what he showing us is how to make coffee in a jug.
I would plunge it .all his ideas aren't needed .it's simple to boil water grind the beans and pour in the glass decanter stir it a little to make the sludge more even ,place on lid and time it 4 minutes and plunge and drink
Surely if you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and into his cup.
The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. The press is there for a reason. Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? 🙄
It's called French "PRESS" for a reason.
I tried your way and it worked well. There was less bitterness. Thank you.
It's bullshit.
The press/plunger is there for a reason. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. The trick is to not press the plunger 100% of the way down as this will crush the grounds/sediment at the bottom, making the coffee bitter.
Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup.
The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. Like I said, the press is there for a reason.
Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless UA-cam video! 🙄
He forgot the step about putting in the microwave for 2 minutes to heat it back up.
Thank you Jeff, you too must be a academic, because they cant understand when i say after 4 minutes of it just sitting brewing, my drink would be luke warm
ew
You gotta pre-heat your mug with boiling hot water right up to the moment you pour your coffee.
The water has just boiled. How freaking hot do you want it. Usually mine is perfect to drink. Btw, I keep the top on while I wait.
@@derfskittlers6125 Scalding hot, A hot drink should be hot enough for it to still be hot 1 hour into smoko, that way you can say "Havent finished my tea boss"
You made my Day. I pray for you that you get some good friends to share your beautiful personality with. Many good times can be experienced while sharing, ty for sharing
with us online anyhow!
I thought this would be nonsense, but gave it a try. It turned out to be a huge improvement! Subscribed and thanks.
Fun video with lots of useful info. I wasn’t really sure I’d taste the difference between plunging and not plunging but I was surprised by the dramatic difference. I appreciate the smoother flavor achieved by removing grounds after brewing. Much cleaner mouth feel. Still rich and full bodies.
Enjoy your coffee full of bodies.
This video should be titled how to make coffee in a beaker with a with a Steam Punk lid.
Great video! I saw this video since I was looking to get a guide to make coffee with a french press. Also realised I was doing it all wrong until now 😆
Thanks for the tips I just got a coffee press and I’m looking forward to the first cup after this video
a 6 minute brew? I'm lucky I can get the coffee into the press without spilling everywhere first thing in the morning... 2 scoops of folgers per cup and pour coffee and HIT THE PLUNGER and wham... I'm relaxing on the sofa drinking coffee and trying to wake up slowly...sheeeeeeeeeeeeeeesh
He said 4 minute. Folgers? SMH.
Thank you for the video. That´s how I do it: coarse grind coffee, bring water to boil, wait a minute to cool it down for preventing bitterness. Pour some water untill coffee is well covered, wait 30 sec. so the coffe can swell, pour the rest of the water, wait 3-4 minutes, spoon out the upper grind, push down gently, having a great fullbody aroma coffee.
Too much work
@@ThomasCrovvn Not much more than the version in the video
Nah, I do as the French Press coffee is supposed to do. That’s why the filter plunger is there for a reason. No real difference 🙄🙄
@@accesstotheredcarpet I tasted the difference .
@@accesstotheredcarpet Exactly. The press/plunger is there for a reason. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup.
The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. Like i said, the press is there for a reason. Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless UA-cam video! 🙄
Loved your video from here in the States. I finally know how to make a great cup of coffee from using my French Press. I haven't used mine for about 2 yrs but I will try this morning bc of this.
It's bullshit.
The press/plunger is there for a reason. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. The trick is to not press the plunger 100% of the way down as this will crush the grounds/sediment at the bottom, making the coffee bitter.
Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup. Basic physics in action
The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. Like I said, the press is there for a reason.
Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless UA-cam video! 🙄
Thanks for this video , it was a big help 🔥
My great uncle made coffee on side of trout creek with pot , boil then hit it with a splash of cold water, didn’t know it was so fancy. We called it cowboy coffee
The Turkish also put some drops of cold water in the coffee when it is ready.
Anyone else drinking a crappy cup o joe whilst watching this and thinking, “This coffee sucks but it beats the science project this guy just went through”
Interesting technique. I have plunged for years and it is rare for grounds to make it into our cups, but I will try this out.
Interesting! Thanks for teaching us how to cook a not too strong tea from grinded coffee beans.
If that is DARK coffee what have I been drinking all these years Black Hole?
Probably Dark Matter (the blackest material)
It looked like Red Rose tea
Jezz😂😂😂😂 scrumble off my couch
I was pretty stunned when he showed the ground coffee in his hands. Its not much darker than the green coffee beans in my cupboard.
Vantablack coffee is the best!
I actually love darker stronger coffee with some finer particles(gritty).
With some Barista oat.
If I go through all that trouble for coffee then I'm drinking it all.
Ive seen this plunger thing reported a few times, and I've done test brews both pushing it all the way and just settling it at the top of the brew and the result was identical - can you explain what is it that you reckon makes a difference because the filter is taking out the same size particles either way, and unless I'm jumping on it to slam it the bottom the the jug it doesn't kick-up loads of sediment ? I can see that a blocked filter could cause issues by stirring-up the mud, but with reasonably designed and cleaned gear?
Omg his personality is so sweet 🥺🥰 very helpful video btw! Thank you!
I make French press coffee regularly. I just add a paper filter between my plunger base and the screen. I do always pour out the full pot into a 1L jar, but that's because I'm putting it in the fridge to drink later as an iced coffee
My nephew does that too
I think putting the plunger on and pushing it down a bit to let it touch the coffee a bit is good. the hot water would make the spring in the plunger to expand a bit which would form a tighter fit against the inside glass surface.
It's fine to plunge. Patience, plunge gently and slowly and it minimizes the mud.
Very helpful as well as entertaining thanks so much look forward to trying it tomorrow morning
It's bullshit.
The press/plunger is there for a reason. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. The trick is to not press the plunger 100% of the way down as this will crush the grounds/sediment at the bottom, making the coffee bitter. But you still need to press it some way down.
Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup. Basic physics in action
The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. Like I said, the press is there for a reason.
Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless UA-cam video! 🙄
So the plunger actually stirs up everything but pouring out doesn’t? And you don’t want to start the extraction process again in the 2 seconds it takes to push the plunger and pour out the coffee? Got it. Genius.
Agitation mostly refers to the creation of mixing (diffusion) by turbulence.
If you don’t quite literally yeet liquid out of a container, yes, pouring is one of the least effective way to achieve agitation.
You can easily observe this when pouring liquids with visible layering.
Forcing a plate with holes through a liquid will most definitely mix it almost perfectly, including everything that is small enough to fit through the holes or bypass the plate.
Just FYI
Exactly
The press/plunger is there for a reason. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. The trick is to not press the plunger 100% of the way down as this will crush the grounds/sediment at the bottom, making the coffee bitter.
Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup. Basic physics in action
The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. Like I said, the press is there for a reason.
Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless UA-cam video! 🙄
I'll give this a try. Nothing ventured, nothing gained. Cheers.
WORKS !! I'm so happy this is the BEST coffee at home I've ever had so thankful thank you for this video! Perfect amount as I don't have any friends either haha 😅
It's bullshit.
The press/plunger is there for a reason. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. The trick is to not press the plunger 100% of the way down as this will crush the grounds/sediment at the bottom, making the coffee bitter. But you still need to press it some way down.
Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup. Basic physics in action
The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. Like I said, the press is there for a reason.
Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless UA-cam video! 🙄
Me and a couple friends did experimenting with french press vs syphon vs v60 vs Aeropress... French press (thick grinding, mixing with a spoon in first minute, pressing all the way through after three or four minutes) probably give best appreciable results.
Things people do to differentiate their video from others is never ending. Pour, steep, plunge. Done already.
PREACH!
Well James Hoffman seems to agree with this guy, and I'm sure he knows WAY better than you
@@uchihasasuke7436 who? And I idc who Jeremy Hoffman is, he ain’t the god of coffee. Tons of people in the comments seem to agree to us. Seems like a good amount of people think it’s excessive. Carry on
@@ThomasCrovvn hes kind of a god of coffee lol, you don't become world barista champion without knowing how to make coffee
@@uchihasasuke7436 ask 10 people on the street and they won’t know who the hell he is. There’s some people that just want a cup a coffee, which is why Starbucks, Tim Hortons, coffee bean, Dunkin’ and McDonald’s sell a ton of coffee and there’s people that care too much about it. Judging by the sales of coffee worldwide, people just care about getting a solid tasting coffee, for a good price and fast. Your “Jeremy Hoffman god of coffee” is for coffee connoisseurs and that doesn’t make up the majority of society. You can see by the sales of coffee what people care about the most. Which is fast and right away. Like I said, your niche world of coffee is what it is, just niche.
Ask 10 people to try coffee from Starbucks and his stuff and 40-50% of the people will select Starbucks, so your type of coffee isn’t really a game changer
Like I said, carry on
The only constant I can see is 4 minutes. I make my coffee this way but I give it a good stir with a plastc spoon before the start of the 4 minutes, I quite like what is called 'sludge' in the coffee, it gives 'body' to the coffee. And I am not a barista but I enjoy the coffee I make which really is all that matters
I would try doing the stir at the end of the 4 minutes. You want the crust at the top during brewing
I took part of my method from the tea ceremony, in other words I whisk the coffee and water in the press then wait the four minutes and gently press. I like it. I find the press doesn’t stick at all on the way down, and there isn’t any crust and all the grounds are on the bottom. None in my cup.
I make coffee in several ways and keep switching from one to another. I use a french press, and pour over method and old timey stove top percolator and espresso maker and cowboy coffee. I think pour over tastes the best but the water temp and the grounds make a difference. I have a special pour over technique I use that makes a great cup of coffee.