60 minute timer in french2/17/2024 Plunge slowly, taking about 45 seconds to a minute. A tight seal is indicated by resistance and a hissing sound. Plunge: Carefully insert the plunger with the paper filter attached.Stir: After the first minute, stir the surface of the brew gently to break any crust.While waiting, gently squeeze the paper filter to get rid of excess water, and wrap it around the plunger. Then take your spoon and stir the brew eight times, ensuring all grounds are touched. Add the total volume of water, pouring aggressively. Pour and Stir: Pour in your coffee grounds.Use a spoon to remove the filter, placing it in your cup to cool. Simultaneously, preheat and rinse the filter using hot water. Prerinse and preheat: Take your paper filter, open it, fold it sideways (opening it, makes it easier to handle when wet), and toss it into the empty French press.Ensure it’s the right size for your plunger – it should fully cover the plunger and extend 1 inch on the sides or a bit more. Most brands and types can work, but a basket-shaped one is most suitable. Carafe for decanting (optional, but highly suggested).Cup (both for drinking and storing the hot, rinsed paper filter).Grindsize: similar to an “AeroPress setting” or a superfine pour over. The Golden Cup standard doesn’t apply to the French press! A high-end grinder can handle the 1:15 ratio.Īdjust your grind for the French press-use about 15% more coffee than you would for drip methods. With a standard grinder, lean towards 1:14. Coffee: In the recipe video, I use 330 ml to 22 grams of coffee (but you can adjust according to needs).Clean French Press: If you’ve never disassembled and cleaned the mesh screen and plunger, now’s the time.To know more about the ideal water for coffee, read here Soft Water: Water is almost as important as the coffee.Good Coffee: Quality beans make all the difference. Before diving into the recipe, ensure you have the following essentials:
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