French press techniques

[Boris Godunov]

Okay, for those who have them...how do you use them? I've been re-evaluting my technique, as it isn't producing the a really satisfying cup of coffee. I generally use a heaping teaspoon per cup of water. I add the boiling water to the grounds, then let it sit for about 3 minutes. Then I use the press, and pour right away. Is this the best method? I've seen some say that one should press right away and then let it sit...doesn't seem to make much sense that way, though...

And yes, get all the predictable French jokes/bashing out of the way...

[Boris Godunov]

Bump

Come on, I know not every Poly member is an unsophisticated pig. LTEC!, where are you?

[Richelieu]

I'm going to see Don Pasquale this evening. I speak french and am of french ancestry.
I may not be able to answer your question but hey, at least i "touch" two subjects that are of interest to you...

[Boris Godunov]

Ha, I'm going to be IN Don Pasquale this spring!

[General Ludd]

Originally posted by Boris Godunov
Ha, I'm going to be IN Don Pasquale this spring!

Does he know about this?

[The Mad Monk]

If he dosen't, I'm sure will be made aware...shortly.

[TCO]

I use 4 minutes. Let it steep. Get good coffee. (fresh roasted).

Melitta filter works good too. (as well as French rpess). Key is to use hot water. Percolaters and auto drip and such have insuffiently hot water.

[Boris Godunov]

Originally posted by TCO
I use 4 minutes. Let it steep. Get good coffee. (fresh roasted).

Melitta filter works good too. (as well as French rpess). Key is to use hot water. Percolaters and auto drip and such have insuffiently hot water.

4 minutes which way? Do you wait and then press, or press right away and then wait? That's the question!

Unfortunately, I'm using the coffee my roommate bought, which is pre-ground Starbucks ****e. Eeeeeeeeyuuuh. I frickin' have an electric coffee grinder, so it's not like we needed it pre-ground.

Yeah, they say temp should be 190-200 degrees F. A percolator won't get close to that.

[The Mad Monk]

You're in New York, so you should be able to get to an A&P.

Try the Eight O'Clock 100% Columbian whole bean, it's excellent.

[Boris Godunov]

Eight O'Clock...gee, how...common.

[TCO]

Use boiling water from a kettle. It will be 212 or so. Melitta filter (just a filter on top of coffeepot) works well also. French press is probably best. stay away from machines.

And sits BEFORE pressing down.

[TCO]

Grind it yourself. And try to get roasted within a few days. Find a roastery.

[Boris Godunov]

Originally posted by TCO
Use boiling water from a kettle. It will be 212 or so. Melitta filter (just a filter on top of coffeepot) works well also. French press is probably best. stay away from machines.

Since the thread is specifically about using a French press, this entire paragraph would be a big "duh."

And sits BEFORE pressing down.

Ah, now this is what I was wondering. I did this, but (perhaps because of the quality of the press), I seemed to get an inordinate amount of grounds in the coffee. I've seen other sources say to press right away--but I can't fathom why. Seems to defeat the brewing process!

I usually keep both pre-ground and whole beans on hand. The pre-ground is for weekdays when time is limited, the whole for weekends. It's pretty easy getting fresh-roasted around here--virtually every grocery store has it.

[The Mad Monk]

Originally posted by Boris Godunov
Eight O'Clock...gee, how...common.

Hey, if you want to pay and extra four dollars a pound for the same quality, that's your lookout. I've had Starbucks, I'll buy Eight O'Clock.

[The Mad Monk]

Why the hell would you ever settle for pre-ground? Is one minute really too long too wait?