Today's Classic

French press

Ground coffee

25 g

Water temperature

94 °C

Grind size

Coarse

Brew time

4 mins

Amount of water

350 mL

1

What you’ll need: French Press, Grinder, Water, Coffee, Carafe or Pitcher, Timer, Digital Scale Preparation ⇒ Fill your kettle with water and bring to a boil ↳ A temperature of 94°C is suggested ↳ If you don't have control over the water temperature, let your kettle sit for 30s - 1min to allow the water to cool down slightly. Otherwise, the boiling water will burn the ground coffee. ⇒ Pour some of your boiling water into the brewer ↳ This will heat up your equipment ↳ If the brewer is cold, the thermal shock will influence the taste of your coffee ⇒ Weigh and grind 25g of coffee ⇒ Place the ground coffee in the brewer and shake it gently so that the coffee bed is flat ↳ This ensures an even extraction ⇒ Place the french press onto your scale ↳ Make sure to tare the scale Extraction ⇒ Start a timer ⇒ Pour 75ml of water in 10 seconds to bloom the coffee bed ↳ This step allows to saturate the ground coffee and optimizes the extraction ⇒ At 45 seconds, gently pour 275ml of water in a circular motion ↳ Make sure to cover all the ground coffee ↳ If there is still dry coffee on top, use a large spoon to gently push it down into the water ⇒ Place the plunger on top of the coffee bed without touching it ⇒ At 4min, slowly push the plunger down to the bottom ⇒ Pour all the brewed coffee into a carafe or pitcher ↳ If you let the extra brewed coffee sit in the French Press, it will continue to extract and its taste will worse ⇒ Swirl the brewed coffee in your carafe and enjoy a delicious cup of coffee Source: tunnelespressobar.ca

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Preparation

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Today's Classic

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Preparation

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