This demonstration is for French press. I have a drip maker, and I use it more often than I use the press pot, but I feel that one really can translate to the other once you have the basic knowledge down pat. There are some key points to coffee no matter how it's made: good water, fresh grounds, and grounds-to-water ratio. And I'm here to cover those basics with a method that seems to confuse more than it should.
I know, it looks like a lot, but it really just takes up more counter space. Like everything else in my kitchen. Just wait til I give my pie crust demonstration. It involves clearing off the table, tears, and flour everywhere. But, in order: coffee beans (not in their original container, for good reason), a spoon that measures out to about a tablespoon, coffee grinder, French press pot, filtered water, and kettle.
First off, you gotta heat your water. I just estimate how much water I'm going to need and pour that amount in the kettle, and put it on a burner at medium heat. See that dial back there? It's on medium. You don't turn kettles on high. You just don't.
Then it's beans into the grinder. I will say this now: Ever since I started grinding whole beans, my coffee has tasted better. And you don't have to buy expensive beans either. I got these from Food Lion. I'm not ashamed.
Your coffee-to-water ratio is going to be two tablespoons per six ounces. I make six ounces at a time in my press pot (fits into my mug perfectly), so it's two of these spoonfuls of beans plus a liiiittle extra into the grinder. I like mine a bit strong. But two tablespoons per six ounces is minimum.
Put your grinder at proper settings. Mine doesn't have a setting for just one cup, but putting it on the lowest works fine. For French press, you grind coarse. For drip pot, it's medium. If you're a yuppie with a fancy-schmancy espresso machine, you grind fine.
This was not a super-expensive grinder. It was something like $15. The removable bits are dishwasher-safe and it's given me a consistent grind every time. The point is, you do not have to go big on a grinder. I do recommend having a grinder. I'm telling you, better taste.
The way I grind my beans up for the press pot is in a few pulses of about three seconds each. I don't know why, I just do.
You see that there's a few bits of larger size, but otherwise this is an awesome grind. I'd say that's about ideal.
In go about two tablespoons. I don't use my measuring spoons for this, just because I figured out one day that my slightly larger cereal spoons just about measure what I need. There's also coffee scoops for those of you who have all that extra money to spend.
And by all I mean a negligible amount. Really, I'm just lazy.
Correct me if I'm wrong, but I think this is an Alton Brown trick. Once your kettle starts whistling, take it off the burner and sit it on a potholder for about ten seconds. This brings it down to the perfect temperature.
See that cast-iron skillet in the background? Best. Thing. Ever.
I measured about six ounces of water into my press once and since then just fill it up to approximately the same place it filled up to. You do NOT want to fill the pot to the brim. You really don't want less than an inch of space at the top. I mean, unless you're a fan of scalding liquid squirting everywhere when you press the plunger.
To stir the grounds, use something soft. Metal spoons are a bad idea, as they'll likely scratch up and damage the pot. I love this mini spatula.
See that light foamy stuff? That's called bloom. You want bloom. I wish I had more bloom. I probably should have added a bit more coffee. Then again, it could be because my beans came from a big corporate chain and not from a local roaster so they're not the freshest beans possible.
But about that. I don't mind buying the bags from the store because they're sealed airtight. They're still pretty fresh, and as Alton Brown told me (you know you spend too much time watching Food Network when you pretend they're speaking directly to you) these are fresher than the beans in the big open bins, which are constantly exposed to air and light.
Now, if I were doing this correctly I'd have transferred them to an opaque container once I opened the bag. However, I have no opaque containers. So I just use that plastic one you saw in the first picture and keep it pushed up against the corner away from too much light.
After about three to four minutes, it's time to press.
Now, you really need to do this whole operation with two hands. I'm using one hand rather precariously because the other was busy taking a picture.
What you do is press the plunger evenly and slowly while holding on to the lid with the other hand. When you pour the coffee, use two hands and hold the lid down.
See? Fits my mug perfectly.
This has been my tutorial on the ridiculously easy task of brewing coffee. Tune in next week when I demonstrate how to boil water.
