French Press Coffee
Note: Most French press coffee pots make 4 cups of coffee, but we found that filling the pot to the max made the French press difficult to work so we kept the recipe to 3 cups.
- 3 heaping Tablespoons coarsely ground coffee
3 cups water
French press coffee pot
Clean and rinse the French press with hot tap water. This tempers the glass so it's warm when you pour in your boiling water.
Place 1 heaping Tablespoon of coffee into the press for each cup of coffee you wish to make. In the case of this recipe, add all 3 Tablespoons. The coarser the coffee ground, the less likely you'll get coffee grinds in your finished brew.
Boil 3 cups water and remove from heat until bubble settle. The ideal temperature of the water is 195 degrees F.
Remove the plunger from the French press and add the coffee.
Pour a small amount of the hot water in the press - just enough to soak the coffee grounds. Let this sit for one minute. This allows the coffee to "bloom" or swell up for maximum flavor release during the steeping process.
Pour the rest of the water in the French press. Swirl the water and grinds with a spoon to mix. Wait 3 minutes and stir the coffee once more.
Insert the plunger into the top of the French press and SLOWLY press the plunger down. This is the most important step in getting a clean cup of coffee without grounds in your cup. Use even pressure and slowly depress the plunger. It should take you 20-30 seconds to push it down. Don't squeeze the grinds when you get the bottom; as soon as you near the bottom of the press - stop pushing down.
Pour your coffee! It's best to gently tilt the press and pour slowly - further reducing the chances of getting grounds in the bottom of your cup. Enjoy!!
This recipe makes 3 to 4 cups of coffee depending on the size of your cups.
Using a French press reveals a warm complexity to coffee that you don't get from standard coffee makers. There's a satisfaction you'll get from making coffee this way that makes each cup taste better.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 3126. Submitted 8/1/2012.