All About Coffee
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The French press style of coffee making produces aromatic, quite rich and delicious coffee. It uses ...
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- There are two main types of coffee beans - Robusta and Arabica. It takes 42 coffee beans to make an espresso.
- Proper brewing methods and guidelines are outlined to produce the best quality cup of coffee, including using fresh roasted beans, the correct grind size and water temperature, and optimal brewing time.
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- 1. All About Coffee The French press style of coffee making produces aromatic, quite rich and delicious coffee. It uses very coarsely ground coffee that basically steeps in the brewing water for several minutes enabling the flavours to completely express from your coffee grinds. Due to the filtering system there's always some sediment which some folks do not like. This plunger also functions as the lid. There are a number of versions that are insulated which can be not bad for keeping things hot while it steeps. You should preheat the carafe while you boil your water to brew coffee with a French Press.. When ready, empty the carafe, add your coffee, and add your brewing water. You may wish to stir the coffee grinds about to be sure they all are in contact with water. You should now put the plunger/lid on the pot. DO NOT press it it needs to steep for about four minutes (depending the coarseness of the grind). Once you believe the coffee has brewed enough, slowly depress the plunger trapping the grounds on the underside. Don't push the plunger. If it does not want to go down, simply lift up the plunger slightly and try again. The filter can jam on grinds that are overly excellent. Despite what some may say, it's usually better to decant the java into an insulated helping pot. If you leave the java in the French Press it keep brewing and will stay connected with the grinds. Your coffee will be immediately ruined by this. The other chief reason to decant your java off would be to keep it warm. French Press pots are not insulated and coffee cools off very quickly. Play the brewing time and grind coarseness until you get the taste that you like best. Once you've done that you will have some of the most tasty java anywhere.