FOR COFFEE ELITISTS Allow me to share my own multi-pour French Press method, which has graced more than a few early morning kitchens lately. As many know, a French Roast actually means pouring a pot of boiling water over the grounds in a French press. This makes a strong and acidic brew, typically, and is considered classic French coffee by some. I love a French press, but am not a fan of the French Roast, so I have combined the Japanese multi-stage pour-over with the French Press method. This will make smooth, mellow but strong coffee. Tools: burr grinder, french press, slow-pour spout pot, mugs Grind: coarse for the French Press Method: 1) grind beans and dump into FP (about 1 or 1&1/2) 2) boil water (distilled is prefered, but whatever) 3) pour hot water into Japanese spout pourer and let cool for 20-30 secs, pour remaining hot water in your mugs to heat them THE POURING 1st - just soak the grounds gently. they will begin to degas. sniff them right away and youll smell an acidity. keep sniffing until they stop having oily bubbles and you can smell cinnamon or another sweeter smell. total time, about 60secs, depending on coffee. 2nd - gently pour in a circular motion until the grounds are *just* immersed, but no more. You will get a foamy top, like bath bubbles. wait about 1min. 3rd - this time youre going for crema. pour until the FP is about 2/3 full, and you will see a smooth crema on top. let sit for about 1min. 4th - top it off. and press! I guarantee youll get high as a kite without the jitters or paranoia. Super good FP coffee! Signed, A Total Elitist
Posted on: Tue, 14 Oct 2014 14:59:41 +0000
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