As promised in a previous post here comes some details on our coffee brewing. After much training with brewing at least one batch of french press a day for a long time we have reached a good routine that makes brilliant coffee every time.
Why we love the press coffee
One of the best things with the press coffee is that you extract a lot of the taste from the beans as well as healthy oils. Since the grounds are immersed in water for a few minutes it allows a lot of the flavours as well as the oils of the beans to be released. The resulting taste is much more full-bodied, in our opinion, compared to a cup of espresso. The moca brewer that we use in the mornings make a superb cup as well, but it creates a heavier and stronger taste, whereas the press pot bring out even subtle flavours from the beans.
That said, we have still to invest in a set for making drip coffee, so we don’t make any claims on comparing those two methods of brewing.
How to make the perfect cup of press coffee
The first step is getting the ratio water vs. grounds right. We use 7 grams of coffee for every 100 g of water. After weighting the beans we pour them into our ceramic mill from Hario and grind them coarsely.
Here we have a slightly different approach from what you might find in other places. We don’t pre-heat our press pot, primarily because we like our coffee to cool a bit quicker, so that we can drink it quicker, but also because we don’t have a thermometer measuring the hot water going in to the brew and thus we believe that the cold pot helps bringing the water to a better brewing temperature. Supposedly the water should be a few degrees below 100 °C (~95 °C) for the best extraction to take place, so we lift off the water from the stove for about 10 seconds before pouring it over the beans.
The next step is one of the real deal breakers for our part. Only pour enough water to just about cover the ground coffee. Then use a spoon to swirl around the coffee and water, ensuring that all the coffee is in contact with water. Only then continue pouring the rest of the water at a slow pace. We prefer pouring the water to break the lid of coffee that is created as the beans rise to the top of the pot. It is quite convenient to use a scale here to ensure that the right ratio of coffee-to-water is reached.
When the water has been added let it brew for three to four minutes. Then break the top layer of coffee with a spoon. Take the opportunity to smell the coffee as you break that layer and release flavours of the brew. Gently and evenly push the net through to the bottom of the pot. Serve the coffee and enjoy!
There is obviously a lot more to the perfect cup than the brewing in and of itself. The beans and the roast only to mention a few, we will hopefully get back to that again later. We use high quality organic beans and for the press we prefer medium to light roasted ones, whereas for the moca we use espresso roasts.
How do you brew your coffee? Any perspectives or thoughts, please share!
Cecilia & Magnus