Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Press Pot/French Press Coffee


Recommended Posts

You'll want a slightly coarser grind than that used for drip coffee and much coarser than that used for espresso.

Issues with Illy:

1) If I recall correctly it's ground for espresos maker / moka pot use and will be too fine for a French Press.

2) It's way overpriced

3) You'll never get it as fresh as what you can buy from a reputable local microroaster or what you get from any number of US specialty roaster by buying online. Even with shipping charges you'll likely find the US product to be cheaper per pound or at least no more expensive.

It's just a fact that any coffee roasted and canned in a factory in Italy and shipped here then distributed... cannot get to you within a few weeks of roasting date. More like a few months. t

There's no amount of nitrogen flushing or vacuum packing that can overcome that fact even though Illy offers a better canned coffee product than any other I've tried.

If you're in Italy the Illy or Lavazza coffee you can get in most stores will generally be very fresh and superior to the Illy available in the US.

Link to post
Share on other sites
You'll want a slightly coarser grind than that used for drip coffee and much coarser than that used for espresso. 

Issues with Illy:

1) If I recall correctly it's ground for espresos maker / moka pot use and will be too fine for a French Press.

2) It's way overpriced

3) You'll never get it as fresh as what you can buy from a  reputable local microroaster or what you get from any number of US specialty roaster by buying online. Even with shipping charges you'll likely find the US product to be cheaper per pound or at least no more expensive.

It's just a fact that any coffee roasted and canned in a  factory in Italy and shipped here then distributed...  cannot get to you within a few weeks of roasting date.  More like a few months.  t

There's no amount of nitrogen flushing or vacuum packing that can overcome that fact even though Illy offers a better canned coffee product than any other I've tried.

If you're in Italy the Illy or Lavazza coffee you can get in most stores will generally be very fresh and superior to the Illy available in the US.

Thanks, I appreciate the info. Was just looking for a mindless way to handle my coffee fix. Thought it would be nice to just drop an Illy canister in my cart as i do my grocery shopping. Have heard good things about Terroir. Would that be a good place to start? I like the idea of fresh product from my local Ozzie's but I haven't been impressed with the variety. Have been tempted to try pods but worry about freshness and expense of buying a machine when I'm not sure I will like it. Has anyone tried Keurig? I get the impression that those keep very fresh and are easy to store. Thanks again

Azlee

Link to post
Share on other sites
  • 1 month later...
i have just started to use a french press and i hate the clean up but love the better taste of the coffee. i have been buying from a local coffee house that roasts its own but wondered if i can use a brand like illy. if so which grind is best in the press? medium? thanks.

azlee

Do you rinse the coffee down the drain? I find it the easiest way to dispose of the grounds. I read or heard somewhere that it is good for your drain as well as the grounds would get caught in anything that may potentially clog your drain. The acids in the grounds would then help to break down the prospective clog. I may have dreamt this but I find it a little satisfying to pour out the grounds from my french press. Odd, I know.

On the Illy note: Alton Brown and others say that coffee should be consumed within a week of roasting. But you should do a taste test. I love Illy when it's used in an espresso but I wasn't happy with the Illy beans that I bought at the same shop.

Bob McLeod

VOX BACCULUS HIC VADIS IN VITRIO JUBILIAM

The road goes on forever and the party never ends

Link to post
Share on other sites
Do you rinse the coffee down the drain?  I find it the easiest way to dispose of the grounds.  I read or heard somewhere that it is good for your drain as well as the grounds would get caught in anything that may potentially clog your drain.  The acids in the grounds would then help to break down the prospective clog.

I put my coffee grounds down the toilet - I fear the opposite of what you say is true - that in the narrow soil pipe from my kitchen sink, the grounds would clog the U-bend instantly. Whereas with the bigger soil pipe from the loo... whoosh, and away they go.

Fi Kirkpatrick

tofu fi fie pho fum

"Your avatar shoes look like Marge Simpson's hair." - therese

Link to post
Share on other sites

I've been using the sink for...

maybe fifteen years and haven't had a problem yet.

Bob McLeod

VOX BACCULUS HIC VADIS IN VITRIO JUBILIAM

The road goes on forever and the party never ends

Link to post
Share on other sites
  • 1 month later...

Im pretty knew to coffee. I want the best tasting coffee for me. I am getting a french press soon.

What is the best way to buy beans if you are using a press? In Houston I can go to Central Market and buy beans in bulk. Do I have them roast? Should I tell them a specific way to roast? Like I said, I am a novice.

Edited by jscarbor (log)
Link to post
Share on other sites
  • 1 year later...

our coffie maker died & thankfully we have the french press... problem is we have never used one.

it's standard (4 cup?) size. how much beans do we grind? waiting times after adding hot h2o?

help!!

we'll be dying tomorrow w/ out the info :smile:

Link to post
Share on other sites

You'll soon learn its variances, but it is entirely subjective depending on how strong or weak you like your coffee. I am one of those that like it REALLY strong and tend to grind about 1/3 of cup of beans (give or take) for four cups. After the hot water is poured in, I wait about four minutes before pressing down.

Link to post
Share on other sites
You want a medium-coarse grind: and purists say it's past it if left sitting in the jug for more than half an hour or so.

I use about 10-12 grams of coffee per 6 oz. of water...(btw, 4 cups in a coffee maker generally means about 20 oz. of water, so you should measure the amount of water you put in and forget about "cups!").

Medium - grind...bring water to just under a boil (around 200 - 205 degrees), pour over grounds, stir gently (maybe stir again after a minute), put the lid on and start thinking about pressing about 3 1/2 minutes in. Press gently and enjoy!

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to post
Share on other sites

Not 100% sure as it's been quite a few years since I used a coffee press but I seem to remember that you don't stir the grounds with a metal spoon. Use something plastic or maybe wooden.

Link to post
Share on other sites
Here's a comprehensive blog entry about French press coffee by a coffee connoisseur. (Scroll down to the entry for November 26.) I've gotten excellent results using her recommended coffee:water proportion and brewing technique.

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

Link to post
Share on other sites
Not 100% sure as it's been quite a few years since I used a coffee press but I seem to remember that you don't stir the grounds with a metal spoon. Use something plastic or maybe wooden.

It's possible (I know from experience!) to break the glass with a metal spoon.

Bob Libkind aka "rlibkind"

Robert's Market Report

Link to post
Share on other sites
Not 100% sure as it's been quite a few years since I used a coffee press but I seem to remember that you don't stir the grounds with a metal spoon. Use something plastic or maybe wooden.

It's possible (I know from experience!) to break the glass with a metal spoon.

Yes, definitely. I use a chopstick.

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

Link to post
Share on other sites
Not 100% sure as it's been quite a few years since I used a coffee press but I seem to remember that you don't stir the grounds with a metal spoon. Use something plastic or maybe wooden.

It's possible (I know from experience!) to break the glass with a metal spoon.

Yes, definitely. I use a chopstick.

You're kidding me... they don't make french presses out of borosilicate glass (i.e. pyrex)?

Link to post
Share on other sites
You're kidding me...  they don't make french presses out of borosilicate glass (i.e. pyrex)?

They do, but those Bodum presses are easily broken (just ask my girlfriend).

No doubt. I chipped and then later broke my Bodum Pyrex vacuum pot despite careful handling. It's pretty darn thin-walled relative to Pyrex baking dishes and other such items - just not as durable.

Link to post
Share on other sites

I have a stainless steel french press that I originally got from REI for camping. I think it's a 3 or 4 cup capacity. It works really well and it doesn't even matter if it gets dropped. Even though I think it's insualted, I don't keep the coffee in it -- it gets extracted for four minutes and then immediately drank or moved to a thermos. If it stays in longer, it gets over-extracted and tastes bitter. I use the Closed Hopper Walnut Zassenhaus mill for grinding. It's cheaper than an electric burr grinder and easy to adjust.

Link to post
Share on other sites

I use a French press every day and have never stirred the grounds...I did not know anyone did ..I have never seen it done here in the coffee bars... I use about 1/3 (heaping) cup of coarse grounds to 12 oz of water pour boiling water in over the grounds and steep for just a few min (really less than 3 min I am sure) while I put cream in my cup ....press and serve that is it ...the only thing I know I like is to really have my water at a very hard boil ..it comes out rich and yummy every time ...I love to use a peaberry with the press ..

why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

Link to post
Share on other sites

I stir to help with extraction. It makes sure that I get all I can from the grounds I use and that there aren't under-extracted grounds sitting on top of the water. I think it's the same idea as with brewing loose-leaf tea.

Link to post
Share on other sites
  • 9 months later...

Does anyone else out there post-filter their french-pressed coffee to get rid of the "sludge"? I have read various comments on eGullet about the relative merits of the sludge, but I'm not a fan, I think it makes the bottom of the cup taste like over-extracted, grainy, nasty, um... sludge. I am using a coarse grind, but with a cheapo grinder, so I end up with a lot of fine particles, so I send the finished coffee through one of those Melitta one-cup filters before I drink it. Do you all enjoy the sludge, or toss the last inch of coffee, or what?

Chris Hennes
Director of Operations
chennes@egullet.org

Link to post
Share on other sites

Doesn't it cancel out the benefits of using a French press in the first place if you then run the coffee through a filter?

In any case, I'd think that using a better grinder, to minimize fine particles, would help reduce the sludge content. I typically end up dumping the last bit of coffee in my cup, but it's nowhere near an inch.

Matthew Kayahara

Kayahara.ca

@mtkayahara

Link to post
Share on other sites
  • Similar Content

    • By Johnhouse
      Hello everyone!
       
      I have been working in food and beverage industry for almost 10 years in different countries. I am looking forward to learn new things on this forum to expand my food and beverage knowledge as well as sharing my experiences that I gained in my journey!
       
      Have a good day! ☺️ 
    • By catdaddy
      Mrs catdaddy has been good this year and I'm considering buying a Rancilio Silvia as a Christmas present. I know this machine gets a lot of love here, especially when outfitted with a PID. After reading many posts I'm just wondering if there is anything new (since 2013 say) I should know about  the Rancilio or other great machine on the market?
       
      Also any tips about use and/or essential other tools.....like a good knock box. We've got a great grinder already.
    • By Fernwood
      Anyone familiar with this little joint in the Village?  I assume some Brazilian roots because of items like pao de queijo and brigadeiros on the menu.  I would love to know about the coffee in the latte my husband brought me--such a bright flavor, not at all like typical espresso of my experience.  At home in CT we have access to a pretty great local roaster with quite a range of coffees.  I wish I knew about the coffee in that O Cafe latte so I could try for something similar from Willoughby's.  
    • By alacarte
      I recently took a trip to Northern Italy, and was delighted to find that the cappuccino everywhere was just wonderful, without exception. Smooth, flavorful, aromatic perfect crema, strong but not too strong.
      Aside from the obvious answer (duh, Italians created cappuccino ), what makes Italian capp so fantastic, and how do I duplicate the effect here?
      I'm wondering if it's the water, the way the coffee is ground or stored, the machines used....I'm baffled.
      Also noticed that the serving size tended to be smaller than what I'm used to -- i.e. a small teacupful vs. a brimming mug or Starbucks supersize. Not sure why that is either.
      Grazie mille for any insight on this!
    • By thecuriousone
      Hi everybody-
      Where can I find a recipe for mit schlage? I would like to make some coffee drinks for the holidays and top them with it. I havent been able to find anything other than a basic whipped cream recipe. Thanks for all of your help.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...