The Bodum French Press
Mmm…Coffee
Long regarded as the purist’s brewer…What is the french press? How is it used? And is it even French?
For many who have tried coffee out of a French Press, its tough to go back to plain old drip coffee. Why is this? Well, the French Press utilizes a slightly different brewing method and straining method than your normal coffee maker. First, you’ll notice there is no spot for a paper filter. This is because the press is technically a filter-less brewer. The wire plunger strains out the majority of the larger particles but leaves a little bit extra in there. This includes, coffee particles and oils, among others. It is these oils in the coffee that produces that unmatchable body and mouth feel that is uncommon in any other traditional brewing method. If you have ever looked at a road within the first few minutes of rain, you may have noticed the water pushing the oils to the top of the road creating a strange, but glistening glaze to the road. After brewing a french press, you will notice the same concept, with oils floating up to the top and glistening, ready to coat your tongue with the next sip. These are the oils that create the ‘deliciousness’, and unfortunately enough, have doctors recommending against the French Press due to its potential to increase your cholesterol.
Despite these concerns, the taste profile has made the press become my preferred brewing method. So much so, that the commercial setup I have in my office only has 6 brew cycles logged in its on board computer over its 4 month life span (anyone need a commercial Curtis air pot brewer?).
Background
Now, it never occurred to me that the French Press makes “American style” coffee, yet it is considered French (where many drinks are espresso based). My brother brought up the subject when his wife, who has lived in Italy all of her life did not know what the French Press was. After discussing it via skype with her family in Italy, even her sister who lived in France for a year, had never seen one, even in France! Well, it is believed that a frenchman discovered the process while accidentally messing up the recipe for “cowboy coffee” (coffee grounds boiled in water) a couple centuries ago. When he added the grounds to the water AFTER the water boiled, the coffee was much better (not over extracted) and the coffee even floated to the top. Since he would press the grounds to the bottom (and was a frenchman) the name [French] Press Pot caught on. Later the Italians stepped in added their design to the mechanism to create something similar to today’s presses.
How to Use:
Add your coffee grounds to the bottom of the press, 1 scoop (8-9 grams) of coarsely ground coffee* per 4 oz. cup of water.
Add water that is ~200ºF (few moments off the boil) and stir**.
Cover and let the coffee “brew” or “steep” for about 4 minutes.
After brewing, press the plunger down slowly and serve. After ~20 minutes, the remaining coffee in the press will expire.
*Grind must be coarse. The finer the grind, the more coffee grinds you will drink. **Stir with something light and not a metal spoon. Spoons can easily crack a press.
Enjoy…
