The intensity of flavor behind a simple gesture
The French press produces a coffee drink with low acidity, a medium and viscous body, a fairly intense and long-lasting aftertaste.
It is ideal for coffee lovers with classic profiles, not very acidic.
The French Press
The French press is a method of extraction of soluble coffees that uses the principle of immersion.
This coffee pot's main feature is the plunger that filters the drink. It consists of a metal or nylon filter, materials that allow many fine particles to pass through and give the drink a higher viscosity.
It was invented in France but was patented by the Italian designer Attilio Calimani in 1929, who over time brought various improvements to the method.
What we need
spoon or spatula
Step by Step
Heat the water to the point just before it begins to boil: the ideal extraction temperature is between 196-206ºF
Pre-heat the french press to prevent thermal shock from influencing the volatile aromas of the coffee.
Place the ground coffee in the french press, level it parallel to the surface by tapping it lightly in the sides with your hand.
Use a ratio between water and coffee of 16:1 (3 tablespoons per cup of water). Darker roasts highlight notes of: Toast, bitter cocoa and nuts. Lighter roasts highlight notes of: Berries, dried fruit, chocolate.
Pour the water making sure that all the coffee is moistened equally.
Stir the coffee slightly to avoid lumps from forming between the finer particles of the ground coffee.
Cover the method, making sure the plunger is raised, and wait for 4 minutes.
Lower the plunger and filter the coffee.
Remove the coffee drink entirely from the french press to prevent the contact time between hot water and ground coffee from continuing to extract soluble ingredients.
Maintain a deep and regular cleaning of the filter of the French-Press; Inside the holes in the metal mesh, coffee residues or fats may remain, which in contact with oxygen oxidize, giving a rancid taste to our next extractions.
Recommended for the Coffe de olla
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