Hi guys! How are you?
Today we are going to talk about a method of extraction that is well known all over the world, and it is possible that you have already seen and used such a coffee maker. I like the french press because it is cheap, easy to use and is capable of preparing great coffees. What is important to know about this method? The grinding of the coffee must be coarser (that is, in larger particles) than the traditional powder, the coffee must be infused for a few minutes and at the end of the process the plunger that is part of the coffee maker must be slowly lowered to filter the drink.
Although the name immediately refers to France, the best known version of this tool was patented by the Italian Attilio Calimani in 1929. It turns out that a similar version had already been registered by two Frenchmen, Mayer and Delforge, some years earlier in 1852.
Even though it is very popular, it is common for some people to stop using the press after trying it a few times. This is because its filter has relatively large holes that allow some residues to reach the cup, resulting in a coffee with a slightly “dirty” and bitter finish, which tends to be unpleasant on the palate.
So, I elaborated a step by step based on the The World Atlas of Coffee to prepare a “cleaner” coffee in the press, with a smaller amount of residue at the end.
Proportion: 80 grams of coffee per liter of water (ratio of approximately 1 part of coffee to 12.5 of water). This means, for example, that for 300 ml of water you must use 24 g of coffee.
Coffee grinding: medium to medium-thick.
1. Grind the coffee just before you start preparing the drink. Remember to weigh it before preparation, so that you can repeat or correct your recipe next time.
2. Preheat your press with hot water and discard that water (or save it to wash the dishes afterwards, after all it is good to save water :)). If the water you are going to use has boiled, let it rest for a minute before using. The use of water with a low mineral content is recommended.
3. Place the ground coffee in the press. Add as much hot water as you want (according to proportion up there), placing it reasonably fast and wetting all the coffee.
4. Let the mixture sit for 4 minutes. After that time, you will see that the coffee will form a layer over the water, like a crust. Stir this crust with a spoon, causing most of the coffee to descend to the bottom of the coffee maker.
5. After stirring, a little foam and some particles will still remain on the surface. Remove them with a spoon or two and let the infusion rest for another 5 minutes. This time allows the drink to cool down a bit and more particles descend to the bottom of the press, in addition to extracting the coffee.
6. After 5 minutes, replace the cap and lower the plunger slowly. It is important not to make the movement of going up with the plunger, as this agitates the particles of the bottom and makes them return to the drink.
7. Serve the coffee more or less up to the height of the lowered plunger, no more. Wait for it to cool a little and enjoy. 🙂
Extraction time: around 9 minutes.
Source: stumptowncoffee.com – Top photo: camargoleonardo.tumblr
Oui oui, viva la cafetière!