Note: One day I'd like to get a burr grinder, but for now, I grind my beans at the grocery store. For the specific type of coffee I plan on making. It's important to use the right kind of grind to get the right kind of results. (By the way, my friends love the coffee I get at the grocery store and I don't ever tell them it's not from the well known chain shops. What they don't know...)
Canisters make it easy to store coffee in a tight container, away from air. Yes, air is your enemy. |
I'm not one to care for weak coffee. If you are going to bother to drink a steaming mug of Joe to perk you up in the morning, I say, it better have some body to it.
I mostly try to drink decaf, but sometimes I go half and half. Just gives me a little perk. |
The french press. A simple tool. But produces optimum flavor. The French knew this. That's why they made the press. (And named it after themselves.) I have a bigger one for when I have more company, but a friend gave me this one and it makes two good-sized mugs for me. Some mornings, I need all the coffee I can get. *yawn*
It's simply a beaker and plunger set up. Basic, yet wildly effective. |
If you don't have a french press, I have to insist you get one. If not, it's possible we may no longer be friends or I may be forced to buy you one to salvage the relationship. Coffee is nothing to mess with. (I have my serious face on.)
It probably will take you some trial and error before you get it just where you want it. For my size pot, I use about three scoops. Read your instructions and then tweak it in subsequent tries until it matches your idea of fresh brewed perfection.
Coffee goes right in the bottom. |
Water should actually not be boiling when it goes into the press. So, I get it up to a boil, then turn the burner off and let it stop bubbling. Takes about a minute or so.
Boil yes, to get it hot. Then let sit. |
For some reason unknown, I always seem to spill water when I'm pouring from pan to beaker. I am not exactly sure how it happens, but I've resorted to putting a kitchen towel under the french press because I have learned, albeit slowly, from my mistakes.
Nestled in the towel for safe, and dry, keeping. |
I fill it up to just below the pour spout.
I can smell the wonderful aroma already! Ahhhhhhh... |
I set the timer on my stove, or the one on my fridge, for four minutes. And then stand there staring at it, barely blinking, until one minute goes by. Part of the reason is because I'm not awake yet.
Handy microwave timer. |
The other reason is because after the one minute has gone by, I stir the floating grounds with a chopstick, and make sure all is mixed up well. (This is what I have seen all the cool kids do.) Actually, it makes sure the grounds are all distributed and saturated.
Lovely foam on top. |
When my timer has gone off after the full four minutes, it's show time. I place the plunger, that has a mesh bottom to trap the grounds but let the liquid through, flat into the press. Parallel to the bottom of the beaker.
The coffee will begin to come up through the holes, and around the sides. |
Slowly the plunger goes down, down, down... (Well, with my help.)
Frothy top! |
... until it reaches the bottom.
Almost there. Still heading South. |
The lid is attached, so once the knob at the top is all the way down and can't go any farther, you are done. You can't really tell me that percolated coffee or a machine you plug into the wall are truly easier. This didn't take long at all and is MUCH more delicious.
The perfect pot. |
Pour into a generously large mug or a bowl. I often like to drink my coffee out of a fluted, handleless bowl - French-style. Makes me feel so Parisian. Which is tres decadent!
Pouring this time is easier. No towel needed. |
You can use milk, creme, whatever you'd like at this point. I don't use any lactose-based product, but need a little sweet to cut the bitterness. I've been experimenting with different vanilla sugars to see which one I like best. I like both, so no comment on who wins.
Williams & Sonoma or Penzeys. The world has options galore. |
I just needed a croissant from the farmers market to round this morning off perfectly. Well, thank goodness I froze some. (Only three left though, then no more until May!) My breakfast would have made any French Revolutionist or haute couture fashion designer proud.
Foam swirling from my stirring. |
The sure fire way to kick off a slow starting morning is to make the best cup of coffee humanly possible. (Amazing french pastries to complement the brew doesn't hurt either.) If you're going to go through all the trouble of sipping on a giant cup of aromatic and reliable java, hoping it will some how magically transform your day, it's best to take the time to do it right. The french press won't let you down.
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