Information On The French Press Coffee Pot
French press coffee pot is used around the world thought they are called by different names. In the Netherlands, Ireland and the UK a French press is called a cafetiere and in France it is known as a cafetiere a piston or by the model name, a Modum. In New Zealand, South Africa and Australia it is known as a coffee plunger.
The basics of using a French press are simple. The coffee and hot water are placed in the carafe and allowed to brew with the plunger raised. Then the plunger is depressed to trap the coffee grounds at the bottom while the brewed coffee can then be drunk. There is no set amount of time or recipe for using a French press as everyone has their own method.
In brewing coffee the temperature of the water is very important. You want the temperature of the water to be just under boiling. The best water is water that has not been boiled before as the dissolved gases are still present.
There is dissolved gas in fresh water and it is released when you boil it, this can affect the taste. You can ensure your coffee is hot by heating the carafe with some hot water before adding the coffee grounds and water.
Freshly ground coffee is much better then pre-ground so for the best cup of French press coffee you should grin your own moments before brewing. There is a big difference between the flavor and aroma of the coffee depending on when you grind the coffee. Sometime coffee that is too finely ground will not be trapped by the filter. The best grind when using a French press is coarsely ground coffee.
In general about two tablespoons of coffee should be used for one cup of water. Though if you like a stronger cup of coffee you can add more coffee. Once you add the water to the grounds you should stir the grounds so that the grounds are completely wet as air pockets can form.
In general if you want a stronger cup of coffee you can let it steep for ten minutes. What is considered a standard cup of coffee is steeped for four minutes. If you do not like bitter coffee then the coffee producers Illy suggest a no steeping method. You do not let the coffee sit in the grounds but use the plunger immediately. However to get the strength as strong as a steeped coffee you will need to add more coffee. You can figure out your own referred steeping time.
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