Ah, the french press, a staple in any American home. Undoubtedly, you have heard of a french press, but, just in case you haven't, we will refresh your memory. A french press is a coffee device developed in 1929 in Milan. You may ask how it received its name if it was developed in Italy. Faliero Bondanini took the design from Attilio Callimani in 1958 and patented his own version, which he then started creating in a French clarinet factory. Hence, French press. Since then, Bodum has been the predominant creator of quality french press's for a fair price, which concludes the rundown.
To create a beautiful cup of french press, you first need an amazing coffee, try our Costa Rica Las Trojas Superior (Link) or Guatemala Huehuetenango (Link). With both of these being single origins, we recommend 22 grams per 200g of water, or 2 and a half tablespoons with roughly 200mL of water.
Weigh out your coffee beans, and then grind to a medium-coarse setting. You can order a French Press grind on our store for convenience, however for the sake of flavor, we recommend grinding it yourself.
Heat 250-300mL of water to 190* Fahrenheit, and set aside for the time.
Take your clean Bodum™ French Press and put in your ground coffee, making sure to tare your scale before and after to ensure your weights are accurate.
Pour roughly 50 grams or 50mL of your heated water into the French Press and allow the coffee to sit, or "Bloom" for 45 seconds. This helps to remove carbon dioxide from the coffee, which you will see from the bubbling.
After 45 seconds, pour in the remainder of your water to reach 250-300mL, and then let rest for 3 minutes.
While you do this, consider starting to make your breakfast or snack, or whatever may take 3 minutes.
After 2-3 minutes, we recommend you break the crust that has formed on the top layer of your french press, you do this by pressing a spoon through and slightly stirring the top. Be careful not to agitate the settled grounds so you don't get as much sediment in your coffee.
You can stop here, or you can proceed to the next step for a more full and delicious cup of coffee.
The next step is where it gets a bit controversial. Most people would say to stop there, but we actually let it sit another few seconds after breaking the crust, then we use a spoon to scrape off the golden bubbles and other imperfections. This will get rid of negative flavors that give off notes such as cardboard. Usually these particulates are just pieces of bean shell or silver skin. We dump those and let the coffee settle for 1-4 minutes.
Press the plunger down about half way so you don't disturb the settled coffee.
You are now done. Pour the beautiful liquid into your cup of choice very gently to prevent sediment.