Does it print French books? Is it a special way to iron clothes? Is it a bench press with a French twist?
I’m not ashamed to admit that prior to Blufloyd commenting about someone using a “French press”, I had never heard of one. Now, tell the truth, have you?
Thanks to Scott of Community Coffee and last week’s coffee post, this is what a French press looks like. I couldn’t wait to use it. And then I couldn’t wait to share the experience with y’all.
So, let’s make some French press coffee, shall we?
First, remove the plunger assembly–it’s all in one piece making it easy.
I tried Rwanda beans for the first time . . .
and ground them coarse because the fine grind will clog the filter and create high pressure.
Then put 1 tablespoon of the coarse grounds per 4 oz. of water.
Then pour in hot (not boiling) water. My only complaint is that the cups are not marked on the pot (I will mark it later), so I used a measuring cup. Stir the grounds gently with a plastic spoon–metal will scratch the glass pot.
Replace the plunger unit, lowering it almost to the top of the liquid. Rotate the top so the spout is in the closed position. Now, let the coffee steep for about four minutes.
After four minutes, hold the pot securely with one hand while slowly and gently pressing the plunger with the other. Caution: Do not press hard and fast as hot liquid may shoot out of the pot!
Turn the pour spout around to the front of the pot like so and e breathe in the fresh coffee aroma that comes wafting up.
The time has arrived to pour my very first flavorful and aromatic cup of French press coffee. It feels like a ritual I’m sure coffee connoisseurs around the world have been enjoying for centuries, while little old Bayou Woman has been living her sheltered life in the marshes of South Louisiana drinking cups of less-than-perfect-electric-brewed Columbian.
First, I taste it black, just to see if I can appreciate the purity of this brew. Yes, there is a noticeable difference. There is a missing taste of “pencil lead”. (Don’t ask!) Then I add a little raw sugar, which is the sweetener I prefer.
And then I add the finishing touch of a little powdered creamer.
While writing this post, I sat here and thoroughly enjoyed both cups of fresh-ground, fresh-brewed, Rwandan bean, French press coffee and I feel like I have arrived in the world of coffee aficionados.
Now, I invite you to comment below about your favorite coffee, your favorite way to brew coffee, your favorite coffee bean, your favorite coffee pot, and to even make fun of me and my coffee-brewing deficits!
Because if you do, your name will be entered in a random drawing to receive a very special gift from Community Coffee of Louisiana!