Coffee begins with the coffee plant, grown in parts of the world we have come to know by their names, such as Sumatra. The quality of the coffee also begins here, not just with the type region, but with the type of bean, the plantation, and how they harvest their beans.
The beans are then sent to a roaster, roasted, packaged, and sent out. The quality of the roaster will make a big difference in the coffee. Roasters like Stumptown and Intelligentsia put a lot of time and energy into their award-winning coffees.
Then next factor is when the coffee gets to its destination, whether a coffee shop or a person’s home. A good coffee house will acquire as soon as possible after roast, sometimes immediately (if they roast themselves) or 2-3 days after roast. At 10 days or so, the coffee is considered too stale for a good coffee house. At home, in a French Press, the roast date is significant. The oils and gases will be at their peak early on, as will the flavor. If it’s a good roast, it’ll still be acceptably good for awhile though, and still better than many beans out there. The fact is, many of us are used to less than fresh coffee.
It’s also best to not grind the coffee until just before use.
Posted on April 6th, 2008 by admin
Filed under: Coffee | No Comments »
1. Use fresh-roasted, high quality coffee beans
2. Grind coarsely, ideally with a good burr grinder
3. Measure 1 TBSP for coffee for every 4 ounces of water and put in bottom of pot
4. Bring the water just to a boil and let it cool for about 30 seconds, and pour over grounds
5. Start the timer for 4 minutes, and let the grounds steep for about a minute
6. Stir the pot so as to get an even and optimal extraction
7. Put the top on the press pot and push partway down
8. Pour coffee into cup and enjoy!
That is a basic overview of making French Press coffee. There are some variables in the process, but these steps are common. We’ll be looking at these steps more closely in the coming months.
For more information, visit the following websites:
http://coffeegeek.com/guides/presspot
http://www.wikihow.com/Use-a-French-Press-or-Cafetiere
Posted on March 23rd, 2008 by admin
Filed under: Brewing, Coffee, French Press, Water | No Comments »
A French Press is a coffee brewing method made popular by the French. The coffee produced is in contact with the coffee grounds longer than most methods and is not filtered by paper, thus retaining its natural oils. This results in a thicker, more flavorful cup of coffee.
Most presses require the coffee to be served after the brewing period, since the coffee remains in contact with the grounds, and it will quickly be overextracted and bitter if not served.
Many coffee connoisseur’s prefer this way of making coffee, even over espresso. If you’re used to paper-filtered coffee, it’s possible coffee produced in a French Press may take some getting used to.
Posted on March 11th, 2008 by admin
Filed under: French Press | 1 Comment »
Coffee begins with the coffee plant, grown in parts of the world we have come to know by their names, such as Sumatra. The quality of the coffee also begins here, not just with the type region, but with the type of bean, the plantation, and how they harvest their beans. 
