As a Barista, This Is Why I Love My French Press

I used to overlook about my French press. As a rule, it simply sat on my shelf with different forsaken espresso instruments, accumulating mud. Often, if I occurred to expire of filters for my pour-over, I’d carry it down and provides it its second. Nevertheless it was all the time the reserve—a backup instrument that labored properly in a pinch.  

However one week, after I saved forgetting to purchase new espresso filters, I began taking part in round with my uncared for French press. I appeared up just a few recipes on-line and even examined the one Nick Cho wrote about for Critical Eats. Alongside the way in which, I noticed simply how good the espresso brewed by a French press is. What’s extra, it’s extremely simple to make use of: Pour sizzling water over freshly floor espresso, let it sit for some minutes, press it, and…that’s it. (Okay, sure, there are just a few completely different strategies for making it, however for essentially the most half, the idea stays the identical.) This easy course of makes a persistently good cup of espresso, and I’ve made a lot of espresso as a former barista.

Simplicity Is What Makes a French Press Nice 

Because the starting of what we now name the third wave of espresso, there’s been a powerful curiosity in filter strategies. An increasing number of of us are utilizing pour-over brewers just like the Kalita or the Hario Swap. There are additionally new approaches to and ratios for brewing espresso, with individuals utilizing doodads like this puck display screen or a needle instrument known as a WDT to even out how the water flows into espresso grounds. The hype machine, you could possibly say, is geared towards the world of papers and stress.

After which there’s the French press. It’s ceaselessly trustworthy, even if you happen to’re the kind who likes to tinker together with your filter espresso recipe or dial in your at-home espresso. Simply bloom the grounds with sizzling water simply off the boil (210˚F, ideally). Let the combination sit for one minute earlier than breaking apart the crust: Stir for 30 seconds, till the crust sinks. Brew for no less than 5 minutes, and as much as 10 (an extended brew will lead to a bitter cup). Gently plunge till the filter display screen rests just under the brewed espresso—do not push it onto the grounds. Pour and revel in.

A French Press Lets Espresso Oils Shine

In contrast to a pour-over, during which the espresso’s oils are filtered out, a French press is an immersion brewer (that means the espresso “steeps” within the water), so the pure oils are left behind, giving the espresso a silky texture. Whereas the oils do take the highlight away from the beans’ explicit flavors, additionally they lead to a wealthy brew you simply can’t get with a pour-over. These oils additionally clean out any sharply astringent flavors in gentle roast coffees and add a buttery sweetness to darkish roast brews. 

You Can Use a French Press for Extra Than Simply Espresso

Since a French press is so easy, it may be used for extra than simply espresso. I’ll usually use it to brew a easy, flavorful cup of tea with some good natural looseleaf because it strains the leaves properly. And since I don’t have an espresso machine, if I’m craving a foamy drink, I simply make espresso in a moka pot, then warmth up some milk and provides it just a few pumps within the French press. It’s not the silkiest froth, however I discover it makes for a tremendous, thick cappuccino. 

FAQs

How do you brew with a French press?

Start with water that is simply off the boil: 210˚F is good. Pour the water over the grounds within the French press in a 1:15 ratio (for instance, 40 grams of espresso to 600 grams of water). Let the grounds bloom for one minute because the espresso types a crust on the high. Gently break up the crust, stirring for 30 seconds, till the crust sinks. Steep the espresso for no less than 5 minutes, then gently plunge. Pour and revel in.

Don’t French presses break so much?

They do! However that’s usually the results of misusing the instrument. In the event you really feel any kind of resistance in any respect when you’re urgent the espresso down, cease, pull the pump up barely, and take a look at once more. I keep away from pushing the plunger all the way in which down and as an alternative, depart the press simply above the saturated grounds. In the event you don’t press the plunger, you received’t disturb the grounds, giving your brew extra readability and leading to much less gunk on the backside of your cup.  

What sort of espresso ought to I take advantage of?

Any type! Simply be sure you know what water temperature is finest for the espresso selection you’re utilizing. In fact, the water will cool off the longer you steep the French press, however that doesn’t change the truth that the water must be at its excellent temperature when it first touches the grounds. If it’s too sizzling, you could possibly find yourself burning the espresso and having bitter flavors within the remaining cup, regardless that among the pure oils will assist even these out.

Why We’re The Specialists

• Cole Hersey has been a full-time barista for the previous 5 years. 
• He very a lot enjoys utilizing his French press to brew a easy, persistently good cup of espresso.  
• Cole can also be a contract author specializing in meals tradition and environmental points within the Bay Space.