Videocast #2 – French Press Technique
Videocast #2 – French Press Technique from James Hoffmann on Vimeo.
In this second videocast we look at simple ways to make a better French Press. We love making coffees in the press these days – and high acidity coffees like the Muchoki and the Santa Rita Natural really shine brewed this way.
Let us know your thoughts – leave a comment or send us an e-mail!
Nice video! To my eyes the grind looks incredibly coarse. Of course it is hard to get perspective on the basis of the clip.
No, it’s really coarse. James really just crushes the beans in his big hands then brews. That’s what real men do.
I can only say thumbs up for showing to me how this technique works earlier this year. It’s been a balst for the french press and me since then, the cup is so incredibly clean and clear in what it says – please people try this. And don’t be afraid to grind coarser. And coarser. And coarser!
Might I suggest that if somebody doesn’t have a big, clunky Ditting grinder at home that is capable of crushing the beans without creating dust like you at SQM – use a small, metallic kitchen sifter/sieve to filter out the fines. Works like a charm for me. Downside is, with my Major, I waste about 10-20% of grinds everytime I brew a french press, but I promise, it’s worth it!
Hi guys,
good video and great tips, I will give it a try tomorrow morning.
I tried grinding coarser (still not so coarse as on the video, that seriously looks like it was chewed and spit out by a dog;)) but it gives a rather watery brew. Of course being used to espresso might the problem with me, so I will try it again, with a coarser grind a bit more coffee.
I understand that I should be getting a really nice crust on top when brewing. Is the crust really an indication of a good brew? something like crema in an espresso? I’ve noticed that with a finer grind there’s less crust and its layer is a bit thinner.
Regards,
Tom
“When RJD2 was still good”
Ben:
I kind of agree – apart from a few remixes I never really loved anything he did after the debut.
Tom:
The crust doesn’t really tell me that much, apart from how fresh the coffee is (much like crema in a way!).
I like to smell it, sometimes smell the break too if it is a very fruity or floral coffee. Otherwise I don’t really worry too much about visuals.
Nice video!
One question – What about removing the crust without breaking it?
What about using a finer cupping-style grind with the same process, so that everything falls to the bottom after the break? Whenever I make a (small) press for myself I basically follow a cupping procedure. It doesn’t scale up well, however.
Hello.
Great film. I have wanted to do a similar video for a loong time. Now I can show my customers this video instead. Thanks for the cred as well. I really did not know anyone used this method outside our 4 walls..
Hi again,
ditto what Piotr asked, why stir and remove the sludge when you can not mix and gently remove the whole thing?
Regards,
Tom
Interesting vid! I’ll certainly give this technique a try. My method is to just give the whole jug a good stir which does cause sludge.
great video guys. I’ve been using the scales since it first popped up on James’s blog ages ago and have never looked back, despite the funny looks I get (“I thought you were making coffee?!”)
I really don’t mind the sludge in the bottom. I like the heavier body and mouthfeel of unclean press coffee, but I will give the ‘clean’ a try and see how it is!
Thanks for keeping up the good work!
I’ve been playing around with this method recently and love it! Thanks for the video.
Also, I’m in love with that scale but can’t seem to find one in the US. I’ll totally buy one if you have any extras sitting around.
nice video. it’s incredible
Hey James, I’m interested in why you use so much coffee The international standard for brewing coffee is 2 tablespoons of ground coffee for every 6 fluid ounces of water, It looks like you are using a little more?
Nice video though.
Hi Neil,
There isn’t really an international standard.
The SCAA would suggest something in the region of 55-60g/litre, the SCAE would suggest 55-65g/litre and the Nordics would be 60-90g/litre. There is a huge variation in desired strength around the world.
Perhaps Anette’s Norwegian influence is upping my dose!
Hey Guys,
Just noticed that you didn’t include any instructions for cleaning the press. Is there anything that you recommend?
My parents have a number of presses that are terribly abused; they never get cleaned and build up a tremendous layer of brown sludge around the filters. The metal presses seem to develop more of a stench than the glass presses. I actually scrubbed one out and brewed some Esmeralda on Xmas day. It was beautiful coffee, but even after scrubbing the press out the resultant brew tasted like … well … it was like there was a party in my mouth. And everyone was butting out their cigarettes on my tongue.
I guess that the best way to keep the press clean would be to use some espresso machine detergent and to dismantle the filters and scrub them, but I’m not sure how often and I haven’t used this technique long term.
Cheers,
Luca
Hey Luca,
I think Cafiza or something similar would be the way to go. I’ve never really had a problem with build up, and usually just give the filters a good scrub once I am done drinking the coffee. The metal presses I have haven’t built up any residue but maybe there are different qualities of metal out there that may react differently?
It’s great to see some interest in the humble plunger/french press.
I have another method that does leave sludge at the bottom and gives a nice crema as well. The trick with the sludge is to swirl the cup as you drink it which gives a silky texture
1. Use the plunger appropriate to the amount of coffee you would like to serve i.e. 3 cup, 8 cup etc.
2. Boil the kettle
3. Pre heat the plunger and beaker
4. Discard water
5. Dispense a fingers width of medium grind (just coarse/fine enough so there is a little resistance)
6. Pour in water that is now off the boil in a circular motion. (if the grinds are really fresh it may fizz up, you will need to stop and swirl the beaker briefly)
7. Sit for three minutes with plunger on top of coffee before plunging.
8. As you pour rock the beaker so you get a bit of crema on top to give a balanced flavour.
James Carter
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Looks fantastic, oh yea and French Press coffee is pretty good too! We had a press for a few months before we moved to Seattle and brewed just like you do.
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Hmmmn I love a good cup of Muchoki in the morning.