Coffee & Tea 101 | How to Make Excellent Fresh Press Coffee
Serving up individually-brewed press pot coffee has taken the cafe industry by storm, but this lo-fi, simple method of coffee preparation need not be taken too seriously. There are a few parameters to keep in mind that will result in an excellent brew, so check out our general guidance on how to brew a lovely pot at home. Keep in mind that this is what we found to work well, but there are as many different ways to prepare press pot coffee as there are press pot drinkers so, most importantly, experiment and have fun with it!
We could spend a few days debating which type of water to use, but the most important element is to choose water that you think tastes great by itself. Definitely filter out any chemicals like chlorine or fluoride that might be in your tap water, but if you're working with a highly mineralized water supply, we totally recommend sticking with it. That could just be our preferences talking, however, because we dig the flavor minerals add to the end product. Regardless of your water source, set the kettle on before you grind your coffee, as you want the water to sit a bit after boiling to reach the ideal temperature. We think bringing it to a boil and then allowing it to sit for a couple of minutes works well.
The Grind's the Thing
You're probably sick of hearing us chastise you about your cheap grinder, so we'll stop nagging and just tell you this: As with all things coffee, the more uniform the coffee particles are, the better the flavor. French press is no different than espresso in this regard -- consistent, uniform particle size is essential, it's just the particle size that's different. You're going for a coarse grind, and if you have a metal mesh filter on your press pot, your grind should be a little bit coarser than if you have a nylon one. Uniform and coarse grounds = no muddy sludge at the bottom of your cup.
The Measure of a (Wo)Man
Now that you've got your freshly ground coffee and your water's on the boil, measure out 2 rounded tablespoons for every 6 oz. of your press pot's brewing capacity.
Islands in the Stream
There really is no end to the cheesy puns we can spin utilizing bad song titles, but feel free to challenge us. Now, your water's just below boiling, your coffee is in the pot and it's time to pour. The key here is a steady stream that thoroughly moistens all of the coffee. Your water level needs to take into account the space required for the filter, so leave room at the top. Stir up the grounds and water to release the "bloom."
Steeped in Tradition
Now it's time for a little patience -- but not much! -- as you allow the coffee to steep. This can take anywhere from 2 minutes for a smaller pot to 4 minutes for one of the larger ones. We dig multi-tasking, so use this time to warm our cups by pouring in some of the excess water we boiled. Let the warm water sit in the cups until you're just about ready to filter the coffee, then toss it and wipe any lingering droplets out so that's it's nice and warm and dry for your perfectly brewed java.
Take the Plunge
Slowly and steadily, depress the plunger -- too fast and you could let some grounds escape (resulting in the aforementioned mud) or you could end up spilling some over the side. Once you've fully depressed the plunger, serve the coffee into your warmed cups, taking care to keep the lid and plunger stable as your pour.
Sip and enjoy!