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Whenever someone posts this non-plunge technique, there's always two types of comments: 1: People who tried it and LOVE it, and 2: People who didn't try it and yet somehow still manage to form a negative opinion of the effectiveness lol

if you're not going to use the "press" part of the french press then just use a cup and a strainer! Why tf would you spend so much on fancy french presses if you're just going to use it as a regular cup with a handle????

If you don't like the body that a French press provides, you may as well choose a different brewing method. All of these extra complications are completely unnecessary, and only serve to remove the character that the press imparts. I'm good with the ratio and coarse grind in this video, but after that... just set a timer for 4 min., poor hot water over grounds to fill 2/3 of the press, and let sit for 1 min. while the grounds bloom and release gas. Then stir, add water to the top, put the top on (don't plunge), and let sit for the remaining 3 min. Then plunge slowly. Done. Enjoy all that richness and extra body of the French press. If you don't like that, put the press away, and try pour over.

I've been doing it wrong for years. Too little coffee and way too much water, everything tasted the same. Now I can actually taste the individual notes, lesson learnt!

Way to dis the obvious camera operator LOL, you are making for 2.

You've weighted the grounds. You can measure the volume of water. Why not put the water in a pre-warmed container and slowly sprinkle the grounds on top? Then put the filter on the top of the mixture and wait a few minutes and pour into a mug or server. You wouldn't need to stir at all as sprinkling the grounds into the water satisfies that need while ensuring that all the coffee grounds are thoroughly wet. And how do you get agitation of the grounds in the bottom of the carafe while SLOWLY pressing a filter down through the water? All of the agitation is confined to the immediate area around the surface of the filter medium. It can't "stir" the mixture at all.

I don't know why u wouldn't have any friends. U seem quiet likeable

Nicely done video!

Funny, I have tried both methods. There is no difference with a good grinder and right amount. The argument to not push down the strainer is invalidated when you invert the pot and all the grounds are disturbed. Now you have just re-agitated all those particles. I pour in the water and give it a stir, let it sit for 4 minutes then slowly plunge and let sit for another minute then pour being careful slowly tip the pot.

remember to slowly rub the coffee grounds to make them calm and release better taste...only do this at full moon and never when it rains outside...the grounds need to be hand grinded by a blind sea captain who only speaks latin

You didn't make a French press coffee. The whole point is that you "PRESS"! All you did was short cut the process and made an immersion coffee.

So much BS.. he talks, but while saying he is explaining, HE can not DO IT and is not his fault.. filter = yes.. rest is bogus for us, the consumers... type, region, kind, country, meters about sea level? Are you kidding? All the info that is useful is filter or expresso and how strong it is.. All else is a hogwash.......

Bought a new plunger. Normally use a coffee pod machine. The thing is with leaving the coffee to steep and absorb onto the wayer for four long minutes, isn't the coffee only lukewarm? I like really hot coffee. I'll give his way a try however.

The whole point was that if you press the plunger let koffeparts through... But when you pour it through the pludger wont? Doesnt make any sense at all..

I'm doing around 27g for around 500ml of water. Is that about right?

Don't plunger it might hurt

Thank you for showing me how to use one of these the proper way. I am very interested in buying one now.

Disagree

Excellent video. And I love the long horizontal window with actual greenery.

hey one coffee guy says the crust can be pushed slowly down and help with the filtration...both ways probably equally brilliant

Get rid of the background music. Makes it very hard to listen to you

Interesting! Thanks for teaching us how to cook a not too strong tea from grinded coffee beans.

Everybody talks about 18g double-shot. Nobody says how to make a single shot. Should it be the same extraction time, but keep the ratio, so slower flow? My basic knowledge of chemistry says time, grind size and temperature should matter for extraction, not so much flow rate.

Had to turn off. Couldn't stand the stupid music accompaniment. Especially in the annoying intro montage.

Intro is way too long …

This is also one of other good ways to brew your coffee. Yes I do agree to put the lid in the start of brewing time, to keep it hot.

I cheat but nicely. I use a combo of 6 parts coffee to 3 parts dried chicory (full of anti-oxidants to bray those free radicals). It reduces bitterness and obviously reduces caffeine intake by 1/3. Optional: add a half part Cinnamon. I like it but it gets mixed reviews. 😅😅

The best advice I could give someone coming into espresso, is to completely ignore shot time. When you're able to get the target ratio without channeling, dial by taste. I've had shots that tasted best at 15 seconds, and others at 45 seconds. Getting trapped into chasing 30 second window shots will just frustrate you

18 x 2 = 38…. Perfect math 😅

Yeah look, inner city your looking at 2x1 maybe 1x2. Personally I prefer the 36g shot.

This is the technique I use to make a homemade magic, love the content!

so did anyone notice that the coffee that is supposed to be down in the press was not there when he poured it, it all went to the top so wouldnt that mean alot of the fines end up in the cup?

what size is that french press?

Tried your way its way to weak plunge every time maybe this is why no friends

I spent the rest of my day pressing the plunger😢in my head… But I have to atleast try it .

This guy just wants to seem like he's some kind of barista by turning a simple process into a three day ordeal. And he's wrong on a few things, you use a coffee measure, don't weigh it, you don't want your water to be much over 120°F because if it is too hot, it can lead to a burnt taste. You leave the foam and you push the plunger almost all the way down after your coffee steeps for about 4 minutes. This dude must've colabed with Marth Stuart or something.

wtf

boiled water? the hotter the better? Since I followed the advice to not make it hotter than 70 or 75 C Degrees my Coffee tastes way better.

This is an EXACT copy of the technique recommended by James Hoffman: czcams.com/video/st571DYYTR8/video.htmlsi=CKWHDgk3bJZTkgdO

All of the big coffee brands now taste disgusting and horrible I have been drinking coffee for over 50 years and I have never tasted such slop as what we are being given now. It's something they are doing to the beans the way they are growing them or the way they are roasting them who knows but the coffee is tasting like burned plastic and it's not the coffee maker. You can use a stainless steel coffee pot on a fire and you still get that burned plastic chemical taste. I find myself drinking more English and Irish Breakfast tea.

Okay so why are you using a French press then? Do it in a tall glass. Coffee people are weird.

Bro. really [ 7:15 ] DISTRIBUTION IN_DIFFERENCE ?¿? w t f ? l m a o Distribution: the act, state, or manner of distributing something, or the frequency, placement, or apportionment of something Indifference definition: lack of interest or concern. So we knew your Aussie, but now we know what geographical area your are distributed from ________ ! ANYONE ???________________← I will return......to check answers [then leave mine /;^) ] Semper-Prorsum~Godspeed

No thanks. Use the machine as intended.

Cringe CZcamsr

Interesting technique. I have plunged for years and it is rare for grounds to make it into our cups, but I will try this out.

way to overly complicate a simple process. The plunger is there for a reason, not just a lid.

This is not the first video I have seen where they don’t use a plunger. I agree with taking the grounds off of the top and the foam and then plunge it. You get a tiny bit of sludge in the bottom, but nothing that’s going to make a difference.

You wasted half a day making a freaking cup of coffee get a percolator

I was wondering the same than @johancakep, why to use a French coffee maker if you are not using it in the way it should be? Probably you have the right answer, but let me recommend to visit this link. Im not an expert coffee maker but Im an stoppable researcher of those things I find contradictories…. czcams.com/video/KJc42z4Gpdg/video.htmlsi=TKw-3RXRPLcjtPoL

I prefer James Hoffmann's technique. First, wait 4 minutes, then disassemble the crust and remove the excess (everything is the same until then), but we must wait another 5 minutes before putting the lid on and serving. In total it takes approximately 9 minutes.