Extract Everything 008: French Press Coffee Tutorial
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- čas přidán 7. 09. 2024
- How to brew great tasting French Press coffee.
Vlog Playlist: bit.ly/2d5kVNz
Music by Joakim Karud / joakimkarud
Gear Used:
Bonavita Electric Kettle: amzn.to/2sFMFk6
Baratza Encore Grinder: amzn.to/2sFE9RU
Escali Scale: amzn.to/2r8gYOb
Bodum 4 Cup French Press: amzn.to/2sVCoQ2
Bodum 8 Cup French Press: amzn.to/2sVKDM1
My Equipment:
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Lapel mic I use for Extract Everything series: amzn.to/2rDS231
Memory cards I use: amzn.to/2rLU0Ax
Big old camera: amzn.to/2rDFYim
Awesome cheap 50mm / f1.4 lens for big old camera: amzn.to/2swyXja
Awesome even cheaper 24mm / f2.8 lens for big camera: amzn.to/2s9tVMw
This is our second K-Classic. We had our first one for many years, so when we had to replace it, we wanted nothing else but this exact czcams.com/users/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf model. We use it for about three people everyday in the morning. The taste and quick brew is one of the reasons we like it so much. There are so many choices of brands of coffee that we would grab what was on sale and test the different brands from there. I would definitely recommend trying different brands of coffee to find the ones you like the most because there are brands that quite frankly taste horrible.
I did everything except I did push the plunger down. With that exact amount the plunger stopped just before the grounds so that worked out perfectly. This recipe is the best one I’ve found so far. I recommend it. Thanks for sharing.
Yes, I am using the same grind setting for Technivorm and French Press, med-coarse. Your technique matches James Hoffman's. The press screen is just to stain grinds during decanting. I brew for 4min, break crust and spoon off foam, let settle for 6min and gently pour off. Makes a wonderful coffee experience every time. Thanks for the affirmation.
AKA James Hoffman's kind of recipe! This method changed my hate against french press :D
While true, there is the addition of not plunging to the surface of the
liquid and the reminder that it's always good to heat the brewer itself.
And altogether, this type of video is a legitimate addition for the EE
series.
Yup it's very Hoffman-esque. It's really just a cupping which nobody seems to hate ;)
The more technical term for this would be Sieved Cupping. But sure, the Hoffman method sounds more catchy, much like the Rao Spin or whatever coined term is out there. It's all interesting is what I want to say.
@@RealChrisBaca Right on, basically cupping. Lol
I’d been plunging down my French Press brew for years (as what it was made for). So I decided to give this method a try as shared by Chris (and James Hoffman) and I had grown to like this for the brew came out cleaner with more clarity :)
I started with a Chantal French press, then was gifted a Bodum. The Chantal instructions say to cover the coffee with hot water & stir for 30 secs to release the acidic gases (then continue to add the rest of the hot water). After trying it both says, I honestly have to say that the Chantal method makes for a smoother cup...just as robust as the Bodum method, but less bitter. The first time I used that Chantal method was with a Starbucks Organic French roast. OMG..I tasted flavors that I've never tasted before..it was so smooth & robust & chocolatey 😍😍😍
love this tutorial! similar to James Hoffman but you explain the details he's vaguer about in a really easy way to understand
I stir it before i put the lid on and let it brew for 4:00. after 4 minutes i slowly plunge. Perfect every single time.
Flawless everytime
I like the idea of thinking of the french press more like a cupping bowl! Game changer!
Same technique, different vessel!
this video answer some of the questions i had from James Hoffman’s french press tips. Great
this tips plus James Hoffman’s one is the best of all, after viewing countless of these video and my own experiences. i totally adopt this method
what's the point of a French PRESS if u never get to press it down
gah!
It’s called a French press because the plunger is supposed to retreat to the top
The point is to make great coffee. This just happens to be a nice alternative method using a French Press brewer. You are still allowed to use it in the classic style, and try alternative methods that may produce results you like even better. Be open minded and enjoy ;-)
So basically he's making cowboy coffee
I know. I want to plunge it. Looks satisfying
What an idiot! How to use a French Press, dude could have made the same coffee in a bucket.
As Prisoner of War I used to chew the Coffe beans and then drink hot water. Works even on Mount Everest...
Wtf
Based
The Hoffman technique made simple. Excellent job Chris.
"Don't press the plunger down"
© The inventor of French Press...
🤭🤭🤭
This is the best french press youtube video out there.
I love French Press coffee over brewed coffee. I’m open to different methods, so I’m trying this in the morning. Thanks for the video. Very informative!
Wow! Your simplistic approach to advanced coffee brewing is fantastic, it makes me feel like I can achieve a professional quality coffee at home. I can't wait to try this one. Thanks for all the videos.
You absolutely can make amazing coffee at home! Thanks so much for the kind words my man!
All the snarky comments aside...this really is a better use for the French Press. More robust and full flavored. Thank-you for the tutorial. My new go-to method👍
I've never seen a french press used this way; I'll try it and, thanks, Glenn
Thank you i watched this a long time ago but i just disregarded it but i git out the French press out and wow i love my FP again. I haven't used it after i got a v60 and stopped brewing Sumatra
I really live for your vibe Chris, thanks for INCLUDING everybody and anybody's taste. The coffee world can be such a "this is right, your way is wrong" type of vibe, so really refreshing for a coffee pro to embrace different ways of taste.
I tried this myself, same exact ratio and method, and it came out so good! As someone picky about having coffee black, I didn't find this bitter at all; it was perfect!
I tried this with a Kenya I just roasted and got some unexpected brightness. I decanted 2 minutes after breaking the crust so I did get more sediment (but I kinda like French press for that). Thanks as usual Chris!
So welcome!
Since one of the key premises of this method is don't press for the final extraction, it feels like this should be altered for French Press's with microfiltering like the Espro; those filters are so effective I get maybe 50% of the liquid I would normally if I follow this to the letter.
One of the reason we press is that water would go with pressure through coffee and extract even more juice and flavor. I also like medium grind.
Yes, I want more flavor & juice
Thanks for posting this, I’m particularly grateful for your advice on grind size. I have a mazzer mini and had usually ground to a medium grind which gives good body but previously some quantity of fines, this process, also advocated by James Hoffman, minimises that. I’ve found if my coffees even medium coarse, like many suggest, I get a less full bodied and even tannic cup of coffee that has astringent mouthfeel, especially with high grown varieties. Thanks again!
So I would definitely look to get yourself a good quality electric grinder, reason for this is consistency of grind size and hand grinders, unless you’re paying hundreds, don’t really have great flat or conical burr sets. For grind size it’s brew method and how old the roasted beans are but as a very general rule I probably grind a little coarser for dark roasts and finer for light, this is because the darker roast beans have been broken down more by the roast process, so don’t need to be so fine to give up there oils and dissolvable particles whereas the lighter roasted bean fibres are tighter because they’ve been roasted less and so need grinding a bit finer to get the goodies. This goes hand in hand with brew water temp and On French Press, if any difference, I probably brew a bit cooler with darker roasts by maybe a 10 second wait before wetting the grounds.
Cupping for the next Extract everything! Love this series
I'm putting it on the list!
James Hoffman method. Nice!
very interesting that you don’t press the filter down!
I'll have to find my french press and try this. I gave up on it a while ago and moved on to other methods, but it looks like it might be worth revisiting. Thanks Chris!
It's worth a go. Still wont be as clean as a pourover but has other positive attributes. Thanks Jason!
Oh gosh I tried this morning, and it tasted amazing!!!! Thanks...
you are so welcome!
It’s refreshing to see somebody still rockin ÉS
I've been trying this method out lately and really like the results. It is a really interesting approach to treat French Press like a cupping process. The only thing I've changed is not removing the froth or cream after breaking the crust. What is the intent behind removing that? I've tried it a couple of times and don't seem to taste a difference. I'm still enjoying the results I'm getting, so I'm really just curious as to what that can do for the coffee.
I think a lot of micro fines can be in the froth and you try to remove that by de-frothing. Just what I've read elsewhere I'm not an expert :)
@@JacobEngelbrechtGollander wtf i was about to comment exactly this with the exact same phrasing of "micro fines" and I too am no coffee expert aside from roasting my own beans and watching YT videos
@ even if you are pouring right from the boil, you are still not brewing at more than 93-95 degrees c, depending on the setup. Unless it is extremely dark roasted coffee that will mostly not be a problem. You can't burn the coffee by using hot water. Coffee is roasted at 230-250 degrees c, so 100 degree water won't burn anything. But you will get more easily is over extracted coffee with hotter water. For very dark roasts I might go a low as 92 when pouring, but mostly I use close to 100 water. Especially for lighter roasts, that's really important or they'll taste bad.
@ regarding the foam, I can't say for sure about the oils, but I would guess that you should play with your grind settings and grind a bit finer if removing the foam gives you that experience. But at the end of the day, drink and brew how you like it 😊
Another awesome vid! I just started cupping at home and have been wondering why coffee doesn't taste clean. I will definitely try waiting a bit longer knowing that the over-extraction is not as bad as I had thought.
Thanks! Yeah give it a go you'll be stoked
Learned a couple of new techniques for French press.
Nice!
just did a ratio of 1:15 this morning. drank while watching this vid. perfect strength!
I've also been a fan of scooping the froth, and not pressing down the plunger, yet never tried waiting a little before decanting. Definitely going to try this!
Thanks voor the vidya Chris
Thanks Max. Keep it real!
dang Baca... I almost didn't click this video because I think FP is just blahhh. Then you drop this refined technique that makes me go hmmmm. Finer grind, no plunging, and a process that is more like fancy cupping, NICE!
Exactly. It's a modified cupping fa sho!
Since you said you don’t need to grind too coarse for a French press, would you say grinding medium could work for a cold brew as well?
The explanation was so clear. Love this channel
Interesting!! I’m trying this at work tomorrow. Stoked to see a new method. Some nice details here.
"Down the Brown" mug is killing me! Your videos are amazing Baca!
Down the Brown! Thanks so much!
I just use Kroger Columbian ground coffee. Works great but leaves sediment. Soooo I put in another screen in it!!
Just a little while ago I got a used french press at Goodwill for 1.99. looks like a bodum.
actually it is how the Indonesian Kopi Tubruk principle, n yes it will not over extracted... dunno why 😅
Straight up turned a french press into a cupping session, fire
I've never tried this method before! Thanks Chris, love the channel!!
Thanks Kenny, I appreciate that!
Then you can just use a filtered tea pot for the same method
Wait 4 minutes then stir then wait another 4-6 minutes and your ready now your drinks cold. Nice one
Reece Palmer I use this method and with preheating the French press, and mug, I really don’t get any cold coffee coming out of it! I still wait a little bit to get to that prime drinking temperature to really get the flavor notes to pop
This works fine!
Should have given a shout out to the author of this recipe - James Hoffman.
It reminds me of father Hoffman! But also, rattleware makes a cupping brewer that traps all of that sediment at the bottom with a rubber stopper thing. It's really rad
Yeah it's Hoffman-esque! I've used the cupping brewer it is a really sweet idea.
Since you didn't use the plunger, did you just make "French" coffee?
i'm more of a chemex or espreso guy but this makes me want to try french press!
It's worth a whirl for sure!
Different than anything I’ve seen. Thanks! This was fantastic! My coffee is the bomb!
Awesome stuff, I am a big fan of this method.
It's $$$
I am sure Moonlanding was much easier than this process!
A coffee drinker with white teeth like that?? Im sceptical.
He is a male model, they all have 'celebrity white' teeth!
henrikduende if you drink water after coffee you’ll flush it down
Love my French press
So will this work with Folgers crystals?
Only if you’re blindfolded.
New version of French pressed coffee, Thank you
Love your work.
Love your video, this is the Best one out there for examples on the "French Press"! This definitely helped us decide we do want to buy one!! Love iced coffee
I dont get it. How much sediment can really get through if its coming through the filter part of the plunger? Yeah some surely can but is it really that much?
My experience with french press, a small one, is that's better to press half way down, or the sediment will pour down, cause the container is so small the pluck fools down easily. So maybe buying a bigger press is always better.
#TeamBaca for life!
It's ya boy!
another video about using a french press that is just dont buy a french press, use a cup and strainer
Thats perfect for me...not as ELEGANT as the press I admit...but better than you expect and ODDLY no coffee jitters with that method...FOR ME that is!!
Ha!
Appreciate that! Thank you for your tutorial video. We are the company that drinking the coffee everyday with every person. It is a big amount that if we are using finished capsule everyday and is unfriendly to the environment. So we use refillable capsules which could be reused more than 10 times. Have you interested in it and take a video to test it.
Wish I can have you in my pocket in the morning to make my coffee.....this is very metriculous 😩😂
wow...thank.u..i know now how to use my fench press...thnks from phillipines😘
What mad man this guy's vid was hektik
James Hoffman technique right there
Did someone tried to break the crust and stir a bit earlier? Maybe at 2:30 or 3:00? Because most want a 4:00 extraction but after the stiring at 4:00 the extraction doesn't stop. So if the extraction slows down you "have to" stir earlier.
solid vid m8. thx
Yeah, agree with others, you took the *press* out of French Press! (What's next? Take the *vanilla* out of vanilla ice cream?! Take the *ice* out of ice tea?!)
thanks, now i can have cleaner cup of french press coffee
I drink espresso at home but also want a good brewing method for the office, that tastes hopefully like an espresso. I’m looking at an aeropress, do you guys think it might be a good choice ?
Does using a large vs a small french press change the flavour? My mini french press holds just enough water for one cup, but i do tend to get a fair bit of sludge in my cup
hey chis, have you done vids on iced coffee trends and your approach to making cold coffee, be it via espresso, batch brew, or pour over?
I remember in a podcast you mentioned an iced coffee method using I believe a long espresso shot, courser grind perhaps, but I'm not sure if that's what you recommend? Just an idea for a vid if you haven't got it up yet; just a survey of cold coffee methods and trends and what you like.
Hey you just made cowboy coffee
no cowboy coffee has the grounds boiled in the pot
Hello Chris, sorry for asking this on a video with a different subject, but I thought this is the easy way to get an answer from you. When I want to make 2 espresso's I use 16 grams of grind coffee. I know the extraction should be around 23/27 seconds with a 1:1 ratio (so every espresso has to be 16 grams). But with the espresso machine I use (a faema e98 president 2 group) I can adjust very easily the amount of water on every button. What is the correct amount of water that should be coming out of a group WITHOUT grinded coffee in a filter? There should be a rule because at this moment I can cheat and accomplish the extraction time by just holding the button and stop when it hits 30 ml lol. Ofcourse the extraction time should be around 25 seconds but still, I can adjust it myself.
Should the water flow for 10 seconds after clicking the espresso button without grinded coffee in a portafilter (for example)?
Thank you
i only brew coffee this way now. Beats a Keurig. Its actually not that much a hassle
Why not allow for a 30 sec bloom time? Wont that increase extraction by allowing co2 to escape beans?
I cant stop staring at his teeth extremely white. Nonetheless, thanks for the helpful information! 😊😊
Yes I agree, do not press down the plunger. This method reduces the sediment that normally ends up in your mug or cup. You DO NOT have to press the filter all the way down - it's not illegal if you don't!
Í think it's called a "press" for a reason
unlimited haro78 just call it a cafetiere, you sound more sophisticated and don't have to sweat the non-press
Thanks Chris. I have never seen a french press done like this before! I have been served so many bad french presses I'd given up on the method. Definitely going home to try it out. Another awesome video.
It's basically just like a cupping...give it a whirl.
Great tutorial however always told to stir first not later as in Turkish coffee. Just wondering
If I wanted to make a latte, how much coffee/water/milk should I use?
Thanks for remaking James' video
No problem ;)
Hey man great method and I've been doing it this way for awile but just one question.. when you scoop the froth, do you scoop the majority of the grinds that are floating at the top as well? Because I always try to scoop as much of the grinds as I can... Thanks
éS shoes!! Hell yeah!!!
French Press?
you are my favorite french morning coffee dude;);)
Whitch french press should i buy(from amazon probably) , its seem little confusing for what i might get..
Looking great , but do i have to use a kettle? Im capble of doing this with a regular pot
I love this series!
Thank you so much!
What do you guys think about leaving it open for like 20 minutes to cool down (like a cupping) to get out those flavours? Thoughts?
Awesome tips
Have you seen the Espro Press? If you like French Press, this is something you might be into.
Seen but never used one. Gotta put it on the list!
This is exactly how I’ve been doing my French press for quite some time. It really makes a huge difference in the taste...no better way to make a cup of coffee.
What type of water is the best to use?
Water out of a Brita at 195-205°F
Hi Chris, What is the reason for getting rid of the 'froth'? (Seeing as soon as it's removed the sediment sinks to the floor.) Is there a negative in leaving the froth in??