REDEEMING THE FRENCH PRESS: A Modern French Press Recipe

Hope you enjoy! If you try it out, let me know below!

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What’s up everyone Lance Hedrick here and today we’re obviously getting into the French Press now for many people myself included The French Press was kind of a Gateway into being fascinated about coffee into wanting to learn about the intricacies of how to brew the coffee now it’s that interaction between the person and the Brewer that really makes this whole ceremony so special it

Gives someone who doesn’t know anything about coffee the chance to be a part of this Brewing process which is just such a romantic connection I know that sounds silly me saying a connection between you and a brewer is romantic but it kind of is and even with these new types of

Processes where you don’t press the plunger down a lot of people still just want to because it it’s part of the process you want to push it down even if it makes a worse cup because it feels good you you know you kind of just guar is a change separating those grounds from

That water you know what I mean feels good doesn’t well what I’m showing today is not really some sort of brand new Innovative method it’s actually something that I’ve seen has been used online but more in the shadows it’s not been streamline very much when I was actually preparing for the Weber Bird

Video I had discovered this way of Brewing coffee using a filter in here and then of course afterwards I went and looked online and people have been doing this for over a decade of course they have this is such an old Brewing process that people have found this way before

It’s not it’s not anything new but I wanted to kind of show you my Approach using this process in the video today which is essentially all we’re doing is we’re creating a French press but we’re putting a paper filter below the mesh so if you have a small one like 250

Ms I actually got these papers you can buy them from like the next level uh or the tricket Brewers uh the these are also what come with the bird from Weber workshops you could also just try to cut something to size if you have like a

Small 250 mil French Press if you have a bigger one you can use kind of khita filters stretch it just a bit and you’ll put it on the bottom of this filter and let it ride the sides the idea is here is when we push through the coffee we

Are going to get this in there so that it covers all the sides now the trick is though is when we’re making the French Press you need to push really slowly and it’s cuz you’re forcing all of the coffee through that paper if you go quickly you’re likely going to rip the

Paper and you’re going to allow the sides to bust their seal the grounds have now settled at the bottom we are pushing and we’re filtering the liquid through this paper until we get to the very bottom and you can pour it out and have the cleanest most mindblowing French Press of your

Life really important is the grind size so often we have been taught that we need to go really really coarse with a French press I’m here to tell you that’s just not right we want to go fine and the reason is quite simple you have a lower extraction threshold with

Immersion you pour all the water in and immediately you’re continuing the extraction with coffee when you’re doing percolation you’re allowing water to go through which is at its full solvency power and you get to hit it with new fresh solvent goes through new fresh solvent goes through and every time

You’re pouring it you’re getting more agitation but with immersion you just dump it in and it’s kind of sitting there it’s losing temperature losing its solvency power this isn’t one of those you need to push the extraction as high as possible but you do want to have a pretty good extraction whenever you’re

Doing this method in order to get a really enjoyable cup often times because you’re not using a paper filter you’re getting a lot of those oils through that uh the paper isn’t going to stop and that can maybe give a side of flavor that you’re not

Going to can be able to get with the paper filter you’re still going to get an extremely luscious body but it will be absolutely devoid of any type of grime or silt or anything like that a lot of the colloids will be held back and overall you’re going to have a

French press that actually has some clarity in it so I’ll go ahead and show you how to brew on both of these and uh we’ll taste it and that’ll be the video so the two recipes I’m using today are both a 1 to 15 ratio I found that

That’s the ratio I prefer when making these French presses and it also allows me to go a little bit more finely without getting too much extraction in the small French Press I’m using 15 G of coffee ground quite finely almost to about 11:00 on an ek43 or around 16

Clicks on a commandante or around a one on a stock ODed 225 gam of water at about you know 95 or so degrees C on the bigger one I’m doing 50 grams of coffee to 750 grams of water at about the same temperature so both at 1 to 15 this one

I’m doing a little bit more coarsely than the than this baby one I’m going to let this one steep a little bit longer sit and Steep and here we go so we’re going to 225 on this one and 750 here do about 5 to 10 seconds of

Heavy stirring same coffee so I’m not worried about cross contamination and now we just wait for this one I’m waiting 3 minutes this one five so I’m going to go ahead and get the filters ready wet that paper put it on top of here makes a little bit more

Malleable then we’re going to take the top and just easily push this in boom all right and then on this one we’re just taking the paper making sure it fits on here and we slowly push it in you want to make sure you go nice and slowly because there might be some

Grounds up at the top that you want to make sure you catch and get that in it’s going to take about a minute or so to press you want to be very very gentle and me it on this press we’re pushing all of it through that paper so you just

Want to go nice and slowly you don’t want ground shooting up over the edges you want it to just be as clean as possible so I usually just take two thumbs so I can be nice and consistent on that push down and an air press you’re getting some of those bits

Because you’re pushing through some of the astringent compounds through the puck this one you are not doing that almost done and finished we’re at full press if you decide to do a bigger one with a filter is going to be a lot harder to press this might take closer to like a

Minute and a half and we’ll take a little bit more Force which means you really need to be careful not to push too hard and then we’re done and as you can see the grounds are already at the bottom because we haven’t Disturbed it and then going very slowly like that

You’re still not disturbing it so not only are you having to filter through this stuff you’re just filtering out that coffee that’s up in here here so you’re able to get a really clean cup look how clean that even looks visually Ugo this is your cup this is going to completely absolutely change

Your French Press now there are other ways of doing this where you can kind of unscrew the mesh and put a paper filter in the mesh itself screw it back on that’s too tedious for me I just like to slap a filter on the front and kind of

Push through but it is of utmost importance to know that you have to push slowly it’s a bit more tedious but wow in the end is it good and it’s one of those things where because the filter is so easy to add the only real work is at the very

End honestly time doesn’t super matter cuz the extractions going into completely just Flatline after a few minutes now to end I’m going to have a sip of my little cleaned up French press and I hope that you do the same try this out at home and let me know in the

Comments below your results and until next time well I hope that you br something tasty and cheers