FRENCH PRESS COFFEE RECIPE
By Joseph Apostol
FRENCH PRESS INGREDIENTS & METHOD:
8 tbsp = 40g Freshly Ground Coffee (Coarsely Ground) Culinary Exchange – 100% Arabica
600g Hot Water between 195F–205F
4mins Brewing Time
Preheat your press with hot water, including the plunger, then pour hot water into your cup. Meanwhile, measure 8 tablespoons or 40g grams of coffee and grind. It should have the consistency of kosher salt.
Tip your coffee into the press and give it a gentle shake to level the grounds.
Starting the timer, add water in a circular motion, wetting all the grounds, until the press is half full. Pause and enjoy the bloom.
30 seconds in, give the grounds a gentle stir with a chopstick or spoon.
Evenly pour water to the top of the press and add the lid, gently resting the plunger on the grounds. (If you’re using a kitchen scale, it should come to around 600g of water altogether.)
Wait until your timer reads 4:00, then slowly push the plunger all the way down.
Transfer to your glass and enjoy!
FRENCH PRESS CARAMEL COFFEE – 8oz
INGREDIENTS:
DaVinci Gourmet Caramel Syrup 1 tbsp =10g
French Press Coffee 200ml
Full Cream Milk (Optional) 30ml
MOCHA FRENCH PRESS – 12oz
INGREDIENTS:
DaVinci Gourmet Chocolate Sauce 1 tbsp = 20g
French Press Coffee 120ml
Full Cream Milk (Optional) 30ml
Cube Ice 100g
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