BETA & BREW
A ‘LOW GRIT’ FRENCH PRESS/ PLUNGER RECIPE
STEPS: 1.
I like to use a ‘1 to 15’ ratio, so however much coffee you plan to use (say 20g) you should use 15 times more water (20g x 15= 300ml water). Note: Feel free to adjust this ratio higher or lower to match your taste (eg. lower is stronger 1:13 and higher is less concentrated 1:17)
BEST FOR: »
Purists
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Those without technique (unlike free soloing)
YOU’LL NEED: »
A plunger/French press
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20g of decent coffee (ground medium-ish, similar texture to breadcrumbs)
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1 or 2 spoons
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A timer
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Scales (Just buy one already!)
BETA:
2.
Place your ground coffee in the plunger and add hot water. I’d recommend just off the boil, around 95°C. Go hotter for lighter roasts or cooler for darker roasts. Then let it sit for 4 minutes…Don’t touch it and definitely don’t stir it!
3.
If you’ve got decent coffee then a “crust” should have formed. Break this crust with a few gentle stirs. Now use your 1 or 2 spoons to skim out the surface scum, similar to cooking lentils.
4.
Crux: Let it sit for 5-10 minutes. Don’t rush deliciousness! This will also let the floaty bits settle.
5.
Insert your plunger and gently push it until it’s just submerged under the surface of the coffee, but don’t push any further! If you push further then you’ll disrupt all the bits of coffee which just settled.
6.
Gently pour yourself a cup
WEAK OR DILUTE?
This method works nicely with just about every plunger—even the shit ones. But to really elevate your French press game, I’d recommend buying one from a company called Espro.
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They have a better mesh design and can be used with paper filters for the cleanest cup you’ve ever plunged.
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They also make a handy integrated thermos model as seen in the picture (awesome sticker sold separately).
82 AUTUMN 2023
Grind finer Use a lower ratio like (more water or less coffee) Steep longer Use hotter water
TOO STRONG?
Grind coarser Use a higher ratio like (less water or more coffee) Steep for less time Use cooler water
TOO GRITTY? »
You f#cked up. Start again!
