Did you know at least 50% of us own a French Press or Cafetiere as it’s also known. Invented by Ugo Paolini in 1929, it is still a firm favourite today in many households. However as with all brewing devices unless you know how to use one properly then the quality of coffee served will vary tremendously.
So here at Pulp 27, we thought it’s time to share some trade secrets and our preferred French Press brewing method….
Step 1… COFFEE. Only use freshly roasted coffee. We’ve said it before and will say it again. Don’t buy Supermarket coffee, unless it has a roast date on it. Most Supermarket coffee have a best before and not a roast date. We recommend in order to-obtain the best quality you should ideally drink your coffee within 6 weeks of roast and no more than 3 months. Our coffee is always despatched within a few days from roasting and supplied in resealable bags with one-way degassing valves to retain freshness. So you are guaranteed a freshly roasted batch.
Step 2… GRIND. Always use a very course grind. It should resemble grit or rock salt. A course grind is essential due to the longer brew process (steeping). It prevents over extraction and reduces the amount of sediment at the base of the brew. If you are grinding your own coffee then use a good quality burr grinder and only grind for the amount you need, as once ground, coffee will stale quickly. Alternatively if you don’t have a grinder at home then when you order from us choose the grind marked ‘French Press’ and we will grind it for you. We recommend our Artisan blend Martello (https://pulp27.com/shop/pulp-27-signature-blend/), as it steeps wonderfully to release flavour notes of dark fruits and hazelnuts with aromas of merlot and citrus.
Step 3… COFFEE / WATER RATIO. We use a ratio of 60 grams (approx. 6 heaped table spoons) of ground coffee to 1 litre of water. EG. If you have a small 300ml Press, which serves 2 x cups then you need 18g of coffee. This is obviously down to preference. So if you like your coffee stronger increase the dosage – weaker then reduce it.
Step 4… BREWING. Scoop in your chosen dosage of coffee grounds. Then boil your water and leave for 45 seconds to cool to avoid burning your coffee. First add a small amount of water to the coffee grounds and wait 30 seconds. This is what we call the ‘hot bloom’. Then add the rest of the water and wait another 4 minutes. You will notice a crust of coffee on the top. We recommend scraping this off with a spoon and discarding. This prevents over extraction, stops any grinds from escaping the filter and leaves you with a much cleaner cup. Now slowly push the plunger all the way down and pour yourself a well deserved perfect cup of coffee!