Leer en español: Cómo preparar café con el método Prensa Francesa.
How to brew coffee with the French Press
Information
Difficulty: Easy
Yield: One cup (approximately 290 ml).
Ingredients
E 20 gr of coffee (for this recipe I used a coffee: origin: Antioquia – Colombia, Red caturra variety, Process: washing, roasting: medium).
E 300 ml of Water at 90°C.
Utensils
E French press.
E Scale.
E Water boiler.
E Thermometer.
PREPARATION
E Remove the preheating water and add the 20 gr of ground coffee (medium or medium-coarse grinding for this preparation).
Add the ground coffee inside the French Press. | Credits: Felipe Herrera.
Add 300 ml of water. | Credits: Felipe Herrera.
Perform agitation for better extraction. | Credits: Felipe Herrera.
E Press slowly without pressing at the end so as not to extract unpleasant bitter notes. Finally, your coffee is ready to serve and enjoy.
Press the plunger slowly. | Credits: Felipe Herrera.
Serve and enjoy. | Credits: Felipe Herrera.
Recommendations
E To taste this cup in the best way, we can let it rest for 1 or 2 minutes since being a little less hot we can feel its aromas better and differentiate its notes, I always prefer to feel the aromas before the first sip of coffee and smell Activate the taste and achieve a better sensory experience.
E If we want a cleaner and more balanced cup we can use a sieve for ground coffee, in this way we eliminate the very fine parts of the grind that give us bitter notes.
E With this method, we can cream the milk and achieve a perfect texture for a cappuccino at home, with some hot milk, but without boiling it and pressing it a few times we achieve the perfect texture. For this, I DO NOT recommend using the same French press as we contaminate it, but if it is used we have to wash it very well until there is no residue of milk smell.
E We can also use the French press to prepare other hot drinks such as teas and infusions, and cold drinks such as excellent cold brew (cold coffee).
E Be creative and experiment with medium to medium-coarse grinding, the excellent result may surprise you.
About the Author
Felipe Andrés Herrera Gómez 
Barista.
I met the world of coffee at 16 years old thanks to a neighbor who works as a professional taster. One day we talked by chance and he asked me if I wanted to help him in a roasting workshop, where he taught me about roasting and cupping.
There I was passionate about the subject and was motivated to take a small barista course sometime later. In that sense, what started as a hobby ended up being my profession.
My advice is always to do what you are passionate about: with a little discipline, you will get where you want. Today I work as a barista in a specialty coffee shop and roasting workshop in Paris, France. Now, my dream is to return to my country to carry out a project to improve the quality of life to whom we owe a lot: coffee farmers.
Follow Pipe Herrera
