How to make coffee in a French press

French press coffee is one of the most amazing coffees out there and they are easy to prepare too. You get a great coffee every day at such a cheap price but to achieve the full richness of coffee you need to let it decanter immediately after brewing, this will ensure that it doesn’t turn bitter or ashen.

So if you want to make your own perfect French Press coffee, just follow these steps and you will find that you can make a consistent quality of coffee every day. It is that simple!

Ingredients you will need

  • ½ cup of roasted coffee beans
  • 4 cups of fresh water

Equipment you will need

Instructions

  1. Measure your ingredients

The first and foremost step would be to measure your coffee beans according to the amount of coffee you want to make. If you are making 4 cups of coffee, you will need to take ½ cup of roasted coffee beans.

  1. Grind your coffee beans

Once you have taken the correct measure of roasted beans, grind it with the help of a burr grinder into finely coarse size. Make sure that your grind your roasted beans on the coarsest settings as it will produce the ideal sized ground coffee. If you get the size wrong for your ground coffee, chances are that your coffee will taste a little off and not at all like the one you had hoped for.

  1. Heat the water

Now time to heat your water for brewing your coffee. Take the adequate amount of water, this again depends on how much coffee you want to make. If you want to make 4 cups of coffee, you should take 4 cups of water. Heat your water below the boiling point which can be anywhere between 195 degrees Fahrenheit to 215 degrees Fahrenheit. Once you have heated your water to boiling, take it off the kettle and let it cool for 30 seconds.

  1. Add your grounds

Once you are ready with your other ingredients, time to add the ground coffee to your French Press. Gently shake it to make it settle down at the bottom of the French Press.

  1. Pour the water into French Press

Once your ground coffee is inside French press, add half of the heated water to the ground coffee into your French Press. You will notice that the ground coffee release a puff of gases which release a delicious aroma. A thick crust will also form.

  1. Stir it

Let it sit for 30 seconds and then stir the crust and mix it well with the water. Once that is done, pour the remaining water into the French press and stir it to mix well.

  1. Let it steep

Now let it steep for 4 minutes to produce a strong brew. You can also tweak the steeping time depending on different coffee roasts. Make sure that the plunger is all the way up during this brewing time.

  1. Plunge your coffee

Once the 4 minutes are up, pull your plunger all the way to the bottom to filter the grounds from the coffee. Don’t let your coffee sit too long after you have pushed the plunger down as it might turn bitter, so drink it up the moment you have pushed the plunger down.


Noodles with miso tahini sauce

This recipe features hearty buckwheat or udon noodles, Asian style noodles that offer a nice change of pace from regular semolina pasts. Use whatever random mixed vegetables you might have around and drown it in this creamy sauce to make a fast, wholesome meal- something that I eat at least once a week as my favorite bowl food!

Noodles with Miso-Tahini Sauce

  • 1 eight oz package soba or udon (pictured) noodles
  • 2 Tablespoons peanut oil
  • ½ cup sliced onion
  • 4 fresh shitake mushrooms
  • 1 cup sliced red cabbage
  • 1 cup fresh spinach
  • 1 cup shredded carrots

Miso-Tahini Dressing

  • ¼ cup tahini
  • 2 Tablespoons fresh-squeezed lemon juice
  • 2 Tablespoons miso
  • dash of honey
  • 2 Tablespoons water (more to taste)
  1. Cook the noodles according to instructions on package. Drain, rinse with cool water, and set aside.
  2. In a large skillet, heat peanut oil until hot, then add onions. Sauté until translucent.
  3. Add mushrooms, peppers, and carrots to the pan. Cook for 5-10 more minutes. Add to cooked noodles.
  4. Mix all dressing ingredients in a small bowl until very smooth and pourable. Add more water for taste.  Pour over vegetables and noodles and toss to combine.

Yield: 2-4 servings noodles and about ½ cup dressing

*Some of you might have seen this post as Soba Noodles with Miso Tahini, but I changed it this morning when I realized that most of my posts from the past week didn’t have photos! This is the photo I have, but I had to change the name of the post to include udon noodles, which are pictured above*


Iced Coffee

Over the past few months our week-end morning coffee routine has slowly started to shift. While we are still devoted fans of foamy and super hot cafés au lait, on some mornings we started skipping them and making these iced coffees instead. While at first I thought it was just a cause by the hot and humid weather I am not so sure anymore as the hot weather is definitely winding down and our iced coffee consumption seems to be picking up speed.

So I guess I should warn you, they are pretty addictive. On top of replacing our morning cafés au laits, they are also pretty quickly becoming one of my favorite mid-afternoon treat. At first we made ridiculously big ones (in our beer steins, to give you an idea) but recently I have been making them in 500ml mason jars which seems to be the perfect size for me and is what I will stick to from now on. I do not like my coffees too sweet but if you do, adjust the sugar to your liking.

At first we made ridiculously big ones (in our beer steins, to give you an idea) but recently I have been making them in 500ml mason jars which seems to be the perfect size for me and is what I will stick to from now on. I do not like my coffees too sweet but if you do, adjust the sugar to your liking.

Ingredients:

  • 1 coffee (~500ml)
  • ½ cup espresso
  • about 1 cup milk
  • ice cubes
  • ½ tsp brown sugar

Recommended Gear:

Brew your espresso (we used the stove top method) and let it cool for at least 10 minutes. Fill a mason 500ml jar (or a big mug) with ice cubes. Add the brown sugar, the espresso and the milk, mix well with a spoon.