The coffee chronicler filtered French press recipe

by Cristobal Munoz

1. Preparation: • Spoon • Digital scale • Cup (both for drinking and storing the hot, rinsed paper filter) • Carafe for decanting (optional, but highly suggested). • A paper filter. Most brands and types can work, but a basket-shaped one is most suitable. Ensure it’s the right size for your plunger – it should fully cover the plunger and extend 1 inch on the sides or a bit more. 2. Prerinse and preheat: Take your paper filter, open it, fold it sideways (opening it, makes it easier to handle when wet), and toss it into the empty French press. Simultaneously, preheat and rinse the filter using hot water. Use a spoon to remove the filter, placing it in your cup to cool. Pour out the excess water. 3. Pour and Stir: Pour in your coffee grounds. Add the total volume of water, pouring aggressively. Then take your spoon and stir the brew eight times, ensuring all grounds are touched. 4. Wait: Set a timer for 1 minute. While waiting, gently squeeze the paper filter to get rid of excess water, and wrap it around the plunger. 5. Stir: After the first minute, stir the surface of the brew gently to break any crust. 6. Wait another minute. 7. Plunge: Carefully insert the plunger with the paper filter attached. A tight seal is indicated by resistance and a hissing sound. Plunge slowly, taking about 45 seconds to a minute. 8. Decant: Immediately decant the brewed coffee into a carafe to bring it to an ideal drinking temperature. 9. Serve & Savor: Pour yourself a cup and enjoy one of the cleanest and tastiest French press brews you’ve ever had. Total brew time: 2:45-4:00 (depending on how long time it takes for you to plunge. Plunging slow is encouraged – similar to how you do it with an