And as you can see in the comment section, everything people care about is that it's called a "press" and the method tells you not to press which is for some reason very bad and shocking :D

@@KNURKonesur Press or not to Press is part of the fun! Try both ways and see which way you like the best! ❤☕⚓

Totally agree!

@@KNURKonesur press or not to press . You are too concerned about what will be. There is a saying Yesterday was history. Tomorrow a mystery. But today a gift. That is why it's called :"the present". ~coffee master oogway

“Adventure” is a bit strong. You’re life must be a bit dull if making a cuppa is an adventure.

That may sound impressive but I've actually used the same French press (Made in China) since Napoleon and I attended Harvard back in 1787. How do you like them coffee apples?

@@MikeMichaels1987 The first patent of a French press that resembles what we use today was patented by the Italians Attilio Calimani and Giulio Moneta in 1929.

How much coffee for 1 cup of water ?

@@charlesblock7781 Only good water makes good coffee.

@@pepperco100 No it wasn't

That's as good a reason as any 😀

If you like whiskey, you should try the Canadian whiskey that's mixed with maple liquor. It's called "Sortilege" and it's incredibly delicious!

So....you single? lol

Irish Cream for me.

@@rocwyvern1101 that sounds fantastic!

I got a caffitier cosy in John Lewis ( UK ) keeps it warm like a tea cosy 👍

Heated partials become less dense and rise. After being exposed to cooler surface they become more dense and sink. This is called convection. It causes currents which help extraction. It's a small difference but still.

I learned that works really good

Exactly. Higher heat = better seep provided you pour it out in 4 mins. I keep the lid on mine and have been doing this way for years. I’d take my home made cup any day over any of the bigger chains around me for a hot cup. Love the full bodied notes it produces. I love experimenting with different types of coffees now.

Light brew vs dark n bitter of full bodied real coffee flavor. Expresso ova that coffee

Absolutely sinks and then whatever is left rarely gets into the mouth. Hardly a big issue.

sometimes i like to chew the sediment that left in my french press before i clean it 🤣

came here for the laughs. cant believe someone actually did a video like this.

I use a paper filter under the plunger. This removes all of the powder. Unless you are using a sifter to eliminate it, even my grinder leaves a lot of dust in the coffee grinds...very fine powder. I find this does make the coffee less smooth. I then pour through a second filter, which removes the remainder of any powder that snuck around the plunger. However, this is not the only reason I use paper filters. Next time you make the coffee, let it sit for a moment, and then look at the surface. You will likely see a small oil slick. This oil is responsible for the reason coffee is bad for your cholesterol. It raises your cholesterol. This is why doctors often tell people with heart problems, to stop drinking coffee, or at least reduce the amount. But all it takes to remove it, is a paper filter. I often use a total of three paper filters, because I do have high cholesterol. After three paper filters, pretty much all of that oil is gone, if not all of it.

​@Leroy Russell Oil or fats is not the problem, nor is cholesterol. Insulin resistance and seed oils, however, are. Insulin resistance is caused by high carbohydrate intake and spikes foremost over a long period of time. You should be targeting the cause (insulin resistance) rather than the side effect (cholesterol).

french press is kind of a Sunday morning thing.. I can just imagine his girl friend from the night before thinking, "where's my keys ?! "

🤣🤣🤣 Your comment is 🥇

😂

Oh my gosh, you made me smile 😁☕️

You forgot to mention what stage the moon is in and what planetary alignment is at for peak extraction!! You fail!!

I makes these coffee makers in Asia, yes thats what that plunger is for, sift those coffee grounds.

I did that and a little coffee shop round the corner exploded

I pressed the plunger and it one of the best cups of coffee ive ever had, but then again i love my coffee strong enough to regrow hair on a bald man so theres that lol

That’s the best bit plunging !!!

Love your humor!

Absolutely agree

Same

Agree.

Same with me. The only time I've ever had an issue with grounds getting past the plunger was when I used a press with an all metal vessel. I now use a press with a glass vessel (like the one in this video) and never ever have grounds get past the plunger. I think this video is way off base....maybe the guy really doesn't like a more robust brew like a French Press provides.

Yeah.. I want to say: 'Dude please" you make something really simple really complicated. A good filter will never let grinds pass. This is fetish level. Give your B*lls a tug

After some research and trying this myself I will no longer doubt you

Pushing the plunger is one of the few activities my kids will do with me...

@@RDJKR I have done my research. I, too, cast my doubt aside!! 😊

It's the coffee equivalent of just-the-tip.

😅😅😅😅😅😅

Exactly! I've used a French press since discovering them ages ago and of course I use the plunger -- that is the whole point! I don't get ANY coffee grounds because when I grind the coffee I do it to the right point for the press... and my coffee is DELISH. This video is a waste of time.

Troll coffee...

In France, we use the italian coffee pot... That piston thing emerged about 30 years ago in PRC imports products.

@TheRenaissanceman65 Blame the name on U.S. You know we have a strange aversion to French naming conventions; freedom fries anyone?🤫👍

@TheRenaissanceman65 Very good observation. Personally I love the Italians, they have the "boot" I have the "mitten." 😉✋Right hand, palm faces out; throw me a baseball right in the pocket & you might smash my house😁Cheers!

There’s a reason he’s got no friends. Gees

@@JetEarlewood leave the man alone

damn, wish i was with ya! Jeez!

@@garrygemmell5676 blueberry kush oil. Lol

I love this video...

I didnt even attempt the third minute

@@garrygemmell5676 Always smokin some dirty-ass shit cut with tire oil and camel poop. (That gentrification of weed smokin is getting me over the ass)

C'mon... he's entertaining and quite artistic about the procedure! Fun! Enjoy, why criticize rationally :)

I know. It's great right?

Imagine him with foreplay...eeesh.

pretty sure this is why he has no friends

@@twistedlimb4053 😂😂😂😂😂😂

Yup, better use strainer in the first place 😂

He explained everything in the almost 10 minutes of video. The device is still a lot more convenient and safe compared to just pouring from, say, a big jug into a cup with a strainer on top where you risk splattering the hot coffee and possibly scalding yourself, at worst, or staining your clothes and needing more cleaning around than necessary, at the mildest, when what essentially is a wide-mouthed, clear glass (easier to spoon off the top debris) coffee jug with a built-in internal strainer that coffee lovers already have in their kitchens is the much better option.

The plunger is handy for foaming milk. That is all.

​@@edoalva48 what are you on about, this is literally the same *exact* method that Hoffman uses, except be doesn't bother preheating the press. and you *do* produce a better cup by not plunging, for the reasons that this guy explained

@@Dr__Feelgood Don't try to defend it, it's a shit video.

KZfaqrs complicate everything to gain views. It was easy back then for tutorials. Now it's just "10 things you are doing wrong with your french press", "why girls won't talk to you if you don't own a french press", "here's how to brew a $10000 coffee in a wallmart french press". Just the same damn thing

@@beardydaze Basically he do the same process as cupping following the guidelines of the Speciality Coffee Association (SCA). Is not something of "youtubers", different recipes make a different cup, just that. www.scaa.org/PDF/PR%20-%20CUPPING%20PROTOCOLS%20V.21NOV2009A.pdf

You just make it the usual way, except you give it a little stir and skim when it's done, and you don't plunge it before you pour. I've been doing this for a while and it does make the coffee taste cleaner and more consistent - it's worth a try to see if you like it! Nothing wrong with knowing a few tricks

It's if you want to make your coffee taste better. If you don't to do it, then it's not that big of a deal. I haven't personally tried the method tho

agree!

Most people forget that the monks were using these coffee beans as a sort of soup. Who wants soup with no oils or fats in it?!

If the legend is true .... A Frenchmen was boiling his water when he realized he had forgotten to put the coffee in. Once added, the coffee grounds rose to the surface of the boiling pot. He wanted to save the only portion of coffee he had with him and bought a piece of metal screen from a passing-by Italian merchant. Fitting the screen over the boiling pot, he used a stick to press the screen down, together with the coffee grounds. And how was the coffee? He expected it to be terrible, but the result turned out to be the best coffee both men had ever tasted. An accident led to a discovery of a new way of brewing coffee. True or not, it's "better story" and kinda fits the much of frequent history of inventions arising out of accidents ...penicillin, velcro, teflon, coca-cola, dynamite, smoke detectors, matches, blood thinners, corn flakes, slinky, post-its, silly putty, safety glass, popsickles, microwaves, bubble wrap, saccharin, viagra, photocells, pacemakers, X-Rays, LSD, brandy, chocolate chip cookies, super glue, champagne, tater chips, dry cleaning,vulcanized rubber, vaseline, ice cream cones,safety pins, Botox.....

Interesting. I actually plunge it a few times during the 4 to 5 minute brewing stage in order obtain the maximum flavour and oils from the ground beans. The fine particles settle at the bottom of my mug anyways and I get full flavour. Before the French press, the coffee would be boiled in a pot of hot water and the maximum ground beans would mix with the boiling water, it was then passed through a sieve. When Indians make Masala Chai they also use ground tea in a pot of boiling water, etc.., You want to brain the maximum flavour and oils.

This dude needs to go to Kent Rollins. Cowboy Coffee! YeeHAW!

Love the taste of french-pressed coffee, totally agree. You just don't get that same flavor from a drip pot Yet to try the other methods like Aeropress and whatnot, but espresso would be my next or first choice if I had my own manual press for that

Defintely the flavorful oils are the way to go, which are removed by brewing methods with paper filters. Which is why French Press and Bialerti Moca Pot are my favorite methods, that produce very distinctively different flavors depending on my mood.

The filtering screen and mesh will take care of that but if you spoon out the grounds where is the coffee coming from

@@Resonosity My recipe: 2 T purchased ground coffee into french press, fill with boiled water to 1 mugs worth, steep until I put my makeup on, press and pour. Drink the liquid caffeine.

@@michaelmerck7576 As he said, most of the grounds have fallen down. So he's taking out some of the flakes, oils making bubbles and any powders. With the way he pours at the end though, I see no point letting anything settle then as he's mixed it all up. In other videos I've been people pour gently so all the fines stay at the bottom.

Plunging does not affect the strength of the coffee in any way. THis is complete rubbish.

@@Adam-vx6to I expect it’s the spooning out the ‘crust’ that might do that

@@teleriferchnyfain it does not

@@Adam-vx6to Well I don’t know but this one commenter seems to think so

It's bullshit. The press/plunger is there for a reason. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. The trick is to not press the plunger 100% of the way down as this will crush the grounds/sediment at the bottom, making the coffee bitter. Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup. The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. Like I said, the press is there for a reason. Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless KZfaq video! 🙄

That’s what I was thinking! He used a whole French press just for the filter?

Pour coffee through filter paper, like a drip maker...shoot, a glass measuring cup will serve the same purpose

Exactly....except he's mistaken!

Yup but it did still filter the sediments so u still need a fliter somehow.

That's what the press is for. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup. The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. The press is there for a reason. Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless KZfaq video! 🙄

Not exactly. Hoffman gives the coffee another five minutes after removing the 'crust'. But yes, it's close.

James Hoffmann technique is basically a cupping, so i don't think he should have mentioned it

The power of placebo.........🙄

@@steven2809 no

It's bullshit. The press/plunger is there for a reason. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. The trick is to not press the plunger 100% of the way down as this will crush the grounds/sediment at the bottom, making the coffee bitter. But you still need to press it some way down. Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup. Basic physics in action The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. Like I said, the press is there for a reason. Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless KZfaq video! 🙄

@@steven2809 Exactly!

He didn't really express himself properly throughout this video, all this technique does really is help minimize sediment in the cup. I'm not a coffee nerd (I probably have the least sensitive nose and palette in the world 😅) but I notice a difference in texture and prefer when I don't plunge when I serve. As for scooping off the top layer, I can't tell a difference when I do or don't! I also don't notice any difference in flavour or perceived "strength" of the brew.

I do the same, no sediment in my cup because i slowly press and don't overpour from the bottom.

@@acadiamusic514 it doesn't minimise the sediment. Do you think by tipping over the mug when pouring won't unsettle and resurface the coffee grinds that have sunk to the bottom? I mean that's just obvious rudimentary physics.

Exactly. Some people are just determined to make something simple that works and turn it into a headache.

@@chrisrosenkreuz23 If your cup have sediments with this technique or similars (like James Hoffmann´s), that mean your are using bad quality coffee, very old beans or a very dark roast. Fresh speciality coffee have the particularity of settle in the bottom of the press, literally you can see how the coffee go to the bottom and made a puck.

Yes I used to go dry to drink it all but I found it best to just leave that last bit ,it's not even near a half of a cup so I just leave it and I no longer have the sludge taste as my last sip

The plunger is made to plunge don't you think

This is all bullshit I don’t think he can taste different😅

Exactly (see my similar comments above). Why the hell is he using a cafetiere without using the plunger? Why not just use a standard coffee pot?

he was so high, he forgot the fundamental step

Exactly. It's bullshit. The press/plunger is there for a reason. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. The trick is to not press the plunger 100% of the way down as this will crush the grounds/sediment at the bottom, making the coffee bitter. But you still need to press it some way down. Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup. Basic physics in action The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. Like I said, the press is there for a reason. Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless KZfaq video! 🙄

I haven't watched the video but I remember always take out the grounds when you are done brewing. And I think you have to experiment with a kind of coffee you want by amount of water/ coffee/time spent before plunging, and the right grind. I'm going to get some pre-ground coffee and experiment with the coarse grind I already have. Perhaps Kroger fresh beans are not as good as Starbucks/ Seattle's Best coffee / ravensbrew.imho

It's bullshit. The press/plunger is there for a reason. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. The trick is to not press the plunger 100% of the way down as this will crush the grounds/sediment at the bottom, making the coffee bitter. But you still need to press it some way down. Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup. Basic physics in action The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. Like I said, the press is there for a reason. Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless KZfaq video! 🙄

I used to do this procedure and now have increased my bloom time to 4 min, stir and top off to my final water volume and wait 8 minutes (12 minutes total brew time) before slow plunger press and pour. Takes away all the bitterness that was usually found when I did a 30 sec bloom and 4 min rest. Learned this procedure from James Hoffman (Godfather of coffee).

How do you heat the water if the power is out?

Why use the French Press at all then. Put coffee in a cup and add very hot water, saves time.

This is cowboy coffee

@@macknumber9 That's what I was thinking, some of the best coffee I've ever had was made the cowboy way.

Very politely put haha. This is an exact copy of James Hoffman's technique, which I'd be shocked if he hadn't seen. It would be cool if he referenced Hoffmann's technique and explained where and why he might differ, which he barely does other than ratio. This is borderline plagiarism.

@@pollackjohn this guy needs to go to the gallows for plagiarism

Using cupping technique to make french press coffee has been around longer than 2016 when Hoffman talked about it

@@davidthomas9960 got to admit he did a fantastic presentation on how to do it. Best one I've seen.

It's bullshit. The press/plunger is there for a reason. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. The trick is to not press the plunger 100% of the way down as this will crush the grounds/sediment at the bottom, making the coffee bitter. But you still need to press it some way down. Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup. Basic physics in action The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. Like I said, the press is there for a reason. Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless KZfaq video! 🙄

Probably Dark Matter (the blackest material)

It looked like Red Rose tea

Jezz😂😂😂😂 scrumble off my couch

I was pretty stunned when he showed the ground coffee in his hands. Its not much darker than the green coffee beans in my cupboard.

Vantablack coffee is the best!

coffee was ground too fine, A good burr grinder solves the issue, need a coarse grind

let the press sit a couple of minutes, then press very slowly.....finally pour off the first little bit to get rid of any grounds.

The press/plunger is there for a reason. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. The trick is to not press the plunger 100% of the way down as this will crush the grounds/sediment at the bottom, making the coffee bitter. Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup. The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. Like I said, the press is there for a reason. Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless KZfaq video! 🙄

If you use a coarse grind no grounds should get past the filter.

Thank you Jeff, you too must be a academic, because they cant understand when i say after 4 minutes of it just sitting brewing, my drink would be luke warm

ew

You gotta pre-heat your mug with boiling hot water right up to the moment you pour your coffee.

The water has just boiled. How freaking hot do you want it. Usually mine is perfect to drink. Btw, I keep the top on while I wait.

@@derfskittlers6125 Scalding hot, A hot drink should be hot enough for it to still be hot 1 hour into smoko, that way you can say "Havent finished my tea boss"

It's bullshit. The press/plunger is there for a reason. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. The trick is to not press the plunger 100% of the way down as this will crush the grounds/sediment at the bottom, making the coffee bitter. Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup. The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. Like I said, the press is there for a reason. Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless KZfaq video! 🙄

Enjoy your coffee full of bodies.

My nephew does that too

It's bullshit. The press/plunger is there for a reason. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. The trick is to not press the plunger 100% of the way down as this will crush the grounds/sediment at the bottom, making the coffee bitter. Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup. Basic physics in action The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. Like I said, the press is there for a reason. Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless KZfaq video! 🙄

yeah i don't get it, do people think that by dragging out the content you'll want to subscribe to other drawn out content?

@@theterminaldave Most youtubers are at the mercy of the youtube algorithm, which devalues very short videos. You've got to make it about 10 minutes long. It's dumb.

@@HuginMunin I loved it

10 minutes = 3 ad breaks

That's what I thought. 😑🤦

He said 4 minute. Folgers? SMH.

Too much work

@@ThomasCrovvn Not much more than the version in the video

Nah, I do as the French Press coffee is supposed to do. That’s why the filter plunger is there for a reason. No real difference 🙄🙄

@@accesstotheredcarpet I tasted the difference .

@@accesstotheredcarpet Exactly. The press/plunger is there for a reason. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup. The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. Like i said, the press is there for a reason. Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless KZfaq video! 🙄

It's bullshit. The press/plunger is there for a reason. If you don't press the plunger, then as soon as you tilt the cafetiere to pour, all of those grounds that are in there will be redistributed through the entire mixture. The trick is to not press the plunger 100% of the way down as this will crush the grounds/sediment at the bottom, making the coffee bitter. But you still need to press it some way down. Note, that in the video when he's pouring, that there is no sediment at the bottom of the cafetiere, because he's released it right through the mixture and straight into his cup. Basic physics in action The idea of using the press is that it keeps the vast majority of the grounds/sediment trapped at the bottom of the container. Like I said, the press is there for a reason. Otherwise why is he bothering to use a cafetiere with a press when he could just use a standard coffee pot? Or even a jam jar? Another useless KZfaq video! 🙄

yeah that is what you are supposed to do with the press. You can also wait a little bit after having pressed the coffee

Fact!

yep. all those lovely oils are lost by spooning out the top.. the design of the French press is a deliberate and unchanged design in principle because it WORKS. this is a preference i dare say, a preference which I strongly disagree with. by slowly pressing the puck forms and you only go down just over half but not all the way to the bottom...

I just got a french press, can you actually taste the difference or is it just to feel extra?

@@rodrigomelendez1545 I hope it tastes different lol

You did nothing wrong. Find your own way of doing coffee you love

Never in my life had the french press exploded coffee grounds, Shrek.

The Turkish also put some drops of cold water in the coffee when it is ready.

yep

You drank your coffee so fast you completely missed the point.

I think "many people" are paranoid

It's not a coffee press anymore. Lol!

You need one, thrust me, it's the best next to espresso. Stir it in with a wooden spoon or chopstick; let it sit for five minutes; then press it down and slowly pour.. If you get some grounds in the bottom of your cup, so what! You love coffee right some grounds in the bottom should make no difference. I eat chocolate covered coffee beans, quite good.