@Rodrigo Johnathan shut up bitch

I agree!!!

"silk". I like that!

Perfect!

@@AlternativeBrewing Woow! Thank you so much for your reply. :D

Great!

So true!

@@morrybo12 I think so, because part of the process of complete brewing is pushing the plunger forcing the coffee grounds to travel through the water/coffee all the way to the bottom and as the groundstravels down, there is more water/coffee being forced through those grounds, so the brewing is more complete that way and in my opinion so is the flavor. Something is lost by scooping the grounds off the top and never finishing the complete “french press process” of using the plunger.

Glad you enjoyed it!

Thank you very much!

Its not an accent

Glad it was helpful!

Glad it was helpful!

Thanks so much You're welcome!

Glad it helped

so true!

You're welcome

Thanks for the info!

Thank you very much!

Thanks! I'm not really sure what the other method you described would do - I;ve never tried it 😂 Seems like a pre-infusion of sorts with a little bit of water - generally though - full immersion brewing doesn't benefit hugfley from pre-infusion as it's fully immersed in the coffee through the entire process.. worth a try though and see if it improves it greatly 👍

Yes, that's the way I was taught. Fill the water half full, stir with a non-metallic spoon or stir stick, fill the press, wait a few seconds then slowly press down, This allows the coffee grounds to "bloom".

French Press are quite adaptable to making as little or as much or the capacity in them. Go ahead and adjust your coffee to water, and you'll be fine 😀

There are measurements on our Bodum French press. These measurements are imprinted on the metal sleeve into which the glass beaker fits.

yes No worries

😂 hahaha there's truth to the saying: "You can't please everyone." Nor should we try 👍

@@AlternativeBrewing safely, I "suspect" someone of "TRYING" to be the dissenter. Pathetic, at BEST!

Glad it was helpful! 😂 this was a 1/1 sent to us from a lovely customer sorry !

Personal preferences really ... but whole milk works best 😀

The silicone ring may have some effect on the smooth transition of the filter as you push it.. as well as protecting the edges of the filter so no grinds find their way past it.. but all in all, a good French Press, that's well maintained and kept clean will work much the same - silicone or not.

YEs - this really has more to do with the final step of whether you're pouring all your coffee out once it is brewed - or keeping it in the French Press and slowly drinking it. I would say it's not terrible to leave the grinds in there if you were going to pour it al out - just do so very slowly to avoid any further turbulence to the grounds at the bottom. -- What I do find though is many people prefer to leave the coffee in the press and this will inevitably end up with over-extracted coffee and a super sludgy last sip - so to avoid this - I scoop of the top always 👍 Flavour is much cleaner and brighter with the scoop off - not to say the alternative is bad - but I enjoy the coffee more when I scoop off grounds

All good - we were all novices once 😀 The basket is where you place your ground coffee in to. You should be able to open this basket? If not - then it is a double filter - so place you coffee in the bottom as normal - and the basket acts as an extra filter for to keep your brew free of any floaties 👌

@@AlternativeBrewing ...and heat water to 206 or 207 degrees +/- 1 degree variance is ok. Use course grind. Try it. You'll love the coffee as this temperature reduces excessive oils and bitterness, bringing out the aromatics at optimal levels. Always pour/decanter the entire brew so the remaining coffee after a pour does not go sour. Cheers!

yes for sure 👌

That's a great suggestion. I've honestly never tried testing the temp of the brew - in order to gauge when the best time to plunge is. Good tip thanks!

@@AlternativeBrewing sorry if I came across condescending. I’ve never thought of taking grounds out. It’s easier than tapping the side. Less grounds to clean when you’re done. Thanks.

Hi Martha - 200-204ºF is a good range for brewing coffee 👌 If you don't have a thermometer or kettle to program the heat - than boil the water and let it rest for a minute. (@ 0-1000fasl)

Water needs to be 207 degrees +/- 1 degree.

Depends on the overall effect of the bloom - I would say try it both ways and see how it changes the flavour. A bloom is generally always recommended but the length of the bloom will differ with the coffee that you are using - and if you agitate or not.

Yes, this could be due to aged coffee. Coffee that has been roasted more than 3-4 weeks ago, or ground more than 1-2 weeks ago. Due to the degassing of the beans over a period of time the grounds are less likely to float. - or possibly have settled due to turbulence or water composition

Great tip! ... that's a very good question too. I would say serving French press would be cheaper. Perhaps having a few different sizes - 1 cup, 2 cup, 4 cup and 6 may help limit over portioning - but the plus side is you can brew coffee for more people using less coffee in a French Press - and all you ned is a simple grinder and fast kettle - whereas Espresso is a leap in to an investment of a machine, grinder, water filtration, maintenance and perhaps a skilled Barista to make all that worth while... however additionally important is the knowing your customers. Id say in Australia, coffee drinkers are more inclined towards espresso drinks ... so having French Press on the menu may not sell as well. Hope this helps 😀

@@AlternativeBrewing thanks for the answer ! I think the same ... I'm thinking of making a 2litres brew - Ive got a vintage Bodum French press that does that much- and then transfer it to keep it warm in a stainless steel kettle on the gas cooker (being careful not to overcook it or burn it) and just make the coffee as customers go. I thought it could be a cheaper way to make coffee that's delicious and not as fancy as those barista coffee but I need to figure out if I can't sell it cheap enough so it's attractiv to ppl

It more likely means that the beans do not have much CO2 gas in them. Your coffee may not have c02 gas in it for a number of reason , mainly it's either a darker roasted bean, is a few weeks post-roast or has been pre-ground and be sitting in a container for 3+ plus. This will impact the freshness of the flavours in the cup. But if you're still producing a nice enjoyable cup of coffee - as I always say - don't change a thing 😀

@@AlternativeBrewing Ah, okay. I received the beans as an Xmas gift, so it may have been a few weeks after roast. It's Onyx Geometry coffee.

Sure why not! I'd make sure the milk is hot 😀

Try this method. Use 1/2 water for initial brewing then add heated milk (not boiled) after 4 mins. Then...press the mixture within 1/4 inch of bottom. Do not compress the grind. It will froth slightly. You'll love it.

why not!

Yuck! Are you a truckdriver?

Exactly!!

A usual ratio we will play with when brewing filter coffee is 1:16.5 ... so with 50g of coffee you could use 825ml of water 👍

depends on what style of roasted coffee you brewing with mainly. Hotter water mainly helps brew faster coffee 👌

206 degrees +/- 1 degree for best results...try it. It makes a huge difference ... and use course grind.

Well, in a "French press" most (larger) grounds are trapped by the filter. But you DO have to clean the press!

That's a great question. It's most likely reasonably freshly roasted coffee, and there is co2 trapped in the grinds, that is naturally produced in the roasting process... over time it escapes the beans but is present in any coffee under around 30-40 days old.

Because it has a "C" in it.

maybe you haven't had your coffee this morning ?