Comments on: C’est cafe

By: Keter

Keter — Sun, 09 Sep 2007 20:20:52 +0000

I pour the resulting coffee out of the press immediately into a thermal carafe. If you simply can’t abide any dregs (fine powder from the grind) left at the bottom of your cup, put a coffee filter in a strainer over the top of the carafe and pour the coffee through that. Yes, it will also take out the crèma, but that is a personal decision…when I have guests, I ask what their preference is. If their answer resembles “French press? Is that like eXpresso?” I assume they want it filtered. ;o)

By: Margo

Margo — Sun, 09 Sep 2007 00:43:32 +0000

Fascinating, Candace! My husband always insisted on stirring his French press after he poured in the hot water. Now that I know the reason, I’ll dampen the grounds first AND stir after I pour in the hot water. THanks!

By: Candace

Candace — Fri, 07 Sep 2007 21:05:55 +0000

Two recommendations: If you wet the freshly ground coffee with cold water and stir it well before adding the hot water, it helps to keep the coffee from scorching with the sudden addition of hot water. I think it sort of allows the surface of the coffee to sort of warm up slowly.

Also, if you stir the pot of coffee one minute after the addition of the hot water, this helps create a better crèma, which is the golden foam which should top a truly good cup of coffee. The crèma acts as a “cap” to help retain the aroma and flavor of the coffee. Any natural sugar or protein that was in the fresh coffee is contained in the crèma, so the more, the better!

Hope this helps!