The Perfect Coffee Maker - Bodum Chambord French Press
I first tasted pressed coffee in Australia, where they call the piece of equipment a "plunger" rather than a "press". The critical difference between auto-drip and pressed coffee is instead of running hot water through the ground coffee, the coffee is allowed to steep, similarly to preparing tea, then pressed with a metal screen to separate the grounds from the coffee. No coffee grounds should come through the press, but you should expect to see a darker, stronger brew because you retain more of the essential oil of the coffee bean.
With traditional auto-drip coffee makers, I had very little control over the strength of the coffee I made, short of buying dark roasted, stronger beans. Even with the machines that have a setting on them for lighter or darker brew, I couldn't really tell a difference in the strength of the coffee. I didn't really want to keep a grocery shelf selection of coffees in my pantry in order to match my mood for flavor. With the press, I can steep the coffee longer for that first cup of the day, when I want a caffeine injection directly into my bloodstream, or for a shorter time in the evening when I want a nice warm brew to settle down with as I read for a while.
The initial challenge for me with the coffee press was to get the correct amount of coffee to water. This took a little experimentation, since the carafe has no measurement markings. After getting the general idea for how much water I need for the cup size I prefer, I've been able to experiment with the amount of coffee I use to again adjust strength and flavor. It is important to use coffee that is not too finely ground, as the smaller grinds can clog the metal screen, or even get through into your cup. If you grind your own beans, be sure not to over-grind.
I only have two complaints about my coffee press, and they are somewhat interrelated. It is a bit of a hassle to clean the equipment, because you have to figure out how to get the clump of wet grounds out of the bottom of the carafe. I use an oval-shaped wooden spoon for this task. I've seen people use paper towels, but I ended up with coffee on my arms every time I tried this. The second complaint is, I am actually drinking LESS coffee now (even though it is BETTER coffee) because using the press is more labor-intensive than auto-drip. From boiling the water (an electric kettle has made this process easier), to remembering to press it at the right time, to cleaning the old grounds out, it does take more effort. All things considered though, when I was organizing my belongings for a garage sale, the last auto-drip machine I owned went into the "to be sold" box. And on my "to buy" list is a small press to keep at the office, so I can enjoy the perfect cup of coffee at work as well as at home.
Published by Karen Kaiser
Single mom of two, accountant, writer, thinker. Trying to create the life I want and enjoy the ride. View profile
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5 Comments
Post a CommentHi. I was trying to wash an old french press and took apart the filter and basket. Now I can't remember how to put them back together. Help!
Your help will be VERY appreciated. The press has a very special significance to me.
Thank you.
The filter allows the preparation and serving of one to six cups of infusion or decoction, only using the elegant Inox Neapolitan coffee pot, (without resorting to pots, covers and strainers.)
The filter for infusions and decoctions with the Neapolitan coffee pot is simple to use: Put the cut herbs in the small basket at the one end of the tubular filter. To prepare an infusion, insert the entire filter into the Neapolitan coffee pot so that the herbs remain at the top, i.e., they are not immersed in the water. Remove from the heat, turn the infuser/decocter upside down and the boiling water will cover the herbs. Wait for the time it takes to infuse and serve by pouring with the Neapolitan coffee pot. It is better than using a coffee plunger or french press and very good for ROASTED BARLEY TEA.
For a decoction the filter is placed at the opposite end so that the herbs remain immersed in the water while it is simmered on a low heat for the required length of time. To serve, simply tu
It is better than coffee plunger or french press and very good for the ROASTED BARLEY TEA.
For a decoction the filter will come on the contrary positioned and that is so that the herbs remains dipped in the water during the boiling to slow fire for the wished time, therefore upsets in order to serve.
For italian companies Ilsa and Stella simply build the filter to add to their Neapolitan coffee maker stainless steel. Other companies may develop the tool from their design department.
(approximate english, sorry)
On http://www.herba.it/tisaniera_napoletana.htm
Infuser / decocter for herbal teas
The filter allows to prepare and to serve one cup of infusion or decoction only using the elegant Neapolitan coffee pot inox from six cups (without to resort to pans, covers and strainers): the Neapolitan infuser/decocter.
The operation of the "filter for infusions and decoctions with Neapolitan coffee pot" is simple, the herbs in tisane cut comes put in the small basket place to one extremity of the tubular filter: in order to obtain infusion, the entire filter in the kettle of the Neapolitan coffee pot so that the herbs remains up, that is not dipped in the water becomes part, door therefore to boiling, is removed from the fire, upsets the infuser/decocter and the water to boil will cover the herbs, it attends the time of infusion and servants pouring themselves with the jug of the Neapolitan coffee pot. It is better than coffee plunger or french press and very good for the ROASTED BARLEY TEA.
For a decoction the filter will come on the contr
I was thinking of getting a french press coffee maker, I don't drink coffee but I wanted to be able to make quality coffee for my quests and the french press seems popular. Nice article!