Coffee is very personal. There are about a million ways that one can do it, and usually those ways are so steeped in ritual, a crowbar could not pry you from them.
That said, I am going to show you what I do to get going. In short, here are 9 steps I think will make you a super cup of coffee. Use these steps with company carefully, unless you really like making a lot of coffee!
- You must use a Bodum or another brand of French press. There is just no way around it. Stick with me here.
- Grind your beans to a medium course setting. It really helps to have a burr grinder, but you could use a blade one. I am saving up for the burr grinder right now. You do have to grind your beans each time you brew. If you use a store-bought can of pre-ground coffee, it will taste like shit. I am sorry, there is just no way around it. How much? Depends on your strength preference, and the size of your bodum. I look for 30 mL of ground coffee per 250 mL of coffee.
- Add a pinch of salt. Okay, before you go accusing me of being a Chef and over seasoning everything, I find that the pinch of salt helps to offset a little of the bitterness of the coffee. There, now you know my secret.
- Heat your fresh water to just before boiling. I mean it. The second your tea kettle starts spitting and whistling, it is all over. You have just taken your water to the flat stage. Get to it when it is right before that stage, and you will get the full flavor of the water as well. (I did tell you it is a ritual, no?)
- Add about 250 mL of water to the beans; stir to make a “slurry”. Now there will be those who swear by filling the coffee Bodum to the top, then stirring. I find that you “start” the coffee, then the grains have a chance to better settle on the bottom of the Bodum.
#6 Add water to the top of the Bodum. Look at that Crema!
- Add the rest of the water to the top of the Bodum press.
#7 Steep for 4 minutes. You should not see through the Bodum.
- Let the coffee mixture steep for 4 minutes. No more, no less. Time it people! You should not be able to see through the press at this point.
#8 You wouldn't want it prematurely shooting out, would you? Go slowly!
- Press the plunger slowly down. This is usually where people really mess up. What usually happens is they jump the gun, and like an eager teen boy, they have an “accident” complete with coffee spewing forth prematurely. Do yourself a favor; press the plunger down slowly. The wait will be worth it.
#9 Crema equals goodness. Look at the foam on this one!
- Look at the crema! Pour and enjoy!
#3 Add a pinch of salt
#5 add 250 mL of the almost-boiling water and stir. This will make a sort of slurry.
What is your ritual for coffee in the morning?
{ 2 comments… read them below or add one }
I add salt too! I do exactly what you do. I take my coffee as a “breve” (latte with half & half). So the other step I do is heat up some half & half or whole milk. I am NOT a soy, non fat, whatever crap in my coffee–does not belong! No no!
@dawn – You go girl! I avoid things like soy because they are just not real. For those lactose intolerant, I feel their pain. I would not want to be in their shoes. Otherwise, why deny yourself the pleasure of half and half? I think it is silly about the whole skim milk craze. I say just leave the milk out of your coffee at that point. :grin