Background

 

- Invented by Paolini Ugo and patented by Italian designer Attilio Calimani and Giulio Moneta in 1929

- More concentrated version of coffee

- Longer brew times (5-10minutes)

- Immersion method of brewing

- Lower water temperature for brewing

- Use a scale to repeat good brews and avoid bad

 

 

    The Patience Method

     

    1. Grind 50g of coffee to coarseness of sea salt (~22 on an Encore)


    2. Fill your kettle and heat to 195F (91c)


    3. Place your coffee into the carafe


    4. Level out the bed with a little shake, and tare your scale to zero


    5. Start your timer at the same time you begin to pour your water


    6. Place your coffee into the chamber


    7. Level out the bed with a little shake, and tare your scale to zero


    8. Start your timer at the same time you begin to pour your water


    9. Stop your pour at 800g (aim for ~1:16.5-17 coffee-to-water ratio


    10. Let it sit for 4 minutes with the plunger barely seated at the top of the carafe to hold in the heat. DO NOT PLUNGE.


    11. At 4 minutes, take two tablespoons and use one to stir the crust a few times. The majority will sink to the bottom


    12. With your two tablespoons, scoop the remaining foam and coffee grinds floating on top of your coffee and discard


    13. Then wait AT LEAST 5 more minutes (make breakfast)


    14. At ~10minutes from the time you started your pour, insert your plunger and gently plunge to just above your settled grinds. Be careful not to disturb the sediment at the bottom


    15. Pour and enjoy the cleanest and most full-bodied French Press coffee you will ever have 

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