Your simple French press, costing a thousand rubles, can brew coffee just as good as the one at a fancy coffee shop! The secret isn't in the equipment, but in...
Your simple French press, costing a thousand rubles, can brew coffee just as good as the one at a fancy coffee shop! The secret isn't in the equipment, but in the precision of the process. Even at Moscow's "Kofemania" or St. Petersburg's "Espresso Bar," many secrets begin with proper brewing.
Start with a coarse grind, like sea salt—around 800 microns. Any finer and you'll get bitterness. The water shouldn't be boiling hot: 92-94°C is the sweet spot, easily set with a Fellow Stagg EKG or BORK K800 kettle.
Maintain the correct proportions: use 6 grams of coffee for every 100 ml of water. For a standard 350 mm press, that's 21 grams. Pour in, stir, and then let sit for exactly 4 minutes. Use a timer, just like a barista at an Aeropress championship.
After a minute, gently break the crust off the surface. After 4 minutes, don't push the plunger all the way down; leave a centimeter to minimize sediment. This method was even popularized by renowned coffee expert James Hoffmann.
Use freshly roasted beans, such as Ethiopia Yirgacheffe or Brazil Cerrado, roasted no more than two weeks ago. Try this simple ritual, and your home-made coffee will surpass many professional coffees. Enjoy!
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