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French Press

FRENCH PRESS COFFEE BREWING

French Press coffee brewing is one of the easiest preparation methods. Many people all around the world use this unique brewing device not only to prepare delightful coffee, but also tea.

However, compared to other filter preparation methods, the French Press brews coffee that could a less healthy option for some people. The reason for it is that its metal filter doesn’t filter out the cafestol. Cafestol is a substance that may cause the rise of the body’s LDL, bad cholesterol.

French Press
french Press

I recommend

to consider filtering the final French Press coffee drink one more time with a paper filter. Moreover, lighter roasted coffee beans tend to be healthier than darker roasts.

The French Press preparation

is a fully immersion brewing method. The final taste of the coffee is heavy, dense and the flavours are more complex. The flavours are balanced and don’t change much each time you take a sip. French Press coffee drinks usually don’t offer many flavour surprises. But, for the morning coffee, when you are still more sleepy, it might be the perfect option.

My way of making the French Press

French Press
Photo by Pratik Gupta from Pexels

An important decision to make it is amount coffee to be used.
How many tea spoons or grams of coffee you will use, will depend on the size of your French Press.
Usually I use the ratio 1:14 (coffee:water). For the 1:14 ratio I will use 14 grams of medium coarse grinded coffee and 200 grams of 90 ℃ hot water.
Steps:

  1. Pre-heat the French Press.
  2. Pour 30 grams of water into the French Press and add the coffee grinds
  3. Mix the coffee grinds with the water by swirling the French Press, just make a few circles
  4. Wait for 15 seconds – and smell the bloom
  5. Pour the rest of the water (up to 200 grams) into the French Press
  6. Wait for 3 more minutes (Wait even 1 minute longer, if you are using coffee beans grown at a lower altitude.)
  7. Press and pour all the amount into a mug.
  8. Gently swirl the coffee around in tiny circles in the mug and wait for three minutes.

Some people do the mistake of leaving the final coffee drink in the French Press, using it as a server, instead of using another mug or container. If the coffee stays with the grinds in the French Press, the extraction process will continue. As a result, the last sips of the coffee will be rather bitter and sour.

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Kalita wave dripper

FILTERING OUT POOR FILTER CHOICES

Use Cone (Hario V60) or Flat-Bottom Dripper (Kalita, Melitta, Brewista)!

Often times, it’s a difficult decision choosing the right filters for your dripper. Many people give the matter very little thought . . . but this can be a mistake. If you’d like to make an informed decision, read on, as I’ll share my top picks.

The Hario V60’s cone shape and singular, large hole make it easily recognizable. Its conical design results in a consistent stream of water running towards the hole, carrying coffee grinds, like sediment down a miniature waterfall. In my opinion, it’s easy to use, and the final taste is clear and bright.

Hario V60  dripper
Coffee brewing – Cone shape dripper

The main disadvantage is its dripper being quite thick, which can affect the bloom. Furthermore, if you don’t pour in the water correctly, you run the risk of washing away finer parts of grind and blocking the mechanism. By adjusting the water temperature and grinding level, these obstacles can be nonetheless surmounted.

The flat-bottom dripper is a common alternative that allows coffee to drip into the cup. These drippers can have one big or three small holes, and their shape isn’t as sharp as cone models. The bed is thinner but holds the same amount of coffee as their counterpart, which is handy at the bloom stage. Hot water will not remain in contact with the coffee grinds for as long as cona shape drippers either.

The bottom flat also named Kalita wave filter

Control over flavour is achieved by the speed at which one pours water, the temperature of that water, and the consistency of the grind. At the base of flat-bottom drippers, the coffee can stay in contact with water for a longer duration, which helps to release more sugar from the coffee grinds. In my experience, the resultant coffee is more complex. Moreover, you can use fine or coarse grinds to suit your needs.

In conclusion . . .

If you want to make fast but nice-tasting coffee with stronger sharpeners and a clear taste, go for cone-shaped drippers.

If you like experimenting with coffee—creating a novel cocktail of flavours—go for flat-bottom drippers. The final cup tends to be more complex, better balanced, and sweeter.

As for me? I created my own way. I designed an earthen dripper in the pottery studio. It uses flat-bottom filters, but the dripper doesn’t have a sharp shape and features a single hole at center. The best of both worlds as they say!  

Hario V60
Drops of coffee from Hario dripper, pour-over – Cone shape
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Coffee and camera

Why I Love Filter Coffee So Much

My first memorable experience with coffee was smelling the drink while I was in the kitchen with my mother. She’d put on a pot for herself or friends, and soon our house would be a cafe. The aroma still returns me to those soothing days of youth.

Later on, when I was a teenager, a friend inspired me to discover the magic of coffee more intimately. I tried chewing the beans, and their flavour was new to me—bitter but simply delectable.

Coffee bean
Coffee bean, on back is bowl with coffee beans

As an adult, I began to drink instant coffee and espresso regularly. Though I did appreciate both, nothing could match my love for filter coffee.     

Quality filter coffee offers an unparalleled variety of flavours.  If you focus closely on your coffee drink, you’ll appreciate tones of countless fruits, herbs, and tea flavours. Some components are bitter or spicy, others acidic or spicy. Properly brewed, filter coffee offers a perfect balance of flavours combined with an amazing aroma, texture, and mouthfeel.

Filter coffee may also be called coffee tea. Why? The method of filter coffee preparation is very similar to preparing tea—especially if you prepare coffee via a cotton filter or French press.

Coffee via cotton filter
Drom of coffee from cottom filter

This may spark your imagination: filter coffee can also be compared to alcoholic drinks. Pour-over coffee is much like wine. Both drinks are derived from a fruit and bring about similar effects. They put us in a comfortable mood and help to reduce stress. Both display a wide range of flavours, intense aromas, and varying textures. Think about that when having a cup!   

Sticking with this analogy, it might be noted that espresso drinks are more like brandy or cognac—caffeinated fruit-shots. Then, you have many variations of the cocktail: mixes with milk, flavoured syrups, sugars and even spices. What they create tastes little like coffee, which brings me to . . .

The Answer  

So, why do I favour filter coffee? Why do I love it so much? Because I like to enjoy the true flavour (including the aftertaste) of coffee. Likewise, I want the aroma and body—the mouthfeel. I want it all.

Espresso has a short, wild life. I prefer to enjoy my coffee slowly . . . using all of my senses.

Coffee enjoying
Coffee enjoyer
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Cup with small americano, lungo or long back

MINDSET FOR SUCCESS WITH SPECIALTY COFFEE

Mindset is your rudder in the boat of your life.

Shan White, Life Coach

Let’s be the best version of ourselves, every day!

Let’s practise mindset work with specialty coffee!

We strongly believe that being the best version of ourselves starts with a positive growth-mindset. Coffee Nomads never settle!

Our mindset determines how we think about life, the world and how we deal with challenges. Often times we will not be able to change the situation. However, it’s up to us how we think about life challenges and how we respond to it.

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Tree dripper

COFFEE MOMENTS AND THE ART OF TAKING FIRST STEP

hat you think, you become. What you feel, you attract. What you imagine, you create.Buddha

First step

I am sure, everybody experiences moments during which we are unsure, if we are ready to start an activity or not.  It could be – for example – our wish to try out a new coffee brewing method. In doing so, we could be wondering whether or not we have all the necessary information and skills to accomplish the task successfully.  However, during such moments, our inferior thoughts create a mental blockade.

Thoughts have energy. Make sure your thoughts are positive and powerful. Anonymous

Tree Dripper combo from Bayawe

A good advice is to replace these inferior thoughts with positive feelings, thoughts or actions! After all, feelings, thoughts and actions are all interconnected.

Therefore, let’s force ourselves to just act with a positive mindset. Let’s not overthink by trying to come up with the “right” way of doing it. Let’s not get overwhelmed and let’s be curious about what will happen 😊.

The Law of the First Step

Tree stand for Dripper
You can use for Hario Drippers

The law of the first step is quite simple. We will never achieve what is possible without taking the first step.

According to the Thought Entrepreneur and Leadership Expert Jon Mertz, the Law of the First Step welcomes the following:

  1. Take the first step with confidence and curiosity
  2. Keep taking the first steps to find the right path and insights
  3. Focus on your lane, avoiding over-comparison to what others are doing
  4. Remember your purpose is bigger than just you
  5. Prepare for the zig-zags, caring for self while learning and pursuing
  6. Recognize the ruts and step up and out to keep your work fresh in learning and spirit

Source: Jon Mertz, The Law of the First Step, Thin Difference, February 23, 2019  https://bit.ly/2NBuIkY

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KODAWARI AND KISSATEN – JAPANESE COFFEE CULTURE

The passionate pursuit of an ideal

Kodawari

Kodawari is the noun form of kodawaru, an intransitive verb meaning “to be sensitive to minor things”.

Japanese Culture and Behavior: Selected Readings., edited by Takie Sugiyama Lebra, William P. Lebr

“Kodawari, the desired quality of focus and perfection-seeking, is a constant goal for makers of coffee, and fine craftsmen in any art in Japan. What he calls kodawari is dedication to his work, comprising service, skill in making coffee, and an uncompromising sense of the importance of what he does” – Coffee Life In Japan, Merry White (2012)

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Coffee brewing

UNPLEASENT FLAVOURS IN A COFFEE

Coffee flavours

Some of the unpleasant flavours

Bitter flavours are usually connected with a higher temperature of brewing water. Also, if the coffee tastes bitter, it’s recommended to let the drink cool down a little bit.

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COFFEE BREWING AT HOME – SOME TIPS

Coffee brewing at home

It’s not necessary to go to a coffee shop to enjoy an excellent cup of pour-over coffee. We can brew our coffee at home that will be as good – or even better- than the coffee that’s being served in coffee shops.
In doing so, we do not have to be a professional barista. There is no need to invest a lot of money for expensive equipment. It does not take a long time to learn how to brew fascinating coffee.

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Hario V60 dripper

COFFEE DRIPPERS – WHAT EQUIPMENT IS THE BEST FOR YOU.

  • Hario focus on Clarity
  • Wood neck focus on Body
  • Aeropress focus on Body
  • Chemex focus on Clarity
  • Kalita focus on clarity but create also a good body
  • Melita focus on Clarity
  • French Press, focus on Body
  • Clever Dripper focus on Body and Clarity
  • Moka pot focus on body
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SLOW DRIP – COFFEE BREWING PREPARATION

About

This method has gained popularity in Japan. The Slow drip method is used mainly at cold brew. ”Hot” Slow drip is something like alternative between Pour over Drip coffee.

When we prepare coffee via the Drip method, we are slowly dripping water over the coffee grounds. In doing so, the water does not overflow the grind.

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