brim 50023, Instruction Manual

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5
Using your French Press
1. Warm up the press: Warm up the empty French Press by rinsing it with very hot water.
This helps maintain the temperature while brewing for best extraction.
2. Measure and grind the coffee: Measure out 56g (about 8 tablespoons) of coffee and grind
it coarse (should be the same consistency as breadcrumbs).
CAUTION:
Use only coarse ground coffee. A fine grind can clog the filter and create high
pressure. Make sure to place the
French Press on a heat proof, non-slip surface.
3. Add water: Now that the French Press is warmed up, discard the hot water, and dry
the inside with a soft cloth then add the coffee into the empty press. Start a count-up timer
as soon as you add hot water. Fill up the carafe halfway, saturating all the grounds, making
sure that there are no dry spots.
NOTE: Hot water temperature for brewing coffee should be around 197.6°F – 204.8°F
(92°C - 96°C). Using boiling water can affect the taste of the coffee.
4. Stir: At 1:00, use a wooden or plastic spoon or spatula to break the top layer,
giving it a good stir.
CAUTION: Metal spoons can scratch or chip the glass beaker and cause breakage.
5. Add more water: Fill the carafe almost all the way to the top with water, but leave
a minimum of 2.5 cm,1 inch of space at the top. Put the lid on and allow the coffee
to brew without pressing it down.
6. Lower the plunger: At around 4:00 hold the carafe handle firmly with the spout turned away
from you, then using just the weight of your hand apply slight pressure on top of the knob
to lower the plunger straight down into the pot. Lowering the plunger slowly with minimal
pressure produces best results. If the filter clogs or it becomes difficult to push down the
plunger you should remove the plunger from the pot, stir the brew and then slowly
plunge again.
WARNING: Using excessive force can cause scalding liquid to shoot out of the pot.
7. Serve and enjoy: Serve it up. Pour coffee into a carafe immediately or serve in mugs right
away to avoid over extraction. If the coffee sits on the grounds too long, it continues to
extract and will become bitter.