Once you learn the science behind the French press, better cups of coffee await.
He's actually the one you want, but people tend to flock blindly to the flashy, temperamental types like coffee-siphon-somethings or Russell Brands. The French press is definitely a potential coffee happily-ever-after, but as with all things coffee, it ain't rocket science... but it is science! Let's delve a little deeper into how the French press works, and how you can make the best cup of coffee using this tool.or coffee press, is a cylinder-shaped beaker with a plunger.
But brew yield, grind size, and brew time are not always inextricably linked. You can use a French press to make a lot or a little bit of coffee, you can grind your coffee however you want, and you can stop the brew in 10 seconds or in 10 days. None of these variables affects the others. This doesn't mean that the resulting brew will taste great no matter what, but this bit of freedom means you can approach a French press a bit differently.
The second step, dissolution, is all about dissolving the solids that will make up the coffee-part of our beverage with our solvent, hot water. The final stage is diffusion: the movement of that coffee-water concentrate out of the grounds into the surrounding liquid. Dissolution and diffusion are typically grouped together by the more common term "extraction," but I think it's helpful to look at those as separate processes.
"In our low-and-slow French press, you're not adding more water in as you go, so the energy driving diffusion is decreased, resulting in slower, more gradual brewing."
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