French press Freshly ground coffee beans ground to espresso setting. Measuring spoon Stirring stick Hot water
The mesh filter and the plunger is what you will press down on the coffee grounds and water. The filter separates the grounds from your beverage for drinking. Make sure it is pulled up when you remove it.
As your kettle begins to heat the water, warm the glass container of your French press by swirling some hot water in it. Adding a bit of warm water ensures the glass won’t crack from the sudden temperature change when you add boiling water later.
If you are grinding your own beans, still look for coffee that says “espresso beans” or “espresso”. While there is no actual espresso type of bean, often commercial roasters will have an espresso bean. This will give you a taste and consistency to which you are used to because it is roasted to bring out the espresso flavor. If you grind your own beans, you will want a grinder that can offer you an espresso grind. Burr grinders are grinders which actually grind the beans between two burrs. These grinders crunch up a few beans at a time and grind the bean into a nice even powder. Blade grinders can be effective as well. However, with a blade grinder, you’re using a sharp propeller to chop the beans. This method can be less consistent. [1] X Research source The espresso ground is very fine. It is finer than what you would have if you were grinding beans for a regular French press or a drip coffee maker. The fine ground contributes to the flavor and ability to mix with the hot pressure of water. You don’t want an espresso grind to be so fine that it goes through your filter. The problem with this fine of a grind in a French press is that the filter has a larger mesh. It should be like sand. [2] X Research source You may then want to make your grind slightly more coarse, but not much. Unless you don’t mind a bit of grounds in the bottom of your cup.
This part is a bit tricky because you are trying to make espresso. Which when prepared in an espresso machine uses about 16-21 grams of grounds per 1 cup of water. Since your French press is larger, try doubling your proportions. You’ll have some espresso left over but that’s ok.
Your water should not exceed 200° F, around 195° F is ideal. Before pouring in your full two cups of water, just add a splash to let the grounds flour and bloom. This will open the grounds up and let the flavors really come out.
Don’t plunge your filter down yet. You need to let the coffee steep.
The longer you steep, the stronger your coffee will be. However, this does not mean that you should steep your espresso too long just to get a stronger, more espresso-like flavor. Steeping is another area for experimentation. Just be aware of one rule: The length of steep time controls extraction. Too short and the coffee will be under-extracted and sour; too long and the coffee will be over-extracted and bitter.
You may want to experiment with plunging halfway, bringing it up, and then plunging it down all the way to create a thin layer of foam.
Note that pouring through a paper filter will alter the consistency and flavor of your drink slightly. The paper will catch some of the texture of your drink, and possibly transfer an oily essence as your coffee steeps through.
Heat the milk until it is warmed through. You don’t want your milk to boil. Heat just until it starts to bubble then turn the stove off. The thicker the milk or cream you use, the thicker your foam will be. However, using 2% or low-fat milk may be easier if you are frothing by hand. Lower-fat milks usually include whey proteins that are critical stabilizers for milk foam.
You can also heat the milk while the beverage is steeping.
Place the pan on a towel or surface that isn’t hot but that won’t get damaged by the heat from the pan.
If you don’t have an immersion blender, you can use a whisk and stir the milk in a smaller container. Stir by rotating the whisk back and forth between the palms of your hands. Stir until your milk is bubbly and frothy.
Don’t fill the jar more than halfway. This won’t leave enough room for the milk to foam. Shake until the milk is bubbly and nice and foamy. You should be shaking for about 30 to 60 seconds. Then microwave the jar (making sure you have a microwave safe jar) for about 30 seconds. This allows the foam to rise to the top.
You can also pour the leftover milk into your drink if you like milk in your drink.
The thicker the milk or cream you use, the thicker your foam will be. However, using 2% or low-fat milk may be easier if you are frothing by hand. Lower-fat milks usually include whey proteins that are critical stabilizers for milk foam. Check on your bowl to make sure the milk hasn’t frozen. There should not be any ice crystals.
You can then make the foam while your coffee is steeping.
You can now go about frothing your milk in a couple of ways. One way is to proceed as you would with milk heated on the stove. Blend the milk, then shake and microwave. Another way is to blend and shake. But not microwave.
If you don’t have an immersion blender, you can use a whisk and stir the milk in a smaller container. Stir by rotating the whisk back and forth between the palms of your hands. Stir until your milk is bubbly and frothy.
Don’t fill the jar more than halfway. This won’t leave enough room for the milk to foam. Shake until the milk is bubbly and nice and foamy. You should be shaking for about 30 to 60 seconds. You can leave the cold froth as is, or microwave if you want extra foam. Leaving the froth cold will mean that you have to scoop it right away onto your drink before it settles back in.
Sprinkle with cinnamon for added flavor. You can also pour the milk mixture into your drink if you like.
1/2 pint heavy cream, chilled 1/2 teaspoon vanilla extract 1 tablespoons powdered sugar
It sometimes help to whip the cream and get a fluffier consistency if you use a metal bowl and whisk. Place the cream in the bowl with the whisk and let it sit in the freezer for 10 to 15 minutes. You may also want to add some sugar before you start whisking. the sugar will help the cream to clump and form.
You can place your bowl back in the fridge to cool if you are still brewing your beverage.
You can then finish making your whipped cream while your beverage steeps, if you haven’t yet. Make sure that you’ve whipped your mixture so it’s fluffy and not runny.
You can also stir the whipped cream into your beverage if you want more of a Frappuccino® drink.
