French Press: Rezept und Ratio

Schritt für Schritt: Wendelboe French Press

Profi-Rezept, eines der ausgewählten Rezepte von Champions, Röstereien und der Atlas-Redaktion.

No-plunge method. Preheat, brew 4 min, break the crust, skim the foam, let it settle, decant between 8 and 9 minutes. French Press body without the silt.

1. 1

   Ausrüstung vorbereiten

   Preheat the press with hot water and pour it out right before you brew.

2. 2

   Kaffee einfüllen

   Add 65 g of coffee, ground like filter or a touch finer.

3. 3

   Erster Guss

   • ab 0:00
   • 1.000 g aufgießen
   • Dauer 0:30

   Pour half the boiling water, stir a little, then pour the rest up to 1000 g.

4. 4

   Ziehen lassen

   • ab 0:30
   • Dauer 4:00

   Brew for 4 minutes. A crust of grounds forms on the surface.

5. 5

   Kruste brechen

   • ab 4:30

   Just before 4:00 push the crust down with a spoon and stir 3-5 times so every ground sinks.

6. 6

   Tipp

   • ab 4:30

   Skim the pale foam and the floating grounds off the surface with two spoons. This is what makes the cup clean.

7. 7

   Warten

   • ab 4:30
   • Dauer 4:00

   Let it settle, untouched. Do not plunge.

8. 8

   Decant

   • ab 8:30

   Decant gently between 8:00 and 9:00 without plunging. Leave the last 2 cm in the press.