French Pressのレシピとレシオ

ステップごとに：Wendelboe French Press

プロのレシピです。チャンピオン、焙煎所、Atlas 編集部が選んだレシピのひとつです。

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

   器具を準備する

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

2. 2

   粉を入れる

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

3. 3

   1投目

   • 0:00から
   • 1,000g 注ぐ
   • 0:30かけて

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

4. 4

   浸漬

   • 0:30から
   • 4:00かけて

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

5. 5

   クラストを崩す

   • 4:30から

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

6. 6

   ヒント

   • 4:30から

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

7. 7

   待つ

   • 4:30から
   • 4:00かけて

   Let it settle, untouched. Do not plunge.

8. 8

   Decant

   • 8:30から

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