StaceyinLA Posted July 11, 2016 Share Posted July 11, 2016 What are your measurements and how long do you steep your grounds? Quote Link to comment Share on other sites More sharing options...
Mimm Posted July 11, 2016 Share Posted July 11, 2016 Ooh, I want to know. A friend just gave me an almost new french press and I used the same coffee to water ratio as I use in my drip coffee machine and it was very weak. Like, pour it down the sink terrible. Quote Link to comment Share on other sites More sharing options...
StaceyinLA Posted July 11, 2016 Author Share Posted July 11, 2016 Yeah I just poured some down the sink too, and it wasn't cheap coffee. I'm having serious coffee issues right now. Quote Link to comment Share on other sites More sharing options...
regentrude Posted July 11, 2016 Share Posted July 11, 2016 (edited) My measuring spoon for coffee holds 7 grams/0.25 oz of ground coffee. I use one spoon per cup. ETA: I just measured the volume with water: the coffee spoon has a volume of approx 15 ml, or 3 Tsp measures. So, 3 Tsp per cup, usually a bit more since I use slightly heaped spoons. We steep for four minutes; DH sets the timer, I usually forget and let it sit a bit longer. Edited July 11, 2016 by regentrude Quote Link to comment Share on other sites More sharing options...
Spryte Posted July 11, 2016 Share Posted July 11, 2016 I use the measuring lines on the press. They aren't marked, but they are there. For French press, a slightly coarse grind is better. The water should be hot but not actually boiling. I steep 5 minutes - because it's easy. DH may steep 4. Quote Link to comment Share on other sites More sharing options...
Elizabeth 2 Posted July 11, 2016 Share Posted July 11, 2016 I use Alton Brown's recipe: 1/2 cup of coarse grounds, a pinch of kosher salt, a quart of just off the boil water, and steep for five minutes. Quote Link to comment Share on other sites More sharing options...
Desert Strawberry Posted July 11, 2016 Share Posted July 11, 2016 I use the measuring lines on the press. They aren't marked, but they are there. For French press, a slightly coarse grind is better. The water should be hot but not actually boiling. I steep 5 minutes - because it's easy. DH may steep 4. Exactly all of this. Quote Link to comment Share on other sites More sharing options...
8circles Posted July 11, 2016 Share Posted July 11, 2016 5 heaping TB and steep for 3-5 minutes depending on how closely I'm paying attention. Quote Link to comment Share on other sites More sharing options...
StaceyinLA Posted July 11, 2016 Author Share Posted July 11, 2016 Okay well Stumptown says 8 T if you're basically filling the French press with water. I did 4, which I usually did before, but I only let it steep the 4 minutes and it was way watery. I did 4 and only half the water and it's still not great, but it's a little better. I'm thinking I may need a darker roast coffee. This one is good, but a light roast. My coffee tastes have definitely changed and I'm so very annoyed. Quote Link to comment Share on other sites More sharing options...
TammyinTN Posted July 11, 2016 Share Posted July 11, 2016 Four scoops of Starbucks Verona course ground for 4 minutes. Delicious! Quote Link to comment Share on other sites More sharing options...
Tap Posted July 11, 2016 Share Posted July 11, 2016 (edited) I have a Bodum. I have a scoop that I use which is equal to about 2 tablespoonsful for each cup. I use a coarse grind espresso roast, because I am going to add sweetener and milk. I steep for 4 minutes with a timer, but by the time I get the coffee off the grounds (usually doing something else while I am waiting), it is probably closer to 5 minutes. Edited July 11, 2016 by Tap Quote Link to comment Share on other sites More sharing options...
HeWillSoar Posted July 11, 2016 Share Posted July 11, 2016 (edited) I use a coffee scoop and if I'm making a large mug, I will use one heeping scoop. If I'm using the smaller mug, just a little less than a scoop. I steep for 5 minutes. Edited July 11, 2016 by HeWillSoar Quote Link to comment Share on other sites More sharing options...
Tangerine Posted July 11, 2016 Share Posted July 11, 2016 2T per 6oz of water. 4 minutes. 1 Quote Link to comment Share on other sites More sharing options...
Guest Posted July 11, 2016 Share Posted July 11, 2016 (edited) I do about 4 tbs of a medium ground, medium roast, and steep for three minutes. But my press pot is an Impress brewer and they are fully insulated, so they retain best much better and don't need as long of a steep of a bodum. I also tend to make iced coffee with mine so some extra acid and extra strength in the brew is helpful. I go for brighter roasts as opposed to smooth and dark. Edited July 11, 2016 by Arctic Mama Quote Link to comment Share on other sites More sharing options...
Miss Tick Posted July 11, 2016 Share Posted July 11, 2016 I had to switch to measuring my coffee by weight and have gotten much more consistent results. Side perk of homeschooling is that I had a sensitive scale I could repurpose out of the "science" box. I'm in iced coffee season, so I don't remember what I use in the French press, but in my Chemex I use 60 gms and 1.5 liters boiling water. That ratio came from Counter Culture coffee. Quote Link to comment Share on other sites More sharing options...
Tap Posted July 11, 2016 Share Posted July 11, 2016 I do about 4 tbs of a medium ground, medium roast, and steep for three minutes. But my press pot is an Impress brewer and they are fully insulated, so they retain best much better and don't need as long of a steep of a bodum. I also tend to make iced coffee with mine so some extra acid and extra strength in the brew is helpful. I go for brighter roasts as opposed to smooth and dark. LOL I was reading too fast and read this as "4 pounds of a medium roast...".. LOL Wow! That would be some strong coffee! Quote Link to comment Share on other sites More sharing options...
StaceyinLA Posted July 11, 2016 Author Share Posted July 11, 2016 Thanks! I don't know why I am having such coffee issues right now. This is normally my cold press season as well, but a week at my niece's with their Jura espresso maker and I am just wanting something that tastes as amazing as that (having no luck though). Quote Link to comment Share on other sites More sharing options...
Guest Posted July 11, 2016 Share Posted July 11, 2016 (edited) LOL I was reading too fast and read this as "4 pounds of a medium roast...".. LOL Wow! That would be some strong coffee! ----------------> me on the floor in cardiac arrest, if that was the case! :rofl: Edited July 11, 2016 by Arctic Mama Quote Link to comment Share on other sites More sharing options...
Spryte Posted July 12, 2016 Share Posted July 12, 2016 Thanks! I don't know why I am having such coffee issues right now. This is normally my cold press season as well, but a week at my niece's with their Jura espresso maker and I am just wanting something that tastes as amazing as that (having no luck though). I so wish I could pack up our Jura and send it to you. It is in our garage, on the workbench, as we try to figure out what to do with it. We opted not to send it for repairs again. I feel your pain. Quote Link to comment Share on other sites More sharing options...
StaceyinLA Posted July 12, 2016 Author Share Posted July 12, 2016 I so wish I could pack up our Jura and send it to you. It is in our garage, on the workbench, as we try to figure out what to do with it. We opted not to send it for repairs again. I feel your pain. I so wish you could too! ;-p 1 Quote Link to comment Share on other sites More sharing options...
Spryte Posted July 12, 2016 Share Posted July 12, 2016 I so wish you could too! ;-p I would, if it worked! :) Of course, then we'd still be using it. Aaagh! DH is calling Jura to see if they want it for parts. Quote Link to comment Share on other sites More sharing options...
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