The Perfect Cup of Coffee From A French Press

Coffee

 I find the best way to brew an exceptional cup of coffee is simple but precise. Spring water or a really good filtered water will reduce any chemical or mineral tastes like metal or chlorine from a tap.  I like to use a whistling tea kettle and the reason for this is that once you hear the whistle blow you have the perfect temperature and can remove the kettle before it boils too long and reduces the oxygen from the water. I prefer to add the water to my coffee at about 185 degrees or once it is off the burner for a minute or two, to allow the natural flavors of the bean to escape without over cooking it. Colombian coffee is already the standard by which all other coffee is judged and the finest crops are still grown on the hills of Colombia with adequate rain and drainage. Most "gourmet" and other so called specialty coffees are made from Colombian beans so why not get them directly from the source? Organic is the way to go avoid any contaminates to the true flavor of a good bean. Be sure to get a coffee that has been ground and roasted in small batches to ensure uniformity and care. As you can see in the photo below this coffee is roasted evenly and not burnt(some big companies burn the coffee intentionally to get a consistently burnt flavor due to the purchasing of incredibly large crops from different regions of the world and then mixing them to handle demand). An even chocolaty color that is not oily is the give away for a good bean  that has been correctly roasted. Once you have the correct coffee- ground not too finely for your press, I recommend approximately I tablespoon of coffee per 4 oz of water  up to 12 oz. and then adjusting the strength up or down  to your taste once you try it. Allow the coffee to steep for about i minute to 90 seconds after the water is poured over it in your french press and you have pressed it. This will yield a very flavorful brew that is ready to satisfy you. Enjoy! I like to use the Bodum French Press.

Organic Coffee