The French Press and mug are wonderful. I made about a half-pot this morning, two cups, and it was good. Pre-heating the FP and the mug were essential and kept the coffee warm and hot for a long time.
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Terrific news, and I am really delighted that you are enjoying them.
They look great (the sheer delight of the physical pleasure that can be derived from using beautiful objects cannot be stressed too much), and are exceptionally well made and excellent cookware. The French Press is gorgeous, and makes lovely coffee.
Precisely because they are so sturdily built - that stoneware - they are actually quite hard to heat up, or they take a lot of energy & time to heat up; hence my advice to you yesterday to pre-heat - which is essential with this method, and, above all, with Le Creuset equipment.
Otherwise, the energy of your hot water will be dissipated in trying to heat the Le Creuset equipment, leaving it warm, but not quite hot enough.
Slow to heat up, and slow to release the heat - hence, they will stay warm, and retain the heat for quite a long time.
Well, here is hoping that you enjoy many more pots and cups of coffee with your lovely new French Press and mug.
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How have you been finding the Le Creuset French Press after a few days of use?
If you are not in a mood for the French Press, and simply desire a single cup of coffee, the Le Creuset mug will play willing host to a Hario dripper & paper filter (mine did, this morning, when I was in a hurry to et to the farmers' market and just snatched one, fast cup of coffee).
Same rues apply though: Remember to heat the Le Creuset mug in advance, and you will have a lovely, steaming, hot cup (mug?) of coffee.
If you are not in a mood for the French Press, and simply desire a single cup of coffee, the Le Creuset mug will play willing host to a Hario dripper & paper filter (mine did, this morning, when I was in a hurry to et to the farmers' market and just snatched one, fast cup of coffee).
Same rues apply though: Remember to heat the Le Creuset mug in advance, and you will have a lovely, steaming, hot cup (mug?) of coffee.
@Scepticalscribe Its been great so far. I used it today to make only one cup this morning. My other FP, which makes only one cup, doesn't actually fill up a standard (American?) mug. So I can use the new FP to make a proper amount to fill up any of my mugs.
Preheating is great too and the FP and mug stay very hot for a long time.
There is also a nice feeling of quality in it with its smoothness and weight that I enjoy when I pick it up and pour from it.
Preheating is great too and the FP and mug stay very hot for a long time.
There is also a nice feeling of quality in it with its smoothness and weight that I enjoy when I pick it up and pour from it.
Isn't there just? Agreed.
Actually, I love the sheer physical feeling of handling the French Press - it is just such a physical pleasure to be able to use such an elegantly crafted and beautifully made (and great looking) piece of equipment for something as deceptively simple (yet an everyday activity) such as making yourself a cup, or mug, of coffee.
That is one of the things I love about France and Italy (and I suppose, Germany too), and parts of Scandinavia. It is their utter respect for the ordinary, and the delight they take in crafting beautiful and functional objects which you use in your day-to-day life and which enhance your enjoyment of life and the challenge of living it.
The Le Creuset French Press falls into this category - something that just gives a you a small internal thrill of joy when you heft it, a little bit of subliminal pleasure each day when you use it, and just adds to and enhances your daily day-to-day existence. I love it, and I am delighted that you are deriving enormous pleasure from yours.
Yesterday I bought a bag of beans from a local roaster, The Kalamazoo Coffee Company. It was a Colombian batch of beans, which tends to be my most favorite locale for coffee beans.
I tried it this morning and was slightly disappointed in the taste. It was okay, not great, and not anything close to the Colombian offering from Blue Bottle either.
I was also dismayed that the packaging did not contain a roasted date as other shops do that really care about their product. The website looks wonderful and is visually pleasing, but they don't offer much information or details which I think is important.
The Kalamazoo Coffee Company seems to be more about mass market production than being a specialty shop where extra care and enthusiasm is put into every bag of beans.
I don't think I'll be buying from them again.
I tried it this morning and was slightly disappointed in the taste. It was okay, not great, and not anything close to the Colombian offering from Blue Bottle either.
I was also dismayed that the packaging did not contain a roasted date as other shops do that really care about their product. The website looks wonderful and is visually pleasing, but they don't offer much information or details which I think is important.
The Kalamazoo Coffee Company seems to be more about mass market production than being a specialty shop where extra care and enthusiasm is put into every bag of beans.
I don't think I'll be buying from them again.
That is interesting to learn - and most disappointing to experience.
Well, - a valuable lesson learned - and the likely solution is to just put them on your list of companies that are best avoided.
However, I share what I don't doubt are your feelings about the modern emphasis on spectacular marketing rather than providing good service and taking pride in the high standards of a product.
Yep. Far too often companies put too much stock in marketing and not enough care into the product. Discerning individuals, like us, are able to see through all of that and avoid those places when better places are available to shop at.
In the case of coffee, it's essential that we find those quality shops and support them.
Hype over substance. Agreed.
And agreed, too, if marketing budgets were trimmed, and if more by way of money and resources were put into giving good service to existing customers, a lot of things might be a bit better.
The coffee I am drinking at the moment is an emergency blend I bought this week, one of two different ones, that I bought with a view to tiding me over until I had time to place a fresh order for coffee to the Ethiopian Coffee Company.
To be honest, as with your company, it read better than it tasted. The one I am drinking is called 'Mocha Java Blend' and I bought it on the recommendation of an independent food assessment/reviewing body. Products they recommend highly (and they enjoy a widely respected reputation as they promote quality) come with a 'badge' included on the label, and this coffee has that.
I would term it good, to pretty good, but not excellent.
Anyway, it is a blend, of Ethiopian beans (the exact variety is not mentioned) and Sumatran Arabica.
The roasting date was the last day of April, and the best before date is late November. Perhaps my taste buds are getting spoiled by hanging out here so much - these days, nothing but the best, freshly roasted and ground coffee seems to satisfy me……...
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So my wife has become completely enamored by coffee from the Chemex 
It used to be a "weekend only" kind of thing, particularly on school/camp/gym/workout days where the mornings are a little more hectic, but now I've got the process down to ~10 minutes (and ~6 is waiting for the water, so I can do something else), it's about 5 out of 7 days of the week.
In fact, she was up early and hit the studio without waking anybody on Tue, sent me a message that was roughly, "Let you guys sleep in, getting ready to start, missed the good coffee"
It used to be a "weekend only" kind of thing, particularly on school/camp/gym/workout days where the mornings are a little more hectic, but now I've got the process down to ~10 minutes (and ~6 is waiting for the water, so I can do something else), it's about 5 out of 7 days of the week.In fact, she was up early and hit the studio without waking anybody on Tue, sent me a message that was roughly, "Let you guys sleep in, getting ready to start, missed the good coffee"
So my wife has become completely enamored by coffee from the Chemex
In fact, she was up early and hit the studio without waking anybody on Tue, sent me a message that was roughly, "Let you guys sleep in, getting ready to start, missed the good coffee"
Apart from a phone call with credit card (to the Ethiopian Coffee Company) in the near future, to place an order, there is also a Chemex to be bought.
So - other than Mr Kurwenal, who also recommends it highly - do you swear by it, do you think my life will be immeasurably improved by the purchase of this product?
The other thing with those blended beans (Ethiopian and Sumatran) is that they were surprisingly hard to grind by hand; the Lido made hard work of them - well, I made hard work of using the OE Lido - which normally minces beans like butter.
Okay - maybe a round in the French Press later. What swayed me - apart from the 'badge' from the highly respected food reviewing body - was the word 'Ethiopian' included as a bean. In common with Mr Kurwenal, I have come to really like Ethiopian beans (at their best).
The other packet I bought is another mixture: This time, it is what the roasting company call a 'half-and-half' which comprises of Colombian (which I like also, SBG) and Sumatran beans.
Okay - maybe a round in the French Press later. What swayed me - apart from the 'badge' from the highly respected food reviewing body - was the word 'Ethiopian' included as a bean. In common with Mr Kurwenal, I have come to really like Ethiopian beans (at their best).
The other packet I bought is another mixture: This time, it is what the roasting company call a 'half-and-half' which comprises of Colombian (which I like also, SBG) and Sumatran beans.
@Scepticalscribe I find I like the Ethiopian coffees a lot too. It's probably my second favorite after some Colombian coffees.
Well, then, our tastes are pretty similar, it seems.
I have also had some extremely good coffees from El Salvador in recent times.
And - just now - I have paid a flying visit to Page One of this thread, the wiki part, in order to check, and reassure myself that the Le Creuset French Press was included. Silly me for ever having doubted this: Of course it is.
However, in addition, I also read the review of a comparison between coffee made by the French Press method (about as fool proof as you can get) and that made by a Bialetti Moka Press (which made me actually nostalgic; I really must use mine again, some day when I have plenty of time to enjoy the whole process of savouring the preparation and consumption of Bilaetti espresso…..)
However, in addition, I also read the review of a comparison between coffee made by the French Press method (about as fool proof as you can get) and that made by a Bialetti Moka Press (which made me actually nostalgic; I really must use mine again, some day when I have plenty of time to enjoy the whole process of savouring the preparation and consumption of Bilaetti espresso…..)
I *highly* recommend one. They're relatively inexpensive, I enjoy the process, cleanup is effortless - and best of all, it makes spectacular coffee.
That being said, if you already have a method that produces high quality coffee, it might be a bit redundant, though I'd say (and based on a significant number of online enthusiasts), it's a bit different vs. French press, Aeropress and other methods.
Well, I only ever had coffee made by a Chemex once, last autumn. And yes, it was superb.
However, the problem ('problem' is in inverted commas, it is just that I have some difficulty distinguishing between the various competing factors which gave rise to the experience of having consumed some quite superlative coffee) is that this one occasion was in the brand new restaurant - in the 'try out as we have just opened week' of a seriously exceptionally good award winning chef who wished to challenge himself, and his standards are stratospherically high. I went in the company of an outstanding cheesemonger who is a very good friend, and the fact that I can remember the coffee as excellent - despite a generous consumption of alcohol both before and during the meal - says something.
The second 'problem' is that he used stunningly good Ethiopian beans from an excellent source (he gave me a sealed bag of the beans some to bring home, when I complimented the coffee, and that led me to becoming very impressed by good Ethiopian beans); and the third was that he used a Chemex, bringing it to the table himself, the first time I have ever used one or seen one used.
So, I was unable to work out whether the coffee was superb because the chef was outstanding, the coffee used superb, or simply because of the Chemex. I suspect some combination of all three actors.
But yes, I was impressed both by the beans, and by the Chemex. And the chef.
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Well, after this morning, I can report that my blended Ethiopian/Sumatran coffee is a lot nicer today than it was yesterday. I adjusted the grind a little - as it was such an effort both for myself and the grinder yesterday - making it somewhat coarser, and that seemed to have worked perfectly well.
So, a nice, smooth, well-balanced coffee. In fact, it is so nice, I regret not having made a pot…...
So, a nice, smooth, well-balanced coffee. In fact, it is so nice, I regret not having made a pot…...
I've had to take a break from this thread, because you all make me want to spend far too much money!
This talk of the Chemex reminded me of my only experience with that particular brewing method. I visited a local coffee shop that provides the coffee for my campus, and selected a Burundi based on the description. The wait was worth it, as the brew was absolutely delectable, with hints of apple, pear, and cherry. It was a great experience.
I spoke with the crew at Silver Bridge Coffee this weekend at a local farmer's market. They are as nice as their coffee is good. Such friendly people! If anyone has plans to be around Columbus on a Saturday morning, go see them!
This talk of the Chemex reminded me of my only experience with that particular brewing method. I visited a local coffee shop that provides the coffee for my campus, and selected a Burundi based on the description. The wait was worth it, as the brew was absolutely delectable, with hints of apple, pear, and cherry. It was a great experience.
I spoke with the crew at Silver Bridge Coffee this weekend at a local farmer's market. They are as nice as their coffee is good. Such friendly people! If anyone has plans to be around Columbus on a Saturday morning, go see them!
Excellent! I don't know if I've drank any coffee from Burundi, but I've had a few very pleasant Rwandan coffees, which is, well, physically close at least.
Well, you know, I won't say the Chemex is cheap, but the 3-cup is selling for around $35.
That sounds as though it was a lovely day at the farmers' market; in common with @mobilehaathi below, I have never had coffee from Burundi, but have had some very good (ethical, organic) Rwandan coffees.
Excellent! I don't know if I've drank any coffee from Burundi, but I've had a few very pleasant Rwandan coffees, which is, well, physically close at least.
Well, you know, I won't say the Chemex is cheap, but the 3-cup is selling for around $35.
For me, the issue with the Chemex isn't so much the cost - when I do decide to splurge, I will definitely get the handblown glass because I love handmade anything - it is the somewhat complicated manoeuvres one has to do in order to make the coffee. The process of pouring is a bit more complex than is the case with the Hario dripper.
(Mind you, as an undergrad, when I saw a German academic with whom I was friendly proceed to make coffee with a filter that I thought that was exceptionally complicated!) I daresay if on was shown how to do it (and Youtube demos always make everything look so infernally easy), the somewhat more complicated method of pouring into the special Chemex filter would seem less intimidating.
Having said that, there is a clean, clear taste that comes from using a Chemex, which makes the thought of getting one very attractive. (Almost compelling, in fact).
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I'm really enjoying the new French Press and matching mug. I'm using it mostly still has a one-cup per day method that I am. However because my single cup FP doesn't quite hold enough water to actually fill up a standard mug, I use it as a measuring cup to fill up the new FP and then I add just a little more water to it to make a full cups worth.
I partly fill a pot with water and place it on the stovetop and get it up to a boil and then use that to pre-heat the FP and mug for several minutes while the kettle heats the filtered water up and I prepare to grind some beans.
This is a simple, yet effective process and it turns out very well.
I partly fill a pot with water and place it on the stovetop and get it up to a boil and then use that to pre-heat the FP and mug for several minutes while the kettle heats the filtered water up and I prepare to grind some beans.
This is a simple, yet effective process and it turns out very well.
Delighted to hear that you are enjoying the new Le Creuset French Press and accompanying mug (both in fetching 'burnt orange', or 'volcanic orange' - a brilliantly uplifting colour); I am drinking a mug of coffee from my own 'volcanic orange' Le Creuset mug, as I write.
They both hold heat for quite a while, as I am sure you have noticed, (as long as they have been heated in advance). This makes the Le Creuset French Press a great coffee pot for entertaining a guest or playing host to someone who wants a coffee - after all, even introverts occasionally play host and make coffee for someone - as they coffee stays nice and warm for a while.
Haha very nice! I do the same thing with regards to warming up the FP and mug. Works well.