Well, a handsome pot (my Le Creuset French Press, preheated, naturally enough), and two impressively solid mugs (Le Creuset, pre-heated, naturally enough) of coffee, three quarters Ethiopian, and one quarter Brazilian is going down very well.
The OE Lido grinder spun handily when I was grinding the coffee as well, so that did not rank as torture, or even, excessive effort.
And served with homemade (by the French bakery) French butter biscuits shot through with small bits of French chocolate.
Earlier, I had my freshly squeezed juice, one (one of the very last, rapidly shrinking few) blood orange, one Moroccan orange, and a big, fat, squashed pink grapefruit. For today, I decided to forego lemons, though they are normally to be found in my freshly squeezed juice.
So, the coffee is has clear, clean, bright notes, (characteristic of Ethiopian coffee) and a little acidity, and 'bite' courtesy of the Brazilian. A blend that seems to work well, then.
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This morning I made some French Press coffee and decided to change the brew time from my usual 8 minutes to 5 minutes. While it still tasted okay, I noticed a marked difference in the strength of it and it was decidedly weaker than I like it.
I'm hoping that our friend
@Kurwenal will comment on this. He has a very specific method for press (go figure!) and I'd love to see his explanation for his press method.
If I remember correctly he brews for only three minutes thirty seconds. Seems a bit short to me, so I'd like to know why.
Precisely, because I used to drink darker roasts, and thought I liked my coffee very strong, and - even more precisely - because for the past year and a half, I have been drinking lighter roasted coffee (mainly, though not exclusively, Ethiopian) I have learned that the usual recommended four minutes steeping time may not be quite enough, and three - for my tastes - is really not long enough.
While I am not anal (in that I do not have a stop watch to hand - just a rough glancing at the watch when the coffee starts, and checking again some minutes after I have filled the pot), I tend to allow for roughly a minute where I have poured a small amount of hot water with the coffee grounds, then, having stirred that, it will be followed by the rest of the water, which I tend to let steep for around five or so (it is not exact), perhaps six, minutes.
My sense is that times may have to be adjusted - or compensated for - depending on the bean, the brew, and the level of roasting that the coffee has been roasted to.