French press? It's all I use...and I live in France.
James video is excellent in a few regards, but can be made even better.
1. Slightly coarse grind, between espresso and medium. Roast and species per your taste, I prefer a medium-dark Arabica. When I lived in Portugal the locals preferred Robusto.
2. Water at a boil.
3. a measured scoop amount given the size of your pot. I don't weigh but that would be exact. I use the same pots and scoop and duplicate easily.
4. Pour in the boiling water and YES, let it just SIT for 4 minutes. (Great James advice)
5. Stir, to settle SOME floaters. (Great James advice)
6. DO NOT skim...because of the next step!
7. Put on the lid, resting JUST ABOVE the coffee, and let it sit again! (this second sitting after the stir and COVERING, changes the chamber pressure and SETTLES the float!
You will NOT experience difficulty pressing and you will not have grounds in your coffee.
I use the same size scoop each time, but vary the number of scoops depending on the size of my pot.
Jonathan W.
