Black French Press

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Black French Press

from 30.00

The French Press by Planetary Design features vacuum-sealed walls for superior thermal insulation and durability.  Three models are available in 20oz, 36oz, and 48oz capacities.  A fine mesh filter, coupled with a mesh strainer in the spout, effectively holds the grounds back for an authentic cup of french pressed coffee.

The mesh-metal filter will allow the extracted oils to remain in the cup as well as tiny insoluble particle.  The french press, therefore, amplifies the rich, savory, and wild characteristics of your coffee better than most brewers

Size:
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RECIPE

20oz brewer - Single cup

Parameters:

  • Coffee: 35g (≈ 4.5tbs)
  • Filtered Water: 500g (18oz) at 200°-205°F (≈ 60 seconds off-boil)
  • Grind: Coarse (texture of sea salt)
  • Time: 4:00 total

Equipment:

Preparation:

  1. Warm the brewer with hot water
  2. Weigh 35 grams of coffee
  3. Grind your coffee on a coarse setting that resembles the consistency of sea salt

Brewing:

  1. Saturate the entire coffee bed with about 40 grams of water, starting a 4 minutes timer as soon as you begin to pour. Swish the coffee for even saturation
  2. After a 30 second pre-infusion, begin a fairly heavy pour up to 500g, breaking up the coffee bed
  3. Put the plunger onto the brewer in the raised position, pressing just far enough to submerge the coffee that has risen to the top of the brewer
  4. When the 4 minute timer ends, press the plunger slowly all the way to the bottom
  5. Decant immediately into a separate, pre-warmed vessel to prevent any over-extraction.

36oz brewer - 2-3 cups

Parameters:

  • Coffee: 55g (≈ 7tbs)
  • Filtered Water: 800g (30oz) at 200°-205°F (≈ 60 seconds off-boil)
  • Grind: Coarse (texture of sea salt)
  • Time: 4:00 total

You will need:

Preparation:

  1. Warm the brewer with hot water
  2. Weigh 55 grams of coffee
  3. Grind your coffee on a coarse setting that resembles the consistency of sea salt

Brewing:

  1. Saturate the entire coffee bed with about 40 grams of water, starting a 4 minutes timer as soon as you begin to pour. Swish the coffee for even saturation.
  2. After a 30 second pre-infusion, begin a fairly heavy pour up to 800g, breaking up the coffee bed.
  3. Put the plunger onto the brewer in the raised position, pressing just far enough to submerge the coffee that has risen to the top of the brewer.
  4. When the 4 minute timer ends, press the plunger slowly all the way to the bottom
  5. Decant immediately into a separate, pre-warmed vessel to prevent any over-extraction

48oz brewer - 3-4 cups

Parameters:

  • Coffee: 90g (≈ 12tbs)
  • Filtered Water: 1250g (46oz) at 200°-205°F (≈ 60 seconds off-boil)
  • Grind: Coarse (texture of sea salt)
  • Time: 4:00 total

Equipment:

Preparation:

  1. Warm the brewer with hot water
  2. Weigh 90 grams of coffee
  3. Grind your coffee on a coarse setting that resembles the consistency of sea salt

Brewing:

  1. Saturate the entire coffee bed with about 40 grams of water, starting a 4 minutes timer as soon as you begin to pour. Swish the coffee for even saturation
  2. After a 30 second pre-infusion, begin a fairly heavy pour up to 1250g, breaking up the coffee bed
  3. Put the plunger onto the brewer in the raised position, pressing just far enough to submerge the coffee that has risen to the top of the brewer
  4. When the 4 minute timer ends, press the plunger slowly all the way to the bottom
  5. Decant immediately into a separate, pre-warmed vessel to prevent any over-extraction