Every man should know how to brew a decent cup of coffee. It’s an everyday skill that should be passed down from father to son, like shaving or mowing the lawn. It’s a manly ritual providing both utility and comfort. Unfortunately, if you asked most men today for a cup of coffee they would either cast a worried, “help me!” glance to their wife or crank up the jet engine on their latest $300 instant coffee contraption, capable of grinding, purifying, and outputting unnatural amounts of brown acidic liquid, tasting something akin to lava, but definitely not coffee.
There was a time when I fell into the categories of men listed above, but two things happened that forever changed my relationship with coffee: 1) I joined the military and 2) I moved to the Seattle-Tacoma area.
For those unfamiliar with the military, from the darkest corner of a tent in Afghanistan to the desks of generals sitting at the Pentagon, coffee has always been a staple of military culture. It could be the long hours or un-ending stress, but anywhere you hear a drill instructor’s piercing scream or an order for an air strike to rain down hell, you can be assured that a decent cup of coffee is nearby. I was inducted into this military/coffee tradition almost as soon as I landed in basic training.
And then there’s Seattle, the coffee mecca. Birthplace of Starbucks, Seattle’s Best (technically started a few miles away in Coupeville, but close enough) and home of Tully’s. Seattle is pretty much unrivaled when it comes to their love of quality coffee. I once started to count the number of drive-thru espresso shops within a 10-mile radius of my house and quit counting after reaching over 20. The people of the Northwest love their coffee, but what’s even better is they’re thrilled to show you how to make good coffee yourself.
Now, I don’t profess to be an expert barista, but I give you the following guide to making great coffee, as one man helping another. It’s not perfect. Anyone who loves coffee knows there’s always more to learn. But through much trial and error, this process has produced consistently great coffee and brought me the enjoyment of creating something with my hands each morning. Here we go:
The Prerequisites
1) Buy Decent Beans – It really doesn’t matter how you brew your coffee if the coffee itself sucks. Let’s be clear right off the bat. If the best part of waking up is Folgers in your cup…well…let me encourage you to expand your horizons. There’s better coffee out there. Now, I realize that taste is a very personal thing, so if you absolutely love the huge bins of dry, cheap coffee that keep you supplied for a year, please don’t let me steer you away, but…ok, please let me steer you away.
Asking one to name the best coffee beans is very similar to asking one to name the best wines. It is a highly subjective endeavor at best. However, there is one key component that separates the wheat and the chaff in terms of beans — freshness. Buying freshly roasted beans, as opposed to those packaged and stored for months at a time, is a sure way to make your coffee experience more favorable. Find a coffee shop nearby that either roasts their own beans or has them delivered daily or weekly from a roaster nearby and begin sampling.
Try lots of different roasts and ask lots of questions. Most coffee shop employees are eager to let you in on their favorite beans and brewing methods. Soon you’ll find beans that suit your tastes whether its dark, light, complex or simple. Just make sure to buy FRESH!
2) Grind the Beans Yourself – After you’ve bought some high-quality, freshly-roasted beans, the next step is to keep them fresh. One of the best ways to do this is to buy whole beans, store them in an airtight container, and grind them just before brewing. By doing so, you’ll help keep the flavors of the beans locked in until you’re ready to taste them. As Myron Joshua of ineedcoffee.com explains,
“Every time you buy fresh coffee beans and ask the checkout person at the coffee shop to grind your beans you are opening up the “flavor cells” and causing your beans to begin losing their flavor rapidly. The purpose of grinding the beans is to create a larger surface area that will release the flavor and oils to the surrounding hot water. If coffee is prematurely exposed to air, it “breathes,” leaving less and less flavor for the brew, when the water finally hits the bean.”
Finding a decent grinder is fairly easy, most major retail stores and coffee shops sell them. If you are more of an online shopper, here are a few to consider: here, here and here.
3) The French Press – Also known as a press pot, this simple coffee making device is said to have originated in France during the 1850’s. The press is normally a glass cylinder with a “plunger” like device that fits tightly into the circumference of the cylinder. The plunger features a handle with some sort of wire or nylon mesh that pushes the coffee grounds to the bottom, trapping them there after a few minutes of brewing. If you’re serious about coffee, ditch your fancy automatic coffee maker and try the french press.
Why you ask, would you want to take a step backwards in history and technology when your current coffee maker can brew 53 cups of coffee in 3 minutes? Quite simply, coffee brewed in a French press tastes better for 2 reasons:
- the coffee grounds are fully steeped and saturated at the beginning of brewing.
- this method retains the natural oils of the coffee that are normally absorbed by the paper filter.
But, don’t take my word for it. Listen to the words of fellow Art of Manliness readers who were discussing brewing methods in the forum:
“I love to drink a strong cup of coffee. I find that the French press works best for me.” – Ryan Scott
“I’ve been around the block with a bunch of brewing methods and always have come back to French press. I like to say that for four minutes all the coffee touches all the water so you get all the flavor.” – Keith Rains
“When I’m not too lazy, I love using a French press… which is especially awesome when you’re out camping and can make that steaming brew from freshly ground beans and a pot of water boiled from off an open fire. Divine!” – Brian Heasty
The French press not only helps make a great pot of coffee, there is something very meditative in the whole brewing process. The “set it and forget it” ease of most drip coffee makers definitely has its advantages: speed, less work for the user, the ability to brew larger amounts of coffee. But while you gain efficiency, you lose a connection to the coffee.
How to Brew Coffee with a French Press
1. Grind your beans, leaving them a bit more large and coarse than you may be used to seeing. You will want approximately 1 tablespoon of grounds per cup. Dump them into the bottom of the French press.
2. Use a kettle to boil your water. You want to let it sit for a couple of minutes after boiling before adding it to the press. Don’t fret too much about temperature, but most coffee geeks recommend 180-20o degrees Fahrenheit.
3. Pour the hot water into the French press, slowly covering all of the coffee grounds as you fill it up. Immediately stir the grounds to give the mixture a nice uniformity.
4. Add the filter on top and let the coffee steep for 4 minutes. After the time has passed, press the plunger down and you’re ready. A perfect cup of coffee awaits you like a loyal friend.
For more details on using a french press, I recommend the following:
**Bonus Brewing Method (For those coffee enthusiasts who have read this far) – The coffee siphon is an old method of coffee brewing that is now making a resurgence among diehard coffee fans. The method virtually eliminates the usual acidity found in most coffee brews and leaves an almost sweet taste that’s full of flavor. Google it, ask your local coffee expert about it, but definitely try it out.
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Starbucks and good cofee, is that not an oxymoron……no chain does good cofee……I might add Melbourne and Wellington as two citoes which also have a cofee fetish.
As to the French press the Swedes love it but for truely great cofee the Italian stove top expresso maxer….bella……simple and esey plus a great brew….I have had one for 20 years and its travelled around the globe with me…….never fails when some expensive machines pack it in…..
I am surprized that of all these coffee experts no one suggest a pinch of salt in the mix. In cases of very strong coffee, which may or may not be on the bitter side, a pinch of salt while making your coffee can definately take the edge off that bitter taste.
A few words:
Without Starbucks, most people would still think Folgers is “good coffee”, so while much of Starbucks is total crap (Venti Strawberry Frappawhatever for the fat 13 year old girl…) no other company has done as much for coffee lovers everywhere.
Also, if you want REAL good Starbucks, don’t get the espresso. Just buy a bag of beans and take them home.
Press is probably the best coffee method, but in the summer, try this:
Dump double the amount of grinds into cold water and stick it in the fridge with a lid on it for at least 12 hours. Pour it through cheese cloth or use the press to strain it. Serve with orange slices over ice, or if you’re in a hurry, just mix 1/8 orange juice to the amount of coffee and go for it.
You french press whole bean people must all be Black Coffee types. Cream and sugar covers many coffee pot / coffee grounds sins. And I’m not talking about Coffee Mate and it’s many yucky flavors, just milk and plain white sugar.
I’m a barista and work at a roastery. Thank God for this article. Man up and drink good coffee. Coffee does more than just put hair on your chest, and I’m almost hurt when I see people assume that coffee is a bitter brew. It’s not! It has a sweet complex flavor that I can never figure out. A good cup of coffee tastes like a million different flavors, but no flavor tastes like a good cup of coffee.
The French Press is a great way to brew coffee, but I’ve become a fan of the Vac Pot mentioned in this article. It is a clean cup of coffee, it takes about a minute to brew, and it really lets the flavors shine. Not to mention it has a mad scientist quality about it. And it’s only like $55. A vac pot and a (cheap) grinder will still be less than your average Mr. Coffee, and will yield an incredible cup of coffee.
Also, check out Zassenhaus grinders. There’s nothing like a hand grinder. That’s manly.
Having worked at a Starbucks, all I can say is that the coffee prepared is highly dependent on the store brewing it. I was lucky to work with a great number of highly passionate people who actually enjoyed providing the best cup of coffee to each and every customer they could (and if there was ever a problem, there was a free, fresh brewed cup for anyone who needed it.) We also took pride in offering fresh french presses to any customer who wanted one using whatever blend of coffee they wanted as well. While the coffee served there may not be the most exclusive in the world (with a rare exception or two) you have to remember that Starbucks Co. needs to furnish each and every store, totaling over 15,000 locations, with those beans! That’s a heck of a lot of coffee, and many small plantations, even though their beans may be of exceptional quality, simply cannot supply quantities to support that demand.
Also, please remember, each coffee’s flavor is highly dependent on where it is grown, how it is grown and how it is processed and roasted! There are many coffees that go by the name “Espresso Roast” but every single one will taste different from the others. Personally I like Asia/Pacific coffees (such as those from Sumatra and Indonesia) as they tend to have a earthy and herbal taste…a taste that some people say is reminiscent of dirt, but you like what you like! Find a blend that fits you and learn a few of the basics of brewing (either online or at your favorite local coffee shop) and enjoy it. In the end that’s all it’s really about.
Also, check out Starbucks’ new Clover brewing system. It’s only available in a few select markets (the closest one to me is in Boston, a 6 hour drive) but it is certainly a unique and excellent experience!
@CoffeeZombie
Hooray for Sweet Maria’s! My advisor worked at their Ohio store while he was in grad school and introduced me to them. He also told me about home-roasting and gave me a couple of hot air poppers. Delicious indeed!
Guys, I dunno about this post. I’m choking over some of these descriptions of coffee-divine? I’ve tried to be an educated coffee drinker. The Mrs. got me onto some Vietnamese coffee that would wake a dead man. Strong, sweet, with condensed milk. My regular grind is Maxwell House instant (Horrors!) but it gets the job done. I’ve drank coffee from a bucket on a campfire. It’ also gets the job done. Starbucks is pretty much a last resort. Whatever they are doing to it ain’t worth the additional cost over a minute mart. Sorry, I gotta take a pass on this one.
Got me one of ‘em french presses for christmas. I absolutely love it! It’s been so much fun to experiment with. The taste is so great that it needs minimal (if any) sugar, the taste really is amazing and complex. I can’t wait to take it with me the next time I go on a camping trip.
@Tom & @Trevor: I will always laugh at the scene from the movie Airplane! where the aristocratic 9-year-oldish boy goes up to the aristocratic 9-year-oldish girl he’s been eying and asks how she likes her coffee. “Black… like my men.” The expression on his face was priceless.
Question to all: do you keep the bag of roasted beans in the freezer before grinding them? My father always does.
Does anyone put chocolate in theirs? After trying many chcolate-adding strategies, my wife and I have settled on Swiss Miss dark chocolate for our coffee–one third of a packet per mug of coffee. I would like to find a more chocolaty, less corn syrupy thang to add to my coffee, personally.
Also, when using a French press, is there any reason not to microwave the water in a mug instead of boiling it in a pot?
So what is the best coffee bean out there?? I don’t drink the nasty bean juice myself, but I have family members who love it and are addicted to this legal drug.
I have bought my Dad the Kona, and Blue Mountain in the past, is there something else out there?? Something new? Something that hasn’t passed through the digestive tract of an animal?
@Jason
Regardless of what kind you get; Fair Trade is the best starting point.
Just as an FYI to people who use French presses. There is one reason some people might want to consider not using them. Here is an excerpt from this article: http://articles.latimes.com/2009/may/18/health/he-coffee18
“One last bit of coffee advice: Beware of unfiltered coffee — the kind that is popular in Scandinavia and is made in French presses. Filtered coffee, which most Americans drink, is much better because the paper filters catch a substance called cafestol, which boosts “bad” cholesterol (LDL). Filtered coffee has no effect on either good or bad cholesterol.”
Might not be a concern for all men, but it’s worth consideration. Just FYI!
@Ed F
Starbucks is a last resort for me, also, but for different reasons. Mainly, their coffee is just overpriced. I can get coffee that tastes just as good at Quick Trip for less than a buck.
However, as far as cost/flavor goes, roasting my own beans at home seems the most economical option. Of course, I also just enjoy the roasting process (I use a modified Whirley-Pop on a camping stove outside). And nothing beats a fresh, just-roasted-yesterday cup of coffee.
@Shane Belin
I really liked that article overall. A couple other thoughts I had on it:
All I know is I drink French Press almost daily and my LDL is fine (HDL’s a little low, though).
Regarding the section on Cirrhosis, I remember reading something a year or two ago that seemed to indicate that the benefit gained from coffee was absent in other caffeinated drinks, but was also absent in decaf coffee. I could be remembering wrong, but my impression was the scientists were totally confused.
Then there was this bit:
“Abrupt caffeine withdrawal can trigger headaches, noted Dr. Alan Leviton…”
Do we really need a doctor to tell us this? LOL
I’m a regular weekend French Press brewer. During the week it’s the one cup brew from the Senseo machine…my wife is not a coffee drinker so it works for me. The taste is good for what it is and get’s me through the day, but I’d much prefer the French Press.
However, Turkish coffee will always be at the top of the list for my coffee palette. I can’t wait to introduce my son to the brewing of Turkish coffee.
Speaking of Turkish, I leave you with these 2 Turkish Proverbs:
“If someone offers you coffee, you should respect, honour, and remember them for 40 years for their great gift.”
“Coffee should be black as hell, strong as death, and sweet as love.”
French presses are great! They’re definitely the best option for making really good coffee on a budget. As far as coffee choices, I usually get mine from the Trader Joes around the corner, they have a good selection for pretty reasonable prices.
Besides making excellent coffee, they are also good multi-taskers around the kitchen. I use mine for brewing loose leaf teas, and have used it a couple times to filter a peppercorn vodka that I had infused.
Awesome article as usual! The French press makes awesome tasting coffee, for those of us who love capital L-O-V-E our industrial strength coffee. And I do. Oh, how I do.
But as mentioned above, studies are starting to link unfiltered coffee with higher cholesterol. So I found that if I grind my coffee slightly finer, paper-filtered coffee can retain the punch that says “good morning” to my mouth.
Also, I find that as long as I stick to French Roast, I can buy whatever’s on sale. (But beware: some budget brands aren’t a true French Roast! If the beans look dry or lighter brown, they weren’t roasted properly. Avoid Gevalia and Millstone in particular.)
@Andrew: It’s not a good idea to put beans in the freezer. This causes condensation to build up which is death for good beans.
Also, 2 tablespoons per cup is the best ratio for french press in my opinion, and I cannot express enough the need for a good burr grinder to enhance your coffee experience
I’m a few days late, but…
How does one get USED to drinking hot drinks, in general? I can’t stand having my mouth burnt.
I given another endorsement for the toddy coffee concentrate. Minimal acid, tastes amazing, super easy to make.
This post looks a lot like what is in the most recent Cooks Illustrated. They suggest dividing the beans into daily amounts and put them into individual bags. Also, you can check for freshness by putting the beans in a baggie overnight. If the bag has expanded from the beans adding carbon dioxide, they’re fresh.
Best tasting coffee I have ever tried was in Puerto Rico where some people in the mountains still grow their own beans, and then brew the old fashioned way on a stove pot. If you’ve never had coffee where they’ve placed it over a strainer and pour the boiled water you don’t know what you are missing. mmmm!
I live in San Francisco where folks are almost as dedicated to coffee as Seattle. One cafe’ has a $20,000 machine from Japan that carefully brews single cups. The owner had to prove to the manufacturer that he was ready for it, and could stir the coffee grounds just right.
It can be fun to get super detailed and OCD about one’s coffee, but not really that necessary. I order Blue Bottle coffee direct from the roastery in Oakland, and they ship it the same day it’s roasted. I’ve brewed good coffee a dozen different different ways and the basic French press with water just under boiling temperature has consistently been the best.
@Jason
Jamaica Blue Mountain has a very distinct taste unlike anything else–it’s a very good desert or afternoon coffee, but I wouldn’t drink it every morning.
As for an everyday coffee, many people might flame me for this, but the best coffee I have ever had is from 7-11. I have bought $100/lb. coffee from just about every country south of the Equator, and 7-11 house blend still rocks my socks like no other.
When I used to go prospecting with my dad, great coffee was the cup with breakfast at some cafe before we went into the desert for a week. Then great coffee was something made over a campfire, sometimes in a skillet. When you’re in the middle of nowhere and your coffee has a bacon taste because it’s out of the only utensil you have, now that’s man coffee.
I’m there with you brother. Having spent 21 years in the AF I will agree with you that you could always find a cup of coffee, although I don’t remember it always being good.
Okay, SO I have I have to admit I didn’t read all of the comments. Sorry. But if you want a good cup of coffee it depends on two things. First, what you are accustomed to. If you are a Turk or a Greek ( sorry to put you in the same category ), anything short of an Ibrik will not do. For the rest of us it is pretty simple. Good water, it is most of what you are drinking after all. And good coffee, it is what we are drinking after all. If you have to settle for cheap coffee (robusta), all is not lost. I work for the railroad, which operates 24/7. Which means it is always morning and coffee is always in order. Unless your aim is just to savor the cup of coffee like a wine connoisseur ( the similarities are uncanny ), coffee does the job. Never is there an “old” pot of coffee at work. Paper filters not only run out at the most in opportune moment, but they absorb the essential oils. Point is, if you want to savor the cup,. take the time to do it right with fresh ground beans and a filer that won’t rob you of the oils. If you are working on the maintenance coffee, do what is expediant yet still maintains the character of the bean. BTW on the locomotive we use a percolator because we can. Better to have sub par coffee than none at all!
Camp coffee is the best. Tossing a cup full of grounds into an enameled pot of boiling water makes for a powerful but tasty brew. Sitting around a campfire with your boy scout troop watching the youngsters sip strong black coffee, and tell fart jokes is just about as close to manly heaven as one can get.
I can recommend this grinder.
Demoka MiniMoka M 203
I don’t use a french press but the machine we use has a gold mesh filter. It keeps the grounds out of the pot but allows the oils to stay in the coffee. It’s chemically neutral so it doesn’t affect the flavor and it’s a snap to clean. I run bleach through the machine once in a while to clean it. Once through with a full pot and a bit of bleach and then run it with plain water and it’s clean and sanitized. I was never in the military (4F feet) but I’ve had hospital coffee (I was a volunteer EMT for several years) and it ranged from very good to crankcase drippings. Usually the best coffee could be had in the ER staff lounge since it didn’t sit in the pot very long and there was always someone making a fresh batch. I guess the method used to make coffee is mostly personal preference.
I drink coffee. every day, throughout the day, a timer to have it for me as I awaken, at the wood shop where the coffee is mixed with just a hint of oak, walnut, lacquer thinner or moths. I understand the idea of nuclear powered single cup coffee makers that look like the inner workings of a time traveling Delorean, coupled with the finest beans flown from the mystic mountains after having been picked by beautiful virgins at the first rays of light on the summer solstice ground in a machine with blades made of diamond encrusted eagle feathers…. blah. I want volume. To me, it is quantity over this “metro” quality. A sort of turn-the-machine-back-on-to reheat-the-tar-based-goop-at-the-bottom-of-the-pot-from-last-Thursday coffee. This prissy 4 bucks a cup stuff is laughable. I have reheated my coffee with an Oxy/Acet torch before. When did we, as men become so “refined”?
Great article! I’ve tried a lot of different ways to brew coffee and the French Press is among the best. Unfortunately, I keep breaking the beakers when I wash them in our stainless sink. I have terrible luck with glass, which is why I haven’t invested in a siphon maker.
Right now I’m using a Chemex with special paper filters and have had excellent results. My favorite bean? Why, Zeke’s coffee beans roasted in Baltimore.
About ten years ago I moved to western Montana to enjoy the incredible sportsman opportunities available here. I work at a small post office and every week several very aromatic boxes of coffee would come through destined for nearby coffee shops and restaurants. The smell was amazing! An almost toasty coffee smell with no hint of staleness.
I checked out the sender’s address and found that the coffee was roasted in a town just two hours drive away. I visited the roaster and asked what made their coffee smell so good. They told me that when they receive an order they roast the beans that day and ship them either the same or next day. That’s fresh! The establishment is small and they only allow experienced folks to grade and roast the beans… not scatter-brained twittering teenyboppers with an egg timer. And the taste? Well, after you try some of their blends you’ll never go back to store bought “premium” beans much less pre-ground canned coffee. Their coffee actually tastes like it smells… great!
I mean this stuff makes Starbucks or Seattle’s Best taste like pond water.
The company’s name is Montana Coffee Traders and their website is http://www.coffeetraders.com.
I would recommend their Breakfast Blend or Grizzly Blend to start with. Of course get whole beans and grind it yourself.
If you’re the altruistic type, they are BIG into the Free Trade and shade grown coffees and for some of their blends they donate a portion of the profits to wildlife conservation or other charities.
Sure, they have some of the frou frou flavored beans and some just plain weird blends… it takes all kinds, I suppose.
I know there are some fine coffee roasters elsewhere in our great country but what could be more manly than a cup o’ Montana Joe?
I was first introduced to the French Press whilst on a sailboat in the middle of the Caribbean.
I haven’t used my drip machine since.
Re: Jason Y
About adding chocolate – try Ghirardelli Sweet Ground Chocolate and Cocoa or just their Unsweetened Cocoa.
I am shocked that the stovetop coffeemaker, specifically the moka pot, easily the manliest and most flavorful brewing method (short of installing an expresso machine in your living room), is left unmentioned! I mean, not only do three out of three of my snooty Italian friends (who make us West Coasters seem disinterested about coffee) agree that this is the way to go (in a quasi-religious manner), but this a method that makes amazing coffee, and you take it anywhere with you… use a fire, a stove or a hotplate.
Thanks for the suggestion, Dylan!
I tried the French Press method because I read this, and since then, it’s been my morning ritual to get up and make that cup of coffee. I’m still experimenting with different beans though, any suggestions? Thanks AoM.
Oh I must agree: a nice strong expresso made on the stove-top moka gets the day off to a better start than coffee made with a cafetière (as we call what you call a French Press in the UK) anyday. And, yes, I guess it is manlier, too…It does kind of figure: in general, there is more fuss over coffee in Italy than in France, and (while Gallic brew can be good), the quality there is generally higher, too.
Coffee is truly an acquired taste – but once acquired, the search is on for the best taste, quality, and aroma. As mentioned in the article – a cup of joe at my mother in laws (Maxwell House) pales in comparison with what is brewed at our home on a daily basis, but that is personal preference. There is no better sense of satisfaction when someone comes to your home and they are shocked at the flavor and quality of your coffee. It is almost like an awakening – they never knew or have never experienced how a great cup of coffee tastes like.
Although I don’t use a French press – I do use a Bunn (I know – here comes the rush to coffee comments). It takes some skill to master this as the rate of water dispersion is greater than other coffee makers, and it takes the right combination of filter, grind, and coffee to hit a home run. For beans I bounce between French Roast from either Starbuck’s or my local Freedom of Espresso roaster. The smell of these beans is intoxicating. The next part – which some will protest- is to have them ground Turkish – almost like powder. The look on the proprietors face, especially if it is their first time, is priceless. Some have seen the setting but never indulged in it. It immediately opens up conversation as to what I’m using it for and how I make it. The other important part is to make sure all the beans you purchase get through the grinder – I have more than once had to instruct the grinder that they need to stick a spatula into the grinder as it takes so much longer to grind that I have ended up getting less coffee than I paid for. Since we go through better than a pound a week of this coffee, we rarely encounter the loss of flavor and aroma that is found with lesser beans and grinds.
The final product is fantastic. By placing 5 1/2 scoops of that French Roasted powder into the Bunn filter (Bunn filters are higher, better designed to fit into the maker and don’t collapse or have beans flow over like other filters)8 cups of water, and in 3 mins, the perfect aroma, color, and flavor. Enjoy!
Really awesome and detailed write up of how to make great coffee. I dig it.
We just launched a new step by step guide to how to make french press coffee and would love to hear what you think!
http://www.FrenchPressHowTo.com
Also check out the Chemex pour over brewing method http://www.thearomaticbean.com/chemex_brewing.html. It’s a good alternative for those with stomach issues that can’t handle the oils in french press coffee.
I am an avid coffee drinker and have had many different types of coffee made many different ways but admittedly, I’ve never had coffee done in a french press. My favorite method would be a percolator but the Australian term for percolator because i believe a percolator is something different in America. The one i use is just a simple bialetti percolator; you fill the bottom half with water, put coffee in the strainer which sits on top of the water and then screw on the top bit. When you put it on top of the stove or camp fire, the water boils up through the coffee and the finished coffee sits in the top half. Then you just pour it and you have a perfect cup of black coffee.
I make myself an espresso with my small countertop espresso maker every day, relegating my french press to the back of the cupboard. Every summer when I head to the lake to go camping I inevitably pull it out, and am incredibly impressed with the quality of coffee it makes. You’ve nailed it: freshly ground quality beans in a french press.
Occasionally, if I’m somewhere where a french press is unavailable, the next best thing to do is bring a pot of water to a boil, add the coffee grounds as you would with a french press, and throw a lid on top of the pot. If you wait ~10 minutes, the coffee grounds will absorb enough moisture that they will become denser than the water they sit in, and float to the bottom. Just make sure to pour slowly and your cup with be coffee ground free, and delicious!
Occasionally, if I’m somewhere where a french press is unavailable, the next best thing to do is bring a pot of water to a boil, add the coffee grounds as you would with a french press, and throw a lid on top of the pot. If you wait ~10 minutes, the coffee grounds will absorb enough moisture that they will become denser than the water they sit in, and sink to the bottom. Just make sure to pour slowly and your cup with be coffee ground free, and delicious!
I’ve been drinking local-roasted (blue bottle or cafe trieste) french press coffee for years – and then I discovered the Aeropress (http://www.aerobie.com/Products/aeropress_story.htm). There’s simply no comparison – anyone who enjoys coffee really owes it to themselves to get one of these.
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