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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You may also want to take a look at the Toddy cold coffee system. Here’s an article about the (frankly) counterintuitive way this system works:
http://www.toddycafe.com/about/news_wpost1.php
Not 100% sure that being the birthplace of Stabucks is really a great thing for Seattle. Most die-hard coffee drinkers I know avoid the place like the plague :) I’m sure there’s an equivalent for you non-antipodeans out there, but if you get a chance anyways, have a look at http://coffeesnobs.com.au if you’re looking for the best fresh beans and lively discussion about coffee. They have a section called BeanBay which is where you can order batches of some incredible, and often rare blends…yum!
Now that that’s been said, i couldn’t agree more about using the French press in the home. For me, it’s espresso when I’m out (Flat White, no sugar), but definitely a nice strong, black, French-pressed cuppa…god I love a good coffee!
After reading that I really wish I had a decent mug of coffee! I looked in the cupboard this mornging and we’ve ran out! … I … MUST …. have …. coffeeeeeeee!
the aeropress beats the french press, in my opinion.
I second that. I stepped up to the aeropress from a french press a few months ago and haven’t looked back. The only thing I use my french press for now is the pitcher is handy for heating water in for the aeropress.
I love the french press and have never used anything else for making coffee. My only complaint is that the ones made by Bodum (i.e., most of the ones you’ll see) are extremely fragile. If you can find a different brand using thicker glass, buy it instead.
I also like Turkish Coffee, but that’s not a regular cuppa joe kind of thing . So what I’ll do is sprinkle some cardamom powder in the press before I add the water. Fantastic.
One word: Tea.
Coffee might be quicker on the go, contain more caffeine and less subtle, but tea is the gentleman’s choice. Go to your local tea shop, and get a pure, high quality, loose leaf tea (black, green or oolong) and ask on directions on how to brew it properly. Sit back and enjoy – maybe make into a relaxing, daily ritual?
come on… a whole article about coffee without using the word ‘espresso’?
The french press is great as far as it goes, but espresso is a real mans coffee – all the stength and taste in a quarter of the space.
If you are serious about coffee you really need to get yourself a decent espresso maker – you will never look back.
And yes, you should really start investigating tea as well.
I’ll respectfully disagree on the French Press. It sure looks great, but my experience is that because of the coffee’s contact with steel it ends up tasting bad. If you don’t drink it straight black this shouldn’t bother you. Try brewing one batch French Press side by side against one batch from a coffee maker with a disposable filter (not the steel strainer type) and you’ll see.
The French Press is, however, fantastic for frothing milk for a cappuccino for your woman. Manly men, I believe, drink it straight black (like my mom!).
In coffee tasting around the world, the french press is used, and is best for judging the flavour of a coffee. Espresso is brilliant, but only works with certain types of blends. I love espresso, but for variety you cant beat the french press and for tasting the subtleties in a blend.
As for filter coffee, that stuff is the worst tasting ass crap in the world
@Nick
Surely you’re not serious? A Moka pot? Those things are worse for burning coffee than the drip machines than most North Americans use. The coffee reaches well over 100 degrees celcius, and most of the oils that give your coffe it’s flavor have long since evaporated.
@Mario
I know what you mean about the taste, but since you still have a press around the house I offer you another experiment. Froth your ladys milk in something else, and wash your press with detergent for one last time. Now brew coffee in it a couple times. This isn’t drinking coffee, it will have that taste you complain about. Now rinse it with water. You will do this whenever you finish brewing coffee, but NEVER use detergent. At this point you will have a layer of oil protecting your coffee from the steel, and it should take care of that metallic taste from now on.
I will join those in defense of the French Press, although I am far from an expert on the field. While serving as a Peace Corps volunteer in Guatemala I bought a French Press because you don’t need electricity to run it. That happy coincidence made for many happy cups of Joe and was influential in the wooing of my wife. Viva la French Press!
Why would an article about brewing the perfect cup of coffee talk about espresso and tea? It’s like reading an article about the perfect recipe for ribs and complaining that it didn’t mention burgers.
@Trond E
I agree – I used to be a coffee junkie, seven mugs or more a day. I decided to switch to tea and found that I’m a lot more alert at work and tend to feel much healthier.
I still have to have my morning coffee – but I find I need the kick to wake me up.
I used to have a expresso / cappuccino machine and it was great. Wish I still had it. (It also made nice frothy hot chocolates).
For great coffee check out http://www.stumptowncoffee.com/
@Shaun- I agree wholeheartedly that Starbucks sucks! I grew up in Seattle and they should get the credit for bringing espresso drinks to the masses but their drip coffee is horrible and often has a burnt taste.
Lame.
There is nothing manly about coffee. It’s addictive. It’s bad for you. It tastes like crap. Where’s the manliness in that???
Coffee is for weak addicts who don’t know how to get a proper night’s sleep and need coffee simply to get through the day and that is decidedly unmanly in all respects.
When I want to go over the top and make a cup of coffee that people will talk about for weeks after I roast my own beans. You can buy the green beans on the internet and roast them in a hot air popper. After they cool I grind them to a medium grind and use a vacuum pot (mostly because it looks cool and I can do it at the table) .
When I don’t feel like roasting them myself I go to http://www.moondoggiecoffee.com they roast in very small batches, and it is as fresh as I’ve ever tasted (besides my own)
Overall a good, well written primer on basic coffee making. I am also a fan of the French press, though most mornings I am in too much of a rush and go for the drip. I am not entirely sure about the military coffee culture though. I have not served in the military myself, but a good friend of mine who retired from the 82nd airborne still drinks instant coffee swill that he “got used to in the army”. How a man can be stationed in Italy and not develop an appreciation for fine coffee I will never know.
I agree with some of the other commentors that tea and espresso are also fine beverages. I think that they are deserving of their own articles, not simply being tacked on to an article about brewed coffee.
I also agree that an addiction to coffee is bad. A gentleman knows that moderation is a key to health and hapiness.
My two comments on coffee: First, I grew up in a family of ex-ranchers/farmers,some of whom had been in the Navy during WWII. I am, therefore, a “Coffee Hound”. Second, the best line on coffee was from the late Robert Heinlein, “Coffee comes in five descending grades, Coffee, Java, Joe, Jamoke, and Carbon Remover.” And I’ve drank all five grades.
I want to point out that the writer picked a soldier holding a coffee cup for the picture today. Honestly, it’s not a good example of brewing good coffee. I’ve heard horror stories from all services about bad coffee (ok, maybe not the Air Force). As a sailor, it has taken me years to figure out how to make decent coffee because my experience was drinking Navy coffee. I still have a long way to go before I can say I make “good” coffee, but I’m finally away from military coffee, thankfully!
Remember also, that fresh water is critical. Don’t use water that’s been boiled before — it end up tasting a bit stale.
Since we’re talking daily coffee, I’m a big fan of the Melitta Cone system. It’s a simple cone that sits on top of your coffee mug and allows you to hand brew a cup at a time. They are the simplest, cheapest option for making high-quality coffee on a daily basis. (https://shop.melitta.com/itemdy00.asp?T1=64+007&Cat=). Simple, easy, cheap and QUICK (very important in the AM).
I love my french press, but see that as a less everyday option.
Little known fact, but coffee is as full of antioxidants as tea is. Unfortunately for most people, milk products dull the effects of AOX. Another great reason to make good coffee fresh and drink it black.
I found it funny that the article cites being in the military as awakening the love of coffee, but then trash-talks “huge bins of dry, cheap coffee”… now, both of my grandfathers were Marines, my dad was in the Navy for 30 years, and my three brothers and I are in the Army, and all of the coffee all of us have had make Folgers look positively gourmet. Must have been Air Force. ;) In my experience, Navy coffee is the strongest stuff out there, resembling liquid tar with a shot of jet fuel. It’s like expresso minus the smooth enjoyability. Ah, the rugged manliness of the military coffee culture.
While I used to french press all the time, I recently switched and I highly suggest the Aerobie Aeropress. The coffee is of similar quality as a french press but you can grind your beans very small, and you don’t get any chunks like in a french press. It can also be used to make espresso. This article does get the most important points though, use freshly roasted beans, and grind them yourself. One addition, water over 170 degrees F will burn many molecules in coffee, this contributes to a burned flavor in the coffee, if possible use a thermometer to get the temperature right.
@ Dan:
I’m by no means a coffee drinker, but when my 82 year old grandma visits and puts on the percolator around 5am…something about the smells and sounds gets me outta bed and down the stairs to the kitchen for a good bacon, eggs, and cup of liquid “mornin’ sunshine” as she calls it. Other than that, I use a good 15 minute drive to the feed store with my windows down to wake me up.
Dan
I assume that you are a complete paragon, with no ‘bad’ habits at all.
You seem like you’d be a really interesting guy to hang around with.
I agree: Aeropress beats French press. It brews the way the FP does, with coffee and water freely mixed, but it then gets filtered, so the smallest particles are removed before they can be over-extracted.
See: http://feedme.typepad.com/my_weblog/2007/07/coffee-contrapt.html
Also: Get a burr grinder ($130 and uo) rather than the less expensive blade grinder. A burr grinder makes all the particles the same size for equal extraction; the blade type makes a wide range of particles so some are over- and some are under-extracted.
I am a big fan of the French Press method of brewing coffee. I recommend that if it is a glass press then you stir the grounds with either a plastic or wooden implement, steel can chip the glass.
@Andrew Barbour “My only complaint is that the ones made by Bodum (i.e., most of the ones you’ll see) are extremely fragile. If you can find a different brand using thicker glass, buy it instead.”
You are certainly correct and I have gone through several presses. Currently I am using a stainless steel press that is also insulated so it holds he heat better. I got it at Ikea and it was a good buy at $39
Military coffee. I did over 21 years in the US Navy and drank several cups of coffee a day, actually it was probably a dozen cups a day. The coffee was usually excellent, but yes it was usually strong. On a “slow” day in port with a lot of the crew gone, the coffee might get old and bitter, just like a retired Chief Quartermaster :) However, we usually went through it too fast for it get stale.
I learned to make “cowboy coffee” from my father-in-law, who himself was a merchant seaman for many years. Put coffee grounds in a sauce pan or coffee pot with water. Bring to a boil and remove from heat when it smells and/or looks strong enough for you. Let the pot rest for a minute or two and the grounds will settle to the bottom. This makes for a very strong cup, but seems to be the perfect cup when made over a campfire. I also use this method for making Turkish and Arabic style coffee using very finely ground beans; Brew it in an ibrik which can be found long handles. coffeetea.about.com/cs/coffeemaking/a/ibrik.htm
Starbucks. Their coffee is not bad, it may not be the best, but it is not bad. We are seeing them crop up in places out in the boonies. When travelling if I have choice of coffee from a desert town cafe where they may get their water unfiltered from a nearby saline lake or from a nearby Starbucks where they filter it then I go for the Starbucks.
Perry Clease
You are absolutely right about Starbucks. They do not have the best coffee, but is always pretty good.
In the UK 10 years ago you were really taking a chance going into a coffee shop – some were excellent, others terrible, and there was no way to know which was which. Not only can you now choose Starbucks when you are not sure, but their presence has made everyone else raise their game.
Two things:
1. Other than beans, water is EXTREMELY important… it comprised 99% of what you are actually drinking. It doesn’t matter if you have the best beans ever, if you use crappy water, it will taste like crap.
2. Fair Trade is manly. Spend the extra 10 cents, so people aren’t being exploited.
As an outdoor show host, and long time wilderness adventurer the best cup of coffee is boiled or cowboy coffee, it tastes just as good at home as it does not the trail. Bring the water to a boil, reduce the heat, put in one tablespoon per cup, allow to simmer for 5 mins, remove from the heat and let the grounds settle. The smell permeates the air like the scent of a woman
Well, I have to say that I love coffee. I have no quarrel with anyone over how they like their coffee brewed. BUT, this is supposed to be a sight devoted to manliness. What ever happened to putting some water in a blue enamel coffee pot and then adding about half our your coffe cup full of coffee to the water and bringing it to a boil? That is the way I brew it at my house whether we are inside on the stove or outside by the fire. As far as I am concerned, that is manly coffee. I bet you that Teddy Roosevelt, or “Ole Blood and Guts” never worried about $30 coffe beans, French Presses, or Expresso….Just my thoughts.
Try boiling your coffee sometime like the manly men we salute so often on this sight. You will enjoy it and it tastes good.
A little extra advice if you decide to try this. After the coffee has begun to boil, pour a large cup full of cold water over the coffee to settle the grounds.
I’ve been a French Press to brew my coffee (usually a Harrar) for about 5 years. I make a perfect (subjective) cup each and every morning. I always use fresh filtered water ( I have an under-the-sink model ), a clean kettle, and a thoroughly cleansed French Press.
Star Bucks = blech!! in my book.
I like my coffee like I like my women: bitter.
Hum, I don’t drink coffee (probably because my father never, ever did either). I agree with the comment about drinking tea – truly a drink for gentlemen. There is no crisis, problem or catastrophe that cannot be handled by first stopping to have a cup of tea. Maybe it’s the lower level of caffeine that allows for calm, clearer thinking (the mark of a real man) instead of a hyper-reactive response to everything that coffee tends to bring on. If you haven’t tried the calming effect of a good cup of tea in a tense situation – I’d encourage you to give it a try!
I agree with Jason! the aero press is the best way (in my opinion) to brew coffee! i just recently started getting into making a good cup of coffee.. bean’s are the number one factor in a good cup! i buy mine from a local guy who roast his own coffee beans… http://www.fairwagecoffee.com great coffee at a good price!
Good article – but you missed the most important thing! Heat your water in a glass kettle instead of a metal-based kettle. Once you’ve tried this and tasted the difference (and you will) you won’t go back!
FYI, fresh, filtered water is important as well – no tap unless its filtered!
Good article – but you missed the most important thing! Heat your water in a glass kettle instead of a metal-based kettle. Once you’ve tried this and tasted the difference (and you will) you won’t go back!
FYI, fresh, filtered water is important as well – no tap unless its filtered!
Ooops, should have said great post! Waiting on your next post!
Starbucks offers a certain style of roast (dark) that some find too intense. If you don’t like it, don’t drink it, but also don’t judge those who do like it. To me it’s like beer with a high amount of hops – it’s got a big taste that some people prefer and others don’t.
I second the instructions for cowboy coffee – that’s what I think of when I think of manly coffee.
For home, I love my french press, but I hate to clean it, so I use a drip pot. Not as tasty, but with filtered water and fresh ground beans, it’s not too bad.
To Dan and the others that descry the use of caffeine/coffee – a man won’t let himself be addicted to a substance and knows moderation. In moderation, coffee is a great drink, similar to scotch whiskey or beer. A father should also pass on the knowledge the coffee is not a substitute for sleep and moderation is manly.
Turkish coffee. WIth the cardamom, with the splash of rosewater, and with the clove cigarette.
Other than that, I’m English, so it’s tea for me most of the time. Lapsang souchong is my favourite, but you can brew a very nice cup of tea from a Tetley teabag if you know what you’re doing.
@Tom
Another more horrible version of that Joke
I like my coffee like I like my women, ground up and in the freezer
@Mario
While I’ll grant that taste is subjective, I much prefer my French Press-brewed coffee over drip. In addition, I have a friend who thought he hated coffee until I introduced him to the French Press. Also, I wash my FP weekly with detergent.
I will note, though, that no brewing method is for everyone. SweetMaria’s page on French Press Brewing covers some of the downsides. In summary, you have the issue of sediment (grounds that make it past the filter) in your cup, and to manage that you’ll need a burr grinder (more expensive than the whirley-blades). Also, there’s the fact that the coffee does continue to brew some even after pressing down the plunger, so you only want to make enough coffee to drink fairly quickly (for this reason, they really don’t like the insulated presses). On the upside, you get a bolder taste (the link describes it as “more body”), and you have more control over the water temperature.
IMO, the press is great for drinking myself, or for when you’re with friends. In a situation where you want the coffee to be available for a while, the press is not the way to go.
Sounds like Dan (post 16) didn’t get a proper night’s sleep himself.
haha!! i got quoted.. that’s so cool! I have noticed that the four minute rule is great for most presses 8 cups and up. the smaller 3 cup ones can be good at 3 minutes even.
Random note:
Espresso… not expresso. Just so everyone knows.
I just want to say, being a Barista, I completely agree with the french press method. We’ve got a paper filter brewer, and when we brew them side by side and compare the flavor, its like night and day. French press makes a superior cup of coffee.
A few quick things:
1) Dan is wrong. Coffee has a lot of antioxidants, so it’s actually very good for you.
2) The easiest way to get fresh coffee is to roast it yourself. I started off using a hotair popcorn popper and green coffee beans I bought on the Internet. The difference in taste is unbelievable. My wife was always a tea drinker until I started roasting my own coffee — now, the first words out of her mouth in the morning are, “Cappuccino!”
3) French press is good, siphon pot is better. Of course, nothing beats a good espresso, but sometimes just a plain cup of coffee is all I need. A siphon pot is fun to watch, and tastes great.
I must agree with the fanaticism for the French Press, but also add a word or two for the Purcolator. Old school camp coffee. Thick, rich, flavourful and leaves a little sediment at the bottom of your cup. Truth that some people drink cafe con leche and that’s fine, but for the true fullness of a cup of coffee it MUST be black. When I was a kid and wanted to start drinking coffee my dad had one rule; drink it black first. If you like it black you can add anything you want after, but you’re not going to drink garbage and call it coffee.
Well done article. though you failed to mention Camino Island coffee which IMHO is far superior to anything that either Starbucks or Seattle’s Best has come out with.
I must happily agree! French presses are great. Love the article!
Also the Turks have an old meathod of making coffee that works for them really well, and if you have ever tried it, you’ll never look at espresso the same way. I do like their view on things though… “Coffee should be as black as hell, as strong as death, and as sweet as love” an old Turkish proberb.
For the perfect, most consistent cup of coffee, consider buying a Keurig brewer and a full complement of Green Mountain Coffee Roasters’ K-cups. ‘Nuf said.
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
All I know is I drink French Press almost daily and my LDL is fine (HDL’s a little low, though). :-D I really liked that article overall. A couple other thoughts I had on it:
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 :-D
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! :P
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! :P
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.
I agree with many of the posters here– french press and stove-top espresso (bella, moka, etc) will let you the best coffee you can possibly brew while wearing boxer-shorts and blearily staring out your kitchen window.
I always run a french press under hot water before adding the boiling water.. they’re fragile and I’ve had them crack from quick temperature changes. Also, it’s just more satisfying knowing that the coffee never touches anything cold before you drink it.. Like a professional barista will pre-heat any ceramic cups before serving you espresso.
I also swear by the French press. As I became more aware of my affection for coffee, I started visiting Starbucks more frequently. I’m ashamed to say I would get coffee there one to two times a day for about two years. A friend recommended a French press to me and, four years later, I can count the amount of visits to a Starbucks on one hand (slightly exaggerated – when I travel, I get desperate).
One note for the beginner, though: something else with which you should experiment is the proportion of coffee grounds to water. While Schaeffer suggests 1 tablespoon/cup (8oz), I’ve encountered coffee experts who recommend 1 tablespoon to every four ounces of water – and that’s what I’ve come to live by. There’s certainly not a “better” proportion, but tinkering with this is another way in which you can tweak your coffee to your personal taste.
Also, filtered water is best.
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