I'll admit that it wasn't until I started dating my husband that I started liking coffee. It's probably because I never really knew how to make it correctly; but after dating Will for a few months and spending three months in Italy where it's kind of a requirement to know how to brew the stuff, I fell in love.
While a pour over is normally my husband's go-to lazy Saturday drink of choice, a French press is great for days when you don't have as much time but still want a great cup of joe. My weekday morning ritual now includes a fresh pot of French press and it never disappoints.
I asked him if there is a specific type of coffee for a French press and he said technically there is a French roast, but French press is really just a coffee brewing process and you can use whatever coffee you would like. We chose coffee from Brown Coffee Co and it was delicious. Will helped me out and shared how he would make a great French press and you can find the steps below! I have also included a recipe for some dairy free creamer. Unlike my hubs who can handle his coffee black, I always need a little somethin' somethin'.
Here's to mornings and the coffee that gets us through them!
The Perfect Cup of French Press Coffee
- Coffee grinder
- Pot/Kettle for boiling water
- French Press (we have this one)
- Thermometer for testing water temp
- Coffee beans (we used this kind)
- Grind coffee beans and measure out 1 tbsp for every 6 oz of water (we did 36oz, so we measured out 6 tbsp of freshly ground coffee). Place coffee grinds in the bottom of the French press.
- Place water in pot/kettle, place on stove, and bring to 185°F.
- Pour water on grounds, making sure that all the grounds are soaked. Stir grounds to get an equal consistency.
- Place lid on and let steep for 4 minutes
- After the time is up, press the grounds to the bottom
- Pour and add some dairy free creamer if desired (recipe below!)
Dairy Free Oat + Vanilla Creamer
- 1/2 cup oats
- 1 1/4 cup almond milk
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- Place oats in a blender or food processor and pulse until it becomes a flour-like consistency
- Add almond milk and let sit for 5 minutes
- Pulse again until smooth and creamy
- Strain liquid through a mesh strainer and place back in food processor
- Add maple syrup and vanilla and blend until well combined
- Add to coffee and enjoy! You can refrigerate for up to 3 days.