One step that is widely debated is if and when, to plunge and stir your brew. Some baristas — notably James Hoffmann — recommend not pushing down the plunger at all in order to avoid stirring up the coffee sediment, though that must take some serious restraint. Baristas using the no-plunge method just stir the crust, and then decant the brew after the grounds settle.pdub wrote: ↑Mon Jun 17, 2024 8:20 pmWutKUTradition wrote: ↑Mon Jun 17, 2024 6:59 pm just read that, supposedly, you aren’t even supposed to press down on the french press…just let the coffee brew and then leave the press at the top to function as a filter of sorts
really?
then why the fuck is it called a french PRESS?!?!
Other baristas plunge their French press, but don’t bother stirring, since pushing down the plunger breaks the crust anyway. Plunging without stirring is probably the most typical method used by people making coffee at home. It’s also common in hospitality settings where the French press is brought out to customers, perhaps with a small timer, for them to finish the brew themselves.
this isn’t the article i read, but it cites the same dude…whomever the fuck james hoffman is
https://www.baristahustle.com/if-and-wh ... 2520settle.