Best Coffee to Use for French Press

best coffee to use for french press

French press is a barrel-shaped pot with a plunger and integrated filter that strain hot water through ground coffee. This method of brewing coffee comes from 19th century France. The important thing about the French Press is that you need a quality grind, so you should not buy ground coffee from a supermarket.

In this process, you should know how to use the press correctly, and, of course, to choose the right coffee for your taste. It is both important, the knowledge of brewing along with how to determine the right type of beans for your cup.

How to Use a French Press?

Most baristas agree that is you want rich and tasty coffee – you should try brewing with a quality French Press, rather than using drip coffee makers. Throughout the process, the first thing to do is to add coffee, precisely 7,8 grams per 200ml of water, to the pot. Before that, you have to pull out the plunger. Water has to be heated, almost boiling when you put it in the pot. After that delicately stir and reinsert the plunger inside the pot.

Coffee should stand in the press for 3 or 4 minutes. After that time, press the plunger down slowly with slight pressure. Another important thing is to keep it clean, so after every use, wash the pot and dry it. It is essential for the grind to be well roasted. Having a coffee grinder at home is crucial for the freshness of the roast.

Best Types of Coffee for French Press

As we said, buying roasted coffee in the supermarket is not good if you want a fresh cup of morning pleasure. The best option is to visit some coffee shop and choose some type that you like the most. Best types of coffee beans for your French press are Bulletproof Coffee, Dark Roast coffee, Columbian Cold Brew, and Whole Bean coffee.

Bulletproof Coffee is an organic coffee that is raising without any chemicals. It has a dark roast with a soft tone. Some of the best Dark roast beans are Two Volcanoes from Guatemala and Koffee Kult from the United States. Dark roast is a mixture of Arabica and Robusta. It is also a natural breed and non-GMO.

Columbian Stone Street is also a great choice. It is primarily going for cold-brew in a French press. This high-quality coffee is well-known for its smooth, and a little sweet taste. If you want a strong coffee, the best choice can be Death Wish form the United States. It is considered to be the strongest coffee on the market.

Conclusion

From numerous methods of brewing, French Press is one of the high-grade. Important is to select the right beans. Also, you have to use the press in the right way. Understanding the whole process is crucial. Always use the right amount of beans and the right type of coffee. After you master the use of it, you will enjoy every cup.


Food and wine pairing: rules and examples to avoid mistakes

Food and wine are certainly the most important elements to make a lunch or dinner a real success. Knowing how to combine the dish in a way that is appropriate to the bottle, is the prerogative of a few people, but following a series of tips, it will be easier to avoid sensational mistakes.

The first thing to keep in mind is that the wine has the task of balancing the sensations brought from the plate, so in many cases the combination must be made by contrast. In essence to fat dishes and with a sweet tendency, it is advisable to combine a savory wine with good acidity, while dishes that rely on succulence, it is better to combine alcoholic wines and with a nice tannin.

The effervescence of a wine with bubbles instead serves to increase the ability of sapidity and acidity to counteract fatness and sweet tendency. Another advice to keep in mind is the combination of wine and desserts: sweet desserts should be paired with desserts.

The variety of types, from sparkling wine to passito, allow many nuances to be crossed with the characteristics of the dessert itself, more or less sweet or sour, which will make you lean for one or the other type. Always to avoid mistakes, identifying large strands, but useful for non-experts, to fish dishes, whether it is first or second, it is advisable to combine a bottle of white wine, while for a second based on meat, is better to combine a bottle of still and full-bodied red wine. To help you understand what mistakes you should not make, here are some examples of successful combinations of food and wine :

a second fish dish can be successfully combined with a bottle of Verdicchio or Chardonnay. In case of grilling you can also opt for a delicate red like Bardolino;
as far as white meat is concerned , such as chicken and turkey, the rule of combining with red wine is not in force: on the contrary, a good bottle of sparkling white is indicated to create a balanced and fresh mix of flavors;
who serves a dish of pork or beef on the table, must opt ​​for a bottle of strong red, as in the case of Sangiovese di Romagna or the famous Chianti;
in the case of a tasting plate of Italian cheeses , ideal as an aperitif, you can proceed with a sparkling white or rosé wine (to be precise, then there are real aperitif wines to choose from for these occasions);
finally, among the rules of pairing between food and wine, what concerns the desserts stands out. According to many it is known that the only way to make a good combination with a dessert is to approach it to sweet wines . In fact, cakes and spoon desserts require sweet sparkling wines, moscati, passito and white wines, otherwise the wine will go into the background, boring the guest after a few sips.
Creating the right combination of food and wine is not always easy, so it is advisable to let yourself be inspired by tradition. Once you have acquired the basics, perhaps by following some ad hoc courses, you can start experimenting with new combinations, more innovative and special: the secret is to always taste, learning to grasp new and unforgettable combinations.


Wine in the kitchen, the secrets to choose and use it

Why use wine in the kitchen?
The wine in the kitchen gives aromas and flavors, gives acidity and body to foods and, depending on the wine used, gives color to the dish in which it is used.
It is generally
used to blend
, then to spray a preparation with the wine that is left to evaporate.
This operation helps to create, together with the other ingredients of the recipe, a cream that gives softness to the dish.
The wine is also widely used in the
preparation of sauces
to accompany meat dishes and for
marinating
.
In this last preparation, the wine is used to completely submerge the various ingredients (especially red meats and game, but also cheeses and vegetables).

Which is the most suitable for cooking?
Generally,
white wines
are used to prepare soups, dishes based on fish and vegetables
, whereas
red wines
are preferred in the preparation of meat, such as stews and braised meats.
The
rosés
are more transversal wines are used for both meat recipes and fish.
In the preparation of pastas and risottos, but also of desserts and fruit.
instead, red, white and rosé are indifferently used.
Even
sparkling wines
find a good use in the kitchen, just think of the famous sparkling wine risotto.
The
sweet wines and dessert wines
lastly, they are traditionally used in the preparation of desserts, fruit salads and dessert creams, even if they also blend well in recipes based on meat.
The
fortified wines
such as Porto, Jerez, Madeira and Marsala are very cross products: give a flavor to soups and broths and offer incense to fried and meat dishes.
The advice is to try it also to blend the rice just toasted during the preparation of risotto.

In
choosing the wine
for the preparations it is good to always consider
the rather acidic nature of the wine
.
In fact, the acidity of the wine does not evaporate and is added to the flavors of food.
Therefore, except for exceptions, it is therefore necessary to
counteract this acidity
and make it more pleasant: you can add starches and fats, or add ingredients with a high protein content (such as meat).
Using a red wine with many tannins will give a sour and astringent taste in a recipe based on vegetables, which could then emphasize the sour taste.

In the kitchen can I also use a poor quality wine?
Many have the belief that to cook you can also use
wine that is no longer considered drinkable
, advanced for days, with altered aromas and flavors.
The quality of the wine, however, is fundamental:
a poor wine would only add unpleasant aromas and flavors to the food
.

Does a food cooked with wine become alcoholic?
The ethyl alcohol reaches its boiling point at a temperature of 78 ° C, a condition that would suggest its
total evaporation during cooking
, even considering that generally the amount of wine used in the kitchen is limited.
Some studies, however, have shown that a certain amount of alcohol still remains present at the end of cooking.
Going back to the
percentage of alcohol that remains in the food cooked
with wine is however very difficult: it depends also on the intensity of heat, on the surface of the container and on the time of exposure to heat, plus cooking is prolonged and the amount of alcohol is higher that goes away.


How do you choose good wine?

Browsing here and there through sites, blogs, e-commerce and various portals and possible you can find hundreds, perhaps thousands of articles that give advice on how to choose wine at the restaurant, in wine shop, at the supermarket . Try to give some advice on the quality-price, on the combination with food (and therefore which wine for which dish?), On production areas to keep an eye on, the names of producers that allow us to go on the safe side. And so far so good, or almost.

I say almost because if on the one hand it seems undeniable that this multiplication of advice goes to build a powerful body of reviews, tasting notes and information that feeds our hunger for winey knowledge, on the other I continue to see the occasional drinker, which represents “the mass” of today’s wine consumers, panic if faced with the moment of choice . Whether at the restaurant, in a wine shop or at the supermarket, it does not matter.

In short, despite a huge amount of advice, it still seems to lack the minimum of culture of wine that could help to distinguish without necessarily knowing things. The ability to make a choice based on partial information is lacking. The inspiring principle is lacking that can guide us even blindly or almost. And the main reason for all these shortcomings lies, if we are talking about a poorly informed mass audience, in the labels and in the intermediation (of the innkeeper, the sommelier, the restaurateur …). But above all in the labels.

Let’s not turn around too much. The labels stuck to a bottle of wine say nothing to the consumer who has not “studied” . In most cases, certainly not in all, they will not tell him what grapes the wine was made of, where the vines are located, how it was made and how it was refined. They will not tell him anything about the ingredients, and moreover, this indication of the ingredients of the wine is a thorny topic that cyclically returns to discussing enthusiasts, critics and producers without approaching a semblance of solution. Do you want to put tradition? Do not you see how the French “disappear” any reference to bring out only the wine, its name, the brand?


How to choose the right wine at the restaurant? Five tips to make a good impression

What is there to eat?
If you’re at the restaurant, it’s because you want to eat! This allows you to exclude at least 50 percent of the options. Did you order a red meat dish? It goes without saying that you can snub the white wines and head without delay on the reds, maybe a Sangiovese or a Bordeaux blend. White meats and fish go with white, but if they are seasoned with tomatoes or important sauces, they can also be perfectly combined with rosés. Do you love oriental cuisine? Focus on Gewürztraminer or orange wines (wines made from white grapes, vinified with a long maceration on the skins), both able to withstand the spiciness and personality of ethnic dishes. It is good to know that the acidic wines balance the fat dishes well, while the soft wines are combined with savory and acidic dishes. Finally, the golden rule is to take into account the structure of the food and choose a wine with the same structure. marcolavoro@gmail.com
IN DEPTH
Decide on a budget
To drink well, it is not necessary to spend half a salary! So, set a budget and look for a convincing wine, which falls within the established price range. To do this, keep in mind a few simple fixed points. First of all, a properly made paper certainly has good wines at affordable prices. Evaluate, then, that the prices in the restaurant undergo a surcharge of about three times the original cost. Finally, consider that between the price paid by the restaurant owner and the top-up that you find in paper, there is an inversely proportional relationship: the cheaper wine will have a higher top-up and vice-versa.

Glass or bottle?
The wines by the glass can be an opportunity to combine each dish in a different way and to discover new labels (without having to drain a bottle), but be careful! First of all because it could be bottles opened for more than a few days, with consequent loss of pleasantness of the wine. Then, because the wine by the glass usually has a higher price mark than the bottle. If you are at least three people at the table, then you should take an entire bottle of wine, because if you have followed our advice, surely you will want to drink more than a glass.

Bets on local wines
Pinot nero and Chardonnay like everyone! But, if you are on holiday or on a business trip, forget about the international vines, which you can drink anytime and anywhere, and be intrigued by local wines. Italy is the country in the world with the highest number of native vines, from which are produced excellent wines, able to better express the territory of origin. Some examples? Timorasso in Piedmont, Schioppettino in Friuli Venezia Giulia, Cesanese del Piglio in Lazio or, again, Grillo in Sicily and Schiava in Alto Adige, Falanghina in Campania and Montepulciano in Abruzzo.