Thanks in part to the posts I came across here, I finally got the fix on brewing a great cuppa with the ol' French Press. Thought I'd give back to the community:
1. Really, two rounded tablespoons of *coursely* ground coffee per 6 oz. of water. I'd been brewing too weak, shockingly.
2. Water needs to be just off the boil. I'd previously ignored this, to my peril.
3. Steep for four minutes. Seriously. Four minutes. Another thing I'd ignored before, to the detriment of my coffee.
Only when I got all three right did I get that nice, thick crema and a great round of coffee--from some nice bright Sumatran--from my plastic Bodum. For kicks, I've also been brewing with a teaspoon of Penzey's mulling spices (not just for wine...) or with cardamom and orange zest (Rick Bayless rip-off. All out of love, Rick, if you're reading this!).
Bottoms up, y'all.
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