The 2 Minute Scoop a photo by Lameen on Flickr.
What does that mean ? In short, how I make coffee using the French Press/Plunger/bodum Method. After all, it is Bastille Day (French Independence Day) So, I’ll try and keep this to a two-minute read.
1. Get your beans ready, weigh them, 20g and place in your grinder (Yes ! you should freshly grind before each cup for maximum enjoyment)
2. Boil your water and as soon as it is boiled, measure out 260ml.
3. Grind your beans on a coarse setting. If using a Solis Maestro (comme moi) or good quality shop bought one (don’t expect to pay anything less than $100/£70)
4. As soon as your coffee is ground, place into your French Press pot. For my Bodum Columbia, it doesn’t need to be warmed up, as it is double walled, but if you have a glass one place boiling water inside for a minute and rinse it out before placing the ground beans inside.
5. Pour 260ml of the boiling water into the French Press.
6. DON’T TOUCH IT, DON’T STIR IT, JUST LEAVE IT, BUT POUR IN A CIRCULAR MOTION. See the bloom below.
7. Put your timer on for 2 minutes.
8. At the end of 2 minutes, SCOOP the froth or the “French Press Crema” off – Hence the 2 minute scoop”.
9. Place the French Press top on and plunge.
10. Pour out a little and pour into your cup to enjoy.
Ciao, deux minute !