French press is a one of the best ways to make coffee, it’s quick and relatively easy to use and makes beverage that has rich and full flavor that is often higher in quality than drip machine can produce. Also known as a press pot, coffee press, coffee plunger or cafetiere, it is a device that most often has glass carafe, filter plate and a plunger attached to the lid. There are variations to this, but we’ll get to that later.

How to use French press?

• For French press use coarsely-ground coffee, it won’t be caught in the filter. If the beans are too finely ground, some of it may not be caught by the filter and will end up in your cup. Also, it can block the filter, so it’s hard to press the plunger down. It’s suggested to use burr grinder for grinding the beans, because it creates equal sized boulders. Blade grinders tend to create dust and boulders are varying in size, so the taste of coffee suffers.
• Lift off the plunger and add coffee grounds to the carafe. In average you can use about one rounded tablespoon per 6 oz. of water.
• Pour in the water. It should be little bit below the boiling temperature. Pour it slowly and evenly, so the water can mix with the grounds. Don’t overfill the press, the water level should be below the edge so it won’t overflow when you insert filter. You have to be careful with this, since the water is very hot.
• Stir with the wooden spoon or chopsticks. Don’t use metal spoon to avoid damaging or breaking the glass.
• Put the top on and don’t press down yet, leave the filter up.
• Let it steep for about 3-4 four minutes. Generally the steeping time is smaller for small presses and longer for bigger presses.
• Now, press the plunger down. Do it slowly and with equal pressure. If you press too fast the water might splash out and burn you.
• Pour the coffee into the cup.

French press coffee is meant for using right after it’s ready. Don’t let it sit out, because the coffee will cool down and the taste will also be affected.

As for the amount of coffee grounds and steeping time you can and should do some experimenting yourself, so you can find the best options to suite your taste.

How to choose French press?

First of all - capacity. There are various sizes available starting with single serve and going up to 12 cups (maybe there are even bigger ones, but I haven’t come across them yet). So, if you are using it mainly for you personal use the small press will be enough, if you’re using it for making coffee for several people go for bigger and for gatherings/parties 12-cup version is often a good choice.

Stronger glass version is recommended as it doesn’t break so easily. Also I suggest to get one where you can change the glass carafe, so if you happen break it, you can replace it and don’t have to buy whole new press. If you want to take your press along with you on travel pick the one with plastic body or get the travel mug version of French press which is also available.

There are also French presses that are insulated or have double walled glass so they can keep the coffee warm for up to two hours. This is an option to go for if you need to keep coffee warm for longer time, since the coffee in regular French press cools down rather soon.

Some examples of French presses:

Bodum Chambord Coffee Press

This is pretty classic French press in 3-cup size (4, 8 and 12 cup versions are also available). It has replaceable glass carafe and chrome-plated brass frame.
Click here for more info.

Bodum Columbia Thermal 48-Ounce Stainless-Steel Coffee Press

This is stainless steel French press with insulation that holds 12 cups of coffee and keeps it warm for up to two hours. Click here for more info.

BonJour 8 Cup Rhone Ribbed French Press, Double Wall Glass

This French press has double walled glass, so it also keeps coffee hot longer and is more resistant to the shock and breakage. Click here for more info.

Planetary Design Double Shot Travel French Press Mug

This is a combination of a travel mug and French press. Click here for more info.

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We’ve been playing around with Squidoo lately and created a lens about coffee posters. The lens is covering some vintage art coffee posters as well as posters about coffee signs, cups, posters and beans. Click here to visit the coffee posters lens.

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Moka pot is steam based coffee maker that makes dark and very strong coffee. Often it is also called stovetop espresso pot, however, it should be mentioned that it is not exactly the same as espresso, because the pressure of the water going through the grounds is not high enough. Occasionally you might come across the names like ‘macchianetta’ or ‘caffettiera’ - these are both just different ways to call moka pot. Also when talking about stovetop espresso pots, company called Bialleti often comes up - it is the company that first started producing these devices and is probably the best known and most valued moka pot manufacturer.

Moka pots are three chambered pots: lower chamber is for water, middle is filter funnel where the coffee grounds go and the top chamber is where the coffee ends up. Additionally there is a filter plate that goes in front of central column in top chamber and rubber seal which ensures that hot liquid doesn’t leak from between the lower and the top chamber. Here is a picture of all the parts:

And here is a photo of top and bottom containers with filters and rubber seal in place:

This is what top container looks from inside:

How does moka pot work?

When heated up, some of the water evaporates creating the steam which reaches the pressure high enough to force the water from lower chamber up the filter funnel and through the coffee grounds to the top chamber where it is collected. Finally when the lower chamber is nearly empty steam bubbles mix with upstreaming water creating gurgling sound. That’s when it’s ready.

How to brew coffee with moka pot?

1. Fill the lower container with water so its level is lower than the safety valve. Don’t put more water than that. It is very important that water level is below safety valve, because it provides release if pressure should get too high. If the safety valve is blocked by too much water and pressure gets too high your moka pot can actually explode.

You can use either hot or cold water, it really is a matter of taste and you can do some experimenting here to find the best option for yourself. However it is recommended to use hot water, since it lessens the time that grounds are exposed to heat, which makes the brew less bitter.

2. Fill the filter funnel with the coffee grounds. Use bit coarser grind that you would for the regular espresso machine, because if the grounds are too fine they might block the holes in the filter and the water can’t get through anymore. Also, do not tamp the coffee grounds, since if the coffee is pressed too tight it also may block the water flow. Tamping is also not necessary, because grounds will expand with the heat and create its own tamp. Instead lightly knock the filter downwards, which helps to distribute the grounds evenly.

3. Screw on the top chamber and place the moka pot on the stove. Use medium level heat, since too high temperature might create the steam too fast. Keep the pot on stove until you hear a gurgle. It means that the water in the lower tank has been exhausted. Take the pot off the heat. Your coffee is ready. Note that the metal handles and surfaces get very hot, so be careful when handling the pot.

Most of the moka pots are made either from stainless steel or aluminum. It is recommended to get the stainless steel model, as the aluminum can affect the taste of the coffee and not in a good way.

Here are couple of different examples of moka pots from Amazon:

Bialetti Moka Express Stovetop Espresso Maker

This is classic shaped moka pot. It comes with many different sizes, so when buying, you should consider your needs. If you will be using it to make coffee mainly for yourself 1-3 cup sized pot will be enough. If you need to make more, there are also 6, 9 and 12 cup sizes available. Buy from Amazon

Bialettoi Easy Caffe 6 Espresso Cup w/ Electric Base

This one comes with its own electric base, so you don’t need a stove to make coffee with it. Buy from Amazon

Bialetti Musa 4-Cup Stovetop Espresso Maker

A 4 cup moka pot with rather sleek design.
Buy from Amazon

Vev Vigano Van Gogh Starry Night Espresso Maker - 4 cup size

This one is a little bit different, as it has stainless steel bottom and porcelain upper container with Vincent Van Gogh’s famous masterpiece Starry Night printed on it. It’s brewing process is the same as with other moka pots. Buy from Amazon

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Jimseven
This blog is run by World Barista Champion 2007 James Hoffman. I’d say that this guy is not just any other blogger, he’s more of an artist and philosopher of coffee in his own way.

Pure Coffee Blog
This blog is mainly centered around coffeehouses and coffee establishments. You can also use it as sort of guide to find a good coffeehouse.

A Sweetmarias weblog
This is a blog of a mail-order home coffee roasting business. Lots of posts about the coffee related places, since they seem to travel a lot due to their business. Also, they have whole bunch of articles on the coffee roasting and green beans on their main site. You can read them here.

The Bean Vagrant
A site run by Trevor Hyam, a barista from the UK. An in depth look to his explorations in the world of coffee, with lots of illustrative materials.

Coffee & Conservation
And now on a bit different note, a blog that is mainly covering the topics on connection between coffee and environment.

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From a narrow band centered on the equator of around 23 degrees North to 25 degrees South comes all of the world’s source of the liquid that a Turkish proverb calls ‘black as hell, strong as death, sweet as love’. As a commodity, coffee is second only to oil in dollar volume. Coffee beans are grown worldwide in over 70 countries.

Brazil is by far the largest coffee bean producer in the world with an average output of 28% of the total. Even world-renowned Colombia is a distant second at only 16%, Indonesia has less than half of that - 7%, and Mexico, with the 4% is on the fourth place.

The best beans are produced by coffee trees that grow in high altitudes but they have also adapted to a variety of other areas.

In Brazil, the plantations cover very large areas and employ hundreds of workers to tend the plants. In Colombia the rugged mountains and poor economic conditions mean that transportation to processing centers is still largely carried out by mule or Jeep.

While Colombia has the tree-lined mountains, Hawaiian producers plant on the slopes of the Mauna Loa volcano. The black volcanic ash is rocky, but ideal for the plants where the intense afternoon sun is softened by tropical clouds. Frequent island showers provide the ample rain needed.

Indonesia is combined of 17,508 islands of which about 6,000 are inhabited and is the world’s largest archipelagic state. Coffee has been grown ever since the Dutch colonists brought it there in the 17th century. Even though other countries may have greater technology, no one exceeds the helpful warm, damp micro-climates found here. Hundreds of one to two acre farms on the largest islands of Sumatra, Java and Sulawesi combine to secure the country’s third place position.

As opposed to Brazil, plantations in Mexico are primarily small farms but there are more than 100,000 of them, so in the total they still make the country a serious factor on the world market. Majority of the plantations are located in the south, in Veracruz, Oaxaca and Chiapas with the special Altura beans indicating their origin in the high altitudes.

In recent years Vietnam has rapidly been challenging Indonesia’s position as the Tonkin area recovers from decades of stagnation. In the mid-19th century by French missionaries planted there the arabica trees, but today the small plantations produce robusta, which is one of the two main types of plant.

Even though Africa, Kenya and the Ivory Coast, are smaller producers they are famous for the dark, large beans grown there. In the foothills of Mount Kenya grow some of the largest in the world which go to produce a well-known fruity coffee. The Ivory Coast holds its position as one of the world’s largest producers of robusta, often used in espresso blends.

Whether it’s the Brazilian Liberdade, the Costa Rican La Fuente, the Indian Monsoon Malabar or the Tanzanian Peaberry, there is a coffee for every taste and everywhere. With such a wide choice, there no reason to be satisfied with just one option from a local store. Try something different today, you just might be pleasantly surprised.

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The vac pot used in this video is Bodum Santos Stovetop Glass Vacuum 34-Ounce Coffee Maker. Click here to find out more about it in Amazon.
You can read more about this kind of coffee machines from our article What is a siphon coffee maker? that we published a little while ago.

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Grinding can be time consuming and messy, so if you choose to invest the effort to reap the benefits, pick the best you can afford.

There are three broad categories of grinders - burr, blade and crusher.

The third category is basically some sort of mashing device, often an ancient-style mortar and pestle. These crush the beans, which is difficult and in result it produces a very uneven sized granule. This type is not recommended if you have a choice.

The blade grinders actually don’t grind at all, they chop. A whirling blade slices the beans into smaller and smaller sections until they reach something like a small grain. Unfortunately, the grains are invariably too large and of inconsistent size.

As a consequence the surface areas of the granules vary, releasing varying amounts of flavor oils when brewed. Another problem with slicing is that it often produces excess heat, which is a result of the high speed of the blades. That friction warms the grounds and affects the aroma.

The first type, burr grinder, is the best choice. It has a pair of motor driven plates with pyramid-shaped teeth that grind the beans to a consistent, appropriately small granule. The advanced models also allow adjusting the size of the grain and the speed of the grinding.

Possibility to adjust the size is important in order to fine tune the grounds to allow just the kind of brew you desire. Controlling the speed keeps the warming effect to a minimum.

There are two classes of burr grinders - the conical burr grinder is preferred by real coffee aficionados. They are noisier, but allow the most control of grain size and speed.

Good conical burr grinders can rotate as slowly as 500rpm. In contrast other burr grinders spin at 10,000rpm or higher (blades rotate between 20-30,000rpm). That allows very fine control and little heat. The fine grind is especially important for Turkish-style brews. Some grinders have a continuous dial, others have a series of up to 40 steps to adjust the granule size.

Beyond those broad attributes, you also need to look for ease of cleaning, solid construction and low noise. A cleaning brush and removable upper burrs is essential. Different materials used also affect how much static electricity is produced - it causes the grains to stick to the burrs and container.

A timer switch and auto-shutoff are also nice to have and being able to see the beans as well as the grounds is useful for judging the results in the grinder. Dark plastic or glass may look appealing but it obscures the view. Grounds may change color slightly depending on the fineness.

These are the main things to keep in mind when choosing a grinder. Old saying ‘You get what you pay for’ applies here also, so if you are willing to spend little more you can enjoy freshest and most flavorful cup.

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The creativity of blenders is inexhaustible. One Indonesian blend is a combination of Sumatran and Papua New Guinea beans that makes for a delicious, full-bodied brew. Who would have known that Papua New Guineans grew coffee?

Sumatra goes with more than just other Indonesian beans. A 50/50 mixture of Colombian Patron with Sumatran results in a smoky, tasty, dark roast that brews to perfection.

Flavorings can also make for a treat. Almond, vanilla and even cherry added to a Brazilian can soothe the acid and sweeten the brew. Even a banana hazelnut can bring a regular robusta up to the level of a decent cup. But the highlight would have to be a Tahitian vanilla latte, a truly worldwide breakthrough.

When it comes to making a mocha, the wide choice of chocolates matches the different options of bean. A Yemeni with a touch of dark chocolate, melted and stirred well, will improve an already wonderful foreign blend. Or, for those days when lighter is better, try an American roast with a bit of Ghiradelli milk chocolate.

Different variations possible with coffee are as endless as they are delightful. They’re not limited only to beans, roasts or flavorings. Several different liqueurs and liquors provide another route for the coffee lover to travel.

Full-bodied Jamaican forms a solid base to which to add dessert pears, brown sugar and a hearty helping of rum. For a twist, try brandy instead of rum or apricots as alternatives of pears. Also Amaretto’s sweetness makes a delectable counterpoint to a Costa Rican blend, for those who like getting intoxicated and sober with the same drink.

Cocoa and coffee is a classic favorite for those who like their coffee cut. There are unlimited choices here too. Cold or hot, Mexican coffee and cocoa bean partners can pair up to make for a taste treat in summer or winter.

And the innovators of coffee confection don’t stop there. The more daring have gone so far as to offer a frozen cappuccino that wakes up the sleepy on a warm day. For added zing, try mixing with a chocolate mint flavoring.

It’s not clear why a coffee lover would want decaf, but there are those who don’t have to get up in the morning. For them, the choices are numerous. Italian Espresso, Decaf Marrakesh and even a Dutchman (a blend of Indonesian, Central American and African) can cover the map for those who don’t enjoy ‘the shakes’.

Usually nuttiness indicates a poor quality bean. But you can be a contrarian here and go for the Macadamia with or without chocolate. Even raspberry or coconut additions can be tried, but it might be better to work up to that. After all, it’s still a coffee, so it should taste like one!

And then there is a whole range of different coffee syrups, you can read more about them in article “How about some coffee syrup?“.

Now you have to acknowledge that leaving the world of Purism has its risks, so don’t be very much surprised when you can no longer be fulfilled with an ordinary cup of Joe.

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First thing to ask is yourself is how involve do you want to be in the process?

There are people who have a little chemist in them who likes to mix, stir, whir and measure. Roasters vary along this dimension. The most basic stove top models are simply a sauce pan with a tight lid and a special handle.

The handle contains a crank that allows the roaster to stir up the beans during the process. Stirring is essential to keep the beans from burning on the bottom as well as to keep the hot air inside circulating evenly.

Even in this simple set up, be sure to pick the one that has a thermometer in the lid. Temperature control is necessary for good roasting.

On the other end of the spectrum are roasters that do it all for you. Pop in a pre-determined volume of green beans from a bag, close the lid and wait for a few minutes.

These deluxe models have inbuilt thermometers, thermostatically controlled heating mechanisms, clever air-flow control geometry with rotating canisters and a timer to automatically shut off the device at the right time.

At the upper end of the price range, these high tech roasters can do everything except eliminating the smoke that invariably accompanies the process.

How effective are they at heating and circulating air?

The most common type are air roasters that work pretty similar to the popcorn machine. Hot air circulates throughout the mixture, while the beans are agitated. This gives a uniform roast and some models can even filter out the chaff produced as the skins burst from the expansion of the bean.

Most of them have a glass exterior that allows you to watch the process, so you can judge the degree of desired roast. Often they have pre-set amounts on the dial ranging from light to dark.

The ability to circulate air evenly and heat uniformly is critical and designs vary in the degree to which they meet these goals. For example, a roaster with a heating source only at the bottom and constricted air flow is going to provide an uneven roast.

Drum roasters help overcome this problem, by providing a rotating drum that uses gravity to move the beans around, rather than relying solely on a stirrer at the bottom.

However, many of them don’t have windows for observing the roasting process - which is a must if you like to experiment and fine-tune the roast. And of course with the greater quantity of beans comes a larger volume of smoke, so be prepared to ventilate well.

Features that were once was confined only to professional use, are now readily available in home devices and have the added benefit of being able to roast larger quantities. Helpful for those large dinner parties where you want to provide your guests the freshest possible coffee.

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Despite an early dip at the beginning of the recession, this $11 billion a year industry continues to grow and diversify, according to the Franchise Direct study. With coffee consumption remaining constant in this declining economic climate, coffee franchises continue to be a worthwhile investment.

According the study, the coffee franchise industry remains extremely competitive at the top and fragmented at the bottom. Starbucks is the industry’s leading coffee chain, with over 16,000 stores worldwide. Because of the accessibility and popularity of coffee, a franchised approach, boosted by an established brand identity, continues to be one of the most profitable options to profit on this product.

One of the most reassuring reasons to invest in a coffee franchise is the enduring success of the beverage. The Franchise Direct study quotes a recent poll that shows that coffee consumption actually increased last year among the lucrative 25-to-39-year old demographic, while it remained steady amongst 40-to-59-year-old’s. As the recession continues, we can safely assume that the popularity of coffee will continue unabated.

Coffee franchises are also flexibly adapting to new American consumer habits. For instance, in recent years, there has been greater demand for environmentally-friendly products that do not exploit workers in the production process. Coffee franchises have been at the cutting edge of the Fair Trade movement, and with a range of organic goods, they are perfectly positioned to thrive on this developing $1billion industry.

The Franchise Direct study shows that location is the most important factor in a coffee franchise’s success. At the same time, mobile units or kiosks give prospective franchisees a low-overhead, high footfall alternative to the standard franchise unit arrangement.

Underpinning the recent success of coffee franchises is the growing popular consensus that coffee has a number of health benefits for drinkers. While perhaps once seen as unhealthy, coffee, as illustrated by authoritative studies conducted by researchers at Harvard and UCLA, clearly has health incentives.

People exploring franchises for sale will find that coffee franchises sell a product with broad public appeal that is seamlessly adapting to American consumer trends towards healthiness, social responsibility, and environmental sustainability.

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