That press can really handle the pressure. What's the estimated PSI on that 4th panel? Looks like half of the volume has been compressed. Supercritical french press!
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More impressed by that hand strength! Its takes a hand or two or a nuclear plant to compress a liquid!
Brought to you by Los Alamos Coffee.
Okay, so, I completed this impossible task. Now, how do I get coffee into my cup?
Aeropress users after reading this comic
I have a good used car worth of money tied up in my espresso stuff just so I can judge harder.
No scale, no grinder, no kettle with adjustable temperature… tsk, tsk, tsk
I see you found a space on top of the cabinets to cast aspersions on the fridge top squatter in the comic.
Would make for an excellent hidden panel.
Again we are talking about the coffee maker as if it's the most important part in the quality of your coffee. It's also how you spot someone pretending to know coffee. Far more important are the beans. After the beans comes your grinder and water quality.
A connaisseur can enjoy every style of coffee making but never bad beans. Industrial type of coffee is mostly on the bad side btw..
My work only stocks Starbucks KCups in the break room. I used to not mind it because it was free. I got sick a few months ago and now all that I can taste is just charcoal when I drink Starbucks coffee. I switched so fast after that.
It's all bean water and the sanctimony people attach to any of it is weird.
It's also funny to make a comment about French presser users judging other coffee drinkers which inherently judges the french presser.
It's like the peasant class making fun of untouchables
...
It's like people who drink bean water making fun of other people who drink bean water, and attaching way too goddamn much to all of it.
I really don't understand why people are so weird about coffee. And I don't mean "why are people so judgmental" I mean "why are people so weirdly defensive about it".
If you post a picture of a well done steak online people will verbally skin you alive.
People will travel to be able to go to some of the few restaurants with chefs that know how to prepare fugu without killing you.
People will pay hundreds, sometimes even thousands of dollars for certain alcoholic beverages.
And yet coffee is seen as this uniquely smug thing, even if you're pouring water into a $10 plastic funnel or mixing coffee grounds in a glass jar. Like, yeah, if you have $10,000 worth of equipment you're clearly a wealthy person with a hobby, but again, pour over and a French press is literally just a funnel and a jar respectively.
To be fair, consider the expansive global industry required to enjoy coffee. The supply chains for steak, fugu, and alcohol don't really compare. The fact that just about anyone in the global north can enjoy a coffee at any time of day for a few bucks really is a luxurious privilege.
Same goes for chocolate.
Both are more carbon intensive (by weight) than pork or chicken.
Sooo what I find funny is... all things considered, French Press isn't even that sophisticated; it doesn't involve adjusting the speed at which one pours the water, so it's a lot less technically demanding than using like a V60 or something... I think the last time I went to a coffee class the instructors were all scoffing at the French Press lol (including one of them not wanting to "waste" a really high-quality batch of coffee on a French Press)
Also James Hoffmann has an alternative technique for using a French Press that makes coffee that is less "muddy"... basically doing the same as usual, but after 4 minutes instead of plunging, try to us a spoon to remove all the foam, and then keep the coffee inside for another 5-10 min. Then pour out coffee without plunging
There's Melita-style and Chemex pourovers which is less demanding on the pouring techniques.
Also, a lot of people seem to use too fine of grind size for french press, which requires coarse grind.
Pour like 3/4 full, stir, then cover with a coffee filter (that's the same size as the French press) before filling the rest of the way.
It's similar to how a lot of japanese cooking tells you to scoop off the foam, or you can use coffee filters on top of your soup to catch the foam.
This is wrong. You need to steep in cold water for 24 hours.
Hell yeah you do, but I just use a regular old mason jar with a lid for that.
Pour over gang unite! It's so much easier, makes a better cup, AND it's so much easier to clean. Leave it to a Frenchman to needlessly complicate a cup of Joe, then act like it's the greatest thing since sliced snails.
I've got the best way to make coffee. You take the absolute cheapest instant coffee you can find, and a bit of salt to make it palatable. My grandpa says they made it like that when he visited Vietnam, so it must be pretty fancy, right?
Moka pot supremacy gang rise up.
I have a French Press and I like the convenience of it. I can make my coffee even if the power is out and I don't need to buy filter cups.
it's not smug if you're actually better than everyone else.
The thing I miss most about using my French press.
And then there's me, who just dumps some coffee grounds in a cup, adds boiled water, and stirs it to sink the solid matter to the bottom of the cup so it's drinkable without being chewy.
All these fancy toys for making coffee are just extra things to clean. I'm too lazy for that.
Eh, coffee itself is apparently really high in cholesterol, and simple paper filters do a nice job getting rid of it. I had no idea, learned recently. French pressers suffer a similar fate, so drip all day for me.