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Truly a bit of heaven in a biscuit... Partridges Chelsea Flower Earl Grey All-Butter Biscuits are handmade in...
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Thank you so much for visiting us and for your interest in Reids of Chaithness All-Butter...
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Truly a bit of heaven in a biscuit... Partridges Chelsea Flower Honey & Lavender All-Butter Biscuits are handmade...
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Believe me, this decadent, silken hazelnut chocolate spread will make you forget Nutella in a heartbeat...
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Ahhhh, these wonderfully wild, dark-red morello cherries are nurtured and grown on almost 10 acres...
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Such a delicious pair — perfectly sweet peaches with a kiss of habanero pepper. And they come...
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From the Basque region of northern France comes unadulterated sweet-tart flavor in small batches of...
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I think Michael Turback, author of Hot Chocolate, sums up best why I LOVE this book, and why I think anyone who loves chocolate and real-deal hot chocolate will, too:
So why on earth can't we make as decent a cup of hot chocolate as they do in Europe?
How in heaven's name have so many of us missed out on experiencing the intense flavors, the rich and satisfying texture, and the unhurried ritual of melting fine chocolate and stirring it into warm milk? Restoring the seductive liquid to its rightful place in our culture is long overdue.
Hot chocolate is at once extravagant and familiar, provoking and comforting. It demands to be sipped slowly, savored as a treat that kindles feelings of safety and innocence while it gently lifts the spirits. Each cup offers refuge from the stresses of modern life, a change of pace from jam-packed schedules.
Between these covers is the fruit of my efforts to connect readers to a tradition that is several thousand years old. Here you will find recipes inspired by ancient ritual, tradtional European classics, grandmotherly concoctions, and the imaginative inventions of preeminent pastry chefs and chocolatiers from around the world. it s my hope that no worthy hot chocolate has gone unstirred.
— Michael Turback, author of Hot Chocolate
No longer just a simple, syrupy sweet drink, today's hot chocolates are brimming with extraordinary flavors like cayenne, vanilla beans, Nutella, buttered rum, pistachios, wasabi, peanut butter, and malted milk balls.
With Michael Turback's Hot Chocolate, we suggest you start at the 'Chocologue' and savour the in's and out's of ingredients, tools and techniques before immersing yourself with the Ancestral Hot Chocolates, European Classics, Modern Variations, Spiked and Nostalgic Hot Chocolates and ending with Hot Chocolate Pairings.
Featuring white chocolate foam, marshmallow cream, and frozen and fondue versions, the 60 recipes presented in Hot Chocolate are setting trends in haute chocolate consumption. These sublime concoctions include Lavender-Pistachio Hot Chocolate; Maple-Whiskey Hot Chocolate Toddy; Nutella Hot Chocolate; Malted Milkball Hot Chocolate; and the famous Frrrozen Hot Chocolate from Manhattan’s Serendipity 3.
Author and food writer Michael Turback suggests adding rosebuds or cayenne, frothing with a Mexican molinillo, or adding dollops of schlagobers (Viennese whipped cream). He also includes ingredients and tools resources in Hot Chocolate, as well as a fascinating account of the history of liquid chocolates. Hot Chocolate also features 16 yummy photos.
Contributed by the world's preeminent chocolatiers, the 60 luxurious concoctions range from ancient Latin American originals and European café classics to comforting childhood treats, cocktails spiked just for adults, and imaginative modern variations for the hip chocoholic of any age.
A cup of hot chocolate is twice as rich in antioxidants as a glass of red wine. And, some would say, is just as intoxicating. Need proof? Get Hot Chocolate!
BOOK DESCRIPTION
MICHAEL TURBACK was trained as a restaurateur at the Cornell University School of Hotel Administration and operated Turback’s of Ithaca for nearly three decades.
He was named a Rising Star by Restaurant Hospitality Magazine, and his pioneering concepts have been recognized by the New York Times, LA Times, Gourmet, Bon Appétit, and Wine Spectator, among many others.
As an author, he has written about his hometown’s invention of the Ice Cream Sundae and commemorated the centennial of the Banana Split. He lives in the enlightened city of Ithaca, New York.
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The "oracle" of all Biscotti. The. Real. Thing. Since 1858, Antonio Mattei has been producing...
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Dandelion chocolate has stood out in the new crop of bean-to-bar chocolate makers in America....
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I take my chocolate very seriously, and I love to seek out the best on my travels.
With the amazing Katherine Clapner's Dude, Sweet Chocolate right here in Dallas, I don't have to travel far for one of my favorite ways to savor good chocolate — by drinking it! (See more about Katherine and Dude, Sweet Chocolate below.)
There's a HUGE difference between true, fine drinking chocolate and hot cocoa or hot chocolate: It's the CHOCOLATE! — there's a lot more of just chocolate — dark chocolate — and much better quality.
That's why it's best served from a favorite small cup - so you can sip and savor! And when you use coconut or almond milk, well now, you have a very special treat with a twist.
Dude, Sweet's Drinking Chocolate uses cocoa powder from Valrhona, long considered to be of the world's best chocolates. And, the 72% dark chocolate wafers also come from one of the world's best chocolatiers, depending on Katherine's muse at the time!
You can make it by the cup, but you probably will want a gallon! One can never have too much good chocolate!
DETAILS
After years of working around the world, from the Savoy in London to Hotel Cipriani in Venice, Katherine Clapner launched her own company, Dude, Sweet Chocolate!, to make a name for herself. Clapner served for many years as Executive Pastry Chef at Stephan Pyles restaurant, working directly with nationally recognized Chef/Owner Stephan Pyles on dessert menu development and execution.
Clapner brings more than 20 years of experience teaching and working in the restaurant industry. Since beginning her culinary career as a pastry cook at Sam’s Café in Dallas, she has extended her training internationally and gained many years of valuable experience at notable establishments worldwide.
She has worked under the instruction of recognized names such as Chef Charlie Trotter and Chef Kevin Graham, and has trained and held Pastry Chef positions at Charlie Trotter’s (Chicago), The Windsor Court Hotel (New Orleans), Hotel Cipriani (Venice, Italy), The Savoy Hotel (London), and in Austin at the Mansion at Judges Hill, Ranch 616, Liberty Tavern and Finn & Porter at the Hilton Hotel, Central Market (Dallas, Fort Worth, Plano and Houston as consulting chef).
A native of Texas, Clapner attended the University of Texas at Arlington. She later enrolled in the Culinary Institute of America in New York, where she earned an Associates Degree in baking and pastry. Clapner has been a featured pastry chef in such prestigious publications as Bon Appétit, The Chicago Tribune, Gambit Weekly, The Times Picayune, Restaurants and Institutions, Sante Magazine, FD Luxe, Dessert Professional, Austin Monthly (top pastry chefs), Austin Women’s Magazine (top women responsible for the Saveur Hill Country Wine and Food Festival), Austin Chronicle (top 10 food moments and one of four top women pastry chefs in Austin), 360 Magazine, D Magazine (best chocolatier 2009, 2010, 2011, 2012, 2013), and Dallas Observer (best chocolatier 2010, 2011). as well as television shows in New Orleans, Dallas, and Austin.
Clapner was a contributing writer for Southwestern Vegetarian, the acclaimed cookbook by Chef Stephan Pyles, and she was featured on the Cooking Channel’s Food Crafters program. Both before and while with Dude, Sweet, Clapner has consulted with several restaurant groups including PF Changs, Blue Mesa, Coast, Bolla and Brookshires Grocery.
Dude, Sweet Chocolate! started with a phone call from Merrill Lynch, the financial management company. Looking for custom gifts for top customers and employees, the company asked Chef Clapner to craft some special chocolates for the holiday season. The concept was born, yet a name escaped the chocolatier.
“I had a friend who always said Dude!, to which I usually just always replied, Sweet,” said Clapner, “somehow that just seemed to work…so the name came from a long-running joke between a best friend and myself.” Word spread, and local Dallas area shops such as Empire, Scardella, and the Oak Cliff restaurant Bolsa approached Clapner about stocking her chocolates.
Dude, Sweet is a minority owned business, with solid ties to local vendors and a commitment to utilizing green products whenever possible. Local and regional products used in the creation of both the product and the packaging include Lucky Layla Butter and Cream, Tom Spicer fruits and vegetables, Acme Stamp (packaging), Shiner Bock Beer, Breckenridge Distillery, Del Maguey Mescal, Louisiana Parique Tobacco and Zip Code Honey and Pollen.
Chef Clapner has also been a participant of Texas Hill Country Wine and Food Festival, Sugarland Food Festival, Aspen Food and Wine (Texas Outlaws) and Buffalo Gap Food Festival. She also is one of several Featured Chefs for Wholesome Sweeteners, which is a Fair Trade Certified manufacturer of organic and natural sugars, syrups, and nectars. The Featured Chefs include peers such as Gail Gand and Tyler Florence.
“The Texas influence has colored my approach to the chocolate line,” sums up Clapner. “People don’t realize that Texas cuisine is very global. These flavors have influenced my flavor profiles, as well as my sense of pride to be from Texas.” And Dude, that is sweet!
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"Our goals are to explore the globe in search of extraordinary teas, to honor and...
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"Our goals are to explore the globe in search of extraordinary teas, to honor and...
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"Our goals are to explore the globe in search of extraordinary teas, to honor and...
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What is it about really, really good tea? You hold the cup in your hands,...
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What is it about really, really good tea? You hold the cup in your hands,...
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What is it about really, really good tea? You hold the cup in your hands,...
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Walnuts & honey have never tasted so good together. Love eating this by the spoonfuls!Grab...
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The KASSEL Ceramic Tea Infuser Mug by Grosche is for making and savoring a cup of loose-leaf...
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WHY WE NEED BEES! Spoon-licking awesome! That's what Texas Honeybee Guild's new Strawberry Whupped Honey is!...
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“Teaism is a cult founded on the adoration of the beautiful among the sordid facts of everyday existence. It inculcates purity and harmony, the mystery of mutual charity, the romanticism of the social order. It is essentially a worship of the Imperfect, as it is a tender attempt to accomplish something possible in this impossible thing we know as life.”
Those who appreciate the greatness of small things will fall in love with this book.
Written by Okakura Kakuzo, The Book of Tea was first published in 1906, and it has never been out of print. It links the role of tea (teaism) to the aesthetic and cultural aspects of Japanese life.
For teaists and artists alike, The Book of Tea, is arguably one of the most influential books ever written for those looking to infuse the tea spirit into their lives.
Discover the fascinating character of Okakura Kakuzo and the story of how he came to write one of the twentieth century’s most influential books on art, beauty, and simplicity—all steeped in the world’s communal cup of tea.
Yakuza's incredible journey took him from Yokohama to New York, Paris, Bombay, and Boston, where his life intertwined with such luminaries as Rabindranath Tagore, John Singer Sargent, Henry James, John La Farge, Isabella Stewart Gardner, Ezra Pound and Henri Matisse.
His writings influenced the work of such notable artists as Frank Lloyd Wright and Georgia O'Keeffe. In fact, O'Keeffe requested that The Book of Tea be read to her again and again in her last years.
The Book of Tea is a masterful blend of the history of tea, the Japanese tea ceremony, Taoism and Zennism, flower arranging, architecture, and art appreciation. It emphasizes how Teaism taught the Japanese many things; most importantly, simplicity. Kakuzo argues that this tea-induced simplicity affected art and architecture.
Acclaimed American tea writer Bruce Richardson includes many historical photographs and color illustrations, along with unique insight into how Okakura's philosophy continues to inspire today’s tea culture.
Richardson includes a chapter on America's thirst for Japanese tea during the late 1800s, illustrated with archival photographs. He also wrote a fascinating chapter on Japanese tea production in the time of Okakura - complete with never before published 1890s photographs.
"A beautiful work of art in tribute to a beautiful work of art."
"I had read about Okakura and visited the Isabella Stewart Gardner museum, but never realized the importance of the relationship between the two and how they embodied the bridge between East and West. Nor, until now, had I taken the time to read the entire book. How I wish that I had read it before I visited Japan where I learned that “Zen is another word for tea.” The chapter titled The Cup of Humanity contains a sentence that seems ripped from today’s headlines, “The heaven of modern humanity is indeed shattered in the Cyclopean struggle for wealth and power… Meanwhile, let us have a sip of tea." I’m resisting the urge to swallow this book whole, and forcing myself to savor it one cup of tea at a time."
— Elizabeth Knight, author of "Tea with Friends"
Okakura Kakuzo was born in the bustling seaport of Yokohama in 1862, only eight years after Commodore Perry's "Black Ships" pried open Japan's international trade gates. Christian missionaries taught him to speak English and sing Methodist hymns, while Buddhist monks schooled him in Confucianism and drinking green tea.
Woking alongside his teachers at Tokyo University, all imported from New England, Okakura helped save Japan's artistic traditions from being tossed aside in favor of modern western aesthetics.
By the turn of the century, Okakura had made his way to Boston, where he became the Director of the Asian Arts Department at the Museum of Fine Arts and the favorite companion of Back Bay society's grande dame, Isabella Stewart Gardner.
Okakura found tea to be the perfect metaphor for interpreting the Japanese art spirit to a Boston culture thirsty for a counterpoint to America's headlong rush into materialism and wealth.
Bruce Richardson is a tea blender and writer who has been at the forefront of America's tea renaissance for over two decades. He enjoyed a long career as a choral conductor before he put down his baton in favor of a teacup.
Today, he nurtures his artistic spirit by composing new tea blends and speaking at tea and arts events across Amerca. He serves as Tea Master for the Boston Tea Party Ships & Museum, and he writes for Tea Time magazine.
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WHY WE NEED BEES! The name says it all — sweet and nutty! Take raw, unfiltered...
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This classic guide is the most widely-used reference book for tea professionals worldwide, authored by...
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From chai to oolong to sencha, tea is one of the world’s most popular beverages. Not only is it a unique and adaptable drink, you can experience the intricate traditions of Japanese teahouses to the elegant tearooms of Britain to the verandas of the deep South, wherever you are.
Tea: A Global History explores the rich and fascinating history of the drink consumed in many different varieties by cultures across the globe. Food historian and author, Helen Saberi (see About the Author below), looks at the economic and social uses of tea, explores where and how tea is grown around the world and how customs and traditions surrounding the beverage have evolved from its legendary origins to its present-day popularity.
Tea: A Global History, features vivid images of teacups, plants, tearooms, and teahouses as well as recipes for both drinking tea and using it as a flavoring.
Tea: A Global History is a highly readable, engaging book, one best enjoyed while sipping a cup of tea oneself.
As English grandmothers say, a good cuppa tea puts the world to right!
BOOK DESCRIPTION
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Fortnum & Mason is the quintessential London store. It epitomizes style, elegance, English charm and, above all, one of Britain's most traditional pastimes: taking tea. The world of tea and the name Fortnum & Mason have been intertwined for over three centuries.
From the opening of the Far East to western trade, to the first harvest of tea grown on English soil, Fortnum's has sourced, refined and offered this most delicious of the Earth's bounties to its customers. Fortnum & Mason has been selling high-quality tea for almost 300 years and continues to be one of London's most desirable places to indulge in this afternoon tradition.
Tea at Fortnum & Mason contains a blast of old-fashioned Fortnum & Mason luxury. Proper cakes on cakestands, or piled on decorated china plates, finger sandwiches and cut-glass jars of lemon curd, tea in teacups and proper scones with the jam and cream the right way round.
This beautiful book covers everything on the art of 'taking tea'. With a charming collection of fascinating anecdotes and stories, this is the definitive history of tea drinking along with 45 irresistible recipes for all kinds of teatime treats.
From delicate sandwiches, jam biscuits and lemon curd meringues to rich fruit cakes, indulgent brownies and dainty cupcakes, Tea at Fortnum & Mason brings you a taste of tea at Fortnum's as it has for the past 300 years.
BOOK DESCRIPTION
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This well-designed, multi-functional and sturdy tea filter/infuser will play a starring role in helping you produce the...
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Talk about checking all of the boxes! When I discovered how incredibly useful, well-designed and well made...
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Once you’ve tried Blue Bottle coffee there is no going back—and thanks to this book, you can now understand exactly why. This be-all book on today’s coffee culture is a how-to and why manual that will thrill coffee geeks, amateurs, and professionals alike. And for those whose experience is that food is an afterthought at a coffee bar, you can now have Blue Bottle’s sumptuous recipes that are like the crema in the cup.
— Danny Meyer, noted restauranteur (think Gramercy Tavern, Union Square Cafe and the Union Square Hospitality Group, and author of Setting the Table
Knowing James is like knowing a prophet; my friendship with him opened my eyes to a whole new planet of coffee possibilities. What he’s taught me about coffee changed my world, and this beautiful brew of useful tips, surprising information, and tasty inspiration will change yours, too. I’m still buzzing.
— Mourad Lahlou, chef-owner of Aziza, San Francisco, and author of Mourad: New Moroccan
I don't drink coffee, I sip and savor it. I poured a cup before I sat down to tell you about this really wonderful book. The beans were an aged Indonesian blend from my favorite small-batch roaster. I used a hand-cranked burr grinder and a French coffee press. I hadn't really thought about it, but this ritual — which has evolved over the years — is very much a part of the overall experience of relishing each sip. The Blue Bottle Craft of Coffee helps inform and deepen that experience.
Coffee is experiencing a renaissance and Oakland-based Blue Bottle Coffee Company has quickly become one of America’s most celebrated roasters. Famous for its complex and flavorful coffees, Blue Bottle delights its devoted patrons with exquisite pour-overs, delicious espressi, and specialized brewing methods.
The Blue Bottle Craft of Coffee explains how to choose, brew, and enjoy the new breed of artisan coffees at home, along with 40 inventive recipes that incorporate coffee or taste good with a cup.
As coffee production becomes more sophisticated with specialized extraction techniques and Japanese coffee gadgets, the new artisan coffees can seem out of reach. The Blue Bottle Craft of Coffee explains this new world from farm to cup, exploring the bounty of beans available and the intricate steps that go into sourcing raw coffee from around the globe.
Blue Bottle founder James Freeman coaches you through brewing the perfect cup of coffee, using methods as diverse as French press, nel drip, siphon, and more to produce the best flavor.
If you or someone you know is a coffee lovers who want to roll up their sleeves and go deeper, Freeman explains step by step how to roast beans at home using standard kitchen tools — just like he did when starting out. The Blue Bottle Craft of Coffee also introduces a home technique for cupping, the industry method of tasting coffees for quality control, so you can hone your taste and share your meticulously roasted coffee with friends.
Rounding out this incredibly informative book are more than thirty inventive recipes — from breakfast to dinner and from desserts to martinis — from Blue Bottle pastry chef and former Miette bakery owner Caitlin Freeman that incorporate coffee or just taste particularly good with coffee. Here's just a taste: Liége Waffles, Saffron Vanilla Snickerdoodles, Stout Coffee Cake with Pecan-Caraway Streusel, Affogato with Smoky Almond Ice Cream, Fennel-Parmesan Shortbread, Tuna Melt Sandwiches with Piquillo Peppers, Nopa's Blue Bottle Martini, and more. Yes, drooling is allowed!
The Blue Bottle Craft of Coffee also has more than one hundred beautiful photographs that show coffee’s journey from just-harvested cherry to perfect drink.
I really think this passion-fueled, distinctive and deep guide to the new breed of amazing coffees from one of the country's top artisan coffee makers will change the way you think about, make and truly savor coffee.
And, after you have learned how to craft the perfect expresso, and want some great little cups, then you will love these, or these!
BOOK DESCRIPTION
In the late 1600s, the Turkish army swept across much of Eastern and Central Europe, arriving at Vienna in 1683. Besieged and desperate, the Viennese needed an emissary who could pass through Turkish lines to get a message to the nearby Polish troops.
Franz George Kolshitsky, who spoke Turkish and Arabic, took on the assignment disguised in a Turkish uniform. After many perilous close calls, Kolshitsky completed his valiant deed, returning to give the Viennese the news of the Poles’ imminent rescue of their city.
On September 13, the Turks were repelled from Vienna, leaving everything they brought: camels, tents, honey, and strange bags of beans, which were thought to be camel feed. Kolshitsky, having lived in the Arab world for several years, knew these were bags of coffee. Using the money bestowed on him by the mayor of Vienna for his heroic deed, Kolshitsky bought the Turks’ coffee, opened Central Europe’s first coffee house (The Blue Bottle), and brought coffee to a grateful Vienna.
319 years later, in Oakland, Calif., a slightly disaffected freelance musician and coffee lunatic, weary of the grande eggnog latte and the double skim pumpkin-pie macchiato, decided to open a roaster for people who were clamoring for the actual taste of freshly roasted coffee.
Using a miniscule six-pound batch roaster, he made an historic vow: “I will only sell coffee less than 48 hours out of the roaster to my customers, so they may enjoy coffee at its peak of flavor. I will only use the finest, most delicious and responsibly sourced beans.”
In honor of Kolshitsky’s heroics, he named his business Blue Bottle Coffee, and began another chapter in the history of superlative coffee.
JAMES FREEMAN is the founder and owner of Blue Bottle Coffee Company. After starting out in a tiny converted potting shed in Oakland a few years ago, Blue Bottle is now the country’s leading artisan roaster, with six cafés in the San Francisco Bay Area, roasteries on both coasts, and a presence on the High Line and in Rockefeller Center and Chelsea in Manhattan. In addition to its cafés, BlueBottle is served in fine restaurants nationwide, including Chez Panisse, Gramercy Tavern, Coi, and others, and regularly garners national media attention.
CAITLIN FREEMAN is the resident pastry chef for Blue Bottle Coffee Company and was a longtime owner of the San Francisco cake and sweets shop, Miette. James and Caitlin Freeman live in San Francisco.
A staff writer for the San Francisco Chronicle's food section for 10 years, TARA DUGGAN earned a James Beard Award for best newspaper column. She was nominated for an additional James Beard Award for feature writing. She lives with her family in San Francisco, and this is her third book
I believe coffee should be prepared one cup at a time and consumed right away, no matter what technique you chose. The most low-tech way to make coffee, and one of my favorite methods, is the pour over. It feels elemental, sort of like cooking over an open flame: just coffee, water, a cone, and a filter. You grind the coffee, weigh it, put it in the cone, and pour water over it—slowly so the coffee has enough time to absorb the water and the water can extract the correct solubles from the coffee.
At Blue Bottle, we put a lot of energy into pour-over coffee in our cafés, and I do the same in this book because it’s one of the most basic, approachable, and effective ways to make a beautiful cup of coffee. But whether you are making a pour over or an espresso, the elemental process is extraction—which simply means hot water dissolving the compounds that are in roasted coffee.
First the grinder breaks the coffee beans down into much smaller pieces with varying surface areas. Then these surface areas are exposed to hot water. The hot water dissolves particles from the coffee grounds’ exposed surface area, creating brewed coffee. If the ground coffee is underextracted, you’ll miss out on a lot of flavor, and if it’s overextracted, water may leach unpleasant properties out of the coffee that mask its deliciousness. How the coffee is ground, the water temperature, and the amount of time the ground coffee is exposed to water are all crucial factors in extraction.
In this chapter, I’ll show you how to work toward mastering those variables for a few recommended methods of preparing coffee. I’ll explain how to make beautiful pour-over coffee, step-by-step. I’ll also explain how to choose a grinder, use a nel drip, and a siphon, and even an ibrik for Turkish coffee, if you decide to explore those methods.
Then I’ll delve into the murky waters of trying to write about making espresso. You may not leave the discussion convinced that you should buy a home espresso machine. But if you choose to go that route, I’ll tell you how best to do it.
Making coffee is a simple art, yet it also has so many aspects: practice, precision, and the sheer pleasure of making something you know you’re going to enjoy. It’s an expanding universe of wonderfulness; you never run out of things to get better at.
French Press Coffee
What You’ll Need: Good-quality water, Gram scale, Coffee beans, Coffee grinder, preferably a burr grinder, Thermocouple or other thermometer, French press Chopstick or wooden spoon, Timer, Medium-size slotted spoon (optional).
However much finished coffee you wish to brew, put double that amount of good-quality water in a kettle or other vessel used only for heating water. (You’ll use some of the water to preheat the empty French press and cup.) While the water is heating, weigh out the coffee; the amount depends on the brewing ratio you’ll use, for each 355-milliliter (12 fl oz) serving, use from 20 grams for a 15-to-1 ratio to 35 grams for a 10-to-1 ratio.
Grind the coffee—not too finely. The grind should be gritty, resembling beach sand that’s pleasant to walk on, but not too powdery. When the water is hot but not quite boiling, at about 198°F (92°C), remove it from the heat. Pour some of the hot water into the empty French press to warm it up. After a few seconds, pour the water from the French press into your cup to warm it as well.
Put the ground coffee in the press pot and pour the amount of water desired in a thin stream over the grounds. Gently stir the coffee with the chopstick. Place the stem on the pot with the filter about 1/2 inch (1.3 cm) above the grounds.
Let the coffee steep for 3 minutes. Remove the stem, and for a full-bodied final result, briefly and gently stir with a chopstick. For a finer-bodied coffee, don’t stir; instead, use a medium-size slotted spoon to remove the coffee grounds from the top of the pot. Replace the stem and gently push the grounds down to the bottom of the pot.
If the plunger thunks to the bottom with almost no resistance, your grind is too coarse. If you have to strain to get the plunger to the bottom of the pot, your grind is too fine. Using too fine a grind can be dangerous. If the stem torques as you’re wrestling with it, near-boiling water and coffee grounds could spray all over you.
Ideally, the plunger will lower smoothly and gradually with 15 to 20 pounds (6.8 to 9.1 kg) of pressure. If you’re not sure what that feels like, press down on your bathroom scale with the flat of your hand until the scale reads 20 pounds (9.1 kg). It should take 15 to 20 seconds to push the plunger to the bottom. When you have pushed the plunger down as far down as it will go, serve immediately.
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It just makes so much sense! — an all-in-one pour-over style coffee maker/dripper that does not...
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If you like to make a delicious pot of sediment-free coffee and have it stay hot...
