[4 - 7] [Music] now water is actually the most important
[7 - 10] now water is actually the most important ingredient in coffee if it doesn't taste
[10 - 12] great neither will the coffee now my tap
[12 - 14] water actually tastes like the pool down
[14 - 17] at the Y uh so I use a filter I just
[17 - 19] keep this in the fridge they're cheap
[19 - 21] there we go and uh you'll notice that
[21 - 24] I've got uh 24 ounces here and I add an
[24 - 25] extra Splash for
[25 - 27] evaporation now we need this at a
[27 - 30] rolling boil and ordinarily I would to
[30 - 32] an electric kettle to do this but I know
[32 - 34] you you don't have one but I did note
[34 - 36] that you do have a microwave at your
[36 - 39] place and that will certainly do the job
[39 - 41] but here's a bit of a safety tip
[41 - 43] microwaves can actually heat water to a
[43 - 46] boil without bubbles forming and you
[46 - 48] reach in and grab it the motion could
[48 - 51] set off an almost explosive boilover
[51 - 53] that could uh well really scal your
[56 - 61] Clarance got what you need right here
[61 - 63] a wooden Chopstick or even just a wooden
[63 - 65] skewer placed thle will provide what's
[65 - 67] called nucleation points so that the
[67 - 69] bubbles can form and you won't have to
[69 - 70] go through all that pain and suffering
[70 - 72] so into the microwave and I'm just going
[72 - 75] to go with say five and a half minutes
[75 - 77] on high uh but the time of course will
[77 - 80] depend upon your exact make and model
[80 - 81] that will give us time to deal with the
[81 - 82] other software that's what we call
[83 - 84] ingredients around here I speak of
[84 - 87] course of the coffee beans now I keep my
[87 - 90] beans up here with the spices why would
[90 - 93] I do that because coffee is a spice
[93 - 95] think about it it's a dried seed uh full
[96 - 98] of uh volatile compounds that we want to
[98 - 99] preserve until we're ready to get them
[99 - 102] out so I store coffee beans like I would
[102 - 104] store spices airtight Containment all
[104 - 106] right and I keep it away from heat and I
[106 - 108] keep it away from light so what is the
[108 - 110] number one thing that you can do for
[110 - 112] your coffee well believe it or not it is
[112 - 114] wait and grind right before you're ready
[114 - 117] to brew right now our French Press is a
[117 - 121] well a medium slow method and so we will
[121 - 123] go with the grind that is right slap dab
[123 - 127] in the middle so we want four 6 oz cups
[127 - 130] uh two tablespoons per cup and that
[130 - 132] means that we want eight tablespoons and
[133 - 137] that equals half a cup our water is done
[137 - 140] equals half a cup our water is done that's good I do like a pinch of salt
[140 - 142] use kosher salt right there to knock off
[142 - 146] some of the bitter Edge and here comes
[146 - 148] the water of course it's important to uh
[148 - 150] remove the uh Chopsticks and actually
[150 - 152] we're going to use those just I like to
[153 - 154] pour in just enough water to wet the
[154 - 156] grounds that'll make sure that there's
[156 - 159] no dry air pockets kind of hiding in
[159 - 161] there and also gives a good opportunity
[161 - 164] for the uh the grounds to uh swell up uh
[164 - 165] because they're being agitated and
[165 - 167] that'll extract more flavor so once
[167 - 170] you've got a nice little slurry going
[170 - 173] there we go pour on the rest of the
[173 - 177] water there we'll place the plunger on
[177 - 178] top just to keep things warm but no
[178 - 180] plunging not at this point
[180 - 183] and uh turn on your timer 4 minutes is
[183 - 185] what we're looking for anything less
[185 - 186] would uh undere extract the coffee
[186 - 188] anything more would over extract either
[188 - 191] way you'd have bad
[191 - 194] eats the Brew is complete it is now time
[194 - 197] to take the plunge straight down on the
[197 - 199] column please ever so slowly should take
[199 - 201] about 30 seconds to reach the bottom
[201 - 203] keep in mind you are uh pushing the
[203 - 205] grounds out of the way but you're also
[205 - 208] forming an Emulsion okay using that mesh
[208 - 210] to emulsify the oil phase of the beans
[210 - 213] into the water that is going to give us
[213 - 215] a very nice body okay good