I have discovered a method that brews coffee without the fuss. I call it the Hydrostatic brewing method. Using a "room temperature" double walled French Press, the coffee is poured into the press and the boiled water is added. A gentle stir ensures saturation. Start the timer and cover the press with a small plate. After 20 seconds, gently stir the Bloom until the CO2 has escaped and the Bloom is completely saturated. Time for a total of 20 minutes. Remove the plate and scoop all foam and other unwanted floating plant material. Insert the plunger but not into the coffee. Gently pour the coffee into a thermal carafe. The coffee knows how to brew itself
The temperature within the press slowly drops which prevents over extraction due to excessive heat. The coffee settles on the bottom of the press where it is under pressure (Approximately 0.22 psi. This pressure ensures complete extraction replacing the lost heat. It works. The "boiled" water poured into the cold press, drops to 97.7 C immediately.
