Let’s talk coffee for a moment. Years ago, I use to get this wonderful Vienna Roasted Coffee that had a hint of cinnamon. The beans themselves were roasted with cinnamon, giving a flavor that was oh so divine! The beauty of a bean that has been roasted with cinnamon is that you can use it in a French Press. (Try sticking a “stick” of anything into a French Press and – well let’s just say there is no “press” to the “press”. Cannot be done.
However, you can add cinnamon to the ground when grinding. A whole bean (such as a breakfast blend – medium roast) is a wonderful start. Beans should never be stored in the refrigerator or freezer. That same environment that keeps moisture and humidity out to increase the lifespan of our foods will also suck the life (oils) from your bean. Coffee should be stored in a dry; dark place in an air-tight container. Grinding your own bean is always best – after a while you learn your pot and how much whole bean to grind.
While most home-use presses are clear glass, mine is stainless steel. It keeps the coffee warm for a longer period of time. I picked it up at a restaurant supply house – it brews the smoothest cup of coffee – enough for three or four servings (my coffee cup holds about a pint of coffee. My press makes about 4 pints. And yeah, on the weekend I’ve been known to drink a pot of coffee).
French Pressed Coffee
1 French Press Coffee Urn
Hot Tap Water
Boiling water, enough for pot size
Coarsely Ground Coffee, enough for pot size and strength preference
Ground Cinnamon, to taste (1-3 teaspoons)
Fill French Press with enough water to brew a full pot. Pour measured water into a kettle and heat just to a boil.
As water comes to a boil in the kettle, fill French Press with HOT tap water. This will prepare the press for making coffee. Allow hot water to sit in press for several minutes to warm the press.
Place whole bean in a container. Sprinkle with cinnamon. Place bean in grinder and grind with cinnamon. It should have a wonderful aroma of fresh ground coffee with a hint of cinnamon. Empty ground coffee back into container to measure for your pot.
Pour the tap water out, then add enough coarsely ground cinnamon coffee to make 1 pot. (Estimate for 24-26 ounces of water; use 5 heaping scoops of ground coffee; for 40-42 ounces; use 7 heaping scoops of coffee. This will make a moderately strong cup of coffee. Adjust for personal tastes).
When water in the kettle just comes to a boil, remove from heat and allow to rest for a few minutes. Pour boiled water into press. Stir with a long-handled wooden spoon (metal spoons will damage glass urns). Place plunger fitted with filter over coffee, press SLIGHTLY – just enough to touch mixture. Let steep for 4 minutes, then press plunger SLOWLY down, forcing the grounds to remain at the bottom of the pot.