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Caveats: Most sources recommend using a burr grinder (one that can accurately and consistently control the grind) rather than a spinning blade grinder, which has a tendency to produce randomly sized particles. Alternatively, if you're not planning to store your coffee for more than a couple days, get your beans ground at the coffee shop. Be sure to tell your coffee monger you've got a French press; they'll know which setting to use. 3. When it’s time to press, do so very slowly with minimal pressure. If you encounter a lot of resistance, don’t give into that urge to press hard. Too much force will cause a spray of boiling-hot water to spurt out and burn you. I've even read one report of a French press actually exploding -- the guy apparently figured that the best way to combat resistance was pressing down with all of his strength! -- sending hot water and shards of glass everywhere.4. Pour out the coffee as soon as it’s finished brewing. If you leave the coffee in the press — let's say you're going to have a second cup — it will over-brew and become bitter. (The grounds under the plunger will continue to affect the coffee.) The best solution to this problem is to immediately pour all of the brewed coffee into an airtight thermos, which will keep the properly-brewed coffee nice and hot until you’re ready to drink it. 5. Don't fill the press all the way to the top. You must leave at least a half-inch between the top of the water and the bottom of the press. don't stop, there's more this way...
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