10 Aug August 2013 Volume 1, Issue 2 | French Press
Growing up, my mother always had a French press in the house. While she used her standard coffee maker most of the time, it was the French press that was brought out for special occasions. Ours served roughly two people, was made of glass, and was one of the most finicky kitchen gadgets we had. There were no fancy timers to figure out or truly complicated directions, but Dad and I never could seem to manage the perfect cup for mom when we tried to surprise her with breakfast in bed. While I am sure she still preferred her cold cup of slightly bitter coffee with a fair amount of grounds to my rendition of chocolate dipped fruit, I am afraid this is not high praise. You see, at 6 my idea of chocolate dipped fruit was fruit loops with chocolate milk since we had run out of regular milk and Dad did not stop me (he did warn her before she took a bite).
Thank goodness, much like my cooking skills, French presses have improved over the years. So, to try out Frieling”s French press, and for old times” sake, I snuck over and made my mom breakfast in bed again. No fruit loops this time, just an omelet, some homemade pumpkin spice syrup for the coffee, and one unbelievable cup of hot, smooth coffee. Both of us were impressed with how hot the coffee stayed due to the double wall insulation and how easy it was to get the perfect cup. The screen is perfectly fitted to the container allowing for an extremely tight seal which left only 2 grounds, versus the 200 that would have been left from our glass press. The icing on the cake, though, was definitely the size and the style it brought to the tray. The French press comes in two different finishes with 5 different sizes to choose from. I went with the brushed finish, 36 oz and had more than enough for 2 cups of perfect coffee for both of us. With it being dishwasher safe, my mom has since dumped her normal coffee maker and now uses my French press exclusively. Yes, she kept my press against my will and I will be buying another one for myself this week.
August 2013 – Homemade Pumpkin Spice Syrup
Prep Time: 30 minutes
- 1 1/2 cups of water
- 1 1/2 cups sugar
- 6 Tbs. pumpkin puree
- 1 Tbs. ground cinnamon
- 1/2 tsp. ground cloves
- 1 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- dash of pumpkin pie spice
- combine the sugar and water in a sauce pot over medium heat; once sugar has dissolved add in spices.
- Continue cooking for an additional 15 minutes. without boiling, stirring occasionally.
- Let cool for 15 minutes before straining into your container of choice. Syrup should be stored in a glass container in the refrigerator for no more than 4 weeks.
Syrup is best enjoyed in a cup of coffee from our French press but can also be used with some imagination over several other treats including ice cream.
Makes 2 cups.
Recipe by: Brianna N. Eason