For the drip system, simply put the filter in the holder on top of the carafe, add the ground coffee and pour the hot water over the top. The coffee is done when it has finished trickling through.
For the French press, put the coffee in the bottom of the carafe, then pour the boiling water over the top. Let it steep 3 1/2 to 4 1/2 minutes. (I find you get fuller flavor at the higher end of that range.) Then press down on the plunger to strain the grounds to the bottom.
With either system, give the grounds a stir after 20 to 30 seconds to make sure they are all evenly moistened; a chopstick works perfectly.
There were definite differences between the beans. The Kenya "AA" was fruity and light-bodied; the Java had a distinct flavor of chocolate and cherries and a creamier texture.
And there were definite differences between the two methods. The drip coffees emphasized "top notes": They were lighter in body, fruitier and more aromatic. (Connoisseurs debate the finer points of paper, metal or cloth filters -- metal is supposed to give a fuller body, paper is supposed to give a cleaner flavor -- I have to confess I've never been able to tell a difference.) The press coffees were fuller and rounder with flavors that tended more toward earth and dark chocolate.
All were delicious. Which method -- and which bean -- you prefer will depend on what you want out of a great cup of coffee.
As for myself, I'm just glad I finally figured out how to make one.
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russ.parsons@latimes.com\o7
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Superb brews from gorgeous beans
UNTIL you sit down and taste them side by side, it's hard to believe how wide a range of flavors it is possible to find in coffee. The Times Tasting Panel met last week to taste some highly regarded coffees, including single-origin beans and blends, from local and national roasters. Joining me on the panel were restaurant critic S. Irene Virbila, staff writer Amy Scattergood, food editor Leslie Brenner, test kitchen director Donna Deane and Heidi Rasmussen, quality assurance manager for Illy Caffe North America. Coffees are listed in alphabetical order.
Amante "Amalfi Dark Roast." Intense, inviting chocolate and licorice aromas; light body with sweet nutty flavors, slightly earthy; short lemony finish. Available from www.amantecoffee.com; $12.95 per pound.
