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Step 7Coffee Time!
When the dripping slows to a stop, peek inside to see the water level, if there is no water left, your coffee is almost ready! Remove the lid, and set it upside down on the table, then set the press pot on the lid so any drips will go into the upturned lid. Make sure you grab by those little black pieces on the sides of the pot, as the main pot will be very hot!
Now is the time to mix the milk and the coffee, for best dissolving. I have made the mistake of adding ice before mixing the two; the cold coffee isn't able to properly dissolve the thick syrup, and you end up with uneven coffee.
Once the two are properly blended, give it a taste. If you want, you can add more condensed milk at this point if isn't sweet and creamy enough. It should taste like really good melted coffee ice cream. Think Haagen Daaz stuff. If it were cold outside, you might like to drink it warm like this. But since it is summer now, I like to ice it.
I usually just throw a few ice cubes in the glass and call it good, but if you are doing it with style, you'll pre-chill another glass of the same type, fill it with crushed ice, and pour the coffee over the crushed ice. This dilutes the coffee less, because the ice doesn't need to cool both coffee AND the glass, but only the coffee. Less melting = less dilution. But I don't have many glasses, so I just add the ice to the brewing glass, and it works nicely.
Now just sit back, and enjoy! It took some time, but really wasn't much harder than drip coffee, and you will enjoy it much more. Plus, no yucky paper filters to deal with.
Now is the time to mix the milk and the coffee, for best dissolving. I have made the mistake of adding ice before mixing the two; the cold coffee isn't able to properly dissolve the thick syrup, and you end up with uneven coffee.
Once the two are properly blended, give it a taste. If you want, you can add more condensed milk at this point if isn't sweet and creamy enough. It should taste like really good melted coffee ice cream. Think Haagen Daaz stuff. If it were cold outside, you might like to drink it warm like this. But since it is summer now, I like to ice it.
I usually just throw a few ice cubes in the glass and call it good, but if you are doing it with style, you'll pre-chill another glass of the same type, fill it with crushed ice, and pour the coffee over the crushed ice. This dilutes the coffee less, because the ice doesn't need to cool both coffee AND the glass, but only the coffee. Less melting = less dilution. But I don't have many glasses, so I just add the ice to the brewing glass, and it works nicely.
Now just sit back, and enjoy! It took some time, but really wasn't much harder than drip coffee, and you will enjoy it much more. Plus, no yucky paper filters to deal with.
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:-)
Also, make sure the press is screwed down snugly, because that makes less room for the water to swirl the grounds around. Less movement under the press = less sediment.
For the water going through too quickly, one thing I do is screw down the press, pour enough water in the pot to cover the bottom of the press, and then using the blade of a butter knife, screw the press down more. Screwing the press down again AFTER I add a little water gives me a slower flow and less sediment.
If none of these things help, your pot may have holes on the bottom that are too big, or your press screw isn't threading correctly with the post. Buy another pot. :-)
Hope this helps!