ELECTRIC KETTLE FRENCH PRESS RECIPES

Steps:

• To make pastry, process flour, icing sugar and butter until crumbly. Add egg yolk and cold water; process until ingredients come together. Knead dough on floured surface until smooth. Wrap pastry in plastic and refrigerate 30 minutes.
• Grease a 24cm round loose-based fluted flan pan. Roll pastry between sheets of baking paper until large enough to line pan. Ease pastry into pan, press into base and side; trim edge. Cover; refrigerate 30 minutes.
• Preheat oven to 200°C.
• Place pan on oven tray. Line pastry case with baking paper and fill with dried beans or rice. Bake 15 minutes. Remove paper and beans carefully from pastry case. Bake another 10 minutes; cool pastry case, turn oven off.
• Meanwhile, combine cornflour and 1 cup caster sugar in a medium saucepan; gradually stir in juice and the water until smooth. Cook, stirring, over high heat, until mixture boils and thickens. Reduce heat; simmer, stirring, 1 minute. Remove from heat. Stir in rind, butter and egg yolks. Cool 10 minutes.
• Spoon the lemon filling into the cooked, cooled pastry case; spread the filling out evenly, covering the base completely and taking it to the edge of the pastry case. Use a fork to roughen the surface of the filling. Cover; refrigerate 2 hours.
• Preheat oven to 220°C.
• Beat egg whites in a small bowl with electric mixer until soft peaks form; gradually add remaining sugar, beating until sugar dissolves.
• Spread meringue mixture onto roughened surface of filling. Bake about 2 minutes or until meringue is browned lightly.

Steps:

• Bring a kettle of water to boil. Pour the water into a 4- to 8-cup French coffee press to warm it while you grind your beans. Refill the kettle with 2 cups water and return to a boil.
• Grind the beans in a coffee grinder on the coarse setting; the ground coffee should resemble coarse sugar or sand. Coffee that is too finely ground will make your final product murky and give it an oily sheen and bitter flavor.  
• Once the kettle comes to a boil, remove from the heat and let sit 30 seconds to reach the optimal temperature for French press. If it's too hot, it can cause the brew to taste burnt.
• Pour the hot water out of the French press. Put the measures coffee in the bottom. And 1 cup of the hot water, put on the top (but don't press) and let sit 1 minute.
• After 1 minute, gently stir with the handle of a wooden spoon to break up the layer of coffee on top. Pour in the remaining 1 cup hot water. Put the top on (but don't press) and let sit for an additional 3 to 4 minutes, depending on how strong you like your coffee. Taste is subjective, so experiment to find your own target time. 
• Slowly push the plunger down to press the coffee grounds to the bottom of the pot. As a rule of thumb, if it is very difficult to press, your coffee is probably ground too fine. If it glides right down with no resistance, your grind is probably too coarse. There is a sweet spot of resistance somewhere in the middle. 
• Serve right away with milk and sweetener if using. If you aren't sharing the pot and want to wait to have a second cup, it's best to transfer the coffee to a thermos or carafe. If you leave it in the press, it will continue to brew and can become too strong or bitter.