I like to make ginger beer, but I was feel like there's a lot of juice that doesn't get extracted out of the root after I grind it up and boil it. I have a French press, which I barely ever use because I tend to wind up doing instant coffee. Would it make sense for me to put the crushed ginger root in the press and then push down to extract more of the juice to pour out?
A French press will not allow you to exert enough force to extract more juice from the ginger. However, there are some other common tools that would:
- a garlic press
- a citrus squeezer
- a ricer
- a mortar & pestle
- a bowl or pot and a potato masher
The last two options will also require you to strain the results.
The Screen in a french press will (very likely) not withstand the pressure when applied to ginger. It may partially work if the ginger is run through a processor or blender before pressing. I would suggest trying a potato ricer. I have successfully used one for extracting extra juice out of macerated citrus peels.
P.S.: Don't go cheap! Cheap ones will have a bent handle even used on potatoes.
A French Press is not designed to squeeze liquid out of the coffee grounds, only to separate the free flowing liquid from the floating bits of bean. If you look at your French Press you will see that the sieve plate does not go all the way to the base of the container, see example image, so there is an absolute limit on how much compression you could achieve (assuming you have a steel or plastic press that would stand a chance of withstanding the outward pressure - I’ve been in the splash zone of an over enthusiastically depressed cafetière, it isn’t a great place to be). I’ve no idea of the quantities of ginger you are processing at a time, but it is possible that a small amount in a large cafetière, you would get no significant compression at all. To squeeze more juice out of your pulp, I suggest wrapping it in muslin and placing it on a shallow metal baking tray, then place a metal saucepan on top and bear down on that with all your weight.