Use 1 part coffee to 15 parts water (e.g. 30g / 4 tbsp coffee for 450ml water) and grind coarse.
Bring filtered water just off the boil (96°C).
Add ground coffee to the French press, pour in a small amount of water to bloom for 30 seconds, then pour the rest evenly.
Gently stir, place the lid on with the plunger up, and let it steep for 4 minutes.
Slowly press the plunger down with steady pressure.
Pour immediately and enjoy.
96°C (just off the boil) for optimal extraction.
15g of coffee to about as fine as kosher salt. Add to brewer.
With water right off the boil (about 96°C). Use just enough water to cover the grounds.
For 15 seconds. Coffee de-gasses or "blooms" when it's fresh — the coffee bed should raise up and bubble a bit.
Water in a slow, even spiral, adding water every 10–15 seconds for an even extraction.
Remove the portafilter, wipe and dry the basket. Zero the scale. Grind 18g of coffee to confectioners' sugar consistency directly into the portafilter. Tap once or twice to settle, distribute evenly with your finger, tamp until it resists, and ensure a level bed.
Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.
Engage the grouphead and start the timer. Put a cup under the portafilter and watch for a steady stream like tiny mouse tails. The extraction should run ~23–28 seconds for about 1.5 oz of espresso. If it's too slow or long, grind coarser; if too fast, grind finer.
Savour every sip.
Use 1 part coffee to 15 parts water (e.g. 30g / 4 tbsp coffee for 450ml water) and grind coarse.
Bring filtered water just off the boil (96°C).
Add ground coffee to the French press, pour in a small amount of water to bloom for 30 seconds, then pour the rest evenly.
Gently stir, place the lid on with the plunger up, and let it steep for 4 minutes.
Slowly press the plunger down with steady pressure.
Pour immediately and enjoy.
96°C (just off the boil) for optimal extraction.
15g of coffee to about as fine as kosher salt. Add to brewer.
With water right off the boil (about 96°C). Use just enough water to cover the grounds.
For 15 seconds. Coffee de-gasses or "blooms" when it's fresh — the coffee bed should raise up and bubble a bit.
Water in a slow, even spiral, adding water every 10–15 seconds for an even extraction.
Remove the portafilter, wipe and dry the basket. Zero the scale. Grind 18g of coffee to confectioners' sugar consistency directly into the portafilter. Tap once or twice to settle, distribute evenly with your finger, tamp until it resists, and ensure a level bed.
Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.
Engage the grouphead and start the timer. Put a cup under the portafilter and watch for a steady stream like tiny mouse tails. The extraction should run ~23–28 seconds for about 1.5 oz of espresso. If it's too slow or long, grind coarser; if too fast, grind finer.
Savour every sip.