Grind Coarse. The consistency should be similar to rock salt.
Add Coffee. For this brewer, using a 2.5:6 coffee to water ratio, I used 60 grams of coffee.
Bloom. Heat your water to 205 degrees, or just below boiling. Then pour just enough to completely saturate the grinds. Let sit for thirty seconds.
Pour Remaining Water. Pour until about two centimeters below the lip of the press. Be sure to pour in a circular motion to ensure consistent extraction.
Extract. After playing around with extraction times, I've found that four minutes from initial bloom produces the best cup.
Press. Slowly press down the lever until you reach the coffee grinds.
Pour. Sometimes you'll need to give the pot a swish or two to get the pour to come out quickly enough. The coffee should be a rich brown color. Decant immediately to avoid over-extraction.
- Coarse ground coffee
- Water heated to 205 degrees Fahrenheit
- Use water at 205 degrees Fahrenheit
- Grind to coarse
- Preheat the French Press using warm water
- Keep brew time at about four minutes
- Decant coffee after brew time to avoid over-extraction