Brewing
French Press. Weight, texture, and no ceremony.
The only method that keeps every oil the roast produced. It will not give you clarity and it is not trying to. What it gives you is body — the closest thing to drinking the coffee the way the cupping table drinks it.
Weight, texture, and no ceremony.
The recipe
- Grind
- Coarse
- Ratio
- 1 : 15
- Dose
- 40 g / 600 g
- Water
- 96 °C
- Total time
- 8:00
Step by step
- 0:0040 g coarse, 600 g of water just off the boil, poured hard to break the bed.
- 4:00Break the crust with a spoon, then skim the foam and floaters off the top.
- 4:00–8:00Lid on, plunger resting on the surface. Do not press yet.
- 8:00Press slowly to just below the surface — never all the way to the bottom.
- 8:30Decant everything immediately. Coffee left on the grounds turns to ash.
Cupped best with MistRoot Forest Reserve — Robusta AAA, 96 °C water, 250 g from the Brahmagiri Range, Kodagu (Coorg).