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More commonly known as the Cafetiere! An easy and reliable home brew method that when used correctly produces a cup with a fuller mouth feel than a pour over.
• Fresh, coarse ground coffee (think Demerara sugar consistency). 20g per 300ml water or 2 heaped dessertspoonfuls
• 6-cup French Press brewer
• Hot water just off the boil (about 93-95º)
• Spoon or coffee paddle
• Scale
• Timer
• Mug
• Set your kettle to boil.
• Use hot water to warm up the pot of your French Press and warm up your cup/s.
• Weigh out 20g of coffee and grind on a course setting – like the texture of Demerara sugar.
• Empty the pot of hot water and place ground coffee into the pot.
• We recommend placing your French Press and brewer on to a set of scales set to zero so you can brew with the correct amount of water.
• Set your timer going and pour 300g of 95⁰ water onto the coffee in a circular motion making sure that all coffee grounds are evenly covered.
• Place the plunger loosely on the top of the pot to keep the heat in during the brew process and allow for a more consistent extraction.
• After 4 minutes, take lid off and use two spoons to scoop off the crust.
• Place the plunger on top of the water again, don’t push all the way down and pour your drink through the plunger. Doing this means a more even extraction than plunging and disturbing all the coffee grounds.