- Do you have a digital scale? It’s really helpful in getting the absolute best tasting coffee. We highly recommend using a digital scale and refer to coffee and water amounts by weight in our tips.
- Use a timer – that way you won’t get distracted and ruin your coffee. Hey, we live in a world of unending distractions and it would be sad to let that wreck your cup.
- For the best coffee, use fresh, soft, filtered water. If the water doesn’t taste good on its own, it won’t make a great cup of coffee.
- Make sure your water is right around 205°F.
- What is blooming? We’re not talking flowers. Blooming coffee is using part of your hot water to get your grounds damp before your full-fledged extraction starts. This process makes the coffee let go of naturally occurring gasses, which yields a better flavor.
- Need equipment? Browse our carefully curated collection.
The French Press Method
Did you know that the French Press actually originated in Italy? We’ll add it to the pile with French fries and French dressing. It’s really important not to rush with a French Press. We think this method really brings out the delightful citrus and florals of our Antheia blend.
- Coarse grounds are recommended for the French Press.
- In a circular motion, slowly and evenly pour over twice the hot water as you have grounds, until all are just saturated. 24g of coffee = 48g of water; 35g of coffee = 70g of water. Get it?
- Start your timer. Allow your coffee to bloom for 30 seconds. Then gently stir the slurry you have created.
- Fill the press with more hot water until you reach the desired weight. Let the coffee bloom for 30 seconds, gently stir.
- Add the rest of your water and put the top on the press. Don’t plunge yet.
- Now wait 4 minutes. Just wait.
- Has 4 minutes passed? Slowly press down on the plunger handle to separate the coffee from the grounds.
- It’s hot! So be careful as you pour yourself a delicious cup of coffee.
- Hint: it probably needs to cool for a minute or two.
THE Pour Over Method
Simple and straightforward for a damn fine cuppa joe. But don’t neglect the details. This is one of our favorite ways to brew our Rainforest Alliance certified Framework.
- Place the filter into the brewer.
- Rinse the filter with hot water for about 5 seconds (to eliminate the paper taste, seal the filter to the brewer wall); slowly pour out the water, but don’t be tempted to remove the filter.
- Add the ground coffee into the filter, gently shaking it to settle the grounds.
- In a circular motion, slowly and evenly pour over twice the hot water as you have grounds, until all are just saturated. 24g of coffee = 48g of water; 35g of coffee = 70g of water. Get it?
- Let the coffee bloom for about 45 seconds. Your coffee will puff up like a souffle. You don’t want to rush this process.
- Evenly pour the remaining water over the grounds in a spiral motion, 70 to 100 grams at a time, always keeping the grounds under water.
- Allow the coffee to drain into the bottom half of the brewer. Stop pouring at the desired weight. Patience, my friend.
- Carefully (it’s really hot!) lift out and discard the filter and grounds.
- Enjoy your delicious coffee…but don’t burn your mouth.
