Closest method to (professional) cupping coffee. Nothing is left behind in a paper filter, so you taste everything. Buy a Burr Grinder so that you have the freshest coffee possible.
- Start with great quality water (bottled or filtered) on the boil.
- Grind your fresh roasted coffee to a uniform consistency similar to bread crumbs or kosher salt.
- Add the grounds to the French Press.
- When the water has rested off the boil for about 60 seconds (195F to 205F) pour it into the french press and stir well. Set he plunger just on top of the blooming coffee and let steep for about 4 minutes, then slowly push the press to the bottom.
- Serve right away and enjoy. If you are not consuming the entire French Press of coffee right away, pour it into a carafe for later, so it doesn’t oversteep and get bitter.
It is nice to push a button, walk away and return to a good, consistent, cup of coffee every time. Better yet, have it waiting for you when you get up in the morning, brewed right into a thermal pot, so you can have several cups.
- Grind your fresh roasted coffee to a uniform consistency similar to table salt. Place a filter (paper or metal) into the filter holder, then fill with the grounds to the recommended level.
- Close filter holder into position.
- Fill the reservoir (usually at the back of the machine) to the desired amount with good quality water (bottled or filtered) and press on button.
- Preferably, you brew into a thermal pot, but if not, make sure you turn off the machine once the brew cycle is completed, otherwise the heating pad will ruin the coffee quickly.
This is our Roast Master’s favorite method of brewing at home and at the roastery. She has tried all the other methods and she believes pour over gives the best result. That said, we acknowledge that pour-over for a group of people isn’t feasible.
1. Start some good quality water (bottled or filtered) on the boil.
2. While that is on, grind your fresh roasted coffee to a uniform consistency similar to granulated white sugar.
3. If you are using a paper filter, you need to rinse it, in order to remove paper residue. We recommend the permanent stainless steel or gold filter (no rinsing necessary).
4. Add the grounds and level them off. When the water has rested off the boil for about 60 seconds (195F to 205F) pour steadily over the grounds, starting in the middle working your way out in a circular motion. Stop before any coffee starts dripping through. This is called a bloom pour because the coffee puffs up with the release of CO2.
5. After the bloom has stopped expanding, slowly pour the remaining water over the coffee in the same manner as the bloom pour while keeping the level of water in the filter at about half to 3/4 full. This should take 3 to 4 minutes.
6. Finally, remove the filter, and pour.