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French Press/Percolator Method


  1.  Warm up your empty French Press by rinsing it   with very hot water. This helps maintain the            temperature while brewing for best extraction.

  2. Grind coffee beans - coarse grind, like kosher salt (Burr Grinder suggested).

  3. Grind right before you brew to maintain freshness

  4. Heat water to boiling point and cool roughly to 200 degrees Fahrenheit Add 2 tablespoons of the ground coffee to the carafe for every 8 ounces of water.

  5. Gently stir inside the French press carafe to mix well Allow coffee to rest and steep into the water for approximately 4 minutes

  6. Finally, press the plunger down with the attached rod and serve. Pour coffee into a carafe immediately to avoid over extraction. If the coffee sits on the grounds too long, it continues to extract and will become bitter.


Pour-Over Method

  1. Before you brew, place your filter in the brewer and rinse it with hot water. This rinses out the paper residue (which can leave a cardboard taste), seals your filter and warms up your brewer for temperature consistency. Dispose of the left over water in brewer.

  2. Grind coffee beans right before brew to maintain freshness - medium-course grind, (Burr Grinder suggested. Grind should between iodized salt and kosher salt).

  3. Using a gooseneck kettle - Heat filtered water to boiling point and cool roughly to 200 degrees Fahrenheit

  4. Put the coffee grounds into the filtered brewer and begin pouring a small amount water to dampen the coffee. This is known as the bloom pour. The bloom pour saturates all of the grounds and will help later with an even extraction. Pour about twice the amount of water to coffee and stir gently. This should take between 30-45 seconds.

  5. Pour in the rest of the water from the kettle into the filter in a circular motion. The water goes through the filter for about 3-4 minutes. The coffee is ready to consume soon after.

Pour-Over Drip Packets

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