1. Pour 60 grams of MEDIUM ground (not coarse) coffee into the French press. Medium ground coffee offers better extraction and brings out more flavors of the specialty coffee than coarse coffee would.
2. Pour 1000ml (1 liter) of boiling water into the vessel, agitating the ground bed as your pour.
3. Let the coffee sit for 4 minutes.
4. After 4 minutes, stir the coffee "crust" to let the remaining coffee go to the the bottom.
5. Scrap off "foam" at the top of the French press to have a cleaner cup of coffee. This is optional, especially if you would rather have a richer texture in your cup.
6. Let coffee sit for up to 6 minutes the ensure all solubles and insolubles are extracted. The amount of time you let it sit after you plunge is your preference. Richer cup = long time up to total of 10-12 minutes brew time.
7. Push the plunger down, but only to the top of the coffee. This ensures that you do not get grounds and sediment in your cup.
8. Gently pour out your freshly brewed French press.
This video was done in partnership with "What's Next God" podcast. They are dear friends with us; therefore, if you use the code "WHATSNEXTGOD" when you checkout in our online store, you will receive 15% off first order.
//Coffee used in the video//
Origin: Papua New Guinea
Region: Kindeng, Waghi Valley, Western Highlands
Variety: Arusha, Bourbon, Typica
Flavors: Both naturally sweet and savory, with robust flavors of cooked fruits, lemon, grapefruit, and a subtle hint of tomato that makes this an exquisite favorite.
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