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FRENCH PRESS

 TRADITIONAL METHOD

RECIPE-

BURR GRINDER: SPICE OR BLADE GRINDERS ARE NOT RECOMMENDED DUE TO INCONSISTENT

GRIND: MEDIUM COARSE

COFFEE: 55-60 GRAMS OR 4-5 HEAPING TABLESPOONS OF FRESH ROASTED COFFEE

WATER: 1 LITER OR 34 OUNCES PURIFIED FRESH WATER. WELL AND DISTILLED WATER ARE NOT RECOMMENDED--

BEGIN HEATING WATER

PLACE FRENCH PRESS ON FLAT SURFACE. HOLD HANDLE FIRMLY AND PULL OUT PLUNGER

ADD GROUND COFFEE

POUR HOT WATER—NOT QUITE BOILING—INTO POT. GENTLY STIR

REINSERT PLUNGER INTO POT, STOPPING JUST ABOVE WATER AND GROUND COFFEE

DO NOT PLUNGE!

ASK SIRI TO SET A 4 MINUTE TIMER. STEEP 4 MINUTES

PRESS PLUNGER DOWN SLOWLY WITH STEADY PRESSURE

POUR AND ENJOY

AFTER EACH USE, WASH WITH HOT WATER AND MILD DETERGENT

 THE ULTIMATE FRENCH PRESS TECHNIQUE

FOR THE BEST TASTING, MOST DELICIOUS, SLUDGE-FREE CUP OF COFFEE. IF YOU’RE IN A HURRY, THIS ISN’T VERY QUICK. YOU NEED A LITTLE BIT A PATIENCE. BUT THE REWARD IS WORTH IT. CHECK OUT OUR FAVORITE FELLOW COFFEE NERD, JAMES HOFFMANN—

THESE RECOMMENDATIONS ARE JUST A STARTING POINT. FEEL FREE TO ADJUST ACCORDINGLY.