1L FILTERED WATER
WHOLE BEAN COFFEE
SMALL SPOON TO STIR
BARATZA BURR GRINDER
CUP FOR SERVING
Bring 1 litre (33.8 ounces) of filtered water to boil in a gooseneck spouted kettle, stovetop teakettle or electric kettle. Since there is no particular pouring technique, no special kettle is required.
Weigh out 64 grams of freshly roasted, whole bean coffee on a scale. If you don’t have a scale, you can also measure this with a tablespoon. We recommend about 10 level tablespoons. (1 Tablespoon = 6 grams)
Using a burr grinder, grind the coffee to a coarse consistency, about the same size as coarse kosher salt. Brewing with a consistent and uniform grind size is crucial to make delicious coffee.
Place the French Press on the scale, add the coarsely ground coffee to the brewer, and tare to 0.
After starting your timer, quickly fill the brewer to the top with the filtered water just off boil until reaching 1000g.
After 30 seconds have passed, a crust of coffee should form at the top. To help release any trapped gases, use a spoon to lightly pat down this crust, which will ensure all the grounds have been saturated.
Secure the lid into place, without plunging yet. This will help retain heat and provide extra temperature stability.
After 4 minutes have passed, gently press the plunger down.
Serve immediately or transfer brewed coffee to a carafe, thermos or pour into your Roastbox mug and enjoy.