Brew

1. Use two tablespoons of coffee per 8 oz (1 cup)
of water. The average press is 32 oz (4 cups).

2. Heat a little more water than needed.

3. Grind the coffee. The ground coffee should be of the
consistency of coarse black pepper. Grind should be
fairly coarse compared to a filter or espresso grind –
a good general rule is the longer the extraction time,
the coarser the coffee should be. If your coffee is
pre-ground for drip or just a finer grind, just use a
little more coffee and shorter extraction time. Just
remember that the finer grind will pass through the
mesh in the press and ultimately land in your cup –
not necessarily a bad thing!

4. Bring water to a normal boil (212°F). Then let water
either set in the pot for 20 seconds or pour water
into the measuring cup – lowering the temperature to
around 200°F (the proper extraction temperature).

5. Add ground coffee to the press, and pour water
slowly over the coffee. With any sized press, you
want the maximum level of the slew to be around
an inch from the top of the press. You need room
for the plunger to get in there.

6. Gently stir the coffee.

7. Place the plunger on the press with the plunger
slightly above the slew of coffee and hot water. The
cover will trap in heat that would otherwise escape.

8. Wait four minutes for the coffee to steep.

9. Gently push the grounds down to the bottom of the
pot. It should take around 10 seconds with minimal
force to get to the bottom. If the plunger goes down
too quickly, you probably used too coarse of a grind.
Too slowly – too fine of a grind. **Be careful here!
It’s easy to push so hard, the slew of hot water and
coffee come spewing out.

10. When you have pushed the plunger as far down as it
will go, the coffee is ready to be served. If you need to
let it sit, displace coffee into a thermos. Even pressed
all the way down – the coffee will continue to extract
in the hot water.

**Use these directions as a guide only. Your tastes will
differ and youshould honor that. Play around with the
variables – time, temperature, grind to fine-tune your press.

THE SINGLE FILTER

An easy way to get an excellent cup of coffee with minimal
cleanup. The filter tends to bring about a clean, bright
cup of coffee. The distinctive flavors of the coffee will
definitely be highlighted. That’s why the filter remains as
one of the best ways to taste single origin coffees!

1. Directions pertain to the single cup style coffee filter
with a #4 size filter.

2. Use three tablespoons of coffee per 8 oz (1 cup) of water.

3. Heat a little more water than needed.

4. Grind the coffee. The grind should be just a little
coarser than an espresso grind. Think table salt.

5. Bring water to a boil (212°F). Then let water either
set in the pot for 20 seconds or pour water into the
measuring cup – lowering the temperature to around
200°F (the proper extraction temperature).

6. Open up the paper filter and put it in the filter holder.
Pour a couple spoonfuls of hot water into the filter to
rinse the paper filter. With ground coffee placed in the
paper filter slowly pour water. Stir the slew as you do
this, allowing all the coffee to be exposed to water.

7. It should take about a minute for most of the coffee to
extract with slight drips still occurring toward the end.
That’s ok. When the coffee has formed a pit in the
middle or when the drops are fewer and far between,
the coffee is ready to be served.

**Use these directions as a guide only. Your tastes will
differ and you should honor that. Play around with the
variables – time, temperature, grind to fine-tune your filter.