FRENCH PRESS
Here's our favourite way to make an excellent Espresso
Let us know if you have any questions or trouble with your brew and we’ll be straight on hand to offer some friendly advice.
Boil your kettle and warm up your French Press by swilling it out with a splash of hot water and pop it on some scales (preferably ones that measure 0.0 of a gram).
Measure out 30g per cup of coarsely ground coffee into the press.
Zero or tare the scale, starting the timer.
Add 500g of your pre-boiled water and give it a little stir to break up any clumps.
Let it brew for 4 mins, ‘break the crust’ which means, stir the stop layer of settled coffee with the back of a spoon.
If you’d like more clarity with your coffee, at this point you can scoop off the foam from the surface with a large spoon.
Slowly press down the plunger, if it’s tricky to push down try making your grind a little coarser – if it’s too easy to push down try making your grind a little finer.
