colombia coffee with iced coffee in center

Because it’s still hot outside, and because we all need a little variety from time-to-time, we’re Flash Brewing our Colombia Medium Roast Coffee.

What is Flash Brew?

“Flash brew” is a fancy (dare we say.. flashy :) term for a very simple brew method. Bascially, you brew coffee over ice. Instead of using all the water you would normally use to brew coffee, you split up that total water weight between ice and water.

You might have also heard flash brew called the “Japanese Iced Coffee” method. It’s the same thing. Last year, we detailed a recipe for Ethiopia Yirgacheffe using this method. See that recipe here.

This summer, we give you…. Flash-brewed Colombia Medium. Yes, we’ve tried it. Yes, we love it. Yes, you can do this at home.

Flash Brew Colombia Coffee 1

How to Flash-Brew Colombia Coffee

Our Colombia Coffee

We source this coffee from small-scale organic coffee farmers based in Cauca, Colombia. These farmers make up the some 400-member cooperative, Fondo Paez, which works to preserve local, indigenous Nasa culture. Fondo Paez is also deeply committed to restoring and caring for nature, and their attention to detail shines in their organic farming certification, as well as in the quality of their coffee.

Four Arabica varieties predominate at Fondo Paez. They are: Typica, Colombia, Caturra and Castillo. They are grown at altitudes of 1,500-1,900 meters above sea level.

We roast Fondo Paez’s coffee at a medium roast, one of the lightest roast profiles we carry. Brewed hot, this coffee has notes of cherry, vanilla and caramel and has a medium-to-high acidity.

Flash Brew Colombia Coffee 2

Our Flash-Brew Recipe for Colombia Medium Roast

This recipe is designed for a single-cup of coffee. You can increase these proportions for a bigger batch size, but you will likely want to coarsen the grind.

Brew Summary

  • Brew Method: Melitta Pour-Over Coffee Maker
  • Coffee Weight: 15 grams
  • Grind Size: Medium-Fine
  • Ice: 130 grams
  • Water: 130 grams
  • Water-to-Coffee Ratio: 1:17 (It’s actually 17.3, or 15 grams of coffee to 260 grams of water)
  • Brew Time: Under 2 mins

Materials Needed

  • Melitta Brewer
  • Melitta Filter
  • Carafe or Glass to Capture Brewed Coffee
  • Scale
  • Ginder (or Pre-Ground Coffee)
  • Cafe Campesino Colombia Medium Roast Coffee
  • 130 grams Ice
  • 200 grams Water
  • Hot Water Kettle

Brewing Steps

  1. Assemble All Materials.
  2. Add Water to Kettle and Heat to 200 degrees Fahrenheit.
  3. Grind Colombia Medium to Medium-Fine Grind.
  4. Place filter inside Pour-Over Dripper.
  5. Pre-wet filter with Hot Water (let drain over sink).
  6. Weigh 130 grams of Ice into Glass Carafe.
  7. Add 15 Grams of Medium-Fine Grind Colombia to your Pre-wet Filter.
  8. Place Filter on top of Iced Carafe (gently shake filter so that coffee levels into a flat brew bed).
  10. Pour hot water over your coffee grounds. Stop pouring when you’ve gotten all grounds wet. (Shoot for about 40 grams of water or fewer on this first pour).
  11. Wait 30 seconds.
  12. Now, slowly pour hot water over grounds until all grounds are wet again. Let sit for about 15 seconds.
  13. Repeat step 12 until your water weight has reached 130 grams.
  14. Remove Melitta Dripper and Pour your Coffee-Ice-Slurry into a Glass.
  15. Add Ice & Enjoy!

Flavor Notes for Flash-brewed Colombia

Flash-brewed Colombia Medium Roast coffee is so sweet and juicy, it’s almost refreshing.

Aroma: Sweet, Brown Sugar
Body: Light-to Medium
Tasting Notes: Meyer Lemon, Brown Sugar

This is a Saturday-morning brunch coffee. It’s bright, juicy, acidic and sweet, and it’s great to pair with rich, savory breakfast foods.

stretch your coffee comfort zone overlaid on top of 16oz black coffee

We know: change is uncomfortable. Especially when it includes your coffee routine.

But January has a way of casually inviting change. Maybe because our worn-out livers are asking for a course-correction? Or perhaps we just need a new start every now and then. Whatever the reason, the new year brings with it an opportunity to experiment in our lives.

So, if you’ve been interested in stepping out of your coffee comfort zone, here are a few ways you can add a little spice to your coffee life.

Make a Coffee Smoothie

Here’s a time saver: incorporate your coffee into your breakfast. This recipe for a Cafe Campesino “Wake and Shake” combines bananas, cold brew coffee, cocoa powder and your choice of milk into a tasty morning smoothie. Add a half a cup of blueberries or a teaspoon (or more) of cinnamon to up its nutritional value. Will it become your new morning ritual? Who knows! It will be fun to experiment, though.

Cafe Campesino Wake N' Shake coffee chocolate banana smoothie

Find a New Favorite

Golden Iced Latte

This recipe for a Turmeric Iced Latte (also known as a Golden Iced Latte) is an increasingly popular coffee house trend that you can easily make at-home. Again using cold brew as its base, this Golden Iced Latte can either be served over iced or blended. It’s fun not only for its color and caffeine content, but also for its health benefits. Both turmeric and cinnamon have been proven to reduce inflammation in your body, helping to lower your risk of developing certain diseases. Our recipe suggests serving it over ice, but you could also throw-in half a banana and blend it like a smoothie. Choose your own [coffee] adventure.

Golden Milk Iced Latte with Cafe Campesino fair trade coffee cold brew

Try a Natural (or Unwashed) Coffee

If you’ve never tried a naturally processed coffee, you are in for a sensory adventure. Natural (or “unwashed”) coffees often have a distinct berry-like aroma and flavor. (The term “natural” does not refer to how the coffee is grown, but instead how it’s processed after harvest.) Often, the coffee bean (or seed) is removed from its ripe coffee cherry shortly after the fruit is harvested. Once the fruit is removed, the seed is washed for several hours and left to dry on concrete patios. A natural (or “unwashed”) processing method doesn’t remove the fruit at harvest, though. Instead, the seeds ferment inside the coffee cherry for up to 30 days or more after harvest. When the seed is finally removed and prepared for export, it has absorbed berry-like aromas that release when the coffee gets roasted, ground and brewed. Farmers at the Sidama Coffee Farmers Cooperative Union do an excellent job with this processing method. Our Sidama Natural coffee is a key component in our espresso blends and a deliciously aromatic coffee on its own. Experiment at home with a bag, and let us know what you think.

Shake it up in 2020: Find a New Coffee Comfort Zone 3

Experiment with Decaf

Okay. We know. There are a lot of decaf-haters out there. “What’s the point of drinking coffee if you don’t get the caffeine?” Or “Is decaf really considered coffee?” We know. We’ve heard it. But, the truth is, our decaf coffees really taste good. And there comes a time in many peoples’ lives when they reach a limit on their caffeine intake. So, for the coffee-lovers out there who have to cut-out or cut-back on caffeine, please know: we got you. Our natural-water processed decafs are delicious. AND (added perk): we sell them in in whole-bean (in addition to ground), so you can still delight in the smell of freshly ground coffee filling your kitchen. Our Decaf Full City Roast is a crowd-favorite. Give it a try.

bag of decaf coffee in a paper bag

Play with Brewing Equipment

There’s a world of coffee-brewing gadgets out there, and at first they can seem pretty intimidating. But they all work off the same principles for brewing and extraction, so once you experiment with one brew method, you can apply the same rules to others. The basic variables that will affect any brewing method are: grind-size, water-to-coffee ratio, water quality, water temperature and turbulence. Yes, different brew methods and filter types will impact your final cup, but if you start to experiment with grind-size and water-to-coffee ratio, you can play with those variables in any brew method you choose. Here’s some basic guidelines to start experimenting with brewing equipment:

Shake it up in 2020: Find a New Coffee Comfort Zone 4


In general, the longer your brew time, the coarser your coffee grounds. Take cold brew, for example. The cold brew method has coffee grounds sitting in water anywhere from 8-24 hours. That’s a LONG time in the world of coffee brewing (especially when you realize most espressos brew in 30 seconds or under). So brew methods that require shorter amounts of time will likely need finer grind sizes. For folks experimenting at home, your finest to coarsest brew method would be: Aeropress, Hario, Kalita Wave, and Chemex. Using an automatic drip pot? Depending on the size of the batch, your coffee grounds should probably be about the same size as a Chemex, or slightly more fine.

Coffee-to-Water Ratio

Here’s a brewing formula to live by: use 1 gram of coffee to anywhere from 15 to 20 grams of water. This is the drip-coffee brew ratio used by baristas around the world. I know, it involves a scale (! ) (which sounds like a lot of work), but the pay-off can be pretty fantastic once you get it down. First, weigh your ground coffee before you brew (one 8-12 oz. cup can use 18-28 grams of coffee). Then, tare your scale and pour hot water over those coffee grounds until your water weight is 15-20 times your dry coffee weight. It’s that simple. Using an automatic brewer? Just weigh your coffee and water using the same 1:15-20 ratio and let the machine do the heavy-lifting for you.

Once you find the grind-size and water-to-coffee ratio you like for a particular coffee, you’ll start brewing more consistently satisfying cups. Want to start experimenting? Try with one of these pour-overs.

Develop Your Coffee Knowledge

Enjoy a cup of coffee while learning more about the industry as a whole. There’s surprisingly SO MUCH to learn about coffee. Take a gander at our YouTube page to see some of the videos we’ve accumulated over the years, or learn why we only source fair trade, organic, shade-grown coffee. If you want to dive even deeper into the social and environmental impact of our trading model, take a look at our first-ever Impact Report that we published last year.

In fact, you might find it interesting that the small-scale coffee farmers we source from are helping to cool the planet. The agroforestry systems they use to produce coffee have a regenerative and restorative impact on their soils. Learn more.

Evolve your Coffee Comfort Zone

So, as with many things in life, “it’s the journey, not the destination” that matters. Even if your coffee routine ends up staying exactly the same as it’s always been, at least you’ll have dipped your toe in for a sensory adventure. And who knows what seed that might plant? This time next year, you may be roasting your own coffee in your garage … or traveling with us to origin…. or drinking exclusively decaf? :)

Coffee Cocktails- lemon, orange, basil, bourbon and vodka on display

Why Yirgacheffe Coffee is great on ice

A long-time favorite of Cafe Campesino, the Yirgacheffe region of Ethiopia consistently produces bright, floral, light-bodied coffees. In the heat of the summer, these lemon-citrus flavors practically beg for iced coffee cocktails. Yes, you can enjoy it hot or without booze (and we do!). But brewing Yirgacheffe as an iced coffee can temper its citrus notes and allow for a sweet, floral cup. Our preferred brew method for iced Yirgacheffe is the Japanese Iced Coffee method- a quick and easy way to brew coffee that will leave you feeling like a pro. Yes, you will need a scale.

Japanese-style Iced Coffee

Popularized in Japan, this method of brewing coffee is quite simple. Brew coffee over ice, separating your total water volume between hot water & ice. Unlike making “cold brewed” coffee, this method of making iced coffee is quick- taking only about 5 minutes. It also locks in some of the sweetest flavors from the brewing process, creating an interesting, complex cup of coffee, which we love for the Yirg.

Iced Coffee Brewing
Quick, delicious iced coffee using the Japanese Iced Coffee Method.

We start by using a 1:16 coffee-to-water brew ratio. This means that for every gram of coffee, we use 16 grams of water (a brew ratio that works well with hot coffee, too). In this recipe, half of our water will take the form of ice, and the other half will come from hot water. For example, if you start with 20 grams of ground coffee, your total water weight would need to be 320 grams to achieve a 1:16 water-to-coffee brew ratio. To brew using the Japanese iced coffee method, we pour about 155-160 grams of hot water over 20 grams of coffee that drips on to about 150-160 grams of ice.

So the total “water weight” is about 320 grams, but half of that comes from the ice.

When the hot water has fully drained through the 20 grams of Yirgacheffe, your iced coffee is ready to drink. Get step-by-step instructions for brewing our Ethiopia Yirgacheffe using the Japanese-style method.

Bourbon and Yirgacheffe: Iced Coffee Cocktail
Think of it as a Manhattan for breakfast. Orange, Maraschino Cherry, Bourbon and Coffee.

Iced Coffee & Bourbon Cocktail

Once you have iced coffee on-hand, the sky’s the limit on what you can do with it. Maybe you want to kick-off Saturday morning with a coffee-bourbon cocktail? If so, we’ve developed a play on the traditional Manhattan that can become a great substitute for (or addition to) your brunch Mimosas. Fresh-squeezed orange juice, maraschino cherries, 13th Colony Southern bourbon and a little Iced Yirgacheffe are all you need to get a Bourbon & Yirg started. Get that recipe here.

Iced Coffee & Vodka Spritzer

Coffee Cocktail with Basil Garnish
Sweet, bright and sunny, this Ethiopia Yirgacheffe coffee cocktail incorporates some favorites of summer.

If you only have vodka lying around the house, then we’ve developed a coffee cocktail recipe for that, too. Starting again with Iced Ethiopia Yirgacheffe coffee, this recipe incorporates orange-zest simple syrup, sparkling water, vodka and Tulsi Basil, or Holy Basil. This particular variety of Tulsi Basil has a sweet, anise-like flavor, but you could use any type of basil or even mint, depending on what you have available. Get our recipe for a Tulsi and Yig vodka coffee cocktail here.

Local & Fresh Cocktail Ingredients

Finally, make your ingredients count. If you care enough to source Cafe Campesino’s Ethiopia Yirgacheffe coffee, you probably care about sourcing from small, independently owned businesses. In Americus, we have products from two Georgia-based businesses on-hand at all times.

Americus-based Thirteenth Colony Distillery offers delicious vodkas, whiskeys and gins at reasonable price points. Their Southern Bourbon that we use in our Bourbon & Yirgacheffe cocktail is sweet, tasty and pairs very well with coffee. Their Plantation Vodka that we use in our Tulsi & Yirg Spritzer is an easy-to-drink vodka at a great price.

Montane- another Georgia-made favorite – comes from the Pine Mountain-area and is quickly becoming the caffeine-free drink-of-choice at coffee shops across the South. A sparkling water in a variety of flavors, Montane has captured our hearts, finished-off our cocktails and filled our refrigerators for months on end. We could not recommend these two products more.

Also, don’t forget the power of your own garden or local farmers’ market to jazz up your cocktails. Peaches, blueberries, basil, mint– they’re all fresh and tasty additions to any summer drink. We encourage you to take advantage of the season and have a little fun with your coffee this summer.

Learn more: Cafe Campesino Ethiopia Yirgacheffe

Ethiopia Yirgacheffe coffee packed in brown craft bag with a blue and white sticker on top.
The foundation of all great iced coffee cocktails.
Get yours today.
Espresso brewing into a white demitasse cup.

One of the biggest equipment costs for any coffee shop will be its espresso machine. This purchasing decision is important and can be complicated for a variety of reasons.

Common Mistakes in Buying Espresso Machines

The two most common mistakes people make when purchasing espresso machines is either underpaying or overpaying. Before making your purchase, have solid answers for these three questions:

  • How busy is your shop going to be?
  • What is your personal budget?
  • What bells-and-whistles are must-haves for your espresso machine?

I often use a car-buying analogy when I’m consulting with wholesale customers or students on this issue. Don’t buy an economy car when you need a heavy-duty vehicle. Don’t buy a Ferrari when your budget only supports a Ford.

You can spend a ton of money on a top-of-the-line espresso machine, but a higher price doesn’t mean that it’s the best or even the right machine for you.

Types of Espresso Machines

The first decision you will need to make is determining how big your machine needs to be.

The number of group heads, or groups, determines the number of shots you can produce at a time. Do you anticipate being a high-volume shop? You may want a three-group espresso machine. Are espresso-based drinks only a small portion of your beverage menu? You might want a one-group machine.

In addition to determining the number of group heads, you will also need to decide how much control you want to have over each shot.  

There are four types of espresso machines that each give you a different capacity to control the flavor profile of your espresso shot.  They are: Manual, Semi-Automatic, Automatic, and Super-Automatic.

Manual Espresso Machines

Manual machines require a lot more barista training, but they offer the barista more control over the flavor profiles of the end-product. On a manual machine, the barista can control the pressure of the espresso shot, which is a key variable that determines the strength and extraction of the final cup.  Most modern manual machines offer pressure profiling. This allows the pressure to be varied throughout the shot, but also set by a computer to help maintain some consistency.

Semi-Automatic Espresso Machines

Semi-automatic machines are generally no-frills machines where the barista must start and stop each shot.  The barista can influence the brew time (another important variable that impacts strength and extraction) by controlling when to start and stop a shot, as well as through grind size and tamp. The pressure of the water as it moves through the coffee puck is controlled in a semi-automatic machine. This is my favorite type of machine. I learned to pull espresso shots on this type of machine, and it was a great vehicle to learn about the variables that impact espresso. It is typically more user-friendly for beginners than a manual machine.

Automatic & Super-Automatic Espresso Machines

Automatic espresso machines don’t quite do it all for you, but can take a lot of the guesswork out of the barista’s hands by programming shot volumes. If you want a super-automatic espresso machine, it will pull shots, texture milk, and even auto-clean for you. You will pay for that convenience.  High-end super-automatic single-group head espresso machines can $15,000 or more. A Semi-Automatic might be priced as low as $3000.

Buyers should beware a bargain, though! If it seems too good to be true, it usually is.  It’s easy to fall in love with the price point of a $1,200 machine. Unfortunately, this is either a high-quality home machine that won’t have the power to keep up with your needs as a coffee shop, or it’s a low quality machine that claims to be commercial grade.  In my experience, a low-quality machine both makes bad coffee and breaks down frequently. When it breaks down, it will also be difficult to find service technicians and replacement parts for it, because there will be fewer of those types of machines in commercial use.

It’s important to remember that your espresso machine is where you make most of your money as a coffee shop. When it breaks, you lose money. You should invest in a quality piece of equipment from a reputable brand, like Nuova Simonelli, La Marzocco, or Rancilio, that has service available in your area.

Automatic 2 head espresso machine with two coffee bean grinders, cleaned and ready to brew. Clean coffee cups stacked on top.

2-Group vs. 3-Group Espresso Machines

Most shops do best with a two-group machine, and that means expecting to spend closer to $5,000–$11,000 (or more, depending on the make and model). Unless you know you are going to be EXTREMELY high-volume, then you can probably save the money of investing in a three-group machine.  Two well trained baristas can work faster on a two-group than one person producing coffee on a three-group machine.

Within each of these classes of machines, there are different grades. For example, a three-group Rancilio Classe 5 Automatic Machine may cost around $8,000. The same size Victoria Arduino Black Eagle Gravimetric machine, with all of its bells and whistles, can run upwards of $25,000.  At the end of the day, you can literally spend as much as you want on your espresso machine.

Choosing the Right Machine & Parts Dealer

Where you buy your machine will also have a big impact on your cost. Most of the prices quoted in this blog are from online retail stores, specifically  If you buy your machine directly from an equipment dealer or manufacturer, they may offer package deals that could include purchasing an espresso grinder at the same time.

Many dealers also include installation and warranties for the first few years.  Personally, this has always been a major selling point, especially for new businesses. You will want to minimize the downtime of your machine and be able to call a qualified tech if something breaks.  It’s also possible that the dealer will have a showroom where you can try out different machines, which is the case with my personal favorite dealer in Georgia, Espresso Southeast.

Whatever machine you choose, just make sure that you know how to use it properly.  At the end of the day, the person running the machine will dictate your drink quality, not how many gadgets the machine has.

Home made cold brew iced coffee instructions by Hannah Mercer AST

What It Is:

Cold Brew (or Iced Coffee) is a little different than hot brewed coffee. It tends to produce coffee with a creamier mouthfeel, much less acidity (about 70%), and enhances different flavor notes of a coffee than a method using hot water. Often, cold brewed coffee methods produce a concentrate, which you can drink straight for an extra kick, or dilute using a 1:1 ratio with water to produce regular strength coffee. If the acidity of hot coffee bothers you, but you don’t like drinking iced coffee, warm up the cold brew in the microwave, or use hot water to dilute the concentrate.

What you Need:

A home cold brew system like the TODDY


A container large enough to hold 8 quarts of water
A strainer (like a fine mesh, cheesecloth, cotton pillowcase, regular coffee filter)
Cool, clean water
1 lb Medium-Coarse ground coffee (similar to French Press)

How to Do It:

  1. Place your coarsely ground coffee in the bottom of your vessel.
  2. Add 8 quarts (2 gallons) of water slowly, making sure to evenly wet all the coffee grinds.
  3. If necessary, use a clean spoon or stick to push down any coffee grinds that did not get wet.
  4. Wait anywhere from 12-36 hours, depending on your desired strength.
  5. Strain everything through your desired strainer. The smaller the holes, the less sediment you will see in the finished product.
  6. Store your cold brew in any container you like. The concentrate will stay good for up to two weeks in a refrigerated environment.
  7. Dilute to taste and enjoy.
Finding the Best Coffee Grinder for Home 5

People ask me all the time what’s one thing they can do to step up their coffee game in the morning. Once you go beyond buying high quality, fresh coffee, the answer is simple: buy your coffee whole bean and grind it fresh every morning. With that being said… there are hundreds of grinder options on the market, and choosing the right one for your lifestyle can be overwhelming. Here are a few questions, and suggestions, to help you find the right grinder for your morning brew.

  • How does it grind? Avoid getting a cheap blade grinder, which works a lot like a blender, and spend the money on a burr grinder. This type of grinder uses serrated metal discs to grind the coffee and produces more even grinds, helping to improve the flavor of your coffee. Beware though: an automatic burr grinder under $50 probably doesn’t have true metal burrs and could end up being just as bad as a blade grinder.
  • What’s your budget? The sky’s the limit when purchasing a grinder, but how much money are you willing to shell out? Manual grinders are a less pricey option, but they take more time to use. Expect to spend at least $40, which can seem like a lot, but for something that will greatly improve your coffee’s flavor, it’s worth it.
  • How geeky are you going to get? If you want a versatile grinder that can go from French Press to Turkish grind, be prepared to spend a little extra. The ability to fine-tune your grind will be worth it in the long run. If you just want to do a regular pot of coffee in the morning, you can stick to a more basic grinder without the bells and whistles and save some money.

Now for the suggestions… Like I mentioned, you don’t want to put money into a cheap burr grinder, which discounts most automatic grinders under $75. Below is a range of options for any price point. There are certainly more out there, but here are some of the best coffee grinders I’ve found.

Best Coffee Grinders

Hario Skerton Grinder – $40


  • Affordable and good quality
  • Replacement parts are easily available
  • Very compact, perfect for small kitchens or travel


  • Requires a good familiarity with how finely you want your coffee ground
  • If you are brewing more than a few cups it requires some time to grind
  • No hopper to store beans for a quick morning fix

Bodum Bistro Grinder – $70-$100 depending on outlet


  • Very affordable burr grinder from a trusted manufacturer
  • Able to do a variety of grinds with easy adjustments
  • Replacement parts are easily available
  • Comes in fun colors


  • Can be a little noisy
  • Grind quantity is set using a dial-timer function, so it can be easy to over-grind at first
  • Cleaning can be a little difficult

Baratza Encore – $130


  • 40 settings for any brew method
  • Quiet and fast with a small footprint
  • Extremely good grind consistency
  • Baratza offers great customer service and resources


  • Grinding compartment can be a little messy
  • Heavy, so not one to take on the road
  • Like the Bistro grinder, the Encore uses a dial-timer, so portioning takes practice

Baratza Vario – W – $560


  • High quality burrs ensure consistent grind over a long lifespan
  • Programmable dosing feature grinds the same amount every time
  • Hundreds of grinder settings for the true coffee geek at home


  • Not a cheap piece of machinery
  • Small hopper only holds 8 oz of coffee
  • Only displays weight in grams, so have your calculator and conversion charts handy

As always, we recommend using fair trade, organic coffee  for your coffee brewing.  Why not try coffee from the Cauca region of Colombia– grown by our friends at Fondo Paez?  Cheers & happy brewing!

Aeropress Vs. French Press: Which is better and how do I choose? 6

It seems in the coffee world there is the ever-present question: “Which brew method is better?”. Professionals and avid home users alike will all champion one as their favorite, swearing that it produces THE BEST cup of coffee, every time. But with so many brew methods out there, they can’t all be right, can they? Well… yes. They can.

The Aerobie Aeropress and the ever-popular French Press are two heavy-hitters in manual brewing and often get compared to one another (unfairly, if you ask me). While they have a lot of similarities (easy to use, minimal cleanup, both are full-immersion brewing methods, etc.), comparing the two is really an “apples-to-oranges” conversation. But since this question gets asked time-and-time again… let’s have that conversation.

Read more

French Press Brewing 101 7

French Press Brewing 101 8A French Press is one of the easiest and most recognized manual brew methods. Since they come in a variety of sizes they can be perfect for making a personal cup, or a brew for six people to share. This is often described as a “set it and forget it” method – perfect for beginners or for people who want an easy way to experiment with brewing variables like time or coffee-to-water ratio. French Presses are characterized by their full body and heavy sediment in the finished cup.

Equipment Needed:

Gram scale
Serving Vessel (optional)
French Press
Freshly Ground Coffee (coarse)
Brew Ratio: 1 gram Coffee:15 grams water
Water Temperature: 195-205 degrees Fahrenheit
Brew Time: 4 minutes

How to Brew:

1) Add 20 grams of coarsely ground coffee to the bottom of the French Press.

2) Using a scale, slowly add 300 grams of water, making sure to evenly wet all the coffee. Start your timer as you begin pouring the water.

3) Once your water is added, place the lid on the French Press, and depress the plunger just far enough to hold the coffee under the surface of the water.

4) At four minutes, press the plunger all the way down, separating the coffee grounds from the water and stopping the extraction process.

If desired, pour the coffee from the French Press to another pre-heated serving vessel for serving.