Brewing Guide

Now in stock at the coffee bar, we have Bodum French Press coffee brewers in 2 styles, each in 2 sizes.

Ranging from $40-55, we offer this technical check list as an initiative to finally get yourself a good presspot and use it properly.

1. Make sure your brewer is clean.

2. Boil up some water, use a probe thermometer if you have one, and shoot for 205-210F/95-98C . 1 minute off boil will work.

3. Use 14-16grams/2 level bodum scoops of freshly ground coarse setting coffee, for every 8-10Oz cup you plan to  make. *if youre unsure of how coarse to make it, come ask us for a small sample at the shop to compare*

4. Wrap your presspot with a kitchen towel, or any insulator.

5. Add the dry coffee to the pot, and begin by stirring in a few ounces of that 205-210F hot water as you start a timer for 4 minutes. This initial pouring-in of only enough water to saturate the dry coffee first, then pour the rest in after stands to hold the theory that by adding hot water in first and stirring, you ensure that all grinds are saturated, and will extract at the same pace as all else, for a better extraction. Further ideas are that the hot water to begin serves to prime the brew and begin hot, so that as the mass of the rest of the water is added, it will not lose temperature so rapidly.

6. After 20 seconds of initial saturation, add the remaining hot water (8-10Oz water to every 14-16g/2 level Bodum scoops of coffee).

7. Place the Bodum lid and plunger into the top of the pot, and push the plunger down just enough to submerge the now brewing coffee under the surface of the water, where it actually gets full contact and brews.

8. Wait out your 4 minutes, don’t get greedy. Time is up! Now plunge down gently and serve all that has brewed in the press. Leaving c0ffee in contact  with water continues the extraction, and becomes harshly astringent, so we recommend you brew only what you plan to consume.

9. Clean that pup out, and wait til’ you get the itch for another cup.