Home Brew Press

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 (212u00b0F). Then let water

either set in the pot for 20 seconds or pour water

into the measuring cup - lowering the temperature to

around 200u00b0F (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.