– Water to Coffee Ratio: 12:1. Adjust the ratio to suite your taste.
– Coffee Grind Setting: Coarse.
– Water Temperature: 200°F / 93.5°C
– Weight Conversion: 1 oz ≈ 30 grams, 1 gram = 1 milliliter, 1 Tablespoon Coffee ≈ 5 grams or 0.17 oz

10 Ounce Brew
– Coffee: 28 grams, 0.9 oz, 5.6 Tablespoons
– Water: 330 grams, 11 oz
– Brew Time: 4 minutes

Recommended Equipment
– Gooseneck pour over kettle with temperature control (Stagg EKG)
– Digital scale with timer (Hario)
– Grinder (Baratza Encore)


Step 1
Bring water to 200°F / 93.5°C. If a temperature controlled kettle is not available, bring the water to boil, remove kettle from the heat source and let it sits for 1 minute.

Step 2
Preheat the French press with hot water then discard this water.

Step 3
Add coffee grounds to the French press, place it (without the lid) on top of the scale and tare the scale to zero.

Step 4
Start the timer and pour water (twice the weight of coffee) over the grounds. Use a spoon and gently stir the coffee to saturate all grounds. Let the coffee bloom (breathe) for 30 seconds. Allowing the coffee to breathe aka de-gas improves taste by bringing forth the intricate flavors of the coffee.

Step 5
Pour the remaining hot water over the coffee. Use a spoon and gently stir the coffee to further saturate all grounds. Place the lid on the pot without pressing down on the plunger. Let the coffee steep.

Step 6
At 4 minutes, remove the French press from the scale and place it on the counter. Using your index and middle fingers together, gently press down on the plunger until it reaches near the bottom and stop just above the coffee bed. If more pressure is required to depress the plunger, your grind size is too fine.

Step 7
Pour out all coffee from the French press and Enjoy. Do not let the coffee sit in the French press as this will cause an over extraction.