Brew Notes

  • Beans: German Street Coffee & Candlery Private House Blend
  • 20 grams coffee, 260 grams water (1:13 ratio)
  • French press
  • Gooseneck kettle
  1. Preheat French press
  2. Heat brew water to 95°C
  3. Coarse grind (JX setting: 3 rotations + 4 clicks or 94 total clicks)
  4. Start timer and pour at the same time
  5. 60 second bloom (including pour time)
  6. Stir a few seconds until grounds settle
  7. Steep 6 minutes

Prior to today, I had been pre-weighing my hot water by pouring it into a glass measuring cup, and then adding it to the French press all at once. Today, I just put the press on the scale and poured directly from the gooseneck kettle, which took 20-30 seconds, and then I let it steep/bloom until the timer hit 1 minute. Probably not much difference between the two methods, but I suspect there is less initial loss of water temperature with today’s method. The previous method allows for slightly more precise weighing, but all in all, I think today’s method is a little bit better, just because of the temperature thing. To be honest, a regular kettle without the gooseneck might be a better choice for the French press, especially if I’m brewing more than one cup. All that said, this produced a really tasty cup of coffee, which makes me happy, as I have had no luck at all with these beans with the Aeropress.