- Beans: “Angel Albino Corzo-Chiapa” medium roast (Mexico) from Amity Coffee Roasters in Greenwood, DE
- 20 grams coffee, 280 grams water (1:14 ratio)
- French press
- Gooseneck kettle
- Preheat French press
- Heat brew water to 95°C
- Coarse grind (JX setting: 3 rotations + 4 clicks or 94 total clicks)
- Start timer and pour at the same time
- 60 second bloom (including pour time)
- Stir a few seconds until grounds settle
- Steep 6 minutes
This is my standard French press recipe, with slightly more water to get a 1:14 ratio vs 1:13. Just wanted to try it with these beans. The cup turned out fine, with more earthy and roasty notes than the pourover recipe I’ve been using. Overall, I think I prefer the pourover, but would be fine drinking this every day. Where the pourover (and AeroPress) win is convenience: both methods are faster and less messy than the French press.