Coffee beans are ground to a coarse grind using a quality burr grinder. Bladed grinders tend to chop rather than grind coffee, producing unevenly sized particles and increased bitterness and inconsistency when brewed. Coffee is measured out to one tablespoon for every 4 oz. of water and added to the pot, but amounts may be adjusted depending on personal tastes. Water is brought just to a boil and then cooled for 45 seconds before being poured into the pot. The pour should not be light, and special care is given to ensure all the grounds are evenly saturated. To retain a smooth finish, the pot is not be filled entirely. Using a timer, the coffee and water should sit for exactly one minute, then stirred. Next, the lid-top is placed on the press pot and pushed slowly into the pot, forcing the grounds to the bottom. Coffee is poured immediately following, to produce the correct flavors and extraction levels.
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