French press/Cafetiére, kettle, low mineral content water, kitchen scale, burr grinder, spoon, timer, mug, fresh-roasted Gray Duck Coffee
Step 1: Boil a kettle of water.
Step 2: Fill your French press with hot water to preheat.
Step 3: Weigh the whole bean coffee to how much water you are using: 75 grams of whole bean coffee per 1 liter of water.
Step 4: Grind the coffee using a burr grinder to a medium-coarse grind.
Step 5: Dump the preheat water from the French press and add the ground coffee, place French press on the scale, then tare or set the scale to zero.
Step 6: Wet the coffee grounds with the hot water, give a gentle swirl with your spoon and let coffee “bloom”, or foam up for 30 seconds.
Step 7: Add the rest of your hot water (75g/l) and set timer for four minutes. Let the coffee steep. The coffee will form a crust-like layer, floating to the top of the brewer.
Step 8: Next, take the back of your spoon and push down the crust, causing the coffee to fall to the bottom. Scoop out the floaters and discard. Place the lid on top of the grounds. Don’t plunge yet. Set timer to five minutes.
Step 9: After five minutes, push the plunger down and serve immediately. Don’t let it sit in the brewer, as this will cause over-extraction. Enjoy!