Recipe:

• 20g/42g coffee to 315g/660g water (1:15.7 ratio)
• Ground coarse (like flake salt)
•Rinse press with hot water

Timing:
0:00-0:30
Pour all the water in

0:45:-0:55
Add lid, press halfway down, lift plunger back up nearly to the top, keeping the mesh filter submerged

4:00
Gently plunge

Notes:

Pour the brewed coffee slowly to hold back some of the sediment. If filling multiple cups, fill the first half way, fill the second, and then return to the first. The brewed coffee at the top of a press is weaker than the brewed coffee at the bottom.

• If the brew tastes sour, tangy, or tart try a finer (smaller) grind setting. If the brew tastes too bitter, savory, or smokey try a coarser (bigger) grind setting.

• More or less ground coffee will increase or decrease the intensity or strength of the beverage.
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• The ideal water temperature for brewing coffee is 195-205°F (90-96 C) or just off boil. When brewing, there is a lot of temperature loss as the water is transferred from kettle to brewer. Rinsing the filter and immediately brewing is a great way to mitigate some of the inevitable loss of temperature and make up for the lack of thermal stability inherent in some brewers.