Ethiopian French Press Coffee

Add 20g of coarsely ground Ethiopian coffee to the French Press, pour 300ml of 93°C water, steep for 4 minutes, and press the plunger slowly. Transfer to another vessel immediately — leaving it in the press causes over-extraction.

French Press uses a metal filter, so coffee oils pass through, resulting in a fuller body and syrupy mouthfeel. Pour-over uses a paper filter that removes oils, creating a cleaner, lighter cup. The same Ethiopian beans deliver two distinctly different experiences.

Use a coarse grind, roughly the size of sea salt. A fine grind will slip through the metal filter, creating a muddy cup, and will over-extract into bitterness. We recommend using a burr grinder on a coarse setting.