Uncomplicated and classic, the press produces a beautiful, balanced cup. We love working with the expertly engineered Espro Press brewer. The Espro is constructed of stainless steel to help maintain a consistent brew temperature, and the filter is a specially constructed mesh that keeps fine grinds out of your brew. Here’s our preferred recipe for brewing our coffee on medium-sized Espro press, yielding 8oz of drinkable coffee.
- 15 grams coffee, coarsely ground on a good grinder. (On an EK43, we like close to 11, or just about the size of steel-cut oats.)
- Enough filtered water to pour about 240g, in a clean kettle.
- A scale that accurately measures in grams, or smaller.
- A press.
- A small spoon or paddle to stir with.
- A cup or carafe that can hold at least 8 ounces of hot coffee without spilling.
- Heat your water to 202-degrees, or about a minute off-boil.
- Place 15 grams of ground coffee into the press. Set your press onto your scale, and Tare it to zero grams.
- Pour 30g of hot water into the bed of coffee. Get as much of the coffee wet as possible.
(This is the “bloom,” when carbon dioxide exits the fresh coffee, and allows water to better extract the tasty solubles like sugars and acids.)
- Let this bloom sit for 30 seconds, then stir it gently.
- Pour another 210 grams of water into the bed of coffee. Make sure you don’t overfill the press.
- Place the press’s lid on top of the carafe. This will keep the water temperature consistently hot.
- Let the press sit for another 5 – 6 minutes. (Total brew time should be 5:30 to 6:30.)
- Gently press the plunger down until it is just above the bed of grounds, and pour into your cup.
Pro tip: Shorten your brewing time as time passes from your coffee’s roast date. As time passes, it is increasingly easy to extract tasty stuff from coffee grounds, but also to extract less desirable flavors like woodiness and earthy notes.