DETAILS AND INGREDIENTS
PREPARATION METHOD: Poaching
PREPARATION TIME: 3½ to 4 minutes
GRIND SIZE: Coarse (between sugar and coarse salt)
AMOUNT OF WATER: 250 ml (one cup)
COFFEE AMOUNT: 17 g per cup
RATIO: 1:15
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Preparation in a FRENCH PRESS allows for the extraction of COMPLEX COFFEE NOTES through the IMMERSION METHOD
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PREPARATION
1. Heat 250 ml of water (per cup you wish to prepare) to 93°C (if you do not have a thermometer, bring the water to the boil and wait 30–40 seconds without covering it)
2. Add 40 g of ground coffee to the coffee maker, place it on the scales and set them to 0 (Tare)
3. Start the stopwatch and pour 100 ml of water in a circular motion, ensuring all the ground coffee is moistened. Wait 30 seconds for the blooming to complete.
4. Pour a further 100 ml of water in a circular motion. Wait 30 seconds and finish pouring the water in a circular motion until you have used 250 ml of water (per cup).
5. Allow the coffee to brew for 3 minutes and 30 seconds from the start of preparation. Do not exceed 4 minutes.
6. Gently press the plunger down to the bottom of the coffee maker. Do this only to filter the coffee, not to apply pressure.
7. Enjoy a fresh, freshly brewed speciality coffee.
