French press

Dose

30 g / 450 g

Ratio

1:15

Water temp

95°C

Grind

Coarse

Time

4:00

1. 1Add 30 g of coarse coffee to the pot.
2. 2Pour in 450 g of water and start a timer.
3. 3At 4:00, break the crust and skim off the foam and floaters.
4. 4Press slowly just below the surface and decant right away.