The most forgiving brewer that exists. Produces a full-bodied, textured cup and asks very little of you. The one thing that matters is grind size — go coarser than you think.

Method

01 · Warm the press

Rinse the empty press with boiling water. Empty.

02 · Dose

30 g coffee, ground coarse. Coarser than "coarse". Think flaky sea salt.

03 · Add water

Pour 450 g of just-off-boil water directly onto the grounds. Do not stir yet.

04 · Wait 4 minutes

The bloom will form a crust on top. Do not touch it.

05 · Break the crust

Stir once with a spoon, gently. Skim off any large foam.

06 · Wait 5 minutes

Let the fines settle. Then plunge slowly — not to the bottom, just below the surface — and pour.

The coffee

Any of our coffees will brew well on this method — the recipe above is calibrated for Bugisu, our flagship. For lighter African coffees (the Ethiopian and Kenyan lots when they land), consider dropping water temperature by 2 – 3 °C and grinding one step finer.