For the April Issue of The Roasters Pack, we reached out to Liam Robichaud, the Director of Coffee at Kittel Coffee, for a brew guide that has been perfected for the Guatemalan Nueva Armenia we featured in our classic pack.
“I use a slightly modified version of Tim Wendelboe’s French press technique. What I love about it is that I get clean, full-flavoured extractions that resemble more clearly what I’d taste on the cupping table.”
What you need:
- French press
- Scale and a timer
- Two Spoons
- 60-70g of coffee per litre of water (depending on your strength preferences)
- Water just off boiling 96-98°C (205-208°F)
- Preheat the French press with hot water
- Weigh and grind the coffee you’d like to use. The ideal ratio is 14-17g of water for 1g of coffee. Try a few different ratios to figure out your preferred strength!
- Add the finely ground coffee to French press
- Add water to the French press. Follow the ratio!
- Wait four minutes. A crust will form. Stir vigorously to break the crust.
- Remove as much of the foam from the surface as possible using the spoons.
- Add the plunger - and press down just gently.
- 8. Wait until between 8 - 9 minutes and decant the coffee into cups or another vessel.