You are brewing OJ 96
French Press
Recommended for OJ 96 — Santa Ana, El Salvador.
Pour, stir the crust at 4:00, then skim the foam and grounds. Rest another four minutes, plunge just to the surface, and decant. Clean, sediment-free, and quietly full-bodied.
Recommended settings
- Dose
- 30 g
- Water
- 500 g
- Ratio
- 1:16.7
- Temperature
- 93 °C
- Grind
- coarse
- Total time
- 4:00 steep · 4:00 rest
The brewing guide
Make it your own.
- 01
Warm the press, then add 30 g of coarsely ground coffee.
- 02
Pour in 500 g of water at 93 °C, wetting all the grounds. Start the timer.
- 03
At 4:00, gently break the crust and skim off the foam and floating grounds.
- 04
Wait another four minutes for the fines to settle. Lower the plunger just to the surface; do not force it down.
- 05
Pour slowly into cups or a carafe so the coffee does not keep brewing.
Pour, stir the crust at 4:00, then skim the foam and grounds. Rest another four minutes, plunge just to the surface, and decant. Clean, sediment-free, and quietly full-bodied.
Every recipe is a starting point. Taste, then change one variable.
Return to the coffeeLearn it in person
Dial this brew in with us.
Our Home Brewing workshop in Amsterdam works through this method hands-on, on the light roasts we release.
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