1. For less sediment in your cup, use a burr grinder. It will produce an even, uniform grind.
2. Grind your coffee a couple of notches coarser than you would for drip coffee.
3. Fill the carafe of your press with hot tap water to warm it while you heat the water for making coffee.
4. When the water is heated, empty the carafe and scoop in ground coffee – about 7 – 8 scoops for an 8 cup press.
5. Slowly pour heated water (195- 205 degrees) into the carafe leaving a little room at the top for the plunger.
6. Stir the grounds/water mixture with a spoon to make sure all the grounds are saturated.
7. Place the lid onto the carafe with the plunger near the top and allow to steep for 4 minutes.
8. Slowly press the plunger to the bottom and serve.
Cold Coffee Concentrate:
1. Grind your coffee from drip to a couple notches coarser than drip.
2. Add about 4 ounces of coffee for an 8 cup press or 6 ounces for a 12 cup press.
3. Pour cold water into the carafe leaving a little room at the top.
4. Stir the grounds/water mixture with a spoon to make sure all the grounds are saturated.
5. Place the lid onto the carafe with the plunger near the top and allow to steep at room temperature for 12 – 24 hours.
6. Press the plunger down and pour the coffee concentrate into another container for storage. If you used a finer grind, or want to ensure there is no sediment in your cup, pour the concentrate through a paper coffee filter inside a mesh strainer.
7. Mix 1 – 2 parts concentrate with 1 part water. Try adding a dash of cardamom.
8. Keep the concentrate in your refrigerator for up to 10 days.