By: SAM JAMES
This coffee recipe is for people with little experience or tools… but a great desire to drink that good stuff and own a jar.
This recipe is a take on French press Aka “immersion brewing” which is a fancy way of saying “make coffee like you steep tea”.
To do this correctly you need a couple things:
- Mason jar Scale
- Coffee beans (preferably ground SJCB beans)
- Coffee grinder (if using whole bean) Mug
- Don’t even need a French press, any glass vessel will work. (my tip is to use a mason jar, as the shoulder of the jar holds back the grinds when you pour out).
- If you have a scale, congrats. If you don’t, then use the approx ratio of 2 heaping spoonfuls of coffee grinds for each 10 oz cup you intend to brew.
- The scale comes in handy for getting the exact ratio of coffee to water every time, if you’re aiming for consistency. $100 will get you a great scale.
- To find that ratio, put the brewing vessel on a scale and it. Then fill the vessel with water to the level you want to brew to and weigh that. The weight of the water divided by 16 will tell you how much coffee to use exactly. Eg. 850g of water / 16 = 53g of coffee. 16:1 is the ratio.
- Or approx 2 heaping tablespoons per 10oz mug.
- Weigh out your favorite SJCB coffee (or whatever the hell else you drink), I suggest you buy whole bean and grind it while your water boils, but if you don’t have a grinder, you can buy your coffee ground at any SJCB or on the website, and keep the bag inside a zip lock, squeeze the air out and keep it frozen.
- Boil your water, and set a timer for 4 minutes. Add the coffee to the empty jar/pot/vase… place on a scale if you have one, and 0 it again.
- Once the water has boiled, start your 4 min timer and pour the water up to the level you plan to fill to, or if using a scale, fill until the weight is the same as your first water measurement. See#4.
- Pour all the water in at once, give a gentle stir to ensure all ground coffee is wet, and observe the oily foam & grinds floating on top. This is a reaction between the hot water, oil and the C02 in fresh coffee. It’s also a good sign of well roasted coffee.
- You do NOT need to submerge the floating coffee with the plunger. It will sink naturally during the 4 mins, and you will have a chance to scrape away whatever remains at the end of the timer. No need to clean that plunger thing anymore.
- Once the timer completes, use 2 spoons to scrape the remaining oils and floating coffee from the surface. Rinse those in a dipping cup of water.
- Pour slowly to keep the silt and grinds still at the bottom. If you’re using a mason jar, pour from the corner to the shoulder is deepest at the exit flow, and will catch any silt that could sneak into your cup.