FRENCH PRESS

YIELDS A 12 OZ CUP
SUPPLIES
  • French press 
  • Gram scale
  • Timer
  • Kettle of boiling water (325g)
  • Coarsely ground coffee (25g)
PREP

Measure out 25 grams of fresh Cherub coffee beans and grind them on a medium to coarse setting, like kosher salt. 

Bring your water to a boil; around 200 degrees Fahrenheit is ideal

With your French Press on the scale, pour in your grounds and tare your scale.

BLOOM & BREW

Start with pouring hot water over all the grounds until fully saturated, stir, and let sit for 30-45 seconds to let the coffee degas. Continue pouring water up until the needed 325 grams.

Place the lid on top (don’t plunge just yet) and set a timer for 5 minutes.

Once the timer goes off: gently plunge down the French press and you are all set. If you prefer a cleaner cup, you can place a sifter on top of your mug when pouring to catch any grounds.

V60 OR CHEMEX

POUR OVER

YIELDS A 12 OZ CUP
SUPPLIES
  • Pour over device (v60 or Chemex works great with this recipe) 
  • Gram scale
  • Timer
  • Paper filter
  • Vessel to catch coffee dripping
  • Kettle of boiling water (320g)
  • 20 grams of your favorite Cherub beans
PREP

Measure out 20 grams of fresh Cherub coffee beans and grind them on a medium setting.

Bring your water to a boil; around 200 degrees Fahrenheit is ideal

Start with rinsing your coffee filter, this prevents the papery taste from the filter from affecting your coffee while simultaneously warming the vessel that the coffee will drip into. This process should take a matter of seconds until the filter is completely wet. Empty the water from the vessel and tare the scale. 

BLOOM & BREW

Start by adding your coffee grounds to the filter and leveling the bed. Begin with the bloom—the most important pour. This step releases gases trapped during roasting. A good guideline is to use twice as much water as coffee for the bloom; for example, if you’re using 20g of coffee, pour 40g of water. Make sure to saturate all the grounds evenly and wait until the bubbling stops before moving on.

After the bloom, pour the remaining water in 3 to 4 evenly divided stages, using a slow spiral motion to ensure even saturation. For a total of 320g of water, and having used 40g for blooming, you’ll have 280g left—divide that into roughly 70g per pour if doing four stages.

Watch the coffee bed closely as you pour. Keep the brewer about half to two-thirds full, and avoid letting it run dry or overflow. The whole brewing process should take between 3 to 4 minutes. If it’s taking longer, your grind might be too fine; if it finishes too quickly, the grind may be too coarse.

With time and practice, you’ll get a feel for what works best with your specific equipment and taste preferences.