French Press Brew Guide
Bodum French Presses are known among coffee aficionados as one of the best ways to prepare coffee - it's fast, easy, and fully extracts the coffee's aromatics and flavor compounds in a way that allows you to really taste the greatness in the beans you are buying. No paper filters necessary -- the 3-part stainless steel mesh acts as a filter. Due to the immersive brewing process in conjunction with the metal filter, use a coarse grind as to not over-extract the coffee and clog the filter. French Presses are a favorite for coffee drinkers, providing incredibly rich, full-bodied cups. (It can also be used to brew tea!)
3 cup - 12oz
4 cup - 17oz
8 cup - 34oz
12 cup - 1.5L / 51oz
Yield: 50 oz* Brew Time: 4:00 minutes
1. Grind 84 grams of coffee on the coarsest setting.
2. Heat 50 ounces of water.
3. Pour 84 grams of coffee into the bottom of the french press.
4. Set a timer for 4:00 minutes. Press start, and in concentric circles from the outside in, pour approximately 100-200 grams of water to wet the bed of coffee. Give the french press a swirl to add some turbulence and make sure all of the coffee is saturated.
5. At 3:00, break the crust that has formed by pouring water in concentric circles from the outside in, then pour into the center and fill up to where the metal meets the glass at the top of the french press.
6. Without plunging, place the lid on the french press to retain heat while it brews.
7. When 4:00 minutes has elapsed, slowly and gently press.
8. Finally, serve immediately, or transfer to a clean heat-retaining carafe or decanter. As you drink it consider its aroma, flavor, body, and finish, as well as the evolution of these characteristics as the coffee cools. Enjoy!
*To adjust for different sizes:
3-cup: use 26 grams of coffee, 12 oz water
4-cup: use 32 grams of coffee, 16 oz water
8-cup: use 64 grams of coffee, 32 oz water
This popular three-bean blend is a sultry mixture of Indonesian and Latin American coffees that is darkly roasted without going too far for a smokey, yet sweet and creamy cup.
AROMA: smokey, sweet
FLAVOR: deep, earthy, herbal - black licorice
BODY: creamy, buttery
FINISH: spice, tobacco
REGION: indonesia, central america, and south america
PROCESS: washed, wet-hulled
CERTIFICATION: organic
‘Mokha Java’ {Classic Blend} is a crowd pleaser - with flavor notes of cherry cordial, clove, and red wine, it is perfectly balanced between rich and sweet. This coffee is delicious served black or with your favorite milk and sweetener.
The name ‘Mohka Java’ can be traced back more than 500 years to two of the first shipping ports where coffee was originally exported: the port of Mokha in Yemen, Arabia and the island of Java in Indonesia. Coffee cultivation started in Ethiopia; the indigenous and wild coffee plants were brought to Yemen, where it was first domesticated, systematically farmed, and turned into a global commercial enterprise. Coffee made its way to the Indonesian island of Java when Dutch colonialists smuggled Arabica seedlings from Yemen. Indonesia became the first place outside Arabia to successfully mass-produce coffee, making the island of Java so famous that "java" turned into a global nickname for the drink. Trade ships would load up with coffee from the two ports to supply the growing population of European coffee drinkers. Whether by accident or intentionally, the two beans were blended together and became the world’s first coffee blend.
Our ‘Mokha Java’ is a two-bean blend, designed to capture the historical flavor profile. The 'Mokha' component in our blend is a natural-process Ethiopian coffee that contributes notes of fruit and cocoa. The 'Java' component is a wet-hulled Indonesian coffee that has deeper notes of earth and spice. It’s a marriage between the brightness of Africa and the depth of Indonesia, resulting in a dynamic yet balanced coffee.
AROMA: cherry cordial, clove
FLAVOR: red wine, dark chocolate
BODY: plush, silky
FINISH: tobacco, nutmeg
REGION: africa and indonesia
PROCESS: natural, wet-hulled
CERTIFICATION: organic