What’s the rush? The caffeine-pounding mornings of Monday through Friday are over. It’s the weekend. This is a slow Sunday type of French press recipe. Taking your time is crucial to bring out your coffee’s best notes with Clara.

The Tools Clara French Press Corvo EKG Ode Brew Grinder Scale

The Ingredients 32 grams of coffee Roasted within two weeks of roast date for best results Grind setting 7 on Ode Brew Grinder (coarse to medium coarse grounds) 500 grams of 207°F water

The Recipe

1. Add 32 grams of ground coffee to Clara French Press.

2. Pour in all 500 grams of water and then start a timer.

   

3. Put that agitation stick to work! Stir thoroughly for 30 seconds to saturate the coffee grinds.

4. Place the lid back on Clara genty without plunging. Sit tight. Call your mom? She’d love that!

   

5. At the 4:30 minute mark, take off the lid and gently use the agitation stick to break up the “crust” that forms. Don’t agitate or pick Clara up yet. We don’t want the grounds at the bottom to move. Place the lid back on.

   

6. When your timer reaches seven minutes, it’s time to go to town. Gently plunge almost all the way—basically a little more than halfway. 

7. Pour yourself a cup carefully. We don’t want to agitate those grounds at the bottom!

 

The Tips 

Why brew at a hotter temperature? French press extraction times vary a lot. With this recipe, we’re trying to extract more from the coffee, so we bumped up the water temperature for a faster extraction time.

Why such a long brew time? The coffee stops brewing at the 4:30 minute mark after you break that crust. The last couple of minutes are just for the grounds to settle at the bottom, and you get a cleaner cup of coffee.