COFFEE PRESS
  1. Grind and measure

    Grind and measure

    Use coarse ground coffee that resembles sea salt in your press, and measure 2 tablespoons per 6 ounces of water.

    TIP: Remember, coffee is like produce. Buy it often in small quantities to enjoy it at the peak of freshness.
  2. Add hot water

    Add hot water

    Fill the press with hot water that’s just off the boil. Make sure to saturate all the grounds. 

    TIP: To give your coffee the best possible flavour, use filtered or bottled water.

  3. Place plunger and brew

    Place plunger and brew

    Put the plunger back on the press without pushing it down, and let the coffee brew for 4 minutes.

  4. Press and pour

    Press and pour

    Gently push down the plunger until it reaches the bottom of the press, and enjoy.

  1. Measure and boil

    Measure and boil

    Measure as much water as you’re going to use to brew, plus a little extra for rinsing the filter, and bring it to a boil.

  2. Pre-moisten filter

    Pre-moisten filter

    Briefly rinse the paper filter with hot water, and discard the rinse water. This will give your coffee the purest flavour possible.

  3. Measure and grind

    Measure and grind

    Next, measure your coffee. For pour-over, use coffee ground for a paper cone. It’s a relatively fine grind that looks like granulated sugar. Measure 2 tablespoons of coffee per 6 ounces of water.

  4. Pour and pause

    Pour and pause

    Use hot water that’s just off the boil and fill the cone halfway to saturate the grounds. Pause for 10 seconds and let the coffee bloom. This allows the coffee to hydrate evenly and begin to develop flavour.

  5. Complete the pour and enjoy

    Complete the pour and enjoy

    Slowly add the rest of the water, pouring in small, steady circles to cover all the grounds. Enjoy immediately. 

    TIP: To make your pour-over more consistent, use a timer. It should take about 3 minutes to make a cup.

  1. Pre-moisten filter

    Pre-moisten filter

    Briefly rinse the paper filter with hot water, and discard the rinse water. This will give your coffee the purest flavour possible.

  2. Choose the right grind

    Choose the right grind

    For pour-over, use coffee ground for a paper cone. It’s a relatively fine grind that looks like granulated sugar.

  3. Measure

    Measure

    Iced pour-over is brewed at double strength and diluted with ice, so measure 4 tablespoons of coffee for every 6 ounces of hot water.

  4. Pour and pause

    Pour and pause

    Use hot water that’s just off the boil and fill the cone halfway to saturate the grounds. Pause for 10 seconds and let the coffee bloom. This lets it hydrate evenly and begin to develop flavour.

  5. Complete the pour

    Complete the pour

    Slowly add the rest of the water, pouring in small, steady circles to cover all the grounds.

  6. Add ice

    Add ice

    Pour your brewed coffee over fresh ice to chill, and serve immediately. 

    TIP: African coffees are popular for iced pour-over because of their superb juicy body, and tangy, sparkling citrus notes.

  1. Choose the right grind

    Choose the right grind

    For a flat bottom filter, use a medium grind that resembles sea salt. Cone filters use a finer grind that resembles granulated sugar.

  2. Measure

    Measure

    Use 2 tablespoons of freshly ground coffee for every 6 ounces of water.

  3. Brew and enjoy

    Brew and enjoy

    TIP: Brewed coffee is always best fresh, so make as much as you’ll enjoy in a sitting. Reheating coffee can dull the flavour.