1. Heat Water- Start by filling up your kettle with water. If you have an electric kettle, set the temperature to 205F. If not, bring the water to a boil then let cool for a moment before brewing.
2. Grind- Weigh out 72g of coffee and grind to a coarse setting.
3. Begin Brewing- Place your french press and brewing vessel on top of your scale and add your coffee. Make sure the scale is zeroed, and start your timer. Pour 800g of water, then stir the coffee and water mixture.
4. Continue Brewing- Once the timer hits 5:00, break the crust with a stir and skim off any of the foam floating on top. Let it steep for another 5 minutes and place the plunger into the vesel, plunging until below the spout.
5. Enjoy- Slowly pour into your favorite pre-warmed mug and enjoy! (It's important to pour slowly as you don't want to disrupt the settled coffee fines at the bottom).
   

The dose used in this recipe is specifically for the larger Bodum French Press we have on hand. There are many versions available, all with different capacities and varying mods. I recommend french press owners to weigh out how much water can fit into the press with at least 2" of headspace for the ground coffee. If you're going by volume, be aware the "cups" can vary from American to European cup size. Often times the European cup size (5 oz) will be used with brewers.

This recipe really packs a juicy punch and highlights the papaya flavor Luis Agreda has to offer. Muting the florals with this method, I can't help but be reminded of a sweetened fruit juice that we all used to sip on as kids. I'm talking freshly squeezed, not the fake stuff!

1. Heat Water- Start by filling up your kettle with water. If you have an electric kettle, set the temperature to 205. If not, bring the water to a boil then let cool for a moment before brewing.
   
2. Grind- Weigh out 20g of coffee, then grind to the finer end of medium.
3. Brief/Pre-wet Filter- Place your dripper on top of the vessel you plan to brew into, and place a filter into the dripper. Pour hot water over the filter, until you hit every spot. This avoids any papery tastes in your coffee. It also pre-warms the dripper and your brewing vessel, to avoid coffee cooling upon contact. Make sure to dump this water out before brewing. This is also a good chance to pour warm water in your mug as well.
4. Begin Brewing- Place your dripper and brewing vessel on top of your scale. Add your coffee to the filter. Make sure your scale is zeroed, and start your timer. Pour 60g of water, then wait until your timer says 45 seconds.
5. Continue Brewing- Pour more water until the scale reaches 220g, and let the coffee draw down completely. At this point the timer should read around 2:00, now pour until the scale reaches our total brew weight, 380g.
6. Enjoy- Pour into your favorite pre-warmed mug and enjoy!

You may want to brew a bigger batch than this because Luis Agreda is such a tasty coffee. The papaya flavor shines through and there's a slight floral and sweet finish that lingers after every sip. We're savoring every ounce here at the Roastery!

As usual, this light roast called for a bigger water to coffee ratio. The 1:19 ratio coupled with the increase in temperature (205F), allows us to extract all the great tasting compounds in this coffee. Bigger ratio equals longer contact time, and hotter water means the ground coffee will give up the compounds at a faster rate.