Only coffee of the highest grade that has been meticulously cared for from seed to cup can have the honor of being called Specialty Coffee.
SWEETLEAF proudly serves Stumptown Coffee, named
by National Public Radio.
“You’ll get a brew that blows away the stuff from the corner coffee cart, not to mention Dunkin’ Donuts and Starbucks.” — NY Post
“This fairly new company's coffee is superb. They buy prize-winning beans and treat coffee like wine.”
— USA Today, Kenneth Davids author of three books on coffee, editor of CoffeeReview.com
“An obsession of coffee connoisseurs”
— New York Times
— Roast Magazine
— Food and Wine
— Saveur Magazine
Bring water to a boil and then set aside for a minute or two. This will allow the water to cool a bit before you pour it over the coffee grinds. We are seeking a temperature between 198-205f. Boiling water is too hot for brewing coffee.
Set your grinder to the coarsest setting and grind 2 level tablespoons per 6 oz of water. If you really want to geek out and weigh it, it’s 10 grams per 6 oz and if you are a super geek then it’s actually 1.64 grams per 1 oz of water. Remember you can always adjust to taste.
Put coffee grinds into the press pot and pour water over them slowly. Make sure you wet all grinds. Give it a quick stir with a spoon and cover but don’t press down. Wait 1 minute and then give it another quick stir (this is done because some coffee grinds will rise and then float on top of the water and we need the coffee below the water). Wait 3 more minutes (4 minutes total) and then press down slowly.
Pour coffee immediately and don’t leave any coffee you plan on drinking in the press pot as it will still be brewing and will start to get bitter. You also may not want to take the last slip as it will contain sediment at the bottom of the cup.