French Press
Full immersion pulls maximum body from roasted roots and nibs.
- Dose
- 30 g coarse grind
- Water
- 500 g
- Temp
- 96°C / 205°F
- Time
- 4 min steep, then press
Roots, nibs, and leaves behave differently from beans. Here is how to get the most from each substrate — dose, temperature, and time.
Full immersion pulls maximum body from roasted roots and nibs.
Slow, cold extraction for a smooth, low-bitterness cup. Best for the caffeine leaves.
Stovetop pressure builds a concentrated, espresso-adjacent shot.
Cacao is moka- or press-only — never a paper filter or an espresso machine.
A true 9-bar pull from roasted barley, with a dense crema-like foam.
Use a fine gold mesh, not paper — cacao oils clog paper filters.
Requires the Gold Mesh Filter. Paper will clog on cacao and chicory.
The Vietnamese drip filter: slow gravity extraction, deeply concentrated.