For drip and pour over coffee, we recommend using a steel mesh filter instead of a paper filter.
We do not recommend a cold brew for infused coffee.
Add 4 heaping tablespoons (50g) of coarse ground coffee to the French Press.
Pour 3 cups (750g) of water just off the boil (~200 degrees) over the grounds and stir.
Place plunger on French Press and let steep 4 minutes then plunge the plunger.
In a 12-cup drip coffee machine, add 12-15 tablespoons (180g) of medium-coarse ground coffee to the filter basket.
Fill the brewer to the 12-cup mark and run the brew cycle.
Add 1 ½ tablespoons (20g) of medium-coarse ground coffee to the filter.
“Bloom” the coffee by slowly pouring ¼ cup (40g) of water just off the boil (~200 degrees) over the grounds with a gooseneck kettle and wait ~30 seconds.
Slowly pour ¾ cup (260g) of water over the grounds then remove filter.