60g coffee : 1000mL water


1. Figure out your ratio of coffee to water following the golden rule. i.e. if your french press' capacity is 500mL, then use 30g of coffee.

2. Bring water to boil and let it sit until it cools to 95° (about 45-60 seconds).

3. Add ground coffee to plunger. Start your timer, then add water immediately, making sure you've saturated all the coffee, but don’t stir just yet.

4. At 1:00 minute, stir for 10 seconds, ensuring the grounds are circulating through the water.

5. At 3:00 minutes give the coffee another 10 second stir. Then attach your lid, and wait for the 4:00 minute mark.

6. You made it to 4:00 minutes, now plunge that bad boy, and pour out all* of the coffee to share.

*Note if you don't pour out all of the coffee from the plunger, the water is still in contact with the coffee, and still brewing, aka bitter mud water


Grind Size | The most critical aspect of your recipe, the grind size influences the flow of water through the ground coffee, thereby impacting on strength & flavour.

Heat | Warm your vessel before brewing by running hot water through it. Remember to throw out that water before starting brewing.

Water | Even though tap water in Melbourne, and Australia is delish & clean, we always brew with filtered water. It eliminates any 'extras' that come through you pipes. It also softens the water, and makes comparison between our cafes easier.

Freshness | It's not a marketing ploy. Buying smaller amounts more frequently means your coffee will taste better. We reckon you should use coffee one month after roast. Yes, grinding just before you brew gives you the best result. But we know not everyone can get their hands on a grinder, that's why we'll grind it for you.


Roast | A very versatile brew method, choose a coffee based on whether you drink milk, or not. If you drink milk - choose a medium, or dark roast. If you don't drink milk, choose a light roasted coffee.

Profile | We use words that describe the body & mouthfeel of coffee, which is seperate to the flavour notes we taste. A profile might be sweet & balanced, or bright & delicate. The latter has more acidity, where as a balanced profile is more rounded, for example.

Notes of | These are the flavour we find in the coffee.