• Presspot
  • Burr Grinder
  • Scale
  • Kettle
  • Timer
  • Filtered water
  • Something to stir
  • Decanter
  • BowsxArrows Coffee



Presspots can get a bad rap. Most people let the coffee sit in the brewer and over extract, but often the real mistake is made in grinding the coffee too coarse.


Grinding the coffee finer, and decanting can produce well extracted coffee that maintains much of the texture that is the calling card of brewing with a presspot.


You can make as much or as little coffee as you’d like, we suggest using a 15:1 ratio (water:coffee).





Fill your kettle with a bit more water than you’ll need for brewing, you will use the additional water to pre-heat the presspot.



While the water is heating up, you can weigh out and grind your coffee. The grind should be fairly coarse close to the consistency of sea salt, if you are using the Baratza Encore start at number 25.



Once your water has boiled, pour a small amount into your presspot and swirl it around to pre-heat the vessel. Give it about 25 to 30 seconds to heat up.



Place the presspot on your scale and dump the ground coffee in.



Pour the water gently over the grounds. Use a spoon or a paddle to stir the slurry to integrate and saturate all the grounds. This will also help with extraction.



After adding all the water, place the presspot’s lid on top and allow the coffee to brew until the 3:00 minute mark.



At the 3:00 minute mark slowly press the filter down.



After you’ve finished pressing, pour the brewed coffee immediately into your decanter. Allow the coffee to decant and settle for 30 seconds.