Grind to the coarseness of raw sugar or kosher salt and use 2 TBSP of coffee for every 8 oz. of water.
Put ground coffee in a wetted filter.
Pour hot water (just off the boil) over the coffee just enough to saturate all of the coffee grounds.
Let it “bloom” for about 15 seconds, then stir. Pour hot
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Grind to coarse and use 2 TBSP of coffee for every 6 oz. of water.
Put ground coffee in bottom of French Press pot.
Pour the hot water over the coffee & stir to saturate all of the coffee grounds.
Put the plunger on top of the pot. Steep for 4 minutes, then plunge.
Pour immediately in your cup or a thermal container.
(Bodum Chambord French Press Pot pictured.)
Grind to medium and use 2 TBSP (10 grams) of coffee for every 6 oz. water.
Pour immediately in your cup or a thermal container. Don’t let your coffee sit on a heated surface! Be sure to clean your drip pot once a month.
Use bottled or filtered water. Bring to a full boil, then adjust the temperature to:
200 degrees for White Tea.
180 degrees for Green Tea.
210 degrees for Black Tea & Herbal Teas.
Dip your teabag up & down while steeping to the desired strength.
Grind to coarse & follow the instructions in your booklet. 12 oz of coffee yields one carafe.
We love love love our Toddy® System and brew our Iced Coffee in the café using this method and the Ravens Brew Bruin Blend® coffee. The Toddy® Home Brew System can be purchased in the café.
Raven's Brew Coffee: