Everyone has their favorite way to prepare coffee. By paying a little extra attention to the steps you take with each method, you will achieve great results.

Presspot or French press
After all these years, this continues to be our favorite brewing method because it is an easy way to make great-tasting coffee. It allows you to control the entire extraction process, including water temperature and steep time. And it enables you to fully extract the flavor from the beans, since it directly infuses all of the coffee grounds for the entire brewing process.

Here are our recommendations for making truly great coffee with a French press:



Measure, Pre-Heat and Grind
Using the chart above, measure whole beans. Grind coffee and transfer into your pre-heated French press.

Add Water and Stir
Bring freshly drawn, filtered cold water to a boil and allow kettle to sit for 30seconds before pouring.
Pour enough water to cover the grounds. (This enables the coffee to “bloom.”)
Saturate all of the grounds by stirring the French press. Add remaining water to the top.

Partial Press
Slowly press the screen into the coffee and partially plunge the infusing grounds.
Then pull the screen up to just below the surface.

Press
When three minutes have elapsed, press the screen and the coffee grounds all the way to the bottom.
Serve immediately – and enjoy!

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Drip
Just about everyone is familiar with automatic and pour-over drip brewing methods. Here’s how to get more out of your drip coffee.

Automatic Drip

Measure and Grind
Determine how many ounces of water you would like to brew and then measure two tablespoons of coffee per six ounces of water.
Grind coffee and transfer into filter.

Add Water
Start with freshly drawn, filtered cold water.

Brew
Allow the entire brewing cycle to complete in order to bring out the full complexity of the coffee and evenly distribute it through every cup in the carafe.

Serve
Stir carafe before serving.

       


Pour-Over Drip

Determine how many ounces of water you would like to brew and then measure two tablespoons of coffee per six ounces of water.
Grind coffee and transfer into filter.

Add Water and Stir
Bring freshly drawn, filtered cold water to a boil. Allow water to rest 30 seconds before pouring.
Pour enough water to cover the grounds and stir to ensure proper extraction.

Brew
Continue to pour water allowing all water to drip through.

Serve
Stir brewed coffee before serving.

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Espresso
To brew this complex, uniquely Italian style, you need to master a brewing method that’s difficult to get right consistently. However, with the correct equipment, fresh coffee, and some practice, you will be able to yield consistently great-tasting results in every cup.

Grind is important to good coffee, but it is critical to espresso. If the grind is too coarse, the coffee will be thin and weak; if the grind is too fine, the coffee will be over-extracted and bitter. We recommend that you grind the coffee immediately before brewing; a burr grinder produces the best and most consistent espresso grind.

An espresso should take 20-25 seconds to brew in a home espresso machine with a strong pump, and should have the consistency of flowing honey. As the espresso flows into the cup, there should be a caramel-colored foam (“crema”) on top. When the espresso flow begins to develop ripples, turn off the switch or pull the cup away—the remaining fluid tastes weak and bitter.

A fully extracted, properly prepared espresso yields 1 to 1-1/2 fluid ounces (30-45cc), about the size of a shot glass or about a half a small demitasse cup. A properly-made espresso is complex and balanced, with a concentrated yet sweet flavor. If you prefer it weaker, add hot water or hot milk to the brewed espresso.

To Brew The Perfect Shot of Espresso:

Grind, Measure and Tamp
Grind coffee immediately before brewing.
Measure coffee to fill the filter basket inside the portafilter.
Press down on the grounds firmly with a tamper so they are flat and even.

Brew
Insert the portafilter into the machine, and place a demitasse under the spout.
Activate the pump by pulling the handle or pressing the brew switch.
Stop the pump when the liquid flowing from the filter appears thin and develops ripples.

Enjoy
Drink immediately – to savor the complexity and ephemeral flavor..

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For espresso, Peet's recommends:
Garuda
Major Dickason's Blend®
Italian Roast
Arabian Mocha-Java
Espresso Forte®

For decaf espresso, we recommend:
Decaf Sumatra
Decaf Major Dickason's Blend®