For the April Issue of The Roasters Pack, we reached out to Liam Robichaud, the Director of Coffee at Kittel Coffee, for a brew guide that has been perfected for the Guatemalan Nueva Armenia we featured in our classic pack.

“I use a slightly modified version of Tim Wendelboe’s French press technique. What I love about it is that I get clean, full-flavoured extractions that resemble more clearly what I’d taste on the cupping table.”

What you need:

  1. French press
  2. Scale and a timer
  3. Two Spoons
  4. 60-70g of coffee per litre of water (depending on your strength preferences)
  5. Water just off boiling 96-98°C (205-208°F)
  6. Stirrer


  1. Preheat the French press with hot water
  2. Weigh and grind the coffee you’d like to use. The ideal ratio is 14-17g of water for 1g of coffee. Try a few different ratios to figure out your preferred strength!
  3. Add the finely ground coffee to French press
  4. Add water to the French press. Follow the ratio!
  5. Wait four minutes. A crust will form. Stir vigorously to break the crust.
  6. Remove as much of the foam from the surface as possible using the spoons.
  7. Add the plunger - and press down just gently.
  8. 8. Wait until between 8 - 9 minutes and decant the coffee into cups or another vessel.
  9. Enjoy!


How to brew a French Press remove the foam How to brew a French Press - press it down!How to brew a French Press - mmmm that pour!