French Press:
1.- Light Aroma, Color, and Flavor
*You only need an 8 CUP FRENCH PRESS TO BREW.
- Warm up your empty French Press by rinsing it with hot water. It helps maintain the temperature while brewing for the best extraction.
- Measure out 36g (about 6 Tablespoons) of guayusa cacao.
- Now that your French Press is warmed up, discard the hot water, add guayusa cacao into the empty press, and fill it up with hot water.
- At 6 to 9 minutes, you are ready to press. Firmly push the press all the way down.
- Serve it up. Pour guayusa cacao into a carafe immediately to avoid over-extraction. If the guayusa cacao sits on the grounds too long, it continues to extract and will become bitter.
- To clean the French Press, we find it easiest to add a little water to the grounds, give it a good swirl, and empty it into the trash or compost bin.
2.- Strong Aroma, Color, and Flavor
*You need an 8 CUP FRENCH PRESS and a GRINDER to BREW.
- Warm up your empty French Press by rinsing it with hot water. It helps maintain the temperature while brewing for the best extraction.
- Measure out 36g (about 6 Tablespoons) of guayusa cacao and grind it as coarse as breadcrumbs.
- Now that your French Press is warmed up, discard the hot water, add guayusa cacao into the empty press, and fill it up with hot water.
- At 5:00, you are ready to press. Firmly push the press all the way down.
- Serve it up. Pour guayusa cacao into a carafe immediately to avoid over-extraction. If the guayusa cacao sits on the grounds too long, it continues to extract and will become bitter.
- To clean the French Press, we find it easiest to add a little water to the grounds, give it a good swirl, and empty it into the trash or compost bin.
ICE: Bring infusion to room temperature; add ice or refrigerate until the desired temperature.