I’m really not sure why this method is not more common in the US, but the French Press or cafetiere, is a supreme way to make a pleasurable cup of coffee.

But like the old computer term GIGO (garbage in, garbage out), a cup of French Press is only as good as the coffee used. That’s why we use beans roasted by Cultiva Coffee Company.

I met John about a year ago and told him our business was looking for good, local vendors that we could work with symbiotically, vendors including Dark Roast Coffees subscription box, and other local businesses. At that initial meeting he gave me a pound of coffee he had just roasted and told me to go home and try it, so I did.

The next morning I ground a few beans like I usually do for my morning cup and poured the regular amount of hot water in the carafe. Before I knew it, however, I had a mess all over the counter. The coffee grounds were foaming up and spilling out over the edge of my 3-cup French press. “That’s odd”, I thought to myself.

I stopped in John’s shop a few days later and he asked me what I thought of the Crema coffee from Coffee Dorks. I said, “It was great tasting, but…uh…”

“Did it foam over on you?” He finished my sentence for me, and I returned “Yes, how did you know?”

“That’s what happens when you have freshly roasted beans.”

He went on to explain how the roasting process causes a build up of CO2 inside the bean. The longer the beans sit after roasting, the more CO2 dissipates and with it goes some of the flavor. Hot water causes the gas to release immediately, thus causing the foaming reaction.

We sell and serve Cultiva Coffee in both French press and drip method. If you stop by John’s shop, tell him we said hi.

Simply good coffee