Brewer’s Coffee Recipe
Wildflyer coffee blended by hand here in the brewery with a selection of our own brewing malts from Bamberg, Germany. A working man’s brew from days of yore, served in an individual French press.
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Ingredients
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Coffee Blend
Water
Optional Add-ins
Method
Equipment & Prep
Gather equipment
Gather a 12–16 oz (350–475 ml) individual French press, a kettle, a burr grinder (if using whole beans), a scale, a timer, and a stirring utensil (wooden spoon or paddle). Preheat the French press with hot water and discard that water before brewing.
Measure and grind
Weigh 35 g of the Wildflyer blend (or 35 g whole beans). Grind to a coarse, even consistency similar to coarse sea salt suitable for French press.
Brewing
Heat water
Bring 500 ml of filtered water to a boil, then remove from heat and let cool 30 seconds to 45 seconds until about 92–96°C (198–205°F).
Bloom
Place the ground coffee in the warmed French press. (Optional: add 5 g coarse brewer’s malts to the grounds for subtle smoky/bready Bamberg aroma.) Pour 70 ml of hot water evenly over the grounds to saturate them and start a 30–45 second bloom. Gently stir to ensure no dry pockets remain.
Add remaining water
After the bloom, pour the remaining hot water up to 500 ml total. Briefly give one gentle stir to lift the grounds and ensure even extraction. Place the French press lid on with the plunger pulled fully up to retain heat.
Brew
Let the coffee steep for 4 minutes. For a slightly heavier body or stronger extraction, extend to 4:30 minutes; for lighter cup, shorten to 3:30–3:45 minutes.
Plunge
At the desired brew time, press the plunger down slowly and evenly with steady pressure to separate grounds from brewed coffee. If some grounds remain floating, allow them to settle briefly before pouring to avoid over-extracting.
Serve
Decant and serve
Pour the brewed coffee immediately into a pre-warmed cup to preserve temperature and avoid continued extraction in the press. Taste first black.
Optional finishing
If desired, stir in 1 tsp sugar or brown sugar and/or 30 ml whole milk or cream to taste. The small quantity of Bamberg malts will add a subtle grainy-smoky aroma — do not steep more than 5 g or it will overpower the coffee.
Cleanup
Discard grounds (compost if possible), rinse the press components with warm water and allow to dry. Clean thoroughly after use to avoid oil buildup that can turn rancid.