Use a 10g scoop for every 6oz cup of coffee you make.

Heat the water until it begins to boil. Turn off the heat, let cool for 15 seconds, so that the water reaches 93 C, the ideal temperature for coffee extraction. Empty the water in the press.

After a minute, stir the drink with a spoon. When coffee comes into contact with water, it emits gases, including CO2, which causes the coffee bean to be pushed towards the surface, and prevents it from being in contact with the water, which does not allow complete extraction. Shaking the drink gets all the grains in contact with the water.

Place the lid of the press on the container, with the piston raised.

At 4 minutes, push the piston down to push the grains to the bottom. Do it smoothly and steadily.

Completely empty the press. If you made 2 cups and will only drink one, empty the rest into another cup or thermos. Do not leave the coffee in the press, as doing so allows the extraction to continue, and will cause over-extraction of the coffee, resulting in a bitter and difficult drink.