You bought great beans. Now let's make sure you're getting everything out of them. Here are three ways to brew Monturri at home.
French Press (Best for Dark Roast). Use 60g of coarse-ground coffee per litre at 93-96°C. Pour, stir once, lid on, wait 4 minutes, press slowly. Our Dark Roast's chocolate and walnut notes really shine here.
Pour Over (Best for Medium Roast). Rinse your filter. Use 15g per 250ml. Bloom 30 seconds, then pour in slow circles for 2-3 minutes. The Medium Roast's almond and citrus come alive.
Espresso (Great for Both). 18-20g finely ground, tamp evenly, 25-30 seconds. Medium gives bright, syrupy shots. Dark gives bold ones with thick crema.
Pro Tips: Grind fresh. Store airtight. Use filtered water — coffee is 98% water.
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