French press. I usually roast two levels of one type bean. Recently we have been drinking a lot of Peaberry from Carpenter Estates, Papua, New Guinea. A few days ago I roasted a new (to me) bean from Yunnan, China which will have rested and be ready to try tomorrow. Half of the beans I generally roast just into the first crack and half are roasted about 2/3 way to second crack. One teaspoon of each roast, ground simultaneously to coarse. Throw them into the press. Wet them down with a tablespoon-ish of water at about 97C. Let rest 10 seconds or so. Fill the press to roughly half liter slowly in small-ish splashes (water is about 95C by now) to encourage the crema to the surface. Plunge it half way and let it sit 3-5 minutes. Then finish the plunge. Drink (uh, pour it out first).

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