To use a Artisan Press or French press, you mix coffee grounds and hot water in the beaker, let them steep, and then separate them using the plunger and filter.  Because there is no paper filter, more aromatics and coffee oils make it into your brew.  The end result is intense, subtle, and has great body.  A little sediment will make it into your brew too, this can be avoided by not taking that last sip.

1. Measure out the right amount of whole beans for the size of your press-pot.  The proper coffee to water ratio is 7.25 grams to 5 ounces of water.  If you don't have a gram scale, pick up one of our scoops at the coffeehouse during your next visit.  Use one scoop for every 6 ounces of water.
2. Grind your coffee on a coarse setting using a burr grinder.  If you do not have a burr grinder, have it ground 'for a press' when you buy it at Luck Bros Coffee House.
3. Use bottled spring water or city water if you can't taste chlorine or other minerals.  Avoid softened and distilled water if you want your coffee to taste good.  Boil twice the water you need to fill the press.  Use some hot water to pre-heat the press and your drink ware.  Let the rest sit for 30-45 seconds so that the temperature drops to a range suitable to brewing (195-200 degrees F).
4. Empty water from the press, pour ground coffee in and fill the press with hot water.  Fill the press half way by pouring the water aggressively so that all the grounds are soaked and agitated by turbulence.
5. Watch for the coffee to bloom, stir and add more water to an inch below the spout.
6. Stir the pot and place the lid on the pot, keep the plunger raised.
7. Let the coffee steep for 4 minutes, then press the plunger down.  Keep the plunger rod straight to keep grounds from passing around the sides.  Adjust the lid so that the coffee spout is open, pour and serve.