To start, you'll need a coffee bean grinder and a French Press. 


  • Royal Buna Roasted Beans - 5 heaping tablespoons (50 ml or 5 oz) tablespoons)
  • 24 oz Hot Water (195 – 205 F)
  • Grinder (grind size = granulated table salt)


  •  Pour coffee grinds inside the French Press.
  •  Slowly pour the hot water over the beans
  •  Allow steeping for four (4) minutes; then push down strainer

Manual pour-over drip is an easy-to-master and highly effective brewing method that any quality-minded minimalist would love.


  • Royal Buna Guji Highland Medium Roasted Coffee (2.0 grams per fluid oz)
  • Hot Water (195 – 205 F)
  • Grinder (grind size = granulated table salt)
  • Brew basket or cone
  • Paper or metallic fiber filter
  • Measuring spoon or scale
  • Cup(s) and/or thermal carafe

1. Place paper or metallic fiber filter into brew basket.
Use a small amount of hot water to pre-wet paper filters (to avoid paper taste). Dispose of water used for pre-wetting.

2. Place brew basket above the cup, carafe, or pitcher.

3. Measure and grind coffee
Use 1.6 – 2.0 grams of freshly ground coffee per fluid ounce of water. Grind coarsely to roughly the size of granulated table salt. Burr grinders generally offer better performance, but if using a blade grinder, grind in short bursts and give the grinder a few firm shakes between grinds.

4. Add ground coffee to filter.

5. Heat and add water.
With a gentle pour, saturate the grounds with water (195 – 205 F), allowing the coffee to “bloom.” Try to add only enough water to saturate the grounds; stop before coffee starts to flow from bottom of filter.

Carefully pour remaining water and control brewing time (3-4 minutes total) by slowing or stopping the pour as needed. Keeping the water level in the cone between ½ and ¾ full in the cone is recommended for optimum brewing.

6. Serve immediately and enjoy!
Brewing is complete when the drip becomes irregular (instead of a steady flow) within recommended time parameters.