How to Brew the Perfect French Press with Ecuadorian Specialty Coffee

Elevate Your Daily Ritual

There’s something uniquely honest about the French Press. It’s a brewing method that hides nothing; it embraces the oils, the texture, and the full soul of the coffee bean. But to truly unlock the magic of a high-altitude bean from Loja, Ecuador, you need more than just hot water—you need a family-crafted technique.

At Piedra Negra, we believe that 50 years of coffee heritage should be felt in every sip. Whether you’re a Light Roast enthusiast or a lover of classic Medium Roasts, here is how to master the "immersion" and bring the spirit of the Andes to your table.

The Recipe: Family Heritage in Every Cup

Depending on your preference, we’ve refined two ways to enjoy our specialty beans using a French Press:

Option A: The Vibrant & Floral (Light Roast)

Ideal for those who seek clarity, citrus notes, and a tea-like elegance.

• The Ratio: 1:15 (20g coffee / 300g water)
• The Temp: 201°F (94°C)
• The Grind: Coarse (like sea salt)
• The Secret: 1. Add coffee and pour 60g of water. Let it "bloom" for 30 seconds to release gases. 2. Pour the remaining water (up to 300g). Wait until the timer hits 4:00. 3. Press the plunger slowly and steadily.

The Result: A radiant cup with wildflower honey aromas and a clean, citrus finish.

Option B: The Smooth & Balanced (Medium Roast)

Ideal for your "Comfort Coffee." Rich, sweet, and velvety.

• The Ratio: 1:16 (20g coffee / 320g water)
• The Temp: 198°F (92°C)
• The Grind: Coarse
• The Secret: 1. Bloom for 30 seconds with 60g of water. 2. Pour the rest of the water (up to 320g). Wait for 3:30. 3. Press gently.

The Result: A full-bodied experience with deep notes of milk chocolate and toasted caramel.

Why Piedra Negra?

The difference isn't just in the brew; it's in the altitude. Our beans grow at 1,400 meters (4,600 ft) in the southern mountains of Ecuador. This elevation slows the ripening of the cherries, concentrating the natural sugars that the French Press so beautifully extracts.

When you brew with Piedra Negra, you aren’t just making coffee—you’re continuing a 50-year legacy started by our grandfather and carried today by Juan Sebastián, Danilo, and Silvia.