The James Hofmann method
Stamp jug à la James Hoffmann – an alternative way to use the stamp jug you probably already have in the cupboard at home. With this brewing guide, you can brew a quality coffee for you and your guests.
Follow the video or the step-by-step guide at the bottom of the page.
48g of coffee
800g water / 95°
approx. 15 minutes
Add 800g of water to the brew.
Use filtered water, as it gives you the best conditions for a transparent and tasty coffee experience.
If you have a temperature-controlled pouring kettle, keep the temperature at 94°C. Here you get the most out of the coffee.
If the water is too hot, more is extracted than is good for the beans. If the water is too cold, you risk not getting the most optimal flavors out of the coffee.
Grind the coffee medium to coarse.
On a Wilfa uniform grinder, we recommend setting 34-36.
Do you find that the coffee is bitter and dry? Grind the coffee a little coarser.
Do you find that the coffee is salty and sour? Grind the coffee finer.
Place your plunger on a scale and pour the ground coffee into the plunger and reset the scale.
Then aggressively pour all the water (800g) into the ground coffee in the plunger jug.
Now wait 4 minutes - patience is a virtue ⏳
Gently stir the top of the coffee - then use 2 spoons to remove the foam that is on top of the coffee.
The foam gives the coffee a bitterness, which is why we choose to remove it.
Carefully place the stamp into the pot, you only need to place it just at the surface of the coffee and DO NOT push it to the bottom.
Why should the piston not be pressed to the bottom?
By pressing the piston to the bottom, because microscopic coffee grounds are pressed up through the metal filter. It makes for a muddy, bitter cup of coffee.
Now wait 10 minutes – after 10 minutes the coffee is ready to serve.
The stamp must remain on the surface of the coffee, also during serving. You quite carefully pour the coffee through the plunger jug's metal filter.