This full-bodied coffee relaxes in a beautiful wine, absorbing the wine’s nose and history, then the coffee is carefully dried and hand-roasted in small batches.
How To Make
To release the best flavor this coffee has to offer we suggest using filtered or bottled water with a pot press (French press), although a drip brew works, as well. For a small pot press, use .6 oz or for a large press 1.5 oz, of a medium grind. Put grounds in the bottom; pour in hot water half way and stir, this will make a small head of foam. Fill to ½ inch then put top on. Wait 2.5 minutes and slowly press down, if hard wait a few more minutes. For a regular machine use slightly less than normal. DO NOT let it sit on a burner or use a warming plate – this will keep cooking the coffee. MPR can be enjoyed many ways, it makes a great espresso. Adding milk will change the format and bringing the wine taste out first, then the balance of coffee second. Any leftovers can be put in your refrigerator and served cold.