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Caseta – Nicaragua

Café do mês de julho 2026
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About coffee

Source: Nicaragua
Region: Dipilto

Producer: Cafetos de Segovia
Process: Natural 
Variety:Catuaí, Caturra e Catimor
Altitude: 1200 – 1300 m
Toaster: Caseta

FRENCH PRESS

Coffee: 60 g
Water: 950 g

Grinding
Coarse salt (slightly smaller than kosher salt)

Water
Temperature: 93 degrees Celsius

  1. Place the ground coffee in the French press and level the bed. Next, add 950 grams of hot water. It's important to ensure all the ground coffee is moistened. A good way to do this is to pour in half the water first, stir a little, and then pour in the rest of the water. 
  2. Let the coffee steep for 3 minutes.
  3. Almost at the end of the infusion time, using a spoon, gently push all the ground coffee to the bottom of the French press and stir 5 times, ensuring all the grounds are mixed. Then, remove the crust that forms on the surface – this results in a cleaner-tasting cup.
  4. After removing the foam, place the lid and plunger on the French press and gently press. 
  5. Wait 2 minutes before pouring the coffee into a cup or carafe, as the sediment will settle to the bottom of the French press. 

    1. PRO TIP: Don't want to make such a large batch? No problem, reduce the coffee to 30g and water to 450g. However, grind the coffee slightly finer when reducing the amount.

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