No. 10 Folklore, our medium roast from Piura and Amazonas in Peru, is built for drip and French press at 60 grams per liter, the ratio printed on our own label, and it holds up just as well as a cold brew concentrate when you want something ready for the week ahead. All three recipes below start from that same coffee, just at different grinds and steep times.
Where it comes from
Piura and Amazonas are growing regions in northern Peru, and this lot comes from a mix of Caturra, Bourbon, Catuai, Pache and Catimor plants grown between 1,100 and 1,700 meters. It goes through a fully washed process, sun dried afterward, which tends to produce a cleaner, rounder cup than a natural process. On the label that shows up as salted caramel, citrus and a silky texture, without much sharp acidity to fight against.
Drip machine
| Setting | Value |
|---|---|
| Coffee | 60 g per liter of water |
| Grind | Medium, like coarse sand |
| Water | Whatever the machine's fixed setting is |
| Filter | Paper, rinsed first if your machine allows it |
This is the easiest of the three, and the one most people will reach for on a normal weekday. The salted caramel note leads, with the citrus staying in the background rather than up front. A burr grinder set to a consistent medium grind matters more here than the brand of the machine itself, since uneven grounds from a blade grinder pull some particles too far and others not far enough, muddying a cup that is otherwise clean.
French press
| Setting | Value |
|---|---|
| Coffee | 30 g |
| Water | 500 ml (17 oz), just off the boil |
| Grind | Coarse |
| Steep | 4 minutes |
| Press | Slow and steady, straight down |
A French press adds more body than a paper filter allows, which suits this coffee well since it does not have much acidity to begin with. The citrus note comes through a little more here than in the drip version, and the texture the label calls silky is most obvious in this method.
Cold brew
| Setting | Value |
|---|---|
| Coffee | 100 g |
| Water | 1 liter (34 oz), room temperature |
| Grind | Coarse |
| Steep | 16 to 18 hours, refrigerated |
| Dilution | Roughly 1 part concentrate to 1 part water or milk |
Cold brewing mellows an already round, low-acid coffee even further, so the salted caramel note leans sweeter and the citrus mostly fades. It is the method to pick if you want a pitcher in the refrigerator rather than a pot brewed each morning. Strain the grounds through a paper filter or a fine mesh sieve once the steep is done, since leaving them in the liquid will keep extracting and eventually turn the batch bitter and muddy.
Moka pot
| Setting | Value |
|---|---|
| Coffee | About 18 g (fill the basket, do not tamp) |
| Water | Fill base to just below the safety valve |
| Grind | Medium-fine, finer than drip, coarser than espresso |
| Heat | Low to medium |
| Time | About 4 to 5 minutes, until it sputters |
- Fill the base with water just below the safety valve, using water that is already hot to speed things up.
- Fill the basket level with grounds and settle it with a light tap, without tamping.
- Screw the top on firmly and place the pot on low to medium heat with the lid open.
- Listen and watch. When the coffee starts to gurgle and sputter, it is nearly done.
- Remove from the heat as soon as the sputtering starts, before it runs dry.
Our pick
No. 10 Folklore
Piura and Amazonas, Peru · 1,100 to 1,700 m · Fully washed, sun dried · Caturra, Bourbon, Catuai, Pache, Catimor · Medium roast
Mild and round, the kind of cup that does not fight back, which makes it forgiving across drip, French press or cold brew.
Storing it between brews
Keep the bag sealed at room temperature, away from direct sunlight and the stove. Because this lot has a mild, forgiving profile to begin with, it holds its character reasonably well over the first few weeks after opening, though like any coffee it slowly loses aroma once the bag has been open a while, so working through it steadily rather than leaving it half full for a month gets you the best of the salted caramel and citrus notes.
Which method to pick
If you only have time for one method, drip is the simplest and closest to how the roaster describes the coffee. Choose French press when you want more body and have four extra minutes, and choose cold brew when you would rather batch a pitcher on Sunday than brew a fresh pot every day.
Milk, or none at all
Because this coffee is naturally low in sharp acidity, it takes milk without turning thin or losing its shape, which is not true of every coffee on our list. Drip or French press versions work well with milk if that is how you normally drink coffee. The cold brew concentrate is also a reasonable base for an iced milk drink, since diluting it with milk instead of water keeps more of the salted caramel note forward rather than washing it out. Drunk black, any of the three methods still shows the citrus note clearly, it is just more subtle once milk is added.
For the same three-method approach applied to a brighter coffee, see our guide to brewing No. 9 Optimism, or read more general cold brew guidance in our cold brew coffee guide. Browse the full lineup to compare notes across all ten.
Start with drip if you are not sure, that is where this coffee is most itself.
Questions people ask
What is the best way to brew No. 10 Folklore?
Drip or French press, both at 60 grams per liter, are the roaster's own suggestion and show the salted caramel, citrus and silky texture on the label clearly. Cold brew works well too if you want something to drink over several days instead of one pot.
How long should I steep No. 10 Folklore for cold brew?
Steep it 16 to 18 hours in the refrigerator at a coarse grind, 100 grams of coffee to 1 liter (34 oz) of room-temperature water, then strain and dilute the concentrate roughly 1 to 1 with water or milk before drinking.
Does Folklore need a different grind for French press than for drip?
Yes. French press needs a coarse grind so the mesh filter does not let fine particles through, while a drip machine works better with a medium grind. Cold brew uses the coarsest grind of the three since it steeps far longer.
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