Ground Holler Mountain: Drip, Pour-Over and French Press Tips

By Stumptown Coffee Roasters: Craft Coffee Beans Online & In | Published: 2026-11-03

Category: Ohjeet

Learn how to brew pre-ground Holler Mountain for drip, pour-over, and French press. Get ratios, grind tips, and common mistakes to avoid.

Quick answer

Use a 1:16 coffee-to-water ratio by weight for drip and pour-over, and a 1:15 ratio for French press. Since Ground Holler Mountain is pre-ground, adjust your brew time and water temperature rather than grind size to control bitterness.

Why pre-ground coffee needs a different approach

Ground Holler Mountain is ground and ready for the filter, which means you cannot change the grind to fix a bad brew. Instead, you control extraction through water temperature, brew time, and agitation. Pre-ground coffee also stales faster than whole bean because more surface area is exposed to air. Buy in amounts you will finish within a few weeks, and store the bag sealed at room temperature, away from light and moisture.

Match the brew method to the grind

Ground Holler Mountain is ground for filter brewing, so it works best in drip machines and pour-over cones. French press typically calls for a coarser grind; with this pre-ground coffee, expect a slightly heavier body and more sediment in the cup. That is not a flaw, just a trade-off. If you prefer a cleaner French press cup, let the brewed coffee settle for a minute before pressing slowly, and pour through a fine mesh strainer if desired.

Water quality and temperature matter more than you think

Use fresh, filtered water. If your tap water tastes strongly of chlorine or minerals, that will come through in the cup. For drip and pour-over, aim for water just off the boil, around 200°F (93°C). For French press, use the same temperature. A common mistake is brewing with water that is too hot, which can extract harsh bitterness from pre-ground coffee. Let boiled water rest for 30 seconds before pouring.

Step-by-step brewing guide for Ground Holler Mountain

Weigh your coffee and water: For drip or pour-over, use 1 gram of coffee per 16 grams of water (about 1:16). For a 12-ounce cup, that is roughly 22 grams of coffee and 350 grams of water. For French press, use 1:15 (about 23 grams per 350 grams). A common mistake is scooping by volume; a scale is far more consistent. Write down your ratio so you can repeat it.
Heat water to the right temperature: Bring water to a boil, then let it rest for 30 seconds before brewing. This brings it to roughly 200°F (93°C), which extracts sweetness without pulling out harsh bitterness. If you have a thermometer, verify the temperature. Do not brew with vigorously boiling water. If your coffee tastes bitter, check your water temperature first.
Pre-wet the filter and preheat the brewer: For pour-over, rinse the paper filter with hot water to remove papery taste and preheat the cone. For drip, run a short cycle of hot water through the machine before adding coffee. For French press, rinse the carafe with hot water. This small step keeps your brew from cooling too quickly. Discard the rinse water before brewing.
Add coffee and start brewing: Place the ground coffee in the filter or French press. For drip, start the machine. For pour-over, bloom with twice the coffee's weight in water (about 44 grams for 22 grams of coffee), wait 30 seconds, then pour in slow circles until you reach your total water weight. For French press, add all the water, stir once, and place the lid on. For pour-over, keep the water level below the rim of the filter.
Time the brew: Drip: total brew time should be 4–6 minutes depending on your machine. Pour-over: aim for 2:30–3:30 total, including the bloom. French press: steep for 4 minutes before pressing. If your drip or pour-over runs much faster or slower, adjust the amount of coffee slightly (not the grind). Use a timer; do not guess.
Press and serve: For French press, press the plunger down slowly and steadily after 4 minutes. If it is very hard to press, your grind is too fine for the press, but since this coffee is pre-ground, simply press gently and stop if you meet strong resistance. Pour immediately to avoid over-extraction. For drip and pour-over, remove the filter or carafe from the heat source once brewing finishes. Do not let brewed coffee sit on a hot plate or in the French press; it will turn bitter.

Product facts

Ground Holler Mountain: Ground Holler Mountain is an organic blend with citrus, caramel, and berry jam notes, sold pre-ground for filter brewing. The bright, fruity profile shines with a clean drip or pour-over method, while the pre-ground format saves you the grinding step.
Ground Holler Mountain