Majority find that the coffee is very musky when it was brewed in a french press (plunger), we didn't really get to experience the expected flavours but it's was clearer in a Syphon. We were still not satisfied. Next we tried it as an espresso and as a cappuccino. It's was through trial and error to get the perfect shot. Too little or too much dosage really affected the flow. It's very delicate i guess. I had to waste a lot of coffee, keep grinding and dosing. Eventually i got sick of it and grinded all of them. Finally, I got a nice flow when there was like half a teaspoon left (saddening man!).
I still haven't conclude the best brewing method for Ka'u Forest. But by far, syphon brewed was the best. In general i feel that every bean and it's roast profile determine its suitable brewing method. For instance, you roast the coffee darker for an espresso blend. Brew a lighter roasted beans using a syphon or pour-over. And Asian like Sumatra and Sulawesi goes well in a french press because you want to achieve the full body of the coffee.
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