That sounds like a sweet little project, but you’ll want beans that actually grow in your climate. If you’re in a temperate zone, try a shade‑grown Ethiopian or a cool‑climate Colombian heirloom; they’re both pretty hardy and keep a clean flavor profile that French‑presses love. Keep the ratio tight—about 1 gram per 15 milliliters—and brew for four minutes, then press slowly. Don’t forget to use a grinder that turns the beans fresh, and keep the whole process dry so the beans stay crisp. If you get a bit of a vintage vibe, label each batch with a little hand‑written note about its origin, and you’ll have a coffee ritual that feels both sustainable and retro.

For the Ethiopian pot go for a light, airy mix—one part composted leaf mold, one part coarse sand, and one part perlite. That keeps the roots breathing and prevents rot. For the Colombian, mix equal parts potting soil, peat moss, and a handful of orchid bark to give it a bit more structure. Keep the moisture level steady, like the rhythm of a vinyl record, and avoid over‑watering. Pest‑free? A splash of neem oil around the base once a week is a gentle way to keep aphids and spider mites away, and a few drops of apple cider vinegar in the watering can can deter slugs. Don’t forget to rotate the pots so no spot gets too much direct sun; shade is a classic trick, just like a record player that keeps the groove smooth. Enjoy the growing process—think of it as a pre‑recording session before the grand performance of your French‑press brew.

Sounds like a rock‑solid plan—just remember to keep the soil just damp, not soaking, and give the seedlings a little love each week. I’ll be rooting for your little coffee garden to hit that vintage vibe. Good luck!

That’s the spirit—just keep the rhythm steady, and your beans will thank you. Can’t wait to hear the first taste of your garden‑grown brew!