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French Press

A full-bodied, textured cup made by full immersion. No paper filter means more oils and body carry through. This makes about two mugs.

Coffee
30 g
Water
500 g
Ratio
1:16.7
Time
4–5 min

You'll need

  • •French press (~1 L)
  • •Kettle
  • •Scale
  • •Spoon for stirring
  • •Burr grinder

Before you start

  1. 1.Heat water to about 94–96°C.
  2. 2.Grind 30 g of coffee coarse (like coarse sea salt).
  3. 3.Add the grounds to the empty press and place it on the scale, then tare.

Steps

  1. 1. Bloom

    0:00 – 0:30 (30s)

    Pour about 60 g of water to wet all the grounds, then give it a gentle stir.

    Water: 0 → 60 g

  2. 2. Fill

    0:30 – 0:45 (15s)

    Pour the remaining water up to 500 g total.

    Water: 60 → 500 g

  3. 3. Steep

    0:45 – 4:00 (195s)

    Set the lid on with the plunger pulled all the way up and let it steep undisturbed.

  4. 4. Break & press

    4:00 – 4:30 (30s)

    Stir the crust on top, skim off the foam and floating grounds, then press the plunger down slowly. Pour right away.

Tips

  • •A coarse grind is key — too fine and the cup turns muddy and bitter.
  • •Press the plunger down slowly; forcing it stirs up sediment.
  • •Decant into mugs right after pressing so it doesn't keep extracting.