SPACE.
FRENCH PRESS.
Full-bodied and unfiltered, with a slower ritual and plenty of room for chocolatey, heavier coffees.
Water and pour amounts scale together. Timings are a starting point; adjust for your brewer's capacity and how the cup tastes.
Step 1 of 5 · Immersion
Warm the press
Preheat the French press with hot water, then discard it. Add 30 g of coarsely ground coffee.
What you’ll need
French press · Scale and timer · Kettle · Burr grinder · Spoon
The French press does not need much choreography. Good water, a sensible grind and a patient four minutes do most of the work.
A few tips
- Use a coarse grind. Fine particles make the cup muddy and bitter.
- Do not press hard. If the plunger fights back, your grind is too fine.
- A clean press makes a bigger difference than people think, especially with oily darker roasts.
See the full method +
1. Warm the press
Preheat the French press with hot water, then discard it. Add 30 g of coarsely ground coffee.
2. Pour
Start the timer and pour 500 g of water. Make sure the grounds are fully wet, then give the brew one gentle stir.
3. Steep
Put the lid on with the plunger pulled all the way up. Let it steep for four minutes.
4. Break the crust
At four minutes, slowly stir the surface to break the crust. Skim off the floating foam if you want a cleaner cup.
5. Plunge and pour
Lower the plunger slowly. Pour the coffee out straight away so it does not continue extracting in the press.