How to Brew French Press Coffee
A French press rewards patience. By keeping the grounds fully submerged, you extract depth and texture that bypasses the thinness of automatic drip machines.
Consistency is your primary tool
Your grind size determines everything; if it is too fine, the plunger will fight you and the coffee will taste bitter.
- French press
- burr grinder
- kettle
- spoon
- scale or measuring cup
What goes in.
- 30g (approx 1/2 cup)whole coffee beans, ground coarse like sea salt
- 450ml (approx 2 cups)filtered water, just off the boil
Degassing the grounds
Pouring a small amount of water to wet the grounds and letting them sit for thirty seconds releases trapped carbon dioxide, ensuring the rest of the water extracts flavor evenly.
The method.
Warm the carafe
Swirl hot water in the empty glass beaker to heat the glass, then discard the water.
Add the grounds
Place your coarse grounds into the bottom of the empty beaker.
Bloom
Pour just enough water to soak the grounds. Wait 30 seconds.
Pour and steep
Add the remaining water, give it one gentle stir, and place the lid on top with the plunger pulled all the way up. Set a timer for 4 minutes.
Press and serve
Apply steady, downward pressure on the plunger. Pour immediately to stop the extraction process.
Other turns to take.
Cold Press
Use room temperature water and increase the steep time to 12–18 hours in the refrigerator.
When it doesn't go to plan.
Never let the coffee sit in the press after brewing; it will continue to extract and turn bitter.
Use a wooden or plastic spoon to stir, as metal can crack the glass carafe.
If the plunger feels impossible to push down, your grind is too fine; if it drops without any resistance, your grind is too coarse.
The ones that keep coming up.
Why does my coffee taste gritty?
Your grind size is likely too fine, allowing small particles to pass through the mesh filter.
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