Mastering the French Press
The French Press produces a heavy-bodied cup by steeping coarse grounds directly in hot water for four minutes before pressing the metal mesh filter through the slurry to separate the grounds.
Consistency is your main constraint.
The grind size must resemble sea salt; if it is too fine, the filter will clog and the coffee will turn bitter and gritty.
- French press carafe
- Kettle
- Burr grinder
- Stirring spoon
- Kitchen scale
What goes in.
- 30gfreshly roasted coffee beans
- 500gfiltered water, just off the boil
Degassing the grounds
Pour just enough water to wet the grounds and let them sit for 30 seconds. This releases trapped carbon dioxide, which prevents the coffee from tasting sour or unevenly extracted.
The method.
Grind the beans
Use a coarse setting on your burr grinder. Fine powder will slip through the mesh and create sludge in the bottom of your mug.
Preheat the carafe
Rinse the empty glass beaker with hot water, then discard. A cold vessel drops the water temperature too quickly.
Bloom and pour
Place the grounds in the press. Pour 60g of water, wait 30 seconds, then pour the remaining water. Stir once with a spoon to ensure all grounds are submerged.
Steep
Place the lid on the press to hold in heat, but do not push the plunger down yet. Let it sit for exactly four minutes.
Press and serve
Apply steady, gentle pressure to the plunger. If it feels like you are fighting against the grounds, stop and pull it up slightly before finishing the press. Pour immediately to stop the extraction.
When it doesn't go to plan.
Clean the filter screen thoroughly after every use to prevent stale coffee oils from tainting your next batch.
If the coffee tastes thin or watery, use a slightly finer grind next time.
Do not leave leftover coffee in the press, as it continues to extract and will become aggressively bitter.
The ones that keep coming up.
Can I use boiling water?
Avoid using water straight off the boil, as it can scald the grounds. Let the kettle sit for 30 to 60 seconds after it clicks off.
Why is my coffee muddy?
Your grind is too fine, or you are pressing the plunger all the way to the very bottom and disturbing the sediment layer.
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