French Press Guide
Full immersion with no paper filter, for a fuller-bodied cup.
The French Press makes rich, full-bodied coffee. Use a coarse grind to avoid bitterness. Works for 8 or 12 cups.
For 8 cups:
56 g of coarse coffee, 850 g of water (1:15 ratio). 4 min steeping time.
For 12 cups:
85 g of coarse coffee, 1275 g of water (1:15 ratio). 4 min steeping time.
Recipe:
Preheat the French Press:
Pour in hot water (92-96°C) until the metal filter is submerged. Swirl for 10 seconds. Discard the water. This keeps the temperature stable.
Prepare the coffee:
Measure out the coffee. Grind coarse, like beach sand or sea salt. Add to the preheated press.
Add water:
Zero out the scale. Start a 4-minute timer. Pour hot water in until almost full. All the coffee should be wetted evenly.
Break the crust:
At 1:00, a thick crust will form. Stir gently 5-10 times to saturate all the coffee. Top up to the target weight.
Place the lid:
Position the lid/plunger with the filter just below the surface of the liquid. This traps the grounds during the bloom.
Press:
At 4:00, press the plunger slowly and steadily (20-30 seconds total). If you feel resistance, lift it 1 cm to clear the fines, then continue.
Serve:
Pour immediately into preheated cups or a carafe. Leaving it in the press over-extracts the coffee.
Notes:
Water at 92-96°C. Too hot = bitter.
Coarse grind prevents sediment.
Always decant for better flavor.
Adjust ratios and timing to suit your coffee and taste.
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