Brew guides
French Press
The French press is an immersion method: the coffee steeps in the water and the metal filter lets the oils through. The result is a full, round and calm cup. Chocolatey, full-bodied coffees like our Brazil feel at home here.
Measurements
- Coffee
- 30 g
- Water
- 400 g
- Ratio
- 1:13
- Grind size
- Coarse (breadcrumbs)
- Temperature
- 94 °C
- Time
- 4:00
Steps
-
Step 1 0:00
Warm the press
Rinse the press with hot water and empty it. Cold glass drops the brewing temperature fast.
-
Step 2 0:00
Add the coffee
Grind 30 g of coffee coarse and add it to the press. Tare the scale.
-
Step 3 0:00
Pour the water
Pour 94 °C water up to 400 g, wetting all the coffee. Leave the lid off for now.
-
Step 4 4:00
Break the crust
At 4 minutes gently break the crust on the surface with a spoon and stir. Skim off the foam and floating grounds.
-
Step 5 4:30
Wait a little longer
Put the lid on but do not press. Wait another 3–4 minutes for the grounds to settle. This wait noticeably reduces sediment in the cup.
-
Step 6 8:00
Press
Lower the plunger slowly, not all the way down but just above the grounds. Pressing hard pushes sediment into the cup.
-
Step 7 8:30
Serve right away
Pour all the coffee into cups or another carafe straight away. Left sitting on the grounds it keeps extracting.
Tips
As the box says: 1:12–1:14 for the French press. Try 1:14 if you like it lighter, 1:12 for a dense morning cup. The more consistent the grind, the cleaner the cup; a blade grinder adds sediment with this method.
Wash the press thoroughly every time. Oil left on the metal filter turns rancid within days and carries into the next brew.
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