Recipe for a 600 ml press
- Coffee: 30 g, ground coarse
- Water: 450 g at 93–96 °C
- Time: 4 minutes
Steps
- Warm the press with hot water, then empty it.
- Add the coffee and pour in all the water in one steady stream, wetting every grain. Start a timer.
- Place the lid on with the plunger up, so it holds the heat. Do not press yet.
- At 4:00, remove the lid and stir the crust gently. Use a spoon to skim the foam and floating fines.
- Insert the plunger just below the surface and press slowly, with light pressure. If you need force, your grind is too fine.
- Pour all the coffee out immediately. Coffee left on the grounds keeps extracting and turns bitter.
Tips for a cleaner cup
- Grind coarse and even. A burr grinder helps a lot. See the grind size guide.
- Let the cup settle. Wait a minute after pouring, and stop before the last sip, where the silt collects.
- Try a second filter. Pouring through a paper filter gives a lighter cup.
What beans suit a French press?
The metal mesh lets oils through, which adds body and sweetness. Medium and medium-dark roasts with notes of chocolate, caramel and nuts are especially good, such as a Brazilian coffee. Lighter coffees also work, though they taste less crisp than through paper.
A note on health: unfiltered coffee contains more of the oil compound cafestol, which can raise cholesterol in some people. Paper filters remove most of it. If that concerns you, ask your doctor.
A no-plunge method for an extra clean cup
If you prefer a clear, sweet cup, try this variation. Steep for four minutes, stir the crust, then skim off the foam and floating grounds. Let the press sit for another five to ten minutes so the fines sink. Then pour gently through the spout without plunging. You get less body but far less sediment.
Cleaning your press
Scoop the used grounds into the bin or compost rather than washing them down the sink, where they can clog pipes. Rinse the parts, and wash the mesh filter regularly, since old oils can taste rancid.
Common questions
How coarse should I grind for a French press?
Coarse, like breadcrumbs or coarse sea salt. If the plunger is hard to press or the coffee tastes bitter, go coarser.
How long should I steep?
Four minutes is a good default. Try three minutes for a lighter cup and five for a stronger one, while keeping the ratio the same.
Can I make a French press cup with light roast coffee?
Yes. Use water at 96 °C, keep the four-minute steep and consider grinding a touch finer than usual to get the sweetness out.
