The French press is the coziest way to make coffee: rich, full-bodied and very hard to mess up. The tips below take it from “fine” to genuinely great.
The cheat sheet: 1:15 ratio, so 30 g coffee to 450 g water (about 2 mugs). Coarse grind. Water just off the boil. Steep 4 minutes. Press slowly.
What you need
- A French press
- Coarse ground coffee, like rough sea salt (see burr vs blade grinders)
- A kettle (see our kettle buying guide) and, ideally, a scale
Method
- Preheat. Rinse the press with hot water and discard it.
- Add coffee. Add 30 g of coarse grounds.
- Bloom. Start a timer and pour about 60 g of hot water. Stir gently and wait 30 seconds.
- Fill. Pour the rest of the water to 450 g and put the lid on with the plunger pulled up.
- Steep. At 4 minutes, gently skim off the floating foam with a spoon for a cleaner cup.
- Press and pour. Push the plunger down slowly, then pour everything out right away so it doesn’t keep brewing and turn bitter.
Troubleshooting
- Gritty or muddy: grind coarser, and leave the last bit in the press.
- Bitter: grind coarser or steep a bit less.
- Weak or sour: use more coffee or steep a minute longer.
A French press also froths milk; see our latte without an espresso machine guide.
French Press Coffee
Rich, full-bodied French press coffee with a 1:15 ratio and a 4-minute steep.
Ingredients
Method
- Preheat the press with hot water and discard it.
- Add the coarse grounds, start a timer and pour about 60 g of water. Stir gently and wait 30 seconds.
- Pour the remaining water to 450 g and set the lid on with the plunger up.
- At 4 minutes, skim off the floating foam.
- Press slowly and pour all of the coffee out right away.
Notes
Gritty: grind coarser. Weak or sour: use more coffee or steep a minute longer.
🍩 Want something sweet with your coffee? Our sister site Blue Bear Donuts has easy baked mini donuts, pumpkin spice donuts and classic glazed donuts.
