All Brewing Guides
Brewing Guide · 03 of 06
French Press
Full immersion, full body - oils intact, no paper filter.
Best For
70/30 blend or dark roast Arabica
Total Time
5 min
Difficulty
Easy
Yields
2 cups (500ml)
"The classic immersion brewer. A coarse grind steeps freely in hot water for four minutes, retaining the natural oils for a rich, full-bodied cup with sediment-free clarity after a slow press."
The Recipe
At a Glance
Grind Size
Coarse
Ratio
1 : 12
Coffee Dose
35 g
Water
420 ml
Temperature
94°C
Brew Time
4:00
Step by Step
The Method
| # | Detail |
|---|---|
| 01 | Pre-heat the pressRinse the French press with hot water and discard. A warm vessel keeps brew temperature stable. |
| 02 | Add coffeeAdd 35g of coarse-ground coffee to the empty press. Coarse means sea-salt sized particles. |
| 03 | BloomPour 70g of 94°C water to saturate the grounds. Wait 30 seconds for the bloom. |
| 04 | Fill & stirPour the remaining water to 420g. Give a gentle stir to break the crust on top. Place the lid with plunger raised. |
| 05 | Steep 4 minutesLet it steep undisturbed. Do not press early - pressing only stops extraction. |
| 06 | Press slowlyPress down the plunger slowly and evenly over 20 seconds. Pour immediately to avoid over-extraction. |
Pro Tips
Dial it in
- 01
Decant any remaining coffee into a separate vessel - leaving it on the grounds leads to bitterness.
- 02
A coarser grind reduces sediment in the cup.
- 03
Slightly tilt the lid so steam escapes during steep.
Expected Cup
Flavor Profile
Cocoa · Toasted nuts · Heavy body · Lingering sweetness