The recipe
Use 60g of coarse ground coffee per litre of water, or roughly 15g for a single 250ml mug. Pour water just off the boil, stir once, put the lid on without plunging, wait four minutes, break the crust, skim the foam, then press slowly and pour everything out immediately.
- Grind: coarse, like raw sugar
- Water: 92-96°C, just off the boil
- Steep: 4 minutes, then press slowly
- Never leave brewed coffee sitting on the grounds
Which coffee to use
Full City roast 100% Arabica gives a clean, nutty cup with a cocoa finish. The 70/30 blend gives a heavier, stronger brew that takes milk well. Both are available whole bean or ground coarse for the press.
Coffees for this
Common questions
- Why is my French press coffee muddy?
- The grind is too fine or you pressed too hard. Go coarser and press slowly, and skim the foam before plunging.
- Can I use the same coffee for French press and espresso?
- The beans, yes. The grind, no. Order separate pouches or buy whole beans and grind per brew.