Easy

French press

Full immersion, full body. The metal mesh lets the coffee's oils through for a rich, heavy cup that flatters chocolatey blends and dark roasts.

Ratio
1:15
Dose
30.0 g
Water
450.0 g · 96 °C
Grind
Coarse
Total time
5:00

The brew

  1. 0:00

    Add & saturate

    Add coffee, start the timer, pour all 450g of water. Give one gentle stir so nothing floats dry.

  2. 4:00

    Break the crust

    Stir the crust once, scoop off the foam and floating grounds with a spoon.

  3. 4:30

    Press gently

    Press the plunger slowly — just to the surface of the liquid, not crushing the bed.

  4. 5:00

    Decant now

    Pour every cup immediately. Coffee left on the grounds keeps extracting and turns bitter.

Dial it in

Muddy, gritty cup
Grind coarser and press more gently — fines are slipping the mesh.
Bitter by the second cup
Decant fully at 5:00 instead of leaving coffee in the press.
Weak and watery
Use more coffee (1:14) rather than steeping longer.