BREW GUIDES
French press — full immersion.
A heavy, syrupy body with all the oils intact. The French press is the right answer for slow Saturday mornings and bold beans.
- Ratio
- 1:15
- Coffee
- 30g coffee
- Water
- 450g water at 96°C / 205°F
- Grind
- Coarse — like crushed pepper.
Method
Pre-warm the carafe.
Rinse the empty French press with hot water and discard. This stops the carafe from drinking heat out of the brew.
Dose and pour.
Add 30g of coffee. Pour all 450g of water in one steady motion. Start a 4-minute timer.
Break the crust (4:00).
After 4 minutes, the grounds form a crust on the surface. Use a spoon to gently break it and let the grounds sink. Skim off any floating foam.
Rest, then press.
Let the brew rest for another 4 minutes — the silt continues to settle, and the cup gets cleaner. Press the plunger down slowly, in one smooth motion.
Decant immediately.
Pour the entire press into a separate carafe (or straight into cups). Leaving coffee on the grounds keeps extracting — it will turn bitter within minutes.
Serving
Serve in a heavy ceramic cup. A French press is at its best with darker roasts and chocolatey notes — the full body carries them.