How to brew coffee with a French press

The French press, called a plunger in New Zealand, steeps coffee in water and then separates it with a metal mesh. The mesh lets through oils and fine particles, which gives a rich, full bodied cup.

Below is the classic four minute method. For a cleaner cup, try Hoffmann's technique, or use the press to make cold brew overnight.

French press recipes

Classic

Four minutes, plunge and pour. Quick and full bodied.

30 g · 1:16.7 · 4:00 to 4:30

Hoffmann's French press

A long settle instead of a hard plunge. Much less silt.

30 g · 1:16.7 · 9:00 to 13:00

Cold brew

Steeped overnight in the fridge for a smooth, low acid concentrate.

60 g · 1:8.3 · 12 to 18 hours

La Cabra's French press

Break the crust at four minutes, plunge at eight.

36 g · 1:16.7 · 8:00 to 8:30

Ceremony's French press

Two stirs, a skim and a settle. No plunge at all.

30 g · 1:15 · 9:00 to 10:00

Recipe

Coffee

Water

Makes about

Change any amount and the whole recipe scales with it.

Ratio: 1:16.7
Water temperature: 95°C
Grind: Coarse, like sea salt
Time: 4:00 to 4:30

What you need

French press or plunger
Kettle
Digital scale
Burr grinder
Spoon

Method

1
Boil the kettle and let it sit for about 30 seconds.
2
Grind 30 g of coffee coarse, put it in the press and zero the scale.
3
Start the timer and pour 500 g of water, making sure all the grounds are wet.
4
Put the lid on with the plunger up and leave it to steep for 4 minutes.
5
Press the plunger down slowly and steadily.
6
Pour all of the coffee straight away, so it does not keep brewing on the grounds.