James Hoffmann's French press technique

Recipe by James Hoffmann · See the original

James Hoffmann's French press technique trades speed for a much cleaner cup. After a four minute steep you break the crust, skim off the foam and floating grounds, then let the fine particles settle for several minutes. The plunger only goes down to the surface, as a strainer.

Most of the time is hands off, and the coffee is sweeter and far less silty than a classic plunge.

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: 100°C
Grind: Coarse, like sea salt
Time: 9:00 to 13:00

What you need

French press or plunger
Kettle
Digital scale
Burr grinder
Spoon

Method

1
Boil the kettle.
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
At 4:00, stir the crust that has formed on top, then spoon off the foam and any floating grounds.
5
Put the lid on and push the plunger down only to the surface of the coffee. Do not press it to the bottom. Wait another 5 to 8 minutes so the fine particles settle.
6
Pour slowly through the mesh, and leave the last little bit in the press, where the silt collects.