La Cabra's French press recipe
Recipe by La Cabra · See the original
La Cabra, the Danish roaster, brews its French press longer than most. The coffee steeps for four minutes, the crust is stirred back in, and then it sits for another four before a slow plunge.
Water a little below boiling and the long, gentle steep give a sweet, rounded cup with plenty of body.
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
Change any amount and the whole recipe scales with it.
- Ratio
- 1:16.7
- Water temperature
- 93°C
- Grind
- Coarse, a little coarser than for an AeroPress
- Time
- 8:00 to 8:30
What you need
- French press or plunger
- Kettle
- Digital scale
- Burr grinder
- Spoon
Method
- 1
Heat water to 93°C and rinse the press with a little of it to warm it.
- 2
Grind 36 g of coffee, put it in the press and zero the scale.
- 3
Start the timer and pour 600 g of water, wetting all the grounds.
- 4
Leave it to steep until 4:00.
- 5
At 4:00, break the crust with a spoon and stir six times.
- 6
Put the lid on and leave it until 8:00, then press the plunger down slowly.
- 7
Pour all of the coffee straight away.
If it does not taste right
My coffee is muddy or silty
Wait longer before pouring, do not press the plunger down, and leave the last of the coffee in the press.
My coffee tastes weak or sour
Grind a little finer or steep for longer before you break the crust.
My coffee turns bitter in the pot
Pour all of the coffee off the grounds once it is ready. Coffee left sitting on the grounds keeps extracting.
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