French press: a starting recipe.
This is a starting recipe. A measured start makes the next cup easier to repeat. Coffee and water steep together before a gentle press. Pour slowly to leave more sediment behind. Makes two cups.
At a glance.
| Brewer | French press that holds 500 g of water plus the coffee |
|---|---|
| Coffee | 33 g |
| Water | 500 g |
| Ratio | about 1:15 |
| Grind | medium-coarse |
| Water temperature | 94 °C (kettle setting) |
| Steep time | 4 min from the first pour |
| Total time | about 4:30–5 min, with pressing and serving |
Step by step.
- Set the kettle to 94 °C. Weigh 33 g of coffee and grind it medium-coarse.
- Preheat the press with hot water and discard it. Set the press on the scale, add the ground coffee and tare.
- Start the timer and pour 500 g of water. Stir gently to wet all the grounds.
- Rest the lid on the press without pushing the plunger down. Leave it until 4:00.
- Stir gently to break the crust on top. If you like, lift off the foam with a spoon.
- Press slowly, without forcing the plunger.
- Pour gently into cups or a serving jug.
Taste and adjust.
If it tastes balanced but stronger than you like, add a little hot water to your cup and note the amount.
Which coffee.
Our Java and Geisha are recommended for filter. More on grind and water ›
