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french press

brewing guide

Parisian elegance with our French Press brewing guide

French press coffee is dense and heavy, yet has its own sort of elegance. As with any method, the devil is in the details: and with our French Press brewing guide, you’ll achieve a full expression of the specialty coffee and produce a rich and heady cup.

Our french press guide is based around the one detailed in Jessica Easto’s book “Craft Coffee A Manual“. It uses an extra coarse grind and longer steeping time to produce an arguably more evenly balanced cup.

Base Specs

Coffee: 29g
Grind: Extra coarse
Water: 400g
Water Temp: 185°F / 85°C
Brew ratio: Approx. 1:14
Brewing time: 8mins

Equipment

French press coffee-maker
Kettle
Stirrer
Burr grinder
Digital kitchen scale
Timer

Step 01.

Pour the water into the kettle and bring to a boil.

Step 02.

While the water heats, set your timer for 8 minutes (don’t start it), and grind your coffee to an extra coarse consistency. For french press coffee, your grind consistency is less important than the freshness of the grind.

Transfer the grounds into the french press and gently shake to level the grounds and then place onto the scale and zero.

Step 03.

When the water boils, start your timer and quickly add the water to the french press until the scale reads 400g.

Step 04.

After 30 to 45 seconds, gently stir the water until most of the grounds start to sink to the bottom.

Now place the plunger over the top but don’t depress it yet.

Step 05.

When the timer reaches 8 minutes, slowley and gently depress the plunger. Be careful not to forcefully depress as it will result in an unnecessary amount of agitation which will ruin the balance of your cup!

Brew ratios quick reference

For every 1 tablespoon of coffee add 113g of water. The stronger you like it the more you can add.

3 cup press = 340g water
8 cup press = 964g water
12 cup press = 1446g water

Step 06. Voilà

Your perfect pot of french press coffee is ready to be served. Transfer to a seperate carafe and enjoy the perfect cup.