The Brew Guide
French Press — Full Immersion
The French press is full immersion: all the coffee, all the water, all the time. No paper filter means more body and oils in the cup. Great for mornings when you want presence over precision.
What you need
- ▪French press (8-cup / 1L)
- ▪Burr grinder
- ▪55g whole bean coffee — Yirgacheffe Batch 001
- ▪850g water just off boil (~96°C / 205°F)
- ▪Kettle
- ▪Scale
- ▪Timer
- ▪Spoon
The method
- 01
Pre-heat the press
Pour hot water into the empty press, swirl, and discard. A cold press will drop the brew temperature too far and under-extract the coffee.
- 02
Grind coarse and dose
Grind 55g of coffee to a coarse consistency — like flaky sea salt. Add to the warmed press. Place on the scale and tare.
- 03
Add water and stir
Start the timer. Pour 850g of water in steadily, soaking all grounds. After 1 minute, gently stir the crust with a spoon to break it. The grounds will sink.
- 04
Skim and wait
Skim foam and any floating grounds off the top with a spoon. Place the lid on with the plunger pulled all the way up. Wait until total brew time reaches 8 minutes.
- 05
Press slowly and decant
Press the plunger down slowly and steadily — should take 15–20 seconds. Immediately pour the coffee out into a server or cups. Leaving it in the press over-extracts and turns bitter.
A few notes
- —Coarse grind is the most important variable here. Too fine and you get sludge in the cup.
- —If you want less body, double-strain through a paper filter when pouring.
Get the gear
Cross-sell products will load from Shopify once products are connected.