Step by step
- Add coarse coffee and pour all the water.
- After 4 minutes, skim the crust with a spoon.
- Wait another minute for the grounds to settle.
- Lower the plunger to the surface and pour at once.
Guide
French press
Immersion: a heavy body and a soft taste
In a French press the coffee steeps in water for four minutes, and the metal mesh lets oils and the finest particles through. That gives a heavy body and a slightly cloudy cup. It is the simplest method: no special kettle or pouring technique needed.
- Ratio
- 1:15
- Coffee
- 15–60 g
- Temperature
- 93–96 °C
- Grind
- Coarse
- Time
- 4:00–5:00
What you need
- French press
- Kettle
- Scale with a timer
- Grinder
- Spoon
What ends up in the cup
A heavy, velvety cup. Calm, Heat, Thaw and Fog work well.
If something goes wrong
- Lots of sediment and bitterness
- Grind coarser, skim the crust with a spoon and wait five more minutes before pressing.
- The coffee cools and turns bitter in the carafe
- Pour all of it into cups or a flask straight away.