French Press
A full bodied, full emersion coffee brewer which has probably been in your cupboard for years. Brewed by steeping coarsely ground coffee in hot water and pressing with a plunger. This simple method highlights the deeper body, and chocolatey notes found in many coffees. This specific method was made famous by James Hoffmann and is different then the traditional method but helps to produce a cleaner cup avoiding the silty layer at the end of the drink that is often associated with a French press. It takes a little more time but we think its worth it!
Coffee Dose
30g
Grind Size
Coarse
Brew Time
5:00-6:00
Water
500ml at 200°F/93°C
What you'll need
- French Press
- Some Good Coffee
- Grinder (or pre-ground coffee)
- Electric Scales & Timer
- Kettle
Step 1
Prepare
- Heat your kettle to 197-204°F/92–96°C (or boil and let rest for 30 seconds).
- Add 30g of coarse ground coffee (a little coarser then sea salt) to your French Press.
- Place the French Press on your scales and tare them.
Step 2
Pour
- Pour: Start your timer and gradually pour the whole 500ml of water over the grounds.
- Steep: Let the coffee steep for 4 minutes (longer for a stronger cup).
- Stir and skim: Gently stir the crust that forms on the top of the French press. Using two spoons, scoop the foam and any floating bits left on top.
- Wait: Allow the coffee to sit for a few more minutes to let the grounds settle at the bottom.
- Press: Place the lid on the French press and slowly press the plunger down until the mesh is just below the surface of the liquid, but not to the bottom.
Step 3
Enjoy!
Gently pour the coffee to avoid disturbing the settled coffee grounds at the bottom.
