THE FRENCH
PRESS
Rich, bold, and full-bodied. Master the art of immersion brewing for maximum flavour extraction.
The French press is the great equaliser of coffee brewing. Unlike pour-over methods that require technique and timing, the French press rewards patience with a rich, full-bodied cup that showcases coffee's natural oils and depth.
Invented in 1929 by Italian designer Attilio Calimani, the French press (also called a cafetière or press pot) uses full immersion brewing — meaning the coffee grounds steep directly in hot water before being separated by a metal mesh filter.
WHAT YOU'LL NEED
FRENCH PRESS
A glass or stainless steel carafe with a plunger and mesh filter. We recommend 8-cup (1L) size.
BURR GRINDER
Coarse, even grounds are essential. A burr grinder ensures consistency that blade grinders can't match.
DIGITAL SCALE
Measure both coffee and water by weight for perfect ratios every time.
KETTLE & TIMER
A gooseneck kettle for control, and a timer for the 4-minute steep.
"THE FRENCH PRESS DOESN'T HIDE ANYTHING. IT REVEALS THE TRUE CHARACTER OF YOUR COFFEE."
THE PERFECT RECIPE
FOR 2 CUPS (500ml)
STEP BY STEP
PREHEAT & GRIND
Pour hot water into your French press to preheat it, then discard. Grind 33g of coffee to a coarse consistency — it should look like raw sugar or coarse sea salt.
ADD COFFEE & BLOOM
Add grounds to the press. Pour 66g of water (twice the coffee weight) and stir gently. Let bloom for 30 seconds to release CO2.
POUR & STEEP
Pour the remaining water (to 500g total) in a circular motion. Place the lid on with plunger pulled up. Start your 4-minute timer.
PLUNGE SLOWLY
After 4 minutes, press the plunger down slowly and steadily — take about 20-30 seconds. Rushing creates turbulence and muddy coffee.
SERVE IMMEDIATELY
Pour all the coffee into cups or a thermal carafe right away. Leaving it in the press means it continues extracting and becomes bitter.
Pro tip: If your coffee tastes too weak, grind finer or add more coffee. If it's too bitter, grind coarser or reduce steep time by 30 seconds.
TROUBLESHOOTING
TOO WEAK / WATERY
- • Grind finer (but still coarse)
- • Use more coffee (try 1:14 ratio)
- • Increase steep time to 4:30
- • Check water temperature is 96°C
TOO BITTER / HARSH
- • Grind coarser
- • Reduce steep time to 3:30
- • Use slightly cooler water (94°C)
- • Decant immediately after plunging
TOO MUDDY / GRITTY
- • Grind coarser
- • Plunge more slowly
- • Don't press all the way down
- • Let sit 30 secs before pouring
HARD TO PRESS
- • Grind is too fine
- • Adjust grinder coarser
- • Never force the plunger
- • Clean filter mesh regularly
BOLD BEANS FOR
BOLD BREWING
French press brings out the full body and natural oils in coffee. Try our medium-dark roasts for the richest experience.