Immersion
How to brew French Press
Full-immersion brew separated by a metal mesh plunger. Full-bodied with oils intact.
Difficulty
Beginner
Total time
4 minutes
Ratio
1:12 – 1:17
How-to guide
Gear needed
- French press (350ml, 600ml or 1L)
- Grinder (coarse)
- Digital scale with timer
- Kettle
- Spoon for breaking the crust
- Freshly roasted coffee
Step-by-step
1. Pre-heat the press
Add hot water to the empty press, swirl, and discard. This keeps your brew at the right temperature.
2. Add coffee
Add 30g of coarse ground coffee (similar to breadcrumbs) into the press.
3. Pour and start the timer (0:00)
Pour 500g of just-off-boil water (94-96°C) directly onto the grounds. Make sure all grounds are saturated.
4. Break the crust (4:00)
At 4 minutes, use a spoon to break and stir the crust that has formed on top. Skim off the foam and floating grounds with the spoon.
5. Wait, then plunge (4:00 – 8:00)
Let it sit undisturbed for another 4 minutes. This allows the fines to settle. Then place the plunger on top and press down slowly and steadily.
6. Serve immediately
Pour straight into cups. Don't leave coffee sitting in the press or it will continue to extract and become bitter.
Troubleshooting
- Muddy / silty cup: Grind coarser, or skim the crust more thoroughly.
- Bitter: Coarser grind, or shorter steep time.
- Weak: Finer grind or longer steep.
- Plunger stuck: Grind is too fine — coarsen up.
Ratios & recipes
Ratio
1:12 – 1:17
Grind
Coarse — like coarse sea salt
Temperature
92–96°C
Typical time
4 min steep
Classic (1:16.5)
- Dose
- 30g
- Yield
- 500g
- Time
- 8:00 total
James Hoffmann method — break crust at 4 min, plunge at 8.
Larger batch (1:16)
- Dose
- 60g
- Yield
- 1000g
- Time
- 8:00 total
Use a 1L press.
Pour sequence
- 10:00Pour all water onto grounds500g
- 24:00Break crust, skim foam and floaters—
- 38:00Plunge slowly and pour immediately—
Tips
- Use a coarse grind — fines clog the filter and cause sludge.
- Pre-heat the press with hot water.
- Don't leave brewed coffee in the press — decant immediately.
- Skimming the crust gives a much cleaner cup.
- Press slowly — too fast = agitation and bitterness.
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