- Measurements: 20g coffee, 300g water ( 10.5 oz)
- Grind: Coarse
- Filter: Metal Mesh (included)
1. Bring enough water to just below a boil (~200° F / ~93° C ) in order to brew the coffee and pre-heat the French Press.
2. Weight out 20 grams of coffee and grind it coarse.
3. Pour some hot water into the French press to heat it up, then pour it out.
4. Place the grounds into the French press and pour 300 grams of water in evenly, saturating all of the grounds.
5. Start timer immediately for a 4 minute steep.
6. After 1 minute, submerge grounds floating at the top into the water and give a slight stir with an object that won’t harm the glass.
7. After 3 minutes and 30 seconds, scoop the layer of fine grounds and bubbles off the top of the water and dispose. This will help minimize the sludge at the bottom of the cup after pouring.
8. When the timer is up at 4 minutes, press the plunger down.
9. Pour, enjoy
- 20g coffee, 300g water
- Grind: Coarse
- Filter: Metal Mesh
1. 300g pour over 30s
2. Stir at 1:00
3. Scoop top at 3:30
4. Plunge at 4:00
1. If the 4 minute steep time doesn’t produce a strong enough cup, try letting it sit for 6 minutes before plunging.
2. Not everyone likes to scoop the fine grounds and bubbles away before plunging – try without that step and see how you like it.
3. The French Press is also commonly used to brew loose-leaf tea!
1. If the plunger gets stuck on the way down, your grind is too fine. Bring it back up a bit and continue downward till completion.
2. Make sure to clean the filter regularly in order to avoid future problems with brewing.
3. Once you’re finished brewing, don’t leave the coffee in the French Press or it will slowly continue to steep and become bitter. Pour into a separate carafe instead.