Immersion
French press
The coffee steeps fully in the water, then a metal mesh separates the grounds. The oils stay in the cup, so the coffee is full and velvety.
While the timer runs, the screen stays on. Brewing progress is kept on this device, so you can reload the page.
- 33 gcoffee
- 500 mlwater
- 1:15ratio
- 92–96 °Cwater
- coarsegrind
- 4:28time
- Add the waterAll of it, 500 ml, onto the coffee at once
- SteepingLeave it alone for 4 minutes: a crust forms on top
- StirWith a spoon, so all the coffee is wet
- Let it standLeave it until the fourth minute
- Lower the plungerSlowly, without force — and pour at once
- PourRight away: in the carafe the coffee keeps brewing
A recipe is a starting point: you tune the taste with the grind and the ratio. Coffee for this method — on request
How it works
The French press needs no pouring skills: all the coffee is in the water at once, and the timer sets the time. The metal filter lets through oils and a few fine particles, so the taste is fuller than from a pour-over.
The grind is coarse, like sea salt: fine coffee clogs the mesh and turns bitter. At the first minute the coffee is stirred; at the fourth the plunger goes down slowly and the coffee is poured at once.
Pour the coffee right away: in the carafe it keeps brewing.
Sources (2)
What you need
- A French press
- 30–35 g of coarsely ground coffee per 500 ml
- Water at 92–96 °C
- A spoon and a timer
Tips
- Warm the carafe with boiling water before brewing.
- For a cleaner cup, skim the foam with a spoon at the fourth minute and let the grounds settle for one more minute.
- Stop the plunger at the surface — there is no need to push into the grounds.
Beans for your method
Vietnamese coffee ground for the phin, cezve, pour-over or espresso — for home, café or office. One request, one answer.