Brewed coffee
French press
Heavy, a bit oily and rounder than filter coffee. Expect some silt in the last sip.
- Coffee, one of two mugs ≈ 225 ml
- About 225 ml
You steep the coffee right in the pot, then push a metal mesh plunger down to hold back the grounds. The mesh lets oils and fine particles through, and that’s where the heavier body comes from.
| Ratio | 1:16, coffee to water |
|---|---|
| Recipe | 30 g coffee + 500 g water |
| Milk | None |
| Serve in | Two mugs, about 450 ml |
| Time | 4 min steep + 5–8 min settle |
| How strong it tastes | Low to medium |
How to make it
- Add 30 g of coarse coffee and 500 g of just-boiled water.
- After 4 minutes, break up the crust of grounds on top with a spoon and scoop off the foam.
- Leave it another 5 to 8 minutes so the fine particles sink.
- Press the plunger down just to the surface, then pour slowly.
Tip: Pour it all out once it’s ready, even if it’s into a carafe. Coffee left sitting on the grounds keeps brewing and goes bitter.
Common mistake: Too fine a grind makes it muddy and hard to press. Go coarse and give it time to settle.
Variations
- Small press: 15 g to 250 g
- Cold brew: steep overnight in the fridge, then press
At a café
Not many cafés bother with it. In the UK it’s called a cafetière, and in Australia and New Zealand a plunger.
French press vs. pour-over: Pour-over goes through paper, which holds back the oils and fine particles, so you get a cleaner, lighter cup. See the pour-over
You’ll need: French press, kettle, grinder and scale.