Unlike filter methods where the agia passes only once through the coffee, this is an immersion method where the water remains around the grounds to extract and then press to separate the remains of the brew.
- Kettle or kettle
- Fresh water, 6 ounces (180 ml) for every 2 tablespoons (10 g) of coffee beans.
- French press
- Digital balance
- Grinder to grind fresh coffee coarse size: 2 tablespoons (10 g) of ground coffee per house 180ml of water.
- kitchen clock or timer
Notes on Brewing in the French Press
Here are some tips
- It is very important that since this is an immersion method, the grind must be coarse to avoid over-extraction. Consult our grinding guide.
- Do not remove the coffee from the press after brewing to equalize its strength. Instead, evenly distribute the coffee between serving cups. Pour a small amount into one cup, then another, then another. Repeat to put coffee of equal strength in each cup.
- Facilitate extraction by plunging the press up and down to agitate the ground as it soaks with water.
- Expect to see some ground in each cup. It's part of the press experience and some fans like it. To reduce the amount, pour in the brewed coffee slowly.
- Prepare small batches of coffee if the coffee will not be served quickly. The coffee in the press gets cold quickly, and there is no way to preserve the heat (unless you have an insulated metal model).
- Keep filters clean. Instead of rinsing or placing the fully assembled plunger filter in the dishwasher, take it apart each time. Coffee grounds and oils are hard to see and build up quickly, particularly between the mesh filter and the hard metal plate that holds it in place, as well as in any crevices.
- Fill the kettle with the proper volume of water. For example, for four 6-ounce (180 ml) mugs, heat 3 cups (720 ml) of water plus an additional 8 ounces (240 ml) for press blanching and evaporation.
- Heat over medium heat until it boils.
- Meanwhile, assemble the press plunger (if you have removed it for cleaning).
- Grind 2 tablespoons (10 g) of whole bean coffee coarsely for each 6-ounce (180 ml) cup and set aside.
- Preheat the press by scalding it with 4 ounces (120 ml) of hot water.
- Turn the water over and then discard it.
- Add the ground coffee to the empty press.
- Pour about half of the hot water over the ground coffee. With fresh coffee, foam will form and grow. Let the foam rise and then go down again.
- Set the timer for 4 minutes. Pour the remaining hot water into the press.
- Place the plunger cap on the cylinder. Push the plunger in enough so that the top of the coffee grounds stays under the water. Turn on the timer. Once every minute, agitate the coffee (by rotating, pressing the plunger up and down, or shaking) to avoid clumping and to ensure maximum extraction.
- At the 4 minute mark, slowly but firmly depress the plunger all the way.
- Pour the coffee slowly to keep the sediment in the cups to a minimum and distribute it evenly between the cups.