Coffee
30g / 4.5 Tbsp
Water
500ml / 17oz
Time
4:00 min
Grind
Coarse
Temp
95°C / 203°F
1
Hot Saturation
Add coffee and water. Stir once so there are no dry clumps.
2
Wait 4 Minutes
Immersion takes time. Body develops late — don’t rush it.
3
Break the Crust
Gently stir the top layer. Floating grounds sink for a cleaner cup.
4
Half-Plunge
Stop halfway. Plunging to the bottom stirs silt and makes it gritty.
Fix the Flavor
Sour
Brew longer or grind slightly finer. Use near-boiling water.
Bitter
Grind coarser and don’t let coffee sit in the press after brewing.
Weak
Use more coffee. French press likes a stronger ratio.