Making French press coffee is simple once you know the basic ratio, water temperature, and timing. Here is a straightforward method that works for most presses and tastes.
Basics and ratios
Use a coarse grind, similar to breadcrumbs, so the metal filter can separate grounds without too much sludge. A common starting ratio is about 1 gram of coffee for every 15–17 grams (or milliliters) of water; for example, 30 g coffee to 450–500 ml water for two mugs.
Heat water and preheat
Heat water to just off the boil, around 200–205°F (about 93–96°C), which you can get by boiling and letting it sit 30 seconds. Preheat the empty French press with hot water, swirl, then dump it out so the brewer stays hot during extraction.
Add coffee and bloom
Add the ground coffee to the warmed press and gently shake to level the bed. Start a timer, pour in about half your water to saturate all grounds, then let it sit 30–45 seconds to “bloom,” releasing trapped gases and improving flavor.
Fill, steep, and stir
After the bloom, pour in the rest of the water up to your target volume. Give a gentle stir to break the crust on top and mix evenly, then place the lid on with the plunger pulled up and let it steep for about 4 minutes total (some people prefer 4–5 minutes for a stronger cup).
Plunge and serve
When the timer hits around 4 minutes, press the plunger down slowly over about 15–20 seconds, using steady pressure. Pour the coffee into cups or a separate carafe right away so it does not keep extracting and turn bitter in the press.
