French fries. French dressing. French press. What would we do without the French, even knowing this glorious brew method was patented by the Italians?
- French Press
- Ground coffee (Coarse)
- Hot water (205° F)
- Math comes first. Determine how much coffee to grind and how much water you’ll need using our handy dandy brew chart.
- Heat your water and grind beans at a coarse setting.
- Preheat your French Press by filling it with hot water and moving the press in a gentle swirling motion to heat the wall of the glass.
- Discard the water and add ground coffee to your press. Gently level the coffee grounds.
- Place on your scale and tare it. (That’s a fancy way of saying to set the scale to zero.)
- In a circular motion, slowly and evenly pour over twice the hot water as you have grounds, until all are just saturated. 24g of coffee = 48g of water; 35g of coffee = 70g of water. Get it?
- Start your timer. Allow your coffee to bloom for 30 seconds. Then gently stir the slurry you have created.
- Fill the press with more hot water until you reach the desired weight.
- Place the lid onto the press, ensuring that the plunger is in the upmost position. Hold tight. No pressing yet.
- Wait until the timer reaches 4 minutes on the dot. Dance, do your French flash cards, call your BFF. When that’s done, slowly press down on the plunger handle to filter the coffee from the grounds.
- Immediately pour the coffee out of the press. No over-brewing for you, my friend.
- Have a post-plunge party featuring delicious coffee.