French press
Heavy body, zero fuss
Full immersion and a metal mesh filter give you a rich, textured cup with all the oils left in. Hard to get wrong, easy to love on a slow Sunday.
The recipe
- Ratio
- 1:15
- Dose
- 30 g coffee
- Water
- 450 g just off the boil
- Grind
- Coarse
- Time
- 4 min + 4 min rest
Step by step
0:00
Grind coarse
Grind 30 g like rough breadcrumbs. Too fine and the plunger fights you and the cup turns muddy.
0:00
Add all the water
Pour 450 g of water straight onto the grounds, making sure everything is wet. Lid on, plunger up.
4:00
Break the crust
Stir the floating crust with a spoon and skim off the foam and bits that rise. This is the secret to a clean press.
4:30
Wait again
Leave it alone for another 4 minutes so the fines settle to the bottom.
8:30
Plunge gently
Press the plunger just below the surface, not to the bottom, and pour slowly. Leave the last splash in the press.
