French press is one of the most forgiving ways to make coffee at home. No paper filters, no electricity, no complicated pour patterns. Just coffee, hot water, and four minutes of patience. The method has been around since 1929, and for good reason—it produces a rich, full-bodied cup that's hard to replicate with other brewing methods.
That said, small adjustments make a real difference. This guide covers everything from the basic recipe to the science behind each variable, so you can troubleshoot problems and dial in your preferences over time.
The Quick Recipe
If you just want to make coffee and skip the explanation, here's what works:
Ratio: 1:15 (30g coffee to 450g water for two mugs) Grind: Coarse, like sea salt Water temp: 200°F (just off boil—wait 30 seconds) Brew time: 4 minutes Plunge: Slow and steady, then pour immediately
That's the baseline. The rest of this guide explains why these numbers work and how to adjust when something tastes off.
Why French Press
French press is a full immersion method—grounds sit in water for the entire brew, extracting evenly without the technique required for pour-over. The metal mesh filter lets oils pass through that paper would absorb. Those oils carry hundreds of aromatic compounds responsible for flavors like chocolate, caramel, and fruit. The result is a heavier body and more rounded mouthfeel than you'd get from a V60 or other pour-over.
It's a good fit if you like full-bodied coffee, want a low-fuss morning routine, or regularly brew for two or more people at once. The 8-cup press (which actually makes about 34 ounces, or four standard mugs) is the most versatile size for households.
Equipment
French press: Any size works. Common options are the 3-cup (12 oz, good for one person) and 8-cup (34 oz, serves 2-4). Glass is affordable but loses heat quickly; double-wall stainless steel retains temperature much longer.
Kettle: A regular kettle works fine. Gooseneck kettles offer more control but aren't necessary for immersion brewing.
Grinder: A burr grinder produces consistent particle sizes, which matters for even extraction and reducing sediment. Blade grinders create a mix of powder and chunks—usable, but you'll notice more silt in your cup. If you're using a blade grinder, consider buying pre-ground coffee from a specialty roaster instead.
Scale: Recommended but not mandatory. It removes guesswork and makes adjustments predictable. Without one, use roughly 2 tablespoons of coffee per 6 ounces of water.
Timer: Your phone works.
Step-by-Step Instructions
1. Heat your water. Bring water to a boil, then let it sit for 30-60 seconds. You're aiming for 195-205°F. If you have a temperature-controlled kettle, 200°F is a reliable starting point.
2. Preheat the press (optional). Pour some hot water into the empty press, swirl it around, then discard. This keeps the brewing temperature more stable, especially with glass presses.
3. Grind your coffee. Coarse, like kosher salt or raw sugar. For 450g of water (two large mugs), use 30g of coffee.
4. Add coffee and start your timer. Pour the grounds into the press.
5. Pour water. Add all the water at once, making sure to saturate all the grounds. Some people pour in a circular motion; it doesn't matter much for French press.
6. Wait 4 minutes. Don't touch it. A crust of grounds will form on top—that's normal.
7. Stir and skim (optional). After 4 minutes, give the crust a gentle stir to help grounds sink. If you want a cleaner cup, use two spoons to skim off the foam and floating particles.
8. Plunge slowly. Press the plunger down with steady, even pressure over about 20 seconds. Stop just above the grounds—pushing all the way to the bottom stirs up sediment.
9. Pour immediately. Don't let the coffee sit in the press. The grounds are still in contact with the liquid, which means extraction continues. Decant everything into mugs or a carafe right away.
Grind Size: Why It Matters
Grind size controls extraction speed. Finer particles have more surface area exposed to water, so they extract faster. Coarser particles extract slower.
French press steeps for 4+ minutes—a long contact time compared to pour-over (2-3 minutes) or espresso (25 seconds). A coarse grind slows extraction enough to avoid pulling harsh, bitter compounds during that extended soak. It also keeps large particles from slipping through the mesh filter.
If your grind is too fine: Over-extraction (bitter, harsh, astringent), excessive sludge at the bottom of your cup, and the plunger will be hard to push down.
If your grind is too coarse: Under-extraction (sour, thin, lacking sweetness), weak flavor, and you might see grounds floating on top.
The visual reference that works: your grounds should look like coarse sea salt or raw sugar. If you're using a burr grinder, most have French press settings marked. Start there and adjust based on taste.
If you don't have a grinder, look for pre-ground coffee specifically labeled for French press. Standard "drip" grind is too fine.
The Ratio Explained
A 1:15 ratio means 1 gram of coffee for every 15 grams of water. For a standard 8-cup press:
**30g coffee : 450g water** = two large mugs
**45g coffee : 675g water** = fills the press completely
The Specialty Coffee Association recommends roughly 1:18 as a starting point for most brewing methods, but French press typically runs stronger because the metal filter lets more dissolved solids through than paper.
To adjust strength:
**Stronger:** Use more coffee (try 1:14 or 1:13), not longer brew time
**Lighter:** Use less coffee (try 1:16 or 1:17)
Changing brew time affects extraction level (bitter vs. sour), not strength. Changing the ratio affects strength (bold vs. mild). They're related but distinct.
Without a scale, 2 tablespoons per 6 ounces of water gets you close to 1:15.
Water Temperature and Quality
Water between 195-205°F extracts efficiently without pulling too many bitter compounds. Below 195°F, you'll under-extract and get sour, thin coffee. Boiling water (212°F) can over-extract, especially with darker roasts.
The practical shortcut: boil your water, then wait 30-60 seconds before pouring. That lands you in the right range without a thermometer.
Water quality matters more than most people realize. Your coffee is 98% water. If your tap water tastes off—chlorinated, metallic, or mineral-heavy—your coffee will too. Filtered water provides consistent results. Very hard water can make coffee taste over-extracted; very soft water produces thin, sour cups.
Brew Time and the Plunge
Four minutes is the standard because it allows enough contact time for balanced extraction with a coarse grind. Going longer risks over-extraction—those late-stage bitter tannins that make coffee harsh.
That said, the plunge itself doesn't extract flavor. The grounds have already been steeping; pushing the plunger down just separates the liquid from the solids. This insight led to a technique worth knowing.
The James Hoffmann method: World Barista Champion James Hoffmann suggests a different approach for cleaner cups. After pouring water, wait 4 minutes, then stir the crust and skim off the foam. Instead of plunging, wait another 5-8 minutes for grounds to settle naturally. When you finally press, stop at the surface—don't push all the way down. Pour gently. The result is significantly less sediment and a smoother mouthfeel.
It takes longer but produces a cup closer to pour-over clarity while keeping French press body. Worth trying if you dislike the silt.
Common Problems and Fixes
Bitter or harsh: Your coffee is over-extracted. Grind coarser (first thing to try), use cooler water (195°F), or reduce brew time to 3:30. Also check that you're not leaving coffee in the press after plunging—decant immediately.
Sour or weak: Under-extracted. Grind slightly finer (toward medium-coarse), use hotter water (closer to 205°F), extend brew time to 4:30-5:00, or use more coffee. Light roasts are particularly prone to under-extraction in French press.
Too much sediment: Grind coarser to reduce fines. If using a blade grinder, consider switching to pre-ground. Plunge slowly and stop before reaching the very bottom. Try the Hoffmann method above. Leave the last ounce of liquid in the press.
Coffee gets cold: Preheat your press before brewing. Serve immediately after plunging. Consider a double-wall insulated press if this is a persistent issue.
What Coffee to Use
French press works with any roast, but the method's characteristics favor certain profiles.
Medium to dark roasts shine here. The metal filter lets oils pass through, and medium-dark roasts produce more oils during roasting. Their lower acidity and developed sugars complement immersion brewing's heavier body. Look for tasting notes like chocolate, caramel, hazelnut, or brown sugar—these flavors flourish in French press.
Light roasts can work but taste noticeably different than in pour-over. Their bright acidity sometimes comes across as sharp in immersion brewing. If you prefer light roasts, try a stronger ratio (1:14), slightly finer grind, hotter water (205°F), and a longer steep (5-6 minutes) to extract more sweetness.
Single origins vs. blends: Both work. French press's full body can highlight chocolate and fruit notes from single origins, while blends designed for balance tend to be forgiving.
Freshness matters. Aim to use beans within 7-21 days of the roast date. Pre-ground coffee's window is shorter—use within 1-2 weeks of opening.
Looking for something to brew? Check out what we're currently roasting—we always have options that work well in a French press.
Cleaning and Maintenance
Old grounds in the mesh affect future brews—stale oils go rancid and leave off-flavors.
After each use: Discard the grounds (not down the sink—they'll clog it). Rinse the carafe and plunger under hot water. Let everything dry.
Weekly or as needed: Disassemble the plunger (most unscrew into three parts: the mesh screen, a metal plate, and the post). Scrub each piece with soap and water, then rinse thoroughly. Coffee oils build up on the mesh over time; a quick soak in hot soapy water helps.
Some people run the disassembled parts through the dishwasher, but check your manufacturer's recommendations—high heat can warp certain plastics.
FAQ
How long should French press steep? Four minutes is the standard. Going longer increases extraction, which can tip into bitterness. If you want a stronger cup, use more coffee rather than a longer steep.
What is the best ratio for French press? Start with 1:15 (1 gram of coffee per 15 grams of water). Adjust to taste: 1:14 for stronger, 1:16 for lighter. Without a scale, roughly 2 tablespoons per 6 ounces works.
Why is my French press coffee bitter? The most likely causes are grind that's too fine, water that's too hot, steeping too long, or leaving coffee in the press after plunging. Try grinding coarser first.
Can you use fine ground coffee in a French press? You can, but you shouldn't. Fine grounds over-extract during the 4-minute steep, creating bitter coffee and slipping through the mesh as sludge. Use coarse grind for French press.
Should you stir French press? It's optional. Stirring after 4 minutes helps grounds sink and can improve extraction consistency. Some methods skip stirring entirely; others incorporate it. Try both and see what you prefer.
Do you need a special grinder for French press? Any grinder works, but burr grinders produce more consistent results than blade grinders. Consistency matters for French press because uneven particles mean some grounds over-extract while others under-extract—and fine particles slip through the filter as sediment.
French press rewards attention without demanding perfection. Start with the basic recipe, pay attention to how each cup tastes, and adjust one variable at a time. Once you understand why these parameters work, you'll be able to troubleshoot problems and dial in exactly the cup you want.
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