The French press (aka press pot or cafetière) is the most approachable way to brew a rich, full-bodied cup. With the right ratio, grind size, water temperature, and timing, you’ll pull out chocolatey sweetness without the mud.
Quick Recipe (TL;DR)
- Dose: 30 g coffee
- Water: 500 g (ml)
- Ratio: 1:16–1:17
- Grind: Medium-coarse (coarse sea salt; 900–1100 μm)
- Water temp: 96°C/205°F (off boil)
- Bloom: 30–45 seconds
- Total time: 4:00–5:00
- Technique: Stir gently after bloom, skim crust, plunge slowly 20–30 seconds
For one mug (350 ml): 21 g coffee + 350 g water at 96°C, 4:15 total.
Why French Press Works
Immersion brewing extracts evenly because all grounds contact water for the full brew. The metal filter lets flavorful oils through, creating body that drip and paper filters mute. Correct grind and timing keep bitterness/silt in check.
Optimal Ratios and Timing
| Strength | Ratio | 300 ml cup | 500 ml (solo pot) | 1 L (two mugs) |
|---|---|---|---|---|
| Balanced daily | 1:16 | 19 g | 31 g | 62 g |
| Rich & syrupy | 1:15 | 20 g | 33 g | 67 g |
| Lighter & tea-like | 1:17.5 | 17 g | 29 g | 57 g |
- Start at 1:16, adjust taste with ±1 g per 300 ml.
- If your press runs cool, shorten time by ~15–20 seconds; if it runs hot, extend by ~15–20 seconds.
Grind Size That Actually Works
- Aim for medium-coarse, not boulder-coarse. Too coarse = sour/flat. Too fine = silty/bitter.
- If your grinder numbers help: Baratza Encore 22–26, Fellow Ode Gen 2 5.5–6.5, Niche Zero 45–55 (guidelines; calibrations vary).
- Check your cup: bitterness and sludge → go coarser; sour and thin → go finer.
Water Quality and Temperature
- Use clean, mineral-balanced water: target ~60–90 ppm hardness, ~10–40 ppm alkalinity.
- Ideal temperature: 96°C/205°F. If you can’t measure, boil and wait 30 seconds.
- Learn more in our water guide: Coffee Water Quality Guide.
Step-by-Step: Consistent French Press
- Preheat press and cups. Discard rinse water.
- Add ground coffee. Start timer.
- Pour 2–3× coffee weight in water (bloom). Gently stir to wet all grounds. Wait 30–45 seconds.
- Pour the rest of the water to target weight. Lid on (plunger up) to retain heat.
- At 3:30–3:45, gently break the crust with a spoon, skim floating foam/grounds for a cleaner cup.
- Plunge slowly (20–30 seconds). Don’t slam the bed.
- Serve immediately. If saving extra, decant to avoid over-extraction.
Clean Cup Technique (Optional but Great)
- After step 5, instead of plunging all the way, press the screen just below the surface to hold back floating fines and pour through the spout. This yields a cleaner, less silty cup.
Troubleshooting
- Bitter, ashy, drying: Grind coarser, shorten total time by 15–20 s, lower temp to 93–94°C for dark roasts.
- Sour, thin, tea-like: Grind finer, extend time by 15–20 s, raise temp to 96°C.
- Too much silt: Coarsen grind slightly; avoid aggressive stirring; skim crust before plunging; decant immediately.
- Flat flavor: Try 1:15 ratio or extend contact time; use fresher beans; consider a light agitation at 1:00.
- Muddy body: Use the clean cup technique; let grounds settle 30–45 s before plunging.
Make It Yours: Variations
- Competition method (no plunge): 1:17, grind slightly finer; steep 8 minutes; skim crust; wait 2 minutes; pour without plunging. Ultra clean for cuppings.
- Cold press: 1:10 with room-temp water; 12–18 hours in fridge; press and serve over ice; dilute to taste.
- Bloom-then-top: Larger bloom (1:4) can help dense light roasts open up; keep total time consistent.
Beans That Shine in a Press
- Medium to medium-dark roasts accentuate chocolate, caramel, and nutty notes.
- Natural and honey-processed coffees offer fruity sweetness with the body the press highlights.
- Explore our picks: Best Coffee Beans and how to store them: Coffee Storage.
Cleaning and Care (Flavor Matters)
- Rinse immediately after brewing. Oils oxidize and create rancid flavors.
- Disassemble the filter weekly; soak metal parts in cafiza or baking soda solution; rinse thoroughly.
- Replace filter screens when bent or frayed; they’re cheap and make a noticeable difference.
FAQs: French Press Basics
What’s the best grind size for French press?
Medium-coarse. If your cup is bitter/sludgy, go coarser; if it’s sour/thin, go finer.
What ratio should I use?
Start at 1:16. Adjust by taste. Heavier body → 1:15. Lighter cup → 1:17–1:17.5.
How long should I brew?
4–5 minutes total works for most coffees. Light roasts often like the longer side.
Should I stir?
A gentle stir to wet all grounds during bloom is helpful. Avoid aggressive agitation that increases fines and silt.
Why does my French press taste muddy?
Likely too fine a grind, over-agitation, or not skimming the crust. Try the clean cup technique and decant right away.
Keep Learning
- Dialing in extraction? Read the Grind Size Guide.
- Want a brighter cup? Try Pour-Over Coffee.
- Espresso curious? Start with Espresso Basics.
- Curious about wellness? See Coffee Health Benefits.
French press is simple, forgiving, and incredibly satisfying. With the right ratio, grind, and timing, you’ll get a sweet, chocolatey, and clean cup—no sludge required.