The French press is the oldest argument for immersion brewing — and one of the best. No filters to buy, no precise pour technique to master, and a body in the cup that no other method quite replicates. Full contact between water and grounds throughout the brew means everything ends up in the cup: the oils, the texture, the weight. For a coffee that feels substantial and satisfying from the first sip, this is the method.
What you need
- French press (350ml or 1L)
- Digital scale
- Timer
- Kettle
- 30g coarsely ground coffee
- 500g water at 93–95°C
Step 1 — Preheat the press
Pour a small amount of hot water into your French press, swirl, and discard. This stabilises the brewing temperature and prevents thermal shock that would drop your extraction temperature mid-brew.
Step 2 — Grind coarse
Grind 30g of coffee coarsely — a texture like coarse sea salt or rough breadcrumbs. French press requires a coarser grind than filter or espresso because the grounds remain in contact with the water for the full brew time. Too fine and the result is muddy and bitter.
Step 3 — Add coffee and water
Add the ground coffee to the preheated press. Start your timer and pour 500g of water at 93–95°C over the grounds in a slow, even pour. Ensure all the grounds are saturated. You can give the bed a single gentle stir at this point to ensure full contact — do not over-agitate.
Step 4 — Steep for 4 minutes
Place the lid on the press with the plunger pulled all the way up — this retains heat without starting the plunge. Allow the coffee to steep for exactly 4 minutes. This is the standard starting point; adjust to 3.5 minutes if the result is too strong, or 4.5 minutes if too weak.
Step 5 — Skim the crust
After 4 minutes, the grounds will have risen to form a crust on the surface. Use a spoon to skim this layer off and discard it. This step removes a significant source of bitterness and sediment from the final cup. Do not skip it.
Step 6 — Wait, then plunge slowly
Let the press sit for a further 30–60 seconds after skimming to allow the grounds to settle. Then press the plunger down slowly and steadily — taking a full 20–30 seconds to complete the plunge. Forcing the plunger creates turbulence that stirs the grounds back up.
Step 7 — Decant immediately
Pour the entire brew into cups or a second vessel immediately after plunging. Do not leave coffee in the French press — the grounds continue to extract, and the result within minutes is over-extracted and astringent.
Which coffee works best?
French press suits medium to dark roasts well — coffees with body, depth, and enough character to hold up through an immersive brew. Our KICKASS and MADDOG blends are excellent choices here. For those who prefer something lighter, our Guatemala single-origin brings a natural sweetness that immersion brewing expresses beautifully.
