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The French Press has rapidly become one of the most popular home brewing methods, chiefly because of its user-friendy simplicity and the bold, heavy cup it produces. By virtue of it being a total-immersion brew method (in contrast to a filtered dripper method such as the Chemex or an auto-drip coffee maker), the brew strength of a French Press coffee tends to be very high. This is due to the prolonged contact the water has with the grounds; the longer water interacts with coffee, the more it extracts. For this reason, it is vital to rigidly time your French Press to avoid brewing an overextracted, astringent cup.


STEP 1: Heat a kettle with at least 600 milliliters of water to just under boiling – between 205˚ - 208˚ F).


STEP 2: Adhering to a 1 to 12 coffee to water ratio (ex: 36 grams of coffee for a 425 gram pour), grind your coffee using a VERY coarse grind setting. It is extremely important not to grind your coffee too finely here. Essentially, the finer you grind your coffee, the more surface area of the bean’s cellular structure is exposed – and consequently, the quicker it will extract when fully immersed in hot water. The concept here is a superior extraction achieved by extracting coarser grounds over a longer period of time.


STEP 3: Put your grounds in the bottom of the French Press, and pour 1/6th of your total water on top of the grounds. Gently agitate the grounds with a wide stirrer so that all the coffee particles are evenly saturated and allow the grounds to sit for 30 seconds. This technique is known as “blooming”, which allows the excess, water-soluble CO2 trapped in the beans to escape before the remaining water is added.


STEP 4: Slowly pour in the rest of your water and carefully place the metal lid on top of the cylinder with the plunger pulled all the way up. Steep for four minutes.


STEP 5: At the four minute mark, apply around 15-20 pounds of pressure and push the filter down to the bottom of the glass. Immediately pour and decant all of your coffee into another vessel, as any liquid left in the French Press will continue to extract the grounds. Enjoy!