French Press
Big, heavy, no fuss. The old armchair.
Full immersion, metal mesh filter. Most of the oils stay in the cup, and the body with them, loyal as a retainer.
- Ratio
- 1:15
- Grind
- coarse
- Temp
- 96°C
- Dose
- 30 g
- Water
- 450 g
- Time
- 4 min
- Difficulty
- dead easy
You'll need
- french press
- kettle (any)
- scale
- burr grinder
Steps
- Add & pour. 30g coarse coffee in, 450g hot water on top, all at once and without ceremony.
- Stir the crust. At 1 minute, gently stir the floating crust to sink it.
- Wait. Lid on, plunger up. Walk away: a watched press, like a watched pot, dawdles.
- Plunge & pour. Press slowly; a plunger in a hurry stirs up sludge. Pour it all out at once, or it keeps extracting and turns bitter.
Heavy, rich, round body with muted acidity. Chocolate and nut notes get louder; delicate florals can’t get a word in. A little sediment is normal; leave the sludge be.