French press
15 g of coarse coffee steeped in 250 ml of water for 4 minutes, then pressed: a full-bodied cup with some texture.
France · French press · Hot · Medium
- Coffee
- 15 g
- Water
- 250 ml
- Ratio
- 1 : 16
- Temperature
- About 94 °C
- Time
- 6 min
- Caffeine
- About 95 mg
About 94 °C, just off the boil.
Dark roast, coarse grind- French press coffee 220 ml
Ingredients
- 15 gGround coffeecoarse, like sea salt
- 250 mlWaterjust off the boil
Method
Warm the press with hot water and pour it out.
Add 15 g of coarse coffee, pour 250 ml of water just off the boil, stir once, and put the lid on with the plunger up.
Wait 4 minutes.
Wait4:00Skim off the foam with a spoon, then press the plunger down slowly.
Pour it all out at once so it does not keep brewing.
Tips
- For a cleaner cup, stir the crust at 4 minutes, skim the foam, wait another 5 minutes, and press gently only to the surface.
- Grind coarse and even; fine particles pass the mesh and make the cup muddy and bitter.
- Pour off all the coffee when you press; left on the grounds, it turns bitter.
About this drink
The French press, or cafetière, is a jug with a mesh plunger. Early versions were patented in France in the 1850s, and the design most used today was patented in Italy in 1929. Because the metal mesh lets oils and fine particles through, it gives a heavier, rounder cup than paper-filtered coffee.
