French Press

French Press

You can make great tasting coffee right at home with a french press. No paper filter not only means no waste, but that the coffee bean's essential oils go directly to your cup.

1. Pre-heat your French Press. 

Pre-heating your brewer will help maintain the temperature when you begin brewing, ensuring that your coffee isn't under-extracted.

2. Weigh out the correct amount of coffee and grind it on a French press setting.

barista behind the bar with French press

The grind should be coarse, similar to the texture of breadcrumbs.

Coffee ground for French press

3. Once the French press is sufficiently warm, discard the water and add your coffee, gently leveling it at the bottom of the brewer.

Preparation of French press coffee

4. Bring water to a full rolling boil, or 210°F.

Let your water stand for about one minute before beginning to brew.

pouring coffee into a French press

5. Set a timer for four minutes.

Pour water directly in the center of the grounds, filling the carafe up 1/3 of the way. Start the timer as soon as you begin to pour the water. The coffee should expand and begin to bubble and foam. This is the beginning of the bloom, or pre-infusion, stage.

6. Allow the coffee to bloom for 45 seconds.

Gently pat the coffee down to ensure that all of the grounds are evenly saturated with water. After the bloom has subsided and no more bubbles form on the surface, add enough water to fill the carafe just below the spout. Gently stir the coffee to break up the “crust” that may have formed.

pressing French press coffee

7. Put the lid and plunger assembly on, placing the filter screen just below the surface of the slurry, ensuring that the bloom and all grounds are submerged.

When the timer sounds, slowly push the plunger all the way down. Use caution and be sure to angle the spout away from yourself in case any hot liquid escapes due to the buildup in pressure from plunging the filter screen.

pouring fresh coffee from fresh press

8. We recommend immediately pouring the brewed coffee into another carafe to avoid over-extraction.