Sample Coffee brew guides

How to brew French Press (Plunger)

Simon Wright A brew guide by Simon Wright

It’s hiding in a cupboard, and it’ll make delicious, stress-free coffee.

Most homes and offices have a french press, and with freshly ground coffee you can make a delicious cup of coffee.

This brew recipe is based on the same concepts we use when cupping every coffee we roast, which is how we get the flavour notes we use to describe our coffees, and also check for quality. It’ll take a little longer than you’re probably used to, but the result will taste much better.

We’re working with a ratio of 16 parts water to 1 part coffee, so take the amount of water you’re adding and divide it by 16 if you’re brewing a different amount.

Method for 6 cup French Press (750ml)for 3 cup French Press (325ml)

  1. Get your gear ready and warm the french press with hot water.

    You’ll need a french press, fresh coffee, a grinder, two spoons, some scales and a kettle.

  2. Freshly grind 47g coffee (for 750mL) or 20g coffee (for 325 mL).

    The grind should be quite coarse, slightly smaller than sea salt.

  3. Tip out the water, and put the coffee in the base of the french press.

  4. Add 200mL water(for 750mL) or 100mL water (for 325 mL).

  5. Wait 30 seconds, then give it a stir with a spoon.

    You’ll notice bubbles form as the beans release gas: this is called the bloom.

  6. Add the remaining 550mL water (for 750mL) or 225mL water (for 325 mL).

  7. Wait 4 minutes.

    Watch closely and you’ll notice coffee grounds drifting to the bottom: this happens as each ground becomes saturated with water.

  8. While you’re waiting, warm your mug with hot water.

    A warm mug will keep your coffee hot longer.

  9. Use a clean spoon to break the crust on top of the brew.

    This will saturate more grounds, which will fall to the bottom.

  10. Rinse the spoon and scoop up any large grounds on top of the brew.

    You don’t need to be precise, we’re most concerned with big grounds.

  11. Put the top of the french press in place, but don’t press down yet.

    This will warm and expand the metal springs, helping it make a good seal.

  12. Wait 15 seconds, then press.

    This will capture any remaining grounds floating, and help stop them extracting.

  13. Pour, and enjoy!

    It’s best to either drink it all straight away, or pour any leftover coffee into a thermos or flask, as it will slowly gain a bitter flavour due to the leftover grounds at the bottom.

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