The French Press is probably the easiest way to make really good coffee: add coffee, add water, wait, plunge. Nevertheless, the cup on the table often ends up tasting bitter or full of coffee grounds at the bottom. With the right grind size, a set time, and a small trick at the end, it becomes a well-rounded, full-bodied coffee.
In short: For 500 g of water, I use 30 g of coarsely ground coffee and water at 95 °C. I pour in all the water, stir briefly, and let the coffee steep for 4 minutes. Then I press the plunger down slowly, pour the coffee out immediately and slowly, and leave a small remainder with the grounds in the French Press.
How the French Press works
In a French Press, the coffee grounds steep directly in the water for a few minutes. Then, you press a fine metal mesh filter down, which separates the coffee grounds from the finished coffee.
Because there is no paper filter involved, more coffee oils and fine particles make it into the cup. Therefore, the coffee usually has more body and a softer, heavier texture than coffee from a pour-over filter, but it also appears less clear.
Despite the name, the history is not exclusively French: the first patent for such a device was filed by Frenchmen Mayer and Delforge in 1852. The form we know today is primarily derived from Italian developments starting in 1929 (Barista Hustle).
What you need
- French Press of the appropriate size
- Coffee grinder that grinds coarsely and evenly
- Kitchen scale and timer
- Kettle, ideally with temperature control
- Spoon for stirring
My step-by-step French Press recipe
| Coffee | Grind size | Water | Temperature | Steep time |
|---|---|---|---|---|
| 30 g | coarse | 500 g | 95 °C | 4:00 min. |
The ratio corresponds to 60 g of coffee per liter of water. For a smaller or larger French Press, adjust the coffee and water using the same ratio.
- Preheat the French Press with hot water and discard the water.
- Grind 30 g of coffee coarsely and add to the carafe. Tare the scale.
- 0:00 – Pour in 500 g of water at 95 °C and stir briefly so that all the coffee grounds are wet.
- Place the lid on with the plunger pulled up and let it steep.
- 4:00 – Press the plunger down slowly and evenly.
- Pour the coffee directly and slowly into cups or a carafe. Leave a small remainder with the grounds in the French Press.
Pouring the coffee out is part of this recipe. This keeps the steep time exactly as intended in the recipe, and the coffee tastes the same every time.
Tip for fewer grounds: the James Hoffmann method
If the sediment in your cup bothers you, it's worth taking a look at the method shown by British World Barista Champion James Hoffmann in his video "The Ultimate French Press Technique". It takes longer, but the coffee is noticeably clearer.
| Coffee | Grind size | Water | Temperature | Total time |
|---|---|---|---|---|
| 30 g | medium-coarse | 500 g | freshly boiled | approx. 9–12 min. |
- Add 30 g of coffee to the French Press and pour in 500 g of freshly boiled water.
- 4:00 – Gently break the crust on the surface with a spoon so that most of the coffee grounds sink to the bottom.
- Skim off the foam and remaining particles from the surface with two spoons.
- Wait 5 to 8 minutes so that the fine particles settle at the bottom.
- Place the plunger just below the surface, do not press all the way down.
- Pour the coffee slowly through the sieve into the cups and leave a small remainder with the grounds in the French Press.
Hoffmann explains in his video that the coffee does not become noticeably more bitter due to the long wait because most of the coffee grounds are lying at the bottom. It is best to try for yourself whether you like this cup better than the classic version.
Which beans suit the French Press
The French Press emphasizes body and sweetness. Therefore, coffees that also work well with more texture are suitable:
- VERLÄNGERUNG from Brazil with strawberry, rum, and ripe fruits: sweet and fruity
- WARM UP from Costa Rica with tangerine, brown sugar, and citrus: round and balanced
- MATCH DAY with milk chocolate, hazelnut, and caramel: chocolatey and full-bodied, also with a splash of milk
You can also brew very light, floral coffees in the French Press. However, their delicate floral notes usually come through more clearly with a pour-over filter.
The water also influences the taste. In Munich, tap water is hard, which can dampen the acidity of light roasts in particular. You can read more about this in the article Water for coffee in Munich.
Typical mistakes with the French Press and what you can change
The coffee tastes bitter
Often the grind is too fine; if so, grind a little coarser. Also, check if you have followed the coffee amount and steep time as per the recipe, and pour out the coffee immediately after plunging.
The coffee tastes thin or watery
The grind is likely too coarse or the amount of coffee is too low. First, use the scale to check if the ratio is correct, and then grind slightly finer.
Too many grounds in the cup
A very fine grind or a grinder with many fine particles allows more grounds through the sieve. Skim the surface, pour slowly, and leave a small remainder with the grounds in the French Press. Or try the James Hoffmann method.
The plunger is hard to press
This usually indicates a grind that is too fine. Do not force it, otherwise hot coffee may splash out the sides. Grind coarser next time.
Frequently asked questions about the French Press
How coarse must coffee be ground for the French Press?
Coarse. What that looks like on your grinder depends on the model. If the coffee is bitter and difficult to press, grind coarser; if it is thin, grind finer.
How much coffee do I need for the French Press?
In my recipe, it is 60 g of coffee per liter of water, i.e., 30 g for 500 g of water or 21 g for 350 g of water.
How long should coffee steep in the French Press?
In my recipe, 4 minutes from the moment the water is poured. After that, I press and pour the coffee out immediately. Other methods, such as James Hoffmann's, deliberately work with longer times.
Do I have to press the plunger all the way to the bottom?
In my recipe, yes, slowly and evenly. In the James Hoffmann method, you only place the plunger just below the surface so that the settled grounds remain at the bottom.
Can I keep coffee warm in the French Press?
I would not recommend it. The coffee cools down quickly in the glass carafe, and it continues to sit on the grounds. If you want to keep it warm, pour it into a preheated thermos.
French Press or pour-over – which is better?
That is a matter of taste. The French Press makes a coffee with more body; the pour-over makes one that is clearer and lighter. I explain how the pour-over filter works in the article Pour-over coffee: instructions and recipe.
Conclusion
The French Press is forgiving if two things are right: a coarse grind and a fixed steep time. With 30 g of coffee to 500 g of water, 95 °C, and 4 minutes, you have a reliable starting point. And if you have more time and want a particularly clear cup, try the James Hoffmann method.
About the author: Jovana is a roaster, coffeeologist, and founder of Nine Fine Roastery in Munich. She roasts the coffee for Nine Fine herself. She is also a professional soccer player.
Sources: Barista Hustle – The History of French Press · James Hoffmann – The Ultimate French Press Technique (YouTube) · Nine Fine Roastery – Brewing recipes
