The French Press
Chances are you probably have a French press at home and if not you need to get one. Coffee made in a French press has qualities that cannot be achieved using a pour over or drip machine.
The French press utilizes the immersion method which for those not familiar has been talked about in our cold brew articles. After steeping the coffee for a period of time the grinds are then filtered or in this case “plunged.” The downside that draws most coffee drinkers away from the French press is the sediment. If you can handle a little grit towards the end of your cup the advantages are well worth it.
Fill the kettle with filtered water and bring to a boil. Don’t worry about measuring in this step.
While water is boiling weigh out the coffee. The coffee to water ratio is 1:13 for French press. I use 26g of coffee for a 12oz serving.
Grind the beans using the medium-coarse setting.
Remove the lid/plunger off your French press and place the freshly ground coffee in the vessel. It’s worth giving it a couple taps to make sure the grinds are set evenly at the bottom.
Place the French press on a digital scale and tare it.
Remove the kettle from the heat source and begin to pour on top of the grinds. Pour should be moderately paced until a 1:13 ratio is reached.
Give the coffee a good stir with the wooden utensil and place the lid on top (plunger should be up). Set the timer and allow to steep for 4 minutes.
Remove the French press from the scale and filter the coffee by pushing down on the plunger. Don’t push too fast, you don’t want to cloud your coffee with already settled particles. If the plunger is difficult to push down aim for a coarser grind setting. If the plunger “falls” quickly-go finer next time.
Pour into a serving cup. The coffee will continue to extract after it’s filtered so serve immediately.