French Press
Pour, stir the crust at 4:00, then skim the foam and grounds. Rest another four minutes, plunge just to the surface, and decant. Clean, sediment-free, and quietly full-bodied.
The method
- Dose
- 30 g
- Water
- 500 g
- Ratio
- 1:16.7
- Temperature
- 93 °C
- Grind
- coarse
- Total time
- 4:00 steep · 4:00 rest
The brewing guide
Make it your own.
- 01
Warm the press, then add 30 g of coarsely ground coffee.
- 02
Pour in 500 g of water at 93 °C, wetting all the grounds. Start the timer.
- 03
At 4:00, gently break the crust and skim off the foam and floating grounds.
- 04
Wait another four minutes for the fines to settle. Lower the plunger just to the surface; do not force it down.
- 05
Pour slowly into cups or a carafe so the coffee does not keep brewing.
Pour, stir the crust at 4:00, then skim the foam and grounds. Rest another four minutes, plunge just to the surface, and decant. Clean, sediment-free, and quietly full-bodied.
All of our recipes, kept in one place.
All recipesLearn it in person
Dial this brew in with us.
Our Home Brewing workshop in Amsterdam works through this method hands-on, on the light roasts we release.
See the workshops