Folks often ask how I take my coffee. My short answer is usually, “just a black Americano and I’m happy.” However, the longer answer also has a longer brew time: the French press. 

While filtered brew methods like pour-over and Aeropress are growing in popularity, it's the faithful French press that helped me fall in love with coffee's many complexities. This full immersion process will always have a place in the coffee world, so let’s make some together!

You’re going to need:

• French press brewer
• A grinder (or coffee pre-ground medium-coarse)
• Kettle
• Spoon
• Coffee or kitchen scale (needs to be able to weigh grams)
• Timer

GET READY

1. Figure out your coffee-to-water ratio. A 1:15 ratio (1 gram of coffee for every 15 grams of water) is a great starting point. For a full-sized batch in a typical 8-cup French press you would use 56 grams of coffee and 840 grams water. 
   
   
2. Set your kettle for 205°F. (If your kettle doesn’t have a temp setting, use water about 1 minute post-boil.)
   
   
3. Measure out your coffee and grind at a medium-coarse setting. This will allow for a controlled extraction and less sediment in the cup. Add your ground coffee to your French press brewer.
   
   
4. Place your French press on your scale and tare to zero. 

BREW

STEP 1: ADD WATER. Add your predetermined amount of hot water to the grounds and start the timer. Cover the French press with the lid, but don't plunge yet! Allow the coffee to sit for 1 minute.

STEP 2: STIR. At the 1 minute mark, give the grounds a stir. Be gentle if your French Press is glass! Place the lid back on top, but don't plunge. 

STEP 3: THE PLUNGE. At the 4 minute mark, press the plunger all the way down and serve. 

FINE TUNING

Grind size: If your coffee tastes bitter or harsh, try a slightly coarser grind. If your coffee tastes sour or sharp, try a slightly finer grind. (But be careful - too fine and you'll end up with sediment in your cup!)

Water temp: in general, go hotter ( 200-205°F) for lighter roasts to boost extraction, and cooler (195-200°F) for darker roasts to avoid over-extraction and bitterness.

Brew ratio: In this recipe we’re recommending a 1:15 ratio because we find it brings out the rich tones and heavy body that the French press is known for. However - as with nearly everything in coffee - your preference may vary, and that’s A-OK. Experiment with your ratio to find your sweet spot. A wider ratio, like 1:16, is going to give you a brighter, more vibrant cup. A tighter ratio, like 1:14, is going to give you a stronger, more full-bodied cup. 

In a world full of Aeropresses, don’t be afraid to take it back to the OG press and pour method! Happy sipping :)

Emary Greene • April 21, 2026