Patented by an Italian designer and popular since the 50s. You might have one in the back of your cupboard somewhere along with that toastie maker you got for Christmas.
Not got the tools you need yet? Buy a Cafetiere from us here. Get the scoop on our latest coffees, offers, brewing tips, news from the roastery and origin. This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies. Your water should be just off boiling, so boil the kettle, then wait 1 minute to let it cool down slightly. If you use the hot water straight away, the coffee can taste slightly burnt or bitter.
Our best coffee recipes Best coffee gadgets Coffee cocktail recipes Coffee cake recipes Best coffee machines Best coffee recipes, products and tips Different coffee types explained. Looking for an early Christmas gift idea? Check out our Black Friday coffee machine deals page for all the latest offers on top appliances. Subscriber club Reader offers More Good Food. Sign in. Ask our experts at support bluebottlecoffee. Bring enough water to fill the French press to a boil. For a oz press, you'll need about grams 12 ounces.
While the water is heating, grind your coffee. French press coffee calls for a coarse, even grind. We recommend starting with a coffee-to-water ratio. To start, gently pour twice the amount of water than you have coffee onto your grounds. Give the grounds a gentle stir with a bamboo paddle or chopstick. Allow the coffee to bloom for 30 seconds. Pour the remaining water and place the lid gently on top of the grounds.
This is an important factor because the purer the surrounding water, the stronger osmotic pressure drives coffee concentrate out of our grounds, and the more efficient our extraction. On the other hand, the constant flow of clean and hot water over the surface of our coffee grounds extracts those outer surfaces more aggressively, which means we have less time to brew before those outer surfaces are so extracted that they add less-tasty, 'overextracted' flavors to our brew.
The best coffee brewing is about dialing in our many variables just right to get the best balance of maximizing good flavors and minimizing the less-delicious stuff. The French press is a pretty different environment for coffee brewing.
Drip or pourover brewing is a lot like a convection oven, where the convective heat in the form of flowing water speeds up the energy transfer in our little coffee chemistry set. In our low-and-slow French press, you're not adding more water in as you go, so the energy driving diffusion is decreased, resulting in slower, more gradual brewing. There's less of the surface-overextraction effect, and the brewing is ultimately a more gentle proposition.
Put it all together, and French press brewing is less finicky than most other methods and can result in a more full-flavored brew with a deeper sweetness and syrupy body.
French presses have mesh filters that do a good job of holding back the grounds, but there will be a small quantity of powder-like coffee grounds, called fines, that will make it through the filter and remain suspended in your brew. Don't let those distract you too much. The fines can give the sensation of more viscosity and richness.
Here's my basic technique for making great French press coffee. As with all methods of coffee brewing, you'll need to experiment and tweak the variables a bit, tasting your results before you settle on your ideal settings. The good news is that French press is a good bit more forgiving than the faster brew methods.
Have a watch or stopwatch handy to time your brew. Your smartphone probably has one hidden in its 'Clock' app. Start with a very coarse grind, maybe at the coarsest setting on your grinder. The particles should appear somewhere between coarse salt and steelcut oats.
Take note of your grind size so you can make adjustments later: grind a little finer next time if your brew was weak, a bit coarser if you're tasting a lot of unpleasant, dish-raggy, overextracted flavors. How much: While there's a maximum amount that your French press will make, there isn't really a minimum.
A good coffee-to-water ratio is between grams of coffee per liter of water a mass ratio between and
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