Brewing

Coarse grounds, hot but not boiling water, at least four minutes and a slow press. What each step does in a French press, and how to adjust the dose.

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Coffee Rue Journal
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5 min read
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Drawing from above. A French press with its plunger lifted out and coffee steeping inside, the plunger lid beside it and a timer stopped at four minutes.

To make French press coffee, put coarsely ground coffee in the beaker and pour over water that has just come off the boil. Stir, set the lid on without pressing, and wait at least four minutes. Then lower the plunger slowly, using only the weight of your hand. Everything else is detail, but the details matter.

Why a coarse grind?

A French press is an immersion brewer. The coffee sits in the water for the whole brew and is separated at the end by a metal mesh. There is no paper filter; the only thing keeping grounds out of the cup is the size of the particles relative to the mesh.

Bodum's instructions are blunt about it: use only coarse ground coffee, because a fine grind can clog the filter and build up pressure. Forcing a clogged plunger can make scalding coffee shoot out of the pot. So in a press, grind size is a safety point before it is a taste point.

It also makes sense for flavour. A long contact time combined with fine grounds easily pushes extraction too far. We cover how grind size shapes taste in our grind size guide.

How much coffee?

Bodum suggests one rounded tablespoon, or one Bodum scoop, of coarse coffee per 125 ml (4 oz) cup. Spoons are convenient but inconsistent: bean density and how full the spoon is both vary.

If you have scales, the Specialty Coffee Association's (SCA) figure of 55 grams per litre is a good place to start. The SCA gives it for brewing in general rather than as a French press standard, but it is a solid base to taste from.

If the coffee tastes thin, increase the dose first and then try a longer steep. If it is heavy and over-strong, do the opposite.

Water temperature

The leaflet says hot, not boiling. The SCA's recommended brewing range is 92–96 °C. Without a thermometer, letting the kettle rest briefly after it boils, rather than pouring at a rolling boil, is enough.

Leave at least 2.5 cm (1 inch) of space at the top of the beaker. That margin is what stops it overflowing when you stir and fit the plunger.

Stir, then wait

Once the water is in, the grounds form a crust on top. Bodum recommends stirring with a plastic spoon, since metal can scratch or chip the glass. Stirring makes sure no pocket of coffee stays dry.

Put the lid and plunger on, but don't press yet. The recommended steep is at least four minutes.

Pressing: slow, without force

When the time is up, lower the plunger straight down with only the weight of your hand. According to the instructions, a slow press with minimal pressure gives the best result.

If the plunger sticks or becomes hard to push, don't force it. Lift it out, stir, and press again slowly. Next time, grind a little coarser; resistance usually means the grind is too fine.

After pressing, the coffee is still in contact with the grounds at the bottom. If you won't drink it all straight away, decant the rest into another jug.

Sediment, and a note on cholesterol

Because French press coffee isn't paper-filtered, a little sediment reaches the cup. There is a second consequence worth knowing about. According to a peer-reviewed review, unfiltered coffee — French press, boiled coffee and Turkish coffee — can raise blood total and LDL cholesterol. The compounds responsible are cafestol and kahweol, and a paper filter holds most of them back.

This is information, not a ban. If you are watching your cholesterol, it is worth talking to your doctor about how much unfiltered coffee you drink.

Quick recipe

  1. Grind the coffee coarsely. Use one rounded tablespoon per cup, or about 55 g per litre of water.
  2. Bring the water to the boil and let it rest for a moment.
  3. Add the coffee, then pour the water, leaving at least 2.5 cm at the top.
  4. Stir with a plastic or wooden spoon.
  5. Fit the lid without pressing and wait at least four minutes.
  6. Press slowly with the weight of your hand and serve.

Frequently asked questions

How long should French press coffee steep?

The manufacturer's instructions say at least four minutes. If the coffee tastes thin, steep a little longer or increase the dose.

What grind for a French press?

Coarse. Fine grounds clog the mesh, make the plunger hard to push and leave more sediment in the cup.

Can a French press go on the stove?

No. Bodum's instructions state that the glass press is not for stove-top use. Heat the water in a kettle.

Can I use Turkish coffee grounds in a French press?

We wouldn't. Coffee ground for Turkish coffee is extremely fine; it clogs the mesh and increases the risk of hot coffee spurting out when you press.

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