Method French Press
1 : 16.7. classically 30 g to 500 g
≈1:20 active / 9:50 total
1 pour · 5 steps
SkillEasy
Typically brews: full body, textured, rounded.
Read the full guide: The French press method →
Ratio 1:16.7
Add water · to 500 g · 95 °C · 0:30
Add all 500 g of water and start the timer.
Steep · 3:30
Let it steep undisturbed until the clock reads 4:00.
Break the crust · 0:30
Stir the crust gently and skim the foam and grounds.
Settle · 5:00
Let the grounds settle for five minutes.
Plunge · 0:20
Press the plunger down slowly and pour.
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