French Press Coffee Recipe
served with cream & sugar
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Ingredients
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Coffee
To serve
Equipment & extras (not consumed)
Method
Coffee
- 1
Preheat and measure
Boil water and let it sit for 30 seconds to reach 195–205°F (90–96°C). Meanwhile, measure 2 tablespoons (about 0.13 cups) of coarsely ground coffee per 8 ounces of water. For this recipe use 2 cups (16 fl oz) water and 4 tablespoons (approx. 0.13 cups) coffee.
- 2
Add coffee to French press
Place the French press on a stable surface. Add the measured coarsely ground coffee to the empty carafe.
- 3
Bloom the grounds
Pour just enough hot water (about 1/4 cup) to saturate the grounds evenly. Let coffee bloom for 30 seconds — this releases trapped gases and improves extraction.
- 4
Add remaining water and stir
Pour the remaining hot water into the French press to reach 2 cups total. Use a spoon to gently stir the slurry for 5–10 seconds to ensure all grounds are fully saturated.
- 5
Steep
Place the lid with the plunger raised on the French press to retain heat. Let the coffee steep undisturbed for 4 minutes. For a slightly stronger brew, extend to 4.5 minutes; for milder, shorten to 3.5 minutes.
- 6
Plunge and decant
After the steep time, press the plunger down slowly and steadily, applying even pressure until it reaches the bottom. Immediately pour the coffee into cups or a serving carafe to prevent over-extraction.
To serve
- 7
- 8
If using milk or non-dairy creamer, offer it as an alternative to cream. Serve coffee immediately while hot.
Cleanup
- 9
Discard used grounds (compost if available). Rinse the French press components and wash with warm soapy water to remove oils. Dry and reassemble for next use.