Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coffee
Optional additions
Method
Preparation
Preheat and measure
Warm the French press by pouring the 60 ml of filtered hot water into the carafe, swirl to heat the glass/metal, then discard the water. This keeps the brew temperature stable. Measure 34 g of coffee and grind to a coarse, even texture (roughly breadcrumbs or kosher salt size).
Heat water
Bring enough water to a boil and then let it rest for about 30 seconds to 45 seconds so the temperature falls to roughly 92–96°C (195–205°F). For this recipe use 550 ml of water total.
Brewing
Bloom
Add the ground coffee to the warmed French press. Start a timer and pour 70 ml of the hot water evenly over the grounds to saturate them. Let the coffee bloom for 30 seconds to release gases.
Add remaining water and stir
After 30 seconds, pour the remaining 480 ml of hot water in a steady spiral, ensuring all grounds are saturated. Gently stir with a spoon or paddle (one or two slow strokes) to break the crust and ensure even extraction.
Steep
Place the lid on the French press with the plunger pulled all the way up. Let the coffee steep undisturbed for 3 minutes and 30 seconds to 4 minutes total from initial pour (adjust between 3:30–4:00 depending on desired strength).
Plunge
At the end of the steep time, press the plunger down slowly and steadily, taking about 15–20 seconds, until the filter reaches the bottom. Slow, even pressure minimizes agitation and over-extraction.
Serve and finish
If you have leftover coffee in the carafe, transfer it to a thermal carafe to keep it from becoming bitter from prolonged contact with the grounds.