French Press Coffee Recipe

Preheat and measure

Preheat the French press by rinsing it with hot water, then discard the rinse water. Measure 3 tablespoons of whole beans per 8 ounces of water (for about 24 oz total use 9 tablespoons). If you prefer a slightly stronger brew, use up to 4 tbs per 8 oz. Grind the beans to a medium-coarse consistency, similar to coarse sea salt.

Add the ground coffee to the warmed French press. Place the plunger assembly off to the side (not inserted) while you pour water.

Bloom

Start a timer. Pour just enough hot water (about twice the weight/volume of coffee grounds—approximately 2–3 ounces) to saturate the grounds evenly. Let the coffee bloom for 30–45 seconds; you should see bubbles and expansion as CO2 escapes.

Add remaining water

After the bloom, pour the remaining hot water in a slow, steady spiral to reach about 24 oz total, keeping the grounds submerged. Leave about 1/2 inch of headspace at the top. Place the lid on the press with the plunger pulled all the way up to help retain heat (do not plunge yet).

Steep

Allow the coffee to steep undisturbed for 3:30 to 4 minutes from the start of the bloom. Total steep time (including bloom) is typically 4 to 4:30 minutes. Adjust time ±30 seconds for strength preference.

Plunge

When the steep time is complete, press the plunger down slowly and evenly with steady pressure. Aim for a 15–20 second gentle press; do not force or jerk, which can cause grounds to pass the filter.

Immediately pour the brewed coffee into cups or a thermal carafe to prevent over-extraction. If using milk/cream and/or sugar, add to taste and stir. If you won't serve all coffee immediately, transfer leftovers to a separate container to avoid continuing extraction from the grounds.

Discard spent grounds and rinse the French press promptly to make cleaning easier.