French Press Coffee Recipe

Measure and grind

Measure 1 rounded tablespoon (about 7 g) of whole coffee beans per 4 fl oz (120 ml) cup of water. Grind to a coarse, even texture similar to breadcrumbs — larger, distinct particles that won’t pass easily through the press filter. For this recipe use one 1 tbsp portion (coarsely ground).

Bring fresh filtered water to a boil, then let it rest ~30 seconds to reach about 200°F (93°C). Preheat the French press by pouring a little hot water into it, swirling, and dumping it out; this stabilizes temperature during brewing.

Add grounds and bloom

Place the measured coarse grounds into the bottom of the warmed French press. Start a timer and pour 4 tablespoons (about 60 ml) of the hot water evenly over the grounds, saturating them completely. This initial pour blooms the coffee — allow it to sit, undisturbed, for 30 seconds so gases escape and grounds expand.

Complete pour and steep

After 30 seconds, pour the remaining 4 tablespoons (about 60 ml) of hot water into the press, filling to the desired level (120 ml total). Give the brew a gentle stir with a spoon or chopstick to ensure all grounds are wetted and no dry pockets remain. Place the lid on with the plunger pulled fully up. Let the coffee steep undisturbed for 3 minutes and 30 seconds (total brew time 4 minutes including bloom).

Plunge and serve

At the 4-minute mark, slowly press the plunger straight down with steady, even pressure until the filter reaches the bottom. Pour the brewed coffee immediately into your cup to avoid over-extraction and leaving grounds resting on the coffee. If you need more than 4 fl oz, scale ingredients proportionally (1 tbsp coffee per 4 fl oz water).

Taste and add milk/cream and/or sweetener to taste. Serve immediately. Transfer any remaining coffee to a thermal carafe to prevent continued extraction and bitterness if not consuming right away.