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Ingredients
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Coffee
If serving with milk & sweetener
Equipment
Method
Coffee
Preheat
Heat water to just off boil, about 200°F (93°C). Preheat the French press by rinsing it with hot water; discard rinse water. This preserves brewing temperature.
Measure & combine
Add 0.5 cups coarsely ground coffee to the French press. If using chicory for an Andytown-like twist, add 0.5 tablespoon ground chicory and gently mix with the coffee grounds so it distributes evenly.
Bloom
Start the timer and pour 1 cup (240 ml) of the hot water over the grounds, fully saturating them. Let the coffee bloom for 30–45 seconds; this releases trapped gases and improves extraction.
Add remaining water & stir
After the bloom, pour the remaining 3 cups (720 ml) of hot water into the press to reach a total of 4 cups. Give the brew a gentle stir with a spoon or wooden paddle to ensure all grounds are wet and evenly suspended.
Brew
Place the plunger assembly on top of the press without plunging (to retain heat) and let the coffee steep for 4 minutes total from the initial pour. For a slightly bolder cup, extend to 4½ minutes; for milder, reduce to 3½ minutes.
Press & decant
At the end of the brew time, press the plunger down slowly and evenly until fully depressed. Immediately transfer the brewed coffee to a thermal carafe or pour into cups to avoid over-extraction and bitterness from continuing contact with the grounds.
If serving with milk & sweetener
If you want a café-style drink, steam or gently heat 0.5 cup milk until warm and foamy. Add 1 teaspoon simple syrup or 1 teaspoon brown sugar to taste. Pour 6–8 oz of brewed coffee into a cup, add warmed milk (about 2–3 oz) and finish with 1 tablespoon cold cream or half-and-half if desired. Stir and adjust sweetener to taste.
Equipment care
After serving, discard used grounds and rinse the French press thoroughly. Wash with warm soapy water and let air dry. Periodically deep-clean the mesh filter and plunger to remove oils and extend equipment life.