French Press Coffee Recipe
served with cream & sugar
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Ingredients
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Coffee & Water
To Serve
Method
Coffee & Water
- 1
Preheat French press
Pour a small amount of hot water into the empty French press to warm the glass and carafe. Swirl and discard the water.
- 2
Measure and add coffee
Place 0.333 cup (about 30–32 g) of coarsely ground coffee into the warmed French press. The grind should be noticeably coarse—similar to breadcrumbs—so it won’t pass through the filter.
- 3
Bloom
Pour 60 ml of the hot water (just off boil, ~93°C / 200°F) evenly over the grounds to saturate them. Let bloom for 30–45 seconds to release trapped gases.
- 4
Add remaining water
After the bloom, pour the remaining 540 ml of hot water evenly over the grounds, filling the French press to the 600 ml mark. Give the brew a gentle stir with a nonmetallic spoon or paddle to ensure all grounds are wet and settle any clumps.
- 5
Brew
Place the plunger assembly on top of the press without plunging (to retain heat) and let the coffee steep undisturbed for 4 minutes total from the time you first added water.
- 6
Plunge
After 4 minutes, press the plunger down slowly and steadily with even pressure until it reaches the bottom. A slow plunge (20–30 seconds) minimizes agitation and fines passing the filter.
- 7
Decant
Immediately pour the brewed coffee into a serving carafe or divide into cups to prevent over-extraction from grounds remaining in the press.
To Serve
- 8
Add cream: For each serving (makes about 2 generous cups), add 1.5 tablespoons of heavy cream or half-and-half to each cup, or adjust to taste.
- 9
Sweeten: Stir in 1 teaspoon of granulated sugar per cup. Offer extra sugar or sweetener at the table for guests who prefer it sweeter.
- 10