French press coffee: The complete guide
Quick overview
- Brew ratio: 1 to 13 to 1 to 17. Start with 1 to 15
- Standard recipe: 30 g coffee to 450 g water
- Water temperature: 95°C
- Total brew time: about 4 to 5 minutes including pressing and serving
- Grind size: Coarse grind
- Equipment: French press, kettle, burr grinder, scale, timer, spoon or stir stick
Pro tip: Preheat the French press and cups for stable temperature and better flavor.
WHy french press
The French press is simple and easy to use. Most Danes already have one in the kitchen, and it is ideal for brewing a larger amount of coffee, whereas pour-over brewers are usually limited to about 4 cups.
The Artisan
french press recipe
We have created a detailed step-by-step guide to our preferred French press recipe using beans from our roastery.
Prepare and preheat
Rinse the French press with hot water. Weigh 30 g of whole beans and grind them coarsely. Pour the coffee into the preheated French press.
Bloom
Pour about 60 to 80 g of water at 95°C over the coffee to fully saturate all the grounds. Wait 30 seconds and stir gently a couple of times to break up any clumps.
Dose water and let sit
Pour in the remaining water to a total of 450 g. Place the lid on with the plunger fully raised. Let the coffee steep for about 4 minutes.
Break the crust and press
Stir gently to break the crust and lightly skim the surface with a spoon. Then press the plunger down slowly over 15 to 20 seconds. Pour the coffee into a serving carafe or cups right away.
Our recommended medium roasted coffee beans
CS Washed from Cati Simon is back in the lineup and is our favorite for the French press. Beyond the popular light roast, you can also find CS Washed in a medium roast, which delivers just the right body while still offering an exceptional coffee with plenty of fruity notes.
Medium roastet peruvian coffee beans
CS Red Bourbon from Peru truly shines as a medium roast. Expect a clean, balanced cup with ripe red berries, caramelized sweetness, milk chocolate, and a hint of cane sugar. The acidity is rounded and the body silky, with a long, pleasant finish. Brew as a pour over in a V60, Kalita, or Chemex for clarity, or as a French press for extra body. Start at a 1 to 16 brew ratio with 95°C for pour over. For French press, try 1 to 15 at 94 to 95°C.
French press recipe
Advanced french press techniques
Flere nyttige tips til at imponere dine gæster med udsøgt stempelkande kaffe
Water for french press
- Use fresh, clean, preferably filtered water
- Ideal temperature is 92 to 96°C. Start with 95°C
- Avoid very hard or chlorinated water that can mute the flavor
Brew ratio and dosing
- Standard: 1 to 15. Example: 30 g coffee to 450 g water
- Stronger cup: 1 to 13
- Milder cup: 1 to 17
- Adjust 2 to 3 g at a time when fine tuning
Choose the right grinder
A burr grinder provides uniform particles and better control than a blade grinder. For French press aim for a coarse grind. Note brew time and taste each time and adjust from there.
Equipment for French press
- French press in glass or stainless steel
- Burr grinder for coarse grinding
- Kettle with a steady pour
- Digital scale and timer
- Spoon or stir stick for bloom and skimming
Flavor control and troubleshooting
- Coffee tastes sour: Grind a little finer, increase the brew time to 4 minutes 30 seconds, or brew at 95 to 96°C.
- Coffee tastes bitter: Grind a little coarser, shorten the steep time to 3 minutes 30 seconds, or brew at 92 to 94°C.
- Too much sediment in the cup: Grind coarser, stir less aggressively, let the coffee sit 30 seconds after pressing before you pour.
- Coffee is too weak: Increase the dose to 1 to 13 or extend the steep time slightly.
Roast levels for French press
- Light roast
- Clear and aromatic cup with lively acidity. More tea-like mouthfeel.
- Medium roast
- Balanced sweetness, body, and acidity with notes of chocolate, nuts, and caramel.
- Dark roast
- Full and intense cup with deep notes of dark chocolate and roasted nuts.
Variations and methods
- Clear cup method
- After 4 minutes break the crust, skim, and let the coffee sit 4 to 5 minutes. Press gently and pour. Less sediment and a cleaner taste.
- Bypass
- Brew concentrated and add hot water in the cup to reach the desired strength without over-extraction.
- Cold French press
- Use cold water and steep for 12 to 16 hours in the refrigerator