Equipment

• 1 French Press
• 1 Burr grinder
• 1 Kettle
• 1 Digital scale
• 1 Timer
• 1 Wooden spoon or stirrer
• 1 Mug or carafe

Ingredients

• 30-40 g coarsely ground coffee ((sea salt texture))
• 450-600 ml filtered water ((195–205°F / 90–96°C))

Instructions

Preheat the carafe

1. Pour hot water into your French Press to preheat it. Swirl, then discard the water. This helps maintain temperature consistency during brewing.

Measure & grind coffee

1. Use a 1:15 ratio. For example: 30 g coffee → 450 ml water 40 g coffee → 600 ml water Grind your beans coarsely, like sea salt. A coarse grind prevents over-extraction and reduces sediment in your cup.

Add grounds & pour water

1. Place coffee grounds into the warmed French Press. Pour hot water (around 200°F / 93°C) evenly over the grounds until fully submerged.

Stir & bloom

1. After 1 minute, gently stir the grounds to ensure full saturation. This breaks the crust and helps release trapped gases for better extraction.

Steep

1. Place the lid on with the plunger pulled up. Let the coffee steep undisturbed for 4 minutes. This produces a balanced, full-bodied brew.

Press

1. After 4 minutes, slowly and steadily press the plunger down. Use even pressure to avoid agitation and sediment in your cup.

Serve immediately

1. Pour the brewed coffee into your mug or a separate carafe to avoid over-extraction. Enjoy immediately for optimal flavor.

Notes

• Grind Size: Always use coarse grind (sea salt texture) to avoid bitterness and sludge.
• Water Temperature: Ideal range is 195–205°F. Use higher temps (203–212°F) for light roasts to balance acidity.
• Steep Time: 2–3 min = brighter taste
• 4 min = balanced cup (recommended)
• 5–6 min = stronger, bolder brew
• Coffee-to-Water Ratio: Standard is 1:15. Adjust to taste (1:12 for strong, 1:17 for mild).