RECIPE · French Press

James Hoffmann French press

Broken crust and long rest to reduce sediment.

30 g of freshly ground coffee; water: 500 g. Ratio 1:16.7, medium-coarse grind, 100 °C and 10:00 brew time.

DIFFICULTY · Medium

Step by step ↓
Coffee being served in a mug beside a French press
Photo · Viktoria Alipatova · Pexels License

What you need

  • 30 g of freshly ground coffee
  • 500 g of filtered water

Gather a scale, coffee, water and the equipment for this recipe. Check the quantities below and follow the steps in order. Time is a brewing reference, not a promise of flavor.

Calculator ↗
DOSE
30g
WATER
500g
RATIO
1:16.7
TEMPERATURE
100°C
GRIND
Medium-coarse
TIME
10:00

5 steps

Step by step

  1. POUR

    Add water

    Pour in 500 g of water and don't stir.

    WATER SO FAR · 500 gat 0:15

  2. WAIT

    Steep

    Wait four minutes.

    WATER SO FAR · 500 gat 4:00

  3. ACTION

    Break the crust

    Stir the crust and skim off the foam and floating particles.

    WATER SO FAR · 500 gat 4:30

  4. WAIT

    Settle

    Wait another five minutes for the fines to settle.

    WATER SO FAR · 500 gat 9:30

  5. ACTION

    Serve without plunging

    Rest the plunger on the surface and serve slowly.

    WATER SO FAR · 500 gat 10:00

ABOUT THIS RECIPE

A French press with a longer rest and careful serving. The recipe specifies 30 g of coffee, 500 g of water and ten minutes overall.

The moment that decides the cup
Breaking the crust, skimming and resting are separate steps. Follow the serving instructions instead of substituting a classic plunge.
What it forgives — and what it doesn't
Allow time for resting. Pouring carefully helps avoid stirring sediment back into the drink.
Who it's for
For anyone exploring a French press serving technique with fewer suspended particles who has time to wait.

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