French Press Brew Guide
Extended steep method. 30g coffee, 500g water, 15 minutes.
Coffee30g
Water500g
Ratio1:16.7
Temp93°C
Total Time15 min
Step-by-Step
The 10-minute settle is what sets this method apart.
| Step | Name | Add Water | Cumulative | Instruction |
|---|---|---|---|---|
| 1 | Initial Steep | 500g | 500g | Add all hot water. Do not stir. Let the crust form for 4 minutes. |
| 2 | Break Crust | — | 500g | Gently stir to break the coffee crust on top. Takes 30 seconds. |
| 3 | Settle | — | 500g | Wait 10 minutes for grounds to settle completely. Do not rush. |
| 4 | Plunge & Pour | — | 500g | Insert plunger just below surface, pour gently. Takes 30 seconds. |
FAQ
Common questions about brewing French Press.
What is the French Press coffee to water ratio?
30g of coffee to 500g of water — a 1:16.7 ratio, the same as V60 and AeroPress but scaled up for a larger serving. Scaled down: 15g to 250g for a single cup.
Why wait 10 minutes before plunging?
Most French Press guides say plunge after 4 minutes. The extended 10-minute settle (Step 3) lets the grounds sink to the bottom naturally before you plunge. The result is significantly less sediment in the cup and a cleaner taste. The plunger then acts as a barrier, not a filter — keep it just below the surface rather than pressing all the way down.
Why not stir at the start?
The no-stir initial steep (Step 1) lets a crust of coffee grounds form on the surface. After 4 minutes you break it gently (Step 2) — this is the only stir. Stirring earlier disturbs the extraction and increases sediment. The crust forming then breaking is a reliable visual signal that Step 1 is complete.
Time your French Press with Gramage
Step-by-step guided timer for V60, Chemex, AeroPress and more.
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