If you like “chewier” coffee – coffee with a heavier mouthfeel; or want to bring some of the acidity down in a lighter roast, then give the French Press a try.  Coarser ground coffee is used as the water is in contact with the grounds for a longer period – usually 4 ½ to 5 minutes. Stainless steel filters used in a French Press are not as fine as the paper or even metallic filters of drip coffee makers and pour overs. These more porous filters allow more of the dissolved solids and coffee oils into your cup creating that heavier body / mouthfeel.

Proper water temperature is more important than technique, although technique is important. Ensure that you start with 206 F water, pour about ¼ of the water over the grounds in the French Press and then pause for 1 min while your grounds “bloom”. Add remaining water, cap and wait 4 minutes before you press. Enjoy!

A glass French Press is beautiful, however, we shifted towards the stainless devices after breaking several glass ones during the clean-up phase.  There are several on the market.  You may find a an electric kettle with a gooseneck spout advantageous.  A thin stream of water versus a “glugging” spout kettle allows for more control in the process, and less disruption of the grounds.



Photo by René Porter