Methods · French press
Immersion
French press
Pure immersion: the coffee steeps in the water, then a plunger separates the grounds. Simple, generous, paperless.
Which coffee
Medium to full-bodied, chocolatey — Brazil, Colombia, Guatemala.
E.g. roasters: Belleville (FR) · Cafés El Magnífico (ES)
Ratio
1:16
Coffee
30 g
Water
500 g
Temperature
95 °C
Grind
Medium-coarse
Time
8 min
Overview
Profile. Rich, oily body, roundness, deep aromas. A thin layer of sediment, by design.
For whom. The simplest and most forgiving. Ideal for medium-to-dark coffees and a stress-free morning cup.
Gear
French pressScale + timerSpoonGrinder
Steps
130 g of coffee, pour 500 g of water in ~10 s, start the timer.
2At 4:00, break the crust with the spoon.4:00
3Skim off foam and grounds on the surface (2 spoons).
4Wait 5 to 8 min for the grounds to settle.5:00
5Lower the plunger just below the surface, serve.
Tips
- Don't plunge all the way down: you avoid stirring up grounds and sediment.
- Breaking the crust at 4:00 drops the grounds and smooths the cup.
Common mistakes
- Plunging immediately and all the way → a muddy, bitter cup.
- Grind too fine → lots of sediment.
Variations
Classic — Steep 4:00 then plunge and serve — faster, more body.
The Coffee-Note take
Patience pays: Hoffmann's 5-minute settling turns a muddy cup into a clean, round coffee.
Reference recipe based on: honestcoffeeguide.com