French press coffee is dense and heavy. Though it’s sometimes criticized for being chalky, we think that a well-prepared French press is actually quite pure. But be careful: Of all methods, French press is perhaps the most vulnerable to over-extraction. For this reason, it’s necessary to transfer the entire contents of your pot to a cup or carafe immediately after it’s finished brewing.
Bring to a boil enough water for your French press. For a 17-oz. press, you'll need about 400 grams.
While the water is heating, grind your coffee. French press coffee calls for a coarse, even grind. We recommend starting with a 1:10 coffee to water ratio. If you're using 400 grams of water, you’ll want 40 grams of coffee.
To start, gently pour twice the amount of water that you have coffee, onto your grounds. For example, if you have 40 grams of coffee, you’ll want to start with 80 grams of water.
Give the grounds a gentle stir with a bamboo paddle or chopstick. If it helps, visualize gentle canoe paddling. Let the coffee bloom for 30 seconds.
Add the rest of your water and place the pot’s lid gently on top of the grounds. Do not plunge yet. Let the coffee steep for four minutes. Four. Don’t guess.
Gently remove your french press from the scale and place it on your counter. Press the filter down. If it’s hard to press, that means your grind is too fine; if the plunger thunks immediately down to the pot’s floor, it means your grind is too coarse. The sweet spot, pressure-wise, is 15-20 pounds. Not sure what this feels like? Try it out on your bathroom scale. We have.
When you’ve finished pressing, serve the coffee immediately. Do not let it sit, as this will cause it to continue brewing.