BREW GUIDE / Immersion

French press

Use a full immersion and a gentle plunge to get a rounded cup without squeezing extra sediment into it.

English edition updated 2026-11-10 · Editorial reference recipe; adjust for your equipment and coffee.

Coffee amount20 g ground coffeeWater / ingredients320 g hot waterTiming referenceAbout 4 minutes steepingGrind starting pointMedium-coarse

French press equipment and finished serving

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Equipment and measurements

French press, grinder, scale, timer, kettle and a wooden or plastic spoon.

Amounts marked as brewed espresso describe beverage weight, not dry grounds. Keep water, milk, ice and other additions as separate measurements; final volume varies with the method.

How to make it

Check that the glass is sound and the mesh is seated correctly. Preheat the press, discard the rinse water and add 20 g medium-coarse coffee.
Technique note
A folded mesh edge can let particles bypass the filter. Check assembly before changing the recipe, especially if a previously clean cup suddenly becomes gritty.
Add water at roughly 93°C to a total of 320 g and start the timer. Gently turn the grounds with a wooden or plastic spoon so no dry raft remains.
Technique note
One gentle wetting motion is enough for this starting method. Avoid striking a glass wall with a metal spoon, and respect the maker's recommended headroom.
Rest the lid on the press without plunging and steep for about four minutes. Leave the brewer on a stable surface rather than repeatedly opening and stirring it.
Technique note
If you lose track of time, record the actual steep rather than restarting a four-minute countdown. Repeated agitation changes the brew as well as disturbing the grounds.
Lower the plunger slowly with light pressure, then pour into cups or a separate serving carafe. Stop forcing the plunger if resistance suddenly becomes high.
Technique note
The plunger separates grounds; it is not a juice press. Pour steadily and leave a little sediment-heavy liquid behind instead of trying to extract every drop.

What to adjust first

Grit in the whole cup: check mesh fit and excessive fines. A smooth first cup but rough final pour: work on decanting before changing grind. Heavy body alone is normal for a metal-filtered brew.

Separate body from unwanted grit

A French press allows more oils and fine particles through than a paper filter. That fuller texture is part of the method. If only the last mouthful is muddy, slower pouring and leaving the final splash can help without changing extraction.

Try this comparison next time

Compare the first and last small pours from the same batch. If only the last is gritty, investigate sediment handling; if both are rough, inspect grinding and filtration.

What to write down

Record steeping time and plunger resistance, then clean between the mesh pieces. A drip-through time is not the useful measurement for this brewer.

Further reading: source guidance for this method. Our quantities and troubleshooting notes are editorial starting points, not a claim to reproduce a brand recipe or a first-hand test.

Keep learning

Coffee basics · Flavour troubleshooting

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