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mug of French press coffee

How to Make French Press Coffee


  • Author: Emma
  • Prep Time: 5 minutes
  • Total Time: 9 minutes
  • Yield: 16 fl oz 1x

Description

Learn the ratio to make the best coffee you’ve ever had with this simple recipe!  With these tips and tricks, brewing a hot, tasty cup of French press coffee at home is super easy.


Ingredients

Scale
  • 1/4 cup coffee beans (20g)
  • 2 cups water (473 ml)

Instructions

  1. Heat the French press.  Fill the French press with very hot tap water and let it sit for a minute to warm up, then pour out the water.
  2. Grind the beans until they're the size of breadcrumbs or kosher salt.  Pour the grounds into the French press carafe.
  3. Boil the water.  When it comes to a boil, let it cool for 1 minute.
  4. Pour half of the water over the grounds.  Make sure to saturate all the grounds.  Let it brew for 1 minute, then gently stir.  Pour the rest of the water on top, put the lid on with the plunger rod up, and let it brew for 3 more minutes.
  5. Push down the plunger slowly.
  6. Pour the coffee immediately into a mug or carafe.  It will continue to brew if it's left in the French press with the grounds, making it bitter and muddy.

Notes

  • It's best to use a burr grinder, since it grinds the beans into equally sized pieces.  If you don't have a burr grinder, use a regular grinder and just shake the canister a couple times to mix up the grounds.
  • Don't use re-boiled water that's been sitting in the kettle; it won't taste as fresh.
  • Be careful not to let the coffee brew too long, because it will make it bitter.  Experiment with different brewing times based on your personal preferences and the roast you're using.
  • If you find that there's a lot of muddy grounds, try stacking a second or third mesh filter in the French press plunger and grinding the beans more evenly.  Also, try filtering it through a paper towel-lined sieve to catch the extra sediment.
  • Category: Beverages
  • Method: Boiled
  • Cuisine: American

Keywords: ratio, grind

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