How to use a French press.

 Remember that the grind size will affect the taste and texture of the coffee, and you should consider the brewing process you choose. 

If you’re using a French press, you can opt for a coarser and chunkier grind, as the brew will be allowed to steep for a longer period. 

If you prefer drip or pour-over coffee, aim for a medium grind, but if you’re looking to make an espresso, you’ll need a very fine grind to support a very quick brewing process.

The darker the roast, the more time you should give since the slightly cooler water will allow the sweetness of darker roasts to truly shine.

Light roasts are known for their fruity, floral notes. Dark roasts tend to highlight rich, chocolatey flavours. Medium roasts strike a beautiful balance, sweet but perfectly acidic.

If you’re grinding your own whole-bean coffee, you’ll want to aim for a medium-coarse grind for French press brewing.

The best for the widest variety of roasts and beans is 1:15. That means for each 1 gram of coffee, you’ll need to add 15 grams of water.

Use your scale to weigh out your whole beans to fit the 1:15 ratio, then run them through your grinder. 

set the carafe on your scale, make sure your scale is set to measure grams, and take it—in other words, zero out the weight. From here on out, we’ll only be measuring the weight of the water we add in order to maintain our ratio.

If you’re using a 34 oz/1000 ml/1,0 L French press, you’ll aim for approximately 60 g of coffee and 900 ml of water.

The ideal temperature range for French press brewing is between 198°F and 205°F.

The gooseneck kettles give you the most control when pouring.

Slowly pour half of your water over the grounds, which creates your “slurry”—the mixture of coffee grounds and water—and set a timer for one minute. 

 just stirring enough to make sure that all the grounds have been fully saturated before we move on to brewing.

Now we’re going to give the slurry a chance to “bloom”,  add the rest of your water to the grounds and set a timer for three minutes. Gently, and with even pressure, start to push down on the plunger. 

Sit back and enjoy all of your hard work.

If your final cup tastes weak or sour, experiment with a slightly finer grind or an extra gram of coffee.

If your final cup tastes too strong or bitter, experiment with a slightly coarser grind.

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