Brew Guide: French Press

1. We recommend using a ratio of 70g of coffee per 1 litre of filtered, low mineral water.

A coffee brewing set up featuring a Fellow Clara French Press, cupping spoons, bamboo stirrer, scale, ground coffee and a Fellow Stagg ketlle.

2. Grind the coffee on a medium setting (similar to granulated sugar). An image of ground coffee on a scale.

3. Pour the coffee into the french press and place it onto a set of scales. A man pouring ground coffee into a French Press.

4. Zero the scale, start a timer and pour all the hot water onto the coffee. Give it a stir once all the water is added to break up any clumps.

5. Let the coffee brew for 4 minutes, then give it a final stir to knock the crust back into the brew.

6. For a cleaner cup, scoop off any foam from the surface of the liquid with two cupping spoons. Using two cupping spoons to scoop foam off the top of brewed coffee.

Using two cupping spoons to scoop foam off the top of brewed coffee.

7. Insert the plunger and press down gently. Pour the brewed coffee very slowly to limit the amount of sediment in your cup. A man placing a French Press lid back onto the brewer while brewing coffee.

A man placing a French Press lid back onto the brewer while brewing coffee.

A man pushing a French Press plunger down.

HANDY TIPS:

Grind finer if the coffee tastes too acidic, grind courser if it’s too bitter.
For a stronger/heavier brew, add more coffee (+1g), or fro a weaker/lighter brew, use less coffee (-1g).