How do you make French press coffee?
Quick answer
Use 20 g coarse-ground coffee per 300 ml water (about 1:15), water near 93 °C (200 °F), 4 minutes from first water to the start of pressing, including the first 30-second wetting phase. Press for 30 seconds, finishing at 4:30. Pour immediately — decanting makes the serving easier to repeat.
What you need
- French press — common sizes are 350 ml (1–2 cups), 500 ml (2–3 cups), and 1 L (4+ cups). Any size works; just keep your ratio the same.
- Coarsely ground coffee — pre-ground labeled "French press" works, but a burr grinder gives you more control.
- Kettle — a gooseneck is nice but not required. You just need a way to pour without flooding the grounds all at once.
- Scale — optional but worth it. Eyeballing coffee leads to inconsistent cups.
- Timer — the French press timer has the phases preset.
Grind size is critical
Coarse grind means roughly the size and texture of sea salt — chunky, not powdery. Hold a pinch up to the light; individual particles should be visible.
Too fine: grounds slip through the mesh filter, the water struggles to flow through, and you end up with a muddy, over-extracted cup that tastes bitter and harsh. The plunger will also be hard to push down.
Too coarse: water flows past the grounds without picking up enough flavor. The cup tastes thin and sour (under-extracted).
If you're dialing in a new bag of coffee, start at coarse and nudge finer if the cup tastes weak. One step at a time — grind size changes have a big effect.
Step by step
- Heat water to a measured 93 °C. A fixed wait after boiling cannot guarantee the temperature; kettle volume and room conditions vary.
- Put 20 g coarse coffee into a clean press large enough for grounds, 300 g water and headspace. Check the glass and filter for damage.
- Start the timer at the first water. Add all 300 g water and stir gently to wet the grounds during 0:00–0:30.
- Place the lid on with the plunger raised. Wait until 4:00 on the timer; this is 3:30 after the wetting phase, not another four minutes.
- Press slowly during 4:00–4:30. Do not force a resistant plunger. Keep the press stable and follow its manufacturer’s safety instructions.
- Pour into cups or a separate carafe. Grounds retain water, so 300 g added water does not mean a 300 g finished drink.
Why you should pour immediately
Once you press the plunger, the coffee is still in contact with the grounds. Extraction doesn't stop at the four-minute mark — it keeps going as long as hot liquid sits on top of compressed grounds. The oils and fine sediment that make French press taste rich will tip into bitter and muddy if you let it sit for another five minutes. Pour into cups or a separate carafe right after pressing. If you're not drinking it immediately, move it to an insulated vessel — not back into the press.
Scaling the recipe
| Serving | Coffee | Water |
|---|---|---|
| 1 cup | 13.3 g | 200 ml |
| 2 cups | 20 g | 300 ml |
| 4 cups | 40 g | 600 ml |
| Large batch, vessel over 1 L | 66.7 g | 1000 ml |
All use 1:15, rounded to 0.1 g. Leave room for grounds and headspace; nominal vessel capacity is not the usable water volume. Use the ratio calculator to adjust for other press sizes.
Troubleshooting
Bitter cup — most common cause is over-extraction. Try shortening the steep to 3:30, or use slightly cooler water (90 °C instead of 93 °C). A grind that's too fine also extracts fast and runs bitter.
Muddy / gritty cup — grind is too fine, or you pressed too hard and forced sediment through the mesh. Go coarser and press more gently. Some sediment in French press is normal and harmless; a muddy slurry means the grind is off.
Weak / sour cup — under-extraction. Either your grind is too coarse, your water wasn't hot enough, or you didn't steep long enough. Try extending to 4:30 or nudging the grind finer.
Oily / heavy mouthfeel — this is a feature, not a bug. French press uses a metal mesh instead of a paper filter, so natural coffee oils pass through into the cup. That's what gives it body. If it feels too heavy, a medium coarser grind and shorter steep can dial it back.
Plunger hard to push — grind too fine. Do not force it. Stop pressing and let the brewer cool before inspecting it; follow its manual. If it's still stiff, go coarser next time.
Common questions
Why is my French press muddy? Grind too fine or pressed too hard. Go coarser.
Why is it bitter? Steeped too long or water too hot. Try 3:30 and cooler water.
French press vs pour over? French press = fuller body; pour over = cleaner cup. See the comparison.
Run the French press timer and check grams in the ratio calculator.
Recipe definition
This is an editorial starting recipe, not a recorded physical test: 300 ÷ 20 = 15, and 30 + 210 + 30 = 270 seconds. The timer includes pressing. Adjust one variable after tasting, and record both the time at which pressing starts and the time at which you decant. See our method.