FRENCH PRESS BREW GUIDE

full immersion. heavy body. unfiltered oils. no paper, no waste.

these are starting settings. dial in to taste.

$ french-press --dose=60g --water=900g --steep=4:00 --settle=5:00

RATIO

1 : 15

DOSE

60g

YIELD

900g water

TIME

4:00 steep + 5–8 min settle

TEMPERATURE

95°C

GRIND

COARSE

EQUIPMENT

French press, kettle, scale, timer, spoon

RUNBOOK

1. preheat press w/ hot water; discard

   keeps slurry temp stable

2. grind 60g coarse — like rough sea salt

   too fine = muddy + over-extracted

3. pour 900g water, start timer

   aggressive pour to bloom + saturate all grounds

4. at 4:00, break crust + skim foam

   James Hoffmann method — reduces sediment

5. wait 5–8 min, then plunge just to the surface

   the grounds have settled; pour gently, leave the last of it — grounds left in contact = over-extraction

DIAL IT IN

for a cleaner cup, don't plunge all the way — stop just above the grounds, and pour gently. the mesh filter lets oils through, giving French press its characteristic heavy body.

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