French Press
Tim Wendelboe's French Press
Recipe by Tim WendelboeSource
30g
Coffee
450g
Water
1:15
Ratio
100°C
Temperature
Filter, or slightly finer
Grind Size
6:00
Total Time
Preparation
Warm the press
Rinse the beaker with hot water and tip it out.
Step-by-step recipe
Pour
Add the grounds and pour 450 g of boiling water over them.
Steep
Leave it for between four and five minutes.
Stir and skim
Stir so the grounds settle, then lift the pale foam off the surface and discard it.
Plunge
Plunge slowly. It should go down easily; if you are fighting it, grind coarser next time.
Wait, then pour
Let it stand a minute or more so the sediment settles before you pour or decant.
Notes
Deliberately finer than most French press advice, on the reasoning that a coarse grind under-extracts and the sediment is a separate problem to solve. It gets solved by skimming the pale foam and then waiting before pouring. Scaled here from the published 65 to 70 grams per litre.