Step 1

Warm up your empty French Press by rinsing it with very hot water.

Measure out 56g (about 8 Tablespoons) of coffee and grind it as coarse. Grind size is one of the primary ways to control how much is extracted.  More coarsely ground coffee is harder for water to fully penetrate, so it is best for long and slow brewing methods French press traditionally calls for a coarser grind size and a long steep time, typically four to five minutes.

Step 2

• Place the pot on a dry, flat surface. Hold the handle firmly, then pull out the plunger
• Add a heaping tablespoon (7-8 grams) of coffee to the pot per 200 ml (6.7 oz) of water
• Pour hot water—not quite boiling—into the pot, and gently stir
• Carefully reinsert the plunger into the pot, stopping just above the water and ground coffee (do not plunge yet), and let stand for 3-4 minutes
• Press the plunger down slowly, exerting steady pressure

Step 3

• Serve it up.
• Pour coffee into a carafe immediately to avoid over extraction. If the coffee sits on the grounds too long, it continues to extract and will become bitter.
• After each use, wash the pot with water and mild detergent, and dry thoroughly

Step 1

FOR AN EXPERT BREW:

• Warm up the coffee pot for a few minutes, filling it with hot water.
• Use 7-8 grams (about a tablespoon) of ground coffee for about every 100-150 ml (about 3.3-5 oz) of water. The amount of coffee can be adjusted to your taste, or to the machine manufacturer’s recommendations.
• Add water and coffee to machine
• Remove from heat and pour into thermal carafe (if you don’t brew directly into one) to keep the coffee warm and fragrant.