French Press Guide

This is a basic french press.

The lid is attached to the plunger--the filter section is made up of three pieces.

The top piece holds the fine screen filter on, the screen curves over the spring holding it to the glass so no grinds will get into the coffee.

High quality beans are whole with few or no broken beans. If the roast is even there won't be any burned beans and if the beans were handled well there will be no dust in the bottom of the bag.

This is the french press grind. It is very coarse like tea, there will be some dust and flakes but the majority of the coffee should be large shards.

Bodum recommends one heaping tablespoon for ever 4 ounces of water. If this is too strong it is best to add hot water after brewing to taste.

The ground coffee needs to be settled evenly across the bottom of the press.

I had two heaping tablespoons of coffee so I am using one cup of water that is at around 200 degrees.

Swish the coffee in the press with the water to mix. Do this once more a minute and a half into the brewing. Be careful using any metal spoons or stirrers in the press--it can crack easily.

This is about when I would swish it around again.

This is the 'closed' side of the lid, turn it to this side during brewing.

Turn to the slotted side for pouring. After three minutes pour the coffee.

Press the plunger down slowly with even pressure. If you press hard or quickly it is very possible hot coffee sludge will slosh out everywhere.

It's best to dry a french press as shown, a quick rinse is fine for regular maintenance.

Brewed coffee on the left, french press on the right.

French press is often distinguished by the rich texture and the fine suspended coffee that leaves the drink nearly opaque.

Brewed coffee is clear, with bubbles when poured. There is little of the velvety mouth feel found in french press coffee.