The French press is simple, robust, and delivers full-bodied coffee with minimal effort. This French press guide will show you how to get the most out of your plunger: from bean selection and grind size to water quality and temperature, brewing time, and the perfect tamping technique. This way, you'll achieve consistent results – no bitterness, a clear, well-rounded cup, and a pleasant texture.
What is a French press?
The French press – often called a plunger pot in Germany – is a glass carafe with a metal or plastic frame and a plunger with a filter. You add coarsely ground coffee, pour in hot water, let the coffee steep (usually for 4–5 minutes), and then slowly press down the plunger. The metal mesh retains most of the grounds, so the oils and fine particles remain in the cup, giving it its characteristic velvety texture.
Special features: What distinguishes the French press from other methods?
A comparison of French press coffee with other brewing methods reveals that it doesn't filter, but rather uses "immersion" brewing – the coffee is fully extracted in a water bath. This results in consistent heat, a full body, and a more intense mouthfeel.
French Press vs. Hand Filter (V60, Kalita)
- Filter coffee vs. French press: With hand filter (V60, Kalita), the water runs through paper and takes less oil with it – the cup appears clearer, the acidity often shines brighter.
- Control: Hand filtering requires precise pour-over technique (pour rate, spirals). The French press requires little technique and is therefore particularly beginner-friendly.
- Particles: The French press allows fine particles to pass through, which enhances texture and body. Those who prefer "tea-clear" cups should use paper filters.
French Press vs. AeroPress and Espresso
- AeroPress: Flexible and often closer to filter coffee (very clear with a paper filter, fuller-bodied with a metal filter). Small, travel-friendly, but makes smaller quantities.
- Espresso: High pressure, very fine grind, short contact time – a completely different category. Espresso is concentrated, while French press is more of a balanced, full-bodied brewed coffee.
The right coffee for a French press
Bean selection: roast level, origin and freshness
Many roasts work for French press – balance is key:
- Light to medium roasts: Lively acidity, clear fruit, floral notes. When roasted in a French press, they become rounder and more full-bodied.
- Medium to dark: Chocolatey, nutty, caramel-like. Very approachable and "flattering" when brewed in a French press.
- Origins: Ethiopia (fruity/floral), Central/South America (nutty, cocoa-like), Asia (spicy, earthy). Choose according to taste – the method brings richness.
- Freshness: Beans are often ideal 7–30 days after roasting. Consume freshly opened bags quickly and store in an airtight container.
Grind size, dosage and brewing ratio (e.g. 1:15)
French press grind: coarse, about the size of coarse sea salt. Too fine results in bitterness and a muddy taste; too coarse leads to a flat, thin flavor. Start with a coffee-to-water ratio of 1:15 (French press coffee quantity: 60–70 g per liter) and adjust to taste.
- Stronger: 1:14 to 1:15 (e.g. 18 g to 270 ml)
- Milder: 1:16 (e.g., 18 g to 290 ml)
- Fine-tuning: Does it taste bitter/tart? Grind coarser. Does it taste weak/sour? Grind slightly finer or increase the dose slightly.
Tip: Use a grinder with reproducible clicks/scales. Write down recipes to quickly find your setup again.
Water quality, temperature and hardness
Water is the most important "ingredient." The water temperature for coffee in a French press should be between 92 and 96 °C . Light roasts can tolerate 94–96 °C, dark roasts better 90–93 °C. Too hot can taste bitter, too cold underextracted.
Water hardness and mineral content affect extraction and flavor. Medium total hardness (approx. 6–8 °dH or 100–140 mg/l CaCO₃) is often ideal. Very hard water can reduce acidity and emphasize bitterness; very soft water makes coffee taste flat. A countertop filter or a mixture of water (e.g., tap water plus filtered water) can help.
Step-by-step: How to prepare a French press
Step 1: Heating and weighing
- Preheat the pot and plunger with hot water to increase temperature stability.
- Bring water to a boil, then let it cool for 30–60 seconds (depending on the target temperature).
- Weigh the coffee and water precisely. Example: 30 g coffee to 450 ml water (1:15).
Step 2: Grind coarsely and pour in
- The grind should be coarse (similar to coarse sea salt). Uniform grind size is more important than precise particle size down to the millimeter.
- Place ground coffee into the preheated pot and shake gently to obtain an even surface.
Step 3: Pour, stir, bloom
- Pour approximately twice the amount of coffee into the water first (blooming coffee, 30–40 seconds) to allow CO₂ to escape.
- Then quickly pour in the remaining water and stir carefully to avoid dry spots.
- Place the lid on with the plunger raised to retain heat.
Step 4: Let it steep for 4–5 minutes, then skim off the foam.
- Brewing time for French press: 4:00 minutes as a starting point. Stronger? 4:30–5:00 minutes.
- After a while, carefully skim off the top layer of foam with a spoon. This reduces bitter substances and sediment.
- Optional: Let it stand for 30–60 seconds – particles will settle, the cup will become clearer.
Step 5: Press slowly and serve immediately.
- Press the plunger down evenly and without force. If it's difficult, the grind was too fine.
- Pour directly into the jug. Leave the last centimeter in the jug to avoid spilling any sediment.
- Don't "leave it on the sentence" – otherwise the rest will over-extract and become bitter.
Common mistakes and how to avoid them
- Too fine a grind: Leads to bitterness and a gritty taste in the cup. Solution: Grind coarser, shorten the brewing time if necessary.
- Water that's too hot: Burns off delicate aromas. Solution: Maintain a temperature of 92–96 °C, depending on the roast level.
- Incorrect ratio: Too much coffee = over-extracted, too little = weak. Solution: Start with 1:15 and calibrate in 0.5 increments.
- No bloom: CO₂ interferes with extraction. Solution: Allow to pre-swell for 30–40 seconds.
- Pressing too quickly: Stirs up sediment. Solution: Press slowly and evenly and let it rest briefly.
- Serving too late: Coffee "takes over". Solution: Pour directly into serving dishes or cups.
Cleaning, care and durability
- After each brewing cycle: Dispose of the grounds (e.g. compost), rinse the pot and plunger with warm water.
- Weekly: Disassemble the sieve and piston, clean with mild dish soap. Residues of oils impair the taste.
- Limescale: If you have hard water, descale regularly (e.g. with citric acid, rinse well afterwards).
- Spare parts: Filters and seals are wear parts. Replace them if they are warped or cracked – this improves filtration.
- Protect the glass container: Do not stir with metal spoons, avoid hard impacts, and avoid sudden temperature changes.
Seasonal variations: Iced Coffee & Cold Brew from the French Press
The French press is versatile and also suitable for cold coffee drinks.
- Iced Coffee (Flash Brew): Brew hot over ice. Example: 30 g coffee, 200 g ice in a server, 250 g water at 94 °C, 3:30–4:00 minutes, stir briefly, press, serve immediately. Grind finer? Grind slightly finer and increase the dose by 10%.
- Cold Brew: 1:10 to 1:12, coarse grind, cold water, steep in the refrigerator for 12–16 hours. Then press slowly and optionally filter through paper. Serve diluted with water or milk 1:1 to 1:2.
For both variants, cleanliness and fresh beans are crucial to ensure the coffee remains clear and sweet.
FAQ about the French Press
How much coffee do I need for a French press?
Start with 60–70 g of coffee per liter of water (ratio 1:15–1:16). Increase slightly for stronger results, decrease for milder cups.
What water temperature should I use?
92–96 °C. Light roasts tolerate 94–96 °C, dark roasts 90–93 °C. With very hard tap water, brew closer to 95–96 °C.
What is the optimal steeping time?
Four minutes is a good standard. For stronger cups, 4:30–5:00 minutes. Stir briefly after pouring and skim off the foam before pressing.
How do I avoid coffee grounds in my cup?
After the steeping time, skim off the foam, let it rest for 30–60 seconds, then press slowly. Leave the last centimeter in the pitcher to avoid pouring out any sludge.
Once you've mastered the basic recipe, it's worth experimenting with roast levels, brewing time, and the 1:15 coffee ratio. Keep a record of your settings – this way you'll quickly find your favorite recipes and can reliably repeat them.
Image source in text: Pratik Gupta via Pexels.
How to use a French press correctly: Step-by-step instructions for beginners
The French press is simple, robust, and delivers full-bodied coffee with minimal effort. This French press guide will show you how to get the most out of your plunger: from bean selection and grind size to water quality and temperature, brewing time, and the perfect tamping technique. This way, you'll achieve consistent results – no bitterness, a clear, well-rounded cup, and a pleasant texture.
What is a French press?
The French press – often called a plunger pot in Germany – is a glass carafe with a metal or plastic frame and a plunger with a filter. You add coarsely ground coffee, pour in hot water, let the coffee steep (usually for 4–5 minutes), and then slowly press down the plunger. The metal mesh retains most of the grounds, so the oils and fine particles remain in the cup, giving it its characteristic velvety texture.
Special features: What distinguishes the French press from other methods?
A comparison of French press coffee with other brewing methods reveals that it doesn't filter, but rather uses "immersion" brewing – the coffee is fully extracted in a water bath. This results in consistent heat, a full body, and a more intense mouthfeel.
French Press vs. Hand Filter (V60, Kalita)
French Press vs. AeroPress and Espresso
The right coffee for a French press
Bean selection: roast level, origin and freshness
Many roasts work for French press – balance is key:
Grind size, dosage and brewing ratio (e.g. 1:15)
French press grind: coarse, about the size of coarse sea salt. Too fine results in bitterness and a muddy taste; too coarse leads to a flat, thin flavor. Start with a coffee-to-water ratio of 1:15 (French press coffee quantity: 60–70 g per liter) and adjust to taste.
Tip: Use a grinder with reproducible clicks/scales. Write down recipes to quickly find your setup again.
Water quality, temperature and hardness
Water is the most important "ingredient." The water temperature for coffee in a French press should be between 92 and 96 °C . Light roasts can tolerate 94–96 °C, dark roasts better 90–93 °C. Too hot can taste bitter, too cold underextracted.
Water hardness and mineral content affect extraction and flavor. Medium total hardness (approx. 6–8 °dH or 100–140 mg/l CaCO₃) is often ideal. Very hard water can reduce acidity and emphasize bitterness; very soft water makes coffee taste flat. A countertop filter or a mixture of water (e.g., tap water plus filtered water) can help.
Step-by-step: How to prepare a French press
Step 1: Heating and weighing
Step 2: Grind coarsely and pour in
Step 3: Pour, stir, bloom
Step 4: Let it steep for 4–5 minutes, then skim off the foam.
Step 5: Press slowly and serve immediately.
Common mistakes and how to avoid them
Cleaning, care and durability
Seasonal variations: Iced Coffee & Cold Brew from the French Press
The French press is versatile and also suitable for cold coffee drinks.
For both variants, cleanliness and fresh beans are crucial to ensure the coffee remains clear and sweet.
FAQ about the French Press
How much coffee do I need for a French press?
Start with 60–70 g of coffee per liter of water (ratio 1:15–1:16). Increase slightly for stronger results, decrease for milder cups.
What water temperature should I use?
92–96 °C. Light roasts tolerate 94–96 °C, dark roasts 90–93 °C. With very hard tap water, brew closer to 95–96 °C.
What is the optimal steeping time?
Four minutes is a good standard. For stronger cups, 4:30–5:00 minutes. Stir briefly after pouring and skim off the foam before pressing.
How do I avoid coffee grounds in my cup?
After the steeping time, skim off the foam, let it rest for 30–60 seconds, then press slowly. Leave the last centimeter in the pitcher to avoid pouring out any sludge.
Once you've mastered the basic recipe, it's worth experimenting with roast levels, brewing time, and the 1:15 coffee ratio. Keep a record of your settings – this way you'll quickly find your favorite recipes and can reliably repeat them.
Image source in text: Pratik Gupta via Pexels.