French Press Coffee: The 4-Minute Method

The French press is the most forgiving brewer in the kitchen. No paper filter, no machine, nothing to program. Coffee, hot water and a few minutes. Get three things right — the grind, the ratio and the time — and it makes a heavy, full cup every single morning.

What you need

A French press, coarse-ground coffee, water just off the boil, and something to stir with. A kitchen scale helps, but you can get close with a spoon.

The grind: coarse

French press coffee should look like coarse sea salt. Go finer and the small pieces slip through the metal filter, the plunger gets hard to push, and the cup turns bitter and muddy. If you grind at home, set the grinder to its coarse end. If you would rather not, order your coffee in our Coarse grind and it arrives ready for the press. (Not sure which grind fits your other brewers? Here is our coffee grind size guide.)

The ratio: 1 to 15

Use one part coffee to fifteen parts water by weight. That is the whole formula.

Small press, about 12 oz (350 ml): 23 g of coffee
Medium press, about 17 oz (500 ml): 33 g of coffee
Large press, about 34 oz (1 liter): 67 g of coffee

No scale? A level tablespoon of coarse-ground coffee is roughly 5 grams, so a large press takes about 13 tablespoons. It is an estimate — different coffees weigh differently — but it will get you a good cup. Like it stronger? Move to 1 to 13. Lighter? 1 to 17.

The water: just off the boil

Bring the water to a boil, then let the kettle sit for about half a minute. Water that is still at a rolling boil can make dark roasts taste harsh.

The 4-minute method

1. Warm the press. Rinse it with hot water and pour that water out.
2. Add the coffee, then pour in about twice its weight in water — just enough to wet all the grounds. Wait 30 seconds. Fresh coffee will puff up and bubble. That is the bloom.
3. Pour in the rest of the water, give it one gentle stir, and set the lid on top with the plunger pulled up.
4. Wait until four minutes have passed since the first pour.
5. Press slowly. Steady, light pressure, about 20 seconds. If it fights you, the grind is too fine.
6. Pour all of it out right away — into mugs or a carafe. Coffee left sitting on the grounds keeps brewing and turns bitter.

If it does not taste right

Bitter or harsh: grind coarser, or cut the time to three and a half minutes.
Weak or sour: grind a little finer, add more coffee, or give it five minutes.
Muddy: the grind is too fine, or the press was pushed too fast. Leave the last sip in the mug — that is where the fine grounds settle.

Which coffee for a French press?

The press keeps the oils a paper filter would take out, so it suits coffees with body. Dark and medium-dark roasts are the classic choice — our French Roast was made for it, and Sumatra is the single origin to try. Want to find your own favorite first? Try a sample pack — six coffees in one box.

The short version

Coarse grind. One part coffee to fifteen parts water. Four minutes. Press slowly. Pour it all out.

And start with fresh coffee: here is how to store your beans so they stay that way.

Expect more. Enjoy aroma.