The French Press is one of the simplest and most satisfying ways to brew coffee at home. No paper filters, no complicated technique. Just coffee, hot water, and a little patience. What you get in return is a rich, full-bodied cup with lots of natural oils. This guide covers our go-to cafetière recipe, plus the tips you need to get the best out of yours.
What Is a French Press?
A French Press, also known as a cafetière in the UK and France or a press pot in the US, is a full-immersion brewing method. Ground coffee steeps directly in hot water for several minutes before a metal mesh plunger is pressed down to separate the grounds from the liquid. Because no paper filter is used, the natural oils from the coffee remain in the cup, giving French Press coffee its characteristic richness and body.
The History of the French Press
The French Press was patented in 1929 by Attilio Calimani and Giulio Moneta in Italy, though its association with France gave it the name that stuck. It became widely popular across Europe in the mid-20th century and later spread globally as a simple, full-immersion brewing method.
Fun fact: Despite the name, the French Press was actually patented by two Italians.
Why We Love It
- Full body and texture
- Simple and forgiving
- No paper filters, so more natural flavour oils in the cup
What You'll Need
Essentials
- French Press or cafetière
- Stirrer or spoon
- Fresh coarse ground coffee
- Kettle
- Scales
- Timer
Bonus
Grind size matters more with French Press than most people realise. A coarse, even grind helps prevent over-extraction and reduces the amount of fine sediment in the cup. If you're using pre-ground coffee, look for one labelled specifically for cafetière or French Press.
Our Go-To Cafetière Recipe
- Coffee: 25g
- Water: 450ml (~1:17 ratio)
- Grind: Coarse
- Temp: 94–96°C
- Time: ~4 minutes
Steps
- Heat brewing water just off boil
- Pre-warm the cafetière with hot water, then discard once warm
- Add 25g of ground coffee to the cafetière
- Place the cafetière on scales and tare to zero
- Start your timer and pour 75ml of water
- Allow the coffee to bloom for 30 seconds
- Add the remaining water and stir gently
- Place the plunger on top without pressing down and allow the coffee to brew until 4:00
- At 4:00, plunge slowly until the mesh filter is touching the surface of the coffee
- Decant immediately into a carafe or cups to avoid over-extraction
- Serve and enjoy!
Dial-In Tips
French Press is a forgiving method to dial in, small adjustments to grind size or steep time make a noticeable difference without requiring precision.
- Bitter or heavy: try grinding coarser or shortening your brew time slightly
- Sour or thin: try grinding finer or extending the steep by 30 seconds
- Too much sludge in the cup: avoid over-stirring and try a coarser grind
Troubleshooting Your French Press
Coffee tastes bitter or over-extracted
The most common cause is brewing for too long or grinding too fine. Try reducing your brew time to 3:30 or grinding coarser. Also make sure you're decanting immediately after plunging, leaving the coffee sitting on the grounds continues the extraction even after pressing.
Coffee tastes weak or sour
Try grinding finer, extending the steep by 30 seconds, or using slightly hotter water. Make sure you're using enough coffee, 25g to 450ml is a good starting ratio, but you can increase the dose slightly if you prefer a stronger cup.
There's a lot of sediment or sludge in the cup
Some sediment is normal and part of the French Press experience, but excessive sludge usually means the grind is too fine or the coffee has been stirred too vigorously. Try grinding coarser and stirring more gently. Allowing the coffee to settle for 30 seconds before pouring can also help.
The plunger is very hard to press
The grind is likely too fine. Ease off to a coarser setting. A well-calibrated French Press should offer steady, gentle resistance, not require significant force.
Grounds are getting past the filter
Check that the mesh filter is sitting flat and sealed against the sides of the carafe. If grounds are consistently getting through, the filter may be worn or slightly warped and worth replacing.
What You're Aiming For
Full-bodied and rich, with deep chocolatey notes and a slightly textured mouthfeel.
French Press Coffee: Frequently Asked Questions
What is the best coffee for a French Press?
Medium to dark roasts tend to work particularly well in a French Press, as the full-immersion method complements coffees with chocolate, caramel, and nutty notes. That said, medium roasts with good body can also produce excellent results. Look for coffees described as having a full or heavy body for the best match with this brewing method.
Why do I need to decant immediately after plunging?
Even after the plunger is pressed down, the grounds remain in contact with the liquid at the bottom of the carafe. If you leave the coffee sitting, it continues to extract and will become increasingly bitter over time. Decanting into a separate vessel straight after plunging stops the extraction and keeps the flavour where you want it.
Should I bloom my French Press coffee?
It's worth doing, though less critical than with pour over. A short 30-second bloom with a small amount of water allows CO2 to escape from fresh coffee before the main brew, which can improve extraction evenness. If your coffee is a little older and less gassy, you can skip it without a significant difference.
How coarse should I grind for French Press?
Coarser than you might think, similar to coarse sea salt or breadcrumbs. A finer grind increases the surface area exposed to water, which speeds up extraction and increases the risk of bitterness. It also produces more fine particles that slip through the mesh filter and end up as sediment in the cup.
