How to Make French Press Coffee
A French press makes full-bodied coffee with no paper filters and no machine. Get four things right, the ratio, the grind, the water and the time, and every cup comes out the same.
The ratio: 1 to 15
Brew ratio means grams of coffee to grams of water. A good place to start is 1:15: 1 gram of coffee for every 15 grams (15 mL) of water. Water is handy because 1 mL weighs 1 gram.
- 2 × 8 oz = 16 fl oz ≈ 473 mL of water
- 473 ÷ 15 ≈ 32 g of coffee
- About 32 g of coffee (6 to 7 level tablespoons)
Use a kitchen scale if you can. Tablespoons are rough because beans and grinds vary in size. A scale makes your coffee taste the same every day.
Coarse grind, water just off the boil
Grind coarse, like rock salt or coarse sea salt. The metal mesh filter lets fine particles through, so a fine grind makes muddy, bitter coffee and a press that's hard to push down.
Grind right before brewing if you can. A burr grinder gives an even grind. Blade grinders work, but pulse in short bursts and shake between them. Buying pre-ground? Ask the store to grind it for French press.
Water at about 200°F. The ideal range is roughly 195 to 205°F (90 to 96°C). No thermometer? Bring water to a boil, then let it sit about 30 seconds. Boiling water can taste harsh; too cool tastes sour and weak. Start with fresh, cold, filtered water if your tap water tastes off.
Careful with glass presses. Hold the handle, not the glass, and press slowly with the lid on so hot coffee can't spray out. Warm a glass press with hot tap water first so it doesn't crack from a sudden temperature change.
Brew it: 4 minutes, start to press
- Preheat. Rinse the press with hot water, then pour it out.
- Add coffee. Add your coarse grounds and give the press a gentle shake to level them.
- Bloom (0:00). Start the timer and pour about twice as much water as coffee (for 32 g coffee, about 65 g water). Make sure all the grounds are wet. Fresh coffee bubbles as it releases gas.
- Fill (0:30). Pour in the rest of the water. Put the lid on with the plunger pulled all the way up, to hold the heat in.
- Break the crust (1:00). A crust of grounds floats on top. Stir it gently with a wooden or plastic spoon so the grounds sink, then put the lid back.
- Press (4:00). Push the plunger down slowly and steadily, about 20 to 30 seconds. If it's very hard to push, your grind is too fine.
- Serve right away. Pour all the coffee out, into cups or a carafe. Left on the grounds, it keeps brewing and turns bitter.
Bloom and pour amounts come from the calculator above.
Fix the taste
Change one thing at a time, and keep the rest the same, so you know what helped.
| Tastes | Likely cause | Try |
|---|---|---|
| Bitter, harsh, dry | Over-extracted: too fine, too long, or too hot | Grind coarser, press at 4 min, wait 30 sec after boiling |
| Sour, thin | Under-extracted: too coarse, too short, or too cool | Grind a bit finer, or steep 30 sec longer |
| Weak, watery | Not enough coffee | Use a stronger ratio, like 1:13 |
| Muddy, gritty | Too many fines | Grind coarser; leave the last half-inch in the press |
| Stale, flat | Old beans | Buy smaller bags; store airtight, away from light and heat |
Clean it every time. Take the plunger apart now and then and wash the mesh screens. Old grounds and coffee oils trapped in the mesh make the next pot taste bitter. Scoop or strain grounds into the trash or compost, not down the sink.
FAQCommon questions
How many scoops of coffee for a French press?
Roughly 2 level tablespoons (about 10 g) per 5 to 6 oz of water at a 1:15 ratio. A standard coffee scoop is 2 tablespoons. Weigh it if you can: it's much more consistent.
What do “3 cup” and “8 cup” mean on a French press?
Press “cups” are small, about 4 oz each. A 3-cup press holds about 12 oz (350 mL), and an 8-cup press about 34 oz (1 liter). Don't fill past the metal band or the line near the spout.
Can I steep longer for stronger coffee?
Not really. Steeping longer adds bitterness faster than strength. For stronger coffee, use more coffee (a lower ratio like 1:12) and keep the 4 minutes.
Is French press coffee bad for cholesterol?
Unfiltered coffee contains compounds called diterpenes that can raise cholesterol. Harvard Health notes a cup of unfiltered coffee has far more of them than filtered coffee, and suggests saving it for occasional treats if your cholesterol is a concern. Ask your doctor if you're unsure.
Can I make cold brew in a French press?
Yes. Use coarse grounds and cold water, a stronger ratio (around 1:8), steep in the fridge 12 to 24 hours, then press. Dilute to taste.