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Coffee and water steep together; the plunger separates grounds. Cups are often oilier with more sediment than paper filter.
Grind too fine (sludge), over-agitating, or leaving brew on the grounds too long.
How to use
Ratios, gear and steps to brew it.
Ratios and parameters
- Dose 30 g
- Water 500 ml
- Ratio 1:15–1:17
- Grind Coarse (sea salt)
- Temperature 92–96 °C
- Time 4:00 (+ optional extra 1 min)
What you need
- French press
- Scale
- Kettle
- Spoon / paddle
Brewing steps
-
Preheat the carafe; add coarse coffee.
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Pour all water, stir to wet, rest the plunger on top without pressing.
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At 4:00 break the crust, skim foam if you like, plunge slowly.
-
Decant fully (don’t leave brew sitting in the press).
Tips
- Too fine → muddy and bitter.
- Less sediment: wait 30 s after breaking crust before plunging.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.