The Ultimate French Press Technique

French press coffee is often associated with heavy body, floating grounds and that last sip full of sludge. But it doesn’t necessarily have to be that way.

James Hoffmann’s method takes a slightly different approach. Instead of using an extremely coarse grind and plunging after a few minutes, he recommends a medium grind and a bit more patience. Start with good coffee and good-tasting water, using roughly 60–70 grams of coffee per litre of water.

Pour the water over the grounds and leave it alone for four minutes. Then gently break the crust that forms on top and remove the remaining foam and floating particles. The important part comes next: wait. Give the coffee another five minutes or so for the fine particles to settle naturally at the bottom.

When serving, place the plunger on top, but don’t push it all the way down. It is simply there to hold back any remaining floating grounds while you slowly pour.

The result is still recognisably French press coffee full-bodied and rich but noticeably cleaner, smoother and free from that muddy final mouthful. The only real ingredient you need beyond coffee and water is patience.