Full immersion, metal filter, no paper. The grounds steep in the water the whole time and the mesh lets the oils through, so you get body and texture instead of clarity — the opposite of a pour-over. It's the most forgiving brewer in this guide and the hardest to make taste bad, which is why it's the one we recommend to people who say they don't like coffee at home.

Step 1: Preheat

Pour hot water into the French press, swirl, and discard. This prevents the brew temperature from dropping when you add coffee.

Step 2: Add Coffee & Water

Add 30g coarse-ground coffee. Pour 450g water at 200°F, ensuring all grounds are saturated. Give a gentle stir.

Step 3: Steep

Place the lid on (plunger up) and steep for 4 minutes. Don't press yet.

Step 4: Press & Pour

At 4 minutes, press the plunger slowly and steadily. Pour immediately — don't leave brewed coffee sitting on the grounds or it will over-extract and turn bitter.

Bitter cup: Grind coarser, steep for less time, or pour immediately after pressing.

Muddy / gritty: Grind is too fine, or you disturbed the grounds during pressing. Coarser grind fixes this.

Weak / thin: Use more coffee or steep longer. Try 1:12 ratio for a fuller cup.

How long to steep French press?

4 minutes is the standard. Some prefer 3:30 for lighter roasts, up to 5 minutes for dark roasts. Experiment, but always pour immediately after pressing.

Can I use pre-ground coffee in a French press?

You can. Use the coarsest pre-ground option available — 'French Press' grind if labeled. Expect less clarity in the cup compared to freshly ground.