France / Italy·No added fat or sugar
French press
Full immersion, full body, no paper
The trick nobody does: skim the crust instead of stirring it in, and let it settle before you plunge.
Mug
Ratio
1:16
Steep
4 min
Rest
5 min
Servings
1
Ingredients
- coffee, coarse grind30 g
- water at 95 °C500 g
Method
1
Coffee and all the water
Pour fast, straight in. A crust of grounds forms on top.
2
Wait four minutes
Do not touch it.
3
Break and skim
Stir the crust twice, then lift off the foam and floating grounds with two spoons. This is where the bitterness lives.
4
Rest, then press gently
Five more minutes to let fines settle, then push the plunger just below the surface. Do not press to the bottom.
5
Decant
Pour it all out. Coffee left in the press keeps extracting.
Notes
- The press also makes hot foam: half-fill with warm milk and pump the plunger 20 times.
What you need
- French press