Pour Over & Brewing

French Press

Full immersion, full body, no filter paper

Brew stage
French Press — illustrated reference plate
Specification
What it doesSteeps ground coffee in water for a set time, then a mesh plunger separates most of the grounds. It is immersion rather than percolation, which makes it forgiving of technique.
GrindCoarse, like sea salt. Fine grounds pass through the mesh and keep extracting in the cup, which is what makes a press taste muddy.
Ratio1:12 – 1:15. Richer than a pour over because the immersion extracts more.
TimeFour minutes is the standard steep. Longer extracts more and eventually turns bitter.
The meshA two- or three-layer mesh plunger filters better and lasts longer than a single layer.
Decant itPour the whole brew off the grounds when the time is up. Coffee left sitting on the bed keeps getting stronger.

Overview

A cylinder and a mesh plunger. Coffee steeps in the full volume of water, so the extraction is even and the cup keeps the oils.

French Press
Safety

Pressing a plunger with force against a blocked filter can send hot coffee over the rim. Press slowly and steadily; if it will not move, the grind is too fine — stop and start again.

Technical parameters

At a glance
Capacity350 ml – 1 L
Ratio1:12 – 1:15
GrindCoarse
Water92–96 °C
Steep4 minutes
FilterStainless mesh plunger

What actually goes wrong

  • Break the crust with a spoon and skim the foam before plunging for a cleaner cup.
  • Pour through a paper filter over the cup if you want less sediment.
  • Never press down hard — resistance means the grind is too fine.

What it has to match up with

  • Coarse-capable grinder
  • Coffee scale
  • A mug or carafe to decant into

This guide is an independent educational reference. It is not a substitute for the instructions supplied with your own equipment, and nothing here is sold, sponsored or endorsed by any brand.

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