What is French Press?
Patented in 1929 by Italian designer Attilio Calimani and popularized across France, the French Press (or cafetière à piston) is a full-immersion brewer. Hot water steeps directly with coffee, and a mesh plunger separates the grounds. The result: a heavy-bodied, oil-rich cup with no paper filter to strip away texture.
You'll need
- French press (350 ml or 1 L)
- Burr grinder set to coarse
- Kettle
- Scale and timer
- 20 g fresh Seelaz coffee — Browse our coffees
Step by step
Boil 340 g water
Bring water to a full boil (96 °C off boil is ideal). Use filtered water for cleanest taste.
Grind 20 g coarse
Texture should look like sea salt or breadcrumbs. Too fine and you'll get sludge and over-extraction.
Bloom 30 seconds
Pour 60 g water to saturate grounds. Stir once. Watch the bloom rise as CO2 escapes — a sign of fresh coffee.
Fill and steep 4 minutes
Pour remaining 280 g water. Set the lid on without pressing, plunger up. Wait four minutes.
Break crust, skim, plunge
Stir the crust gently. Skim foam. Press plunger slowly and steadily over 20 seconds. Decant immediately into mugs to stop extraction.
Pro tips
- Decant into a separate vessel — leaving coffee on the grounds keeps extracting and turns bitter.
- Pre-warm the press with hot water before brewing for temperature stability.
- For an even cleaner cup, pour through a paper filter after pressing.
Best coffee for French Press:
Shop our coffeesالخلاصة بالعربي
الفرنش برس طريقة تخمير بالغمر الكامل تعطي فنجان غني بالقوام والزيوت. 20 جرام بن خشن، 340 جرام ماء على 96 درجة، نقع 4 دقائق، ثم الضغط على المكبس.
