RECIPES
QUICK ANSWER
French press recipe: 30g coarse-ground coffee + 450ml water at 92–94°C, steep 4 minutes, slow press. Full-bodied, oily, ratio 1:15.
Time: 8 minutes · Equipment: French press · Yield: 2 servings · Cost: ~EGP 10 per cup
✅ Tested by Amr Taha · Brew Tech Reviewer · The Corner Bundle
The morning brew that respects the bean. Full-bodied, oily, honest — the way coffee tastes when you don’t filter out the soul of it.
Why this works
French press is full immersion: every ground sits in water for the same time. No paper filter means the oils stay in your cup. That’s where the body comes from.
Ingredients
- 30g whole bean coffee, ground coarse (sea-salt texture)
- 450ml water at 92–94°C (just off the boil, wait 30 seconds)
How to make french press coffee
- Pre-heat the press with hot water, then dump it. Cold glass drops the brew temp by 10°C.
- Add the grounds. Pour all 450ml water in one steady stream. Saturate every ground in the first 10 seconds.
- Stir gently with a wooden spoon, lid on, plunger up. A wooden spoon won’t crack the glass.
- Wait 4 minutes exactly. Less = under-extracted, sour. More = bitter, harsh.
- Press slowly — 20 seconds from top to bottom. Pressing fast forces fines through the mesh.
💡 Tip: Pour out everything after 4 minutes. Coffee left sitting in the press keeps extracting and turns bitter within 10 minutes — even if you stop pressing.
Common questions
What grind size is best for French press?
Coarse — sea-salt texture. Too fine and you get muddy coffee. Too coarse and you get sour, under-extracted brew.
How long should I steep French press?
4 minutes exactly. Less is sour and weak. More gets bitter and over-extracted.
Why is my French press coffee muddy?
Grind too fine, or pressing too fast. Switch to a coarser grind and press slowly — 20 seconds from top to bottom.
