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An encyclopedia of drinks — mixed, poured, brewed and whisked

No. 120 Coffee

Cafetière (French press) coffee

Coarse coffee steeped for about four minutes in water just off the boil, then plunged. Ratio 1:10 to 1:16.

A glass cafetière of brewed coffee with its plunger
Coffee brewed in a cafetière Photo: Infrogmation, CC BY-SA 2.0

Recipe card

ml oz

Makes 2 servings · about 6 min to make

Ingredients

  • Coffee coarsely ground 30 g
  • Water about 93°C 15¼ oz

Ounces are US fluid ounces (29.57 ml), rounded.

Method

  1. Bring the water to the boil, then let it rest for about 30 seconds.
  2. Put the coarse coffee in the cafetière and pour on the water.
  3. After about a minute a crust forms on top: stir gently to break it up.
  4. Put the lid on with the plunger pulled up and steep for about three more minutes.
  5. Press the plunger down slowly and pour straight away so it doesn't keep brewing.
Glass
Mug
Technique
Brewed
Difficulty
Easy

Printable recipe card

About the Cafetière (French press) coffee

A cafetière steeps coffee in hot water, giving a full-bodied cup. The National Coffee Association suggests water at about 93°C (±3°C), a ratio of 1 g of coffee to 10–16 g of water and about four minutes' contact. Our quantities use 1:15.

Background

The French press is also known as a cafetière, press pot or coffee plunger.

Tags: coffee immersion contains caffeine

Go deeper

Sources

  1. National Coffee Association — French press coffee
  2. Wikipedia — French press

Checked when this entry was written. Links open the original source in a new tab.

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