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French Press
Heavy body, zero fuss
The most forgiving brewer in the house. The metal filter lets the coffee’s oils through, so you get a rich, full-bodied cup that makes chocolate and caramel notes feel twice as deep. Hard to get wrong, easy to get great.
- Ratio
- 1:15 — 30 g coffee to 450 g water
- Grind
- Coarse (breadcrumbs)
- Water
- 195–200°F
- Time
- 5 minutes
Best for: Medium and dark roasts — our Woodfire Blend was practically built for it.
The method
- 1
Preheat the press
Swirl some hot water in the empty press, then dump it. A warm press holds brewing temperature much better.
- 2
Add coffee and water
Add 30 g of coarse-ground coffee, start the timer, and pour all 450 g of water in one steady pour. Make sure everything’s wet.
- 3
Break the crust at 4:00
A crust of grounds forms on top. At four minutes, stir it gently once or twice and let the grounds fall.
- 4
Skim (optional, worth it)
Spoon off the foam and floaters on the surface — this one move noticeably cleans up the cup.
- 5
Press and pour immediately
Press the plunger down slowly — just to the top of the grounds, don’t crush them. Pour every cup now; coffee left in the press keeps extracting and turns bitter.
Roaster's notes
- Muddy cup? Grind coarser and press more gently.
- Decant everything at once, even if the second cup goes in a thermos.
- A 1:12 ratio makes a great base for iced coffee poured over a full glass of ice.