The French Press Techniques Pros Swear By for a Better Cup

The French press, also known as a coffee press, press pot, cafetiere, and caffettiera a stantuffo, is a manual coffee brewer that has a plunger with a mesh filter that presses the grounds after steeping. This popular coffee brewing method is also one of the most affordable, as the price of a classic Bodum Chambord starts at about $25.

Its origin dates to the 1850s, when a Frenchman from Provence stopped along his daily walk to make a pot of coffee over an open fire. He mistakenly boiled the water before he added the beans and found sediment at the top of the pot. A passing Italian merchant sold him a mesh screen that he used to press down the floating coffee grounds. Later, in 1928, Attilio Calimani and Giulio Moneta in Italy applied for the first patent that resembles the modern French press.

Since then, the method has gained popularity all over the world. Anyone can drop in some ground coffee, pour hot water, and press down the filter. But will it lead to a good cup of coffee? Just as with any brewing method, the result will only be as delicious as its ingredients and preparation techniques.

Several companies continue to launch versions of the French press. Recently, in Toronto, Espro opened a French press–focused café to highlight its own brewing design. Le Creuset makes one in glazed stoneware, while Frieling’s uses stainless steel. 

Yeti and Stanley offer insulated, on-the-go options, and the Fellow Clara has vacuum-insulated walls. Yet, all of these brew coffee with the same general process as the original Bodum Chambord, made with glass and metal.

Michael Phillips, a World Barista Champion, has brewed coffee countless ways. Here, he helps explain how to optimize the power of the French press. After all, if this is the ubiquitous coffee brewer in most kitchens — and the one you have handy — it’s time to make the most of it.

“Our goal is clarity in the cup,” says Phillips. “The French press is known for ease of use. With coffee, water, and about four minutes, you can have freshly made coffee.” He offers a question: “Do you want to do this the quick way? Or the geeky way?” To many, the answer is both.

Old school brew

This method is for people who prefer strong coffee, described as chocolatey and bold.

“There are two ways I would use a French press,” says Phillips. “For the old-school way, I’d probably use a coffee with fuller roast development. And I’d go higher in a ratio, like 1:14 or even 1:12, to lean into the classic attributes of the French press, which are perceived body and strength.

“In my mind, the French press is about metal filtration,” he says. “When I think about brewing devices, I separate them into categories of filtration: paper, fabric, metal. They all have a slightly different impact on the perceived body of the coffee.”

Start with a 1:14 ratio of coffee to water, such as 30 grams of coffee brewed with 420 grams of water. When an optimal cup of coffee is the goal, measuring by the gram helps achieve results.

• Measure the coffee beans.
• Grind fresh, to a medium grind.
• Boil filtered water and pour.
• Wait four minutes, then place the plunger on top and press for 30 seconds.
• Press carefully so as not agitate the grounds back up into the coffee. 
• Pour into a cup and enjoy.

New school brew

That process may be satisfying, but in the world of specialty coffee, every method has been explored, experimented with, and obsessed over by enthusiasts. 

In 2016, James Hoffmann posted a video on YouTube that outlined his French press technique. that gained 5.8 million views. More recently, Lance Hedrick shared his modern French press technique that includes the use of paper filters.

Phillips’ preferred modern technique starts with light- to medium-roasted coffee beans. “You want to use a scale,” he says. “You want your ratio to be precise and repeatable.”

• Warm the carafe with hot water.
• Measure the coffee beans and grind fresh. Phillips uses a 1:18 ratio, where he brews 25 grams of coffee to 450 grams of water.
• Grind the coffee to the texture of table salt.
• Set the French press on a scale and add the grounds.
• Heat water to about 208°F. An electric tea kettle works better than a slow-pouring gooseneck kettle.
• Pour the fast to create turbulence.
• Let the coffee sit for one minute to degas.
• Stir with a cupping or soup spoon to incorporate the grounds.
• Let the coffee steep for four minutes.

“At this point, extraction is still going on,” says Phillips. “That bit of agitation helps bump it up. What I’m really looking for now is for the grounds to settle.”

After four minutes, skim the surface to remove the light tan foam and floating particles. “The goal is a properly extracted, high-clarity cup,” he says.

• Remove the carafe from the scale. (Pressing on a scale can damage it.)
• Add a paper filter, such as a Kalita Wave 155 or another flat-bottom filter that fits beneath the mesh screen, then position the plunger.
• Press slowly and carefully to avoid tearing the paper.
• Decant immediately; Brewed coffee that rests on the grounds too long can look murky.

For extra credit, use a Total Dissolved Solids (TDS) meter and aim for an extraction between 1.4% and 1.7%.

Final words of advice

“Part of what people really get into coffee for is the learning. The ritual. The gear,” says Phillips. “If you want an easy cup, go old school. If you want to have fun optimizing extraction, experiment with the variables.”

Adjust grind size, water temperature, and agitation. Longer steep times allow grounds to settle, while paper filtration removes oils.

“And French press brewing excels at making a larger batch,” says Phillips. Brew a pot and enjoy it with friends.