French Press Coffee Extraction Explained: Grind Size and Brewing Guide

What Is the Principle Behind a French Press? What Do French Press Beans Need?

French press brewing means steeping the grounds fully in the pot, then using a plunger with a metal filter to separate the coffee from the grounds. This method produces coffee with excellent body, enhancing texture and oils, while the final cup still comes out remarkably clean.

How to Make Coffee with a French Press

1. Grind Size

French press coffee over-extracts easily, so the grind should be coarser—generally a little larger than granulated sugar. Too fine a grind extracts very quickly, and small particles slip through the metal filter, leaving the cup less clean.

2. Coffee-to-Water Ratio

The brewing ratio is the proportion of coffee to water. Common ratios run from 1:15 to 1:18. A 1:15 ratio means 225g of water for 15g of coffee. At home you can adjust the ratio to match your taste.

3. Water Temperature

Use hot water at roughly 92-94°C.

Steps

Equipment needed: French press coffee beans, French press, coffee spoon, grinder, timer, cup

Preparation (serves 1-2, using 20g of coffee beans and 300ml of water):

1. Boil water. Grind the beans while the water heats.
2. Grind the coffee beans.
3. Preheat the French press with hot water, then pour the water out.
4. Add the grounds to the French press.
5. Pour hot water (around 92-93°C) into the French press up to the marked line. Start the timer.
6. Put the lid on with the filter stopped at the highest position. Wait 2.5-3 minutes.
7. When the time is up, press the filter down to the bottom.
8. Pour all the coffee into cups.
9. Enjoy a good cup of coffee.

French Press Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted single-origin French press beans hold up well in both brand and quality, and they suit a variety of brewing methods.

FrontStreet Coffee Recommendation

A French press rewards a coarser grind and a patient steep. For a bright, aromatic cup, reach for the FrontStreet Strawberry Candy, a Geisha blend of Costa Rica honey-processed coffee and Panama washed Geisha; steeped in a French press it releases rose, citrus, grape, and dried blueberry notes, and turns to strawberry soft candy once milk is added. If you prefer a low-acid, full-bodied black coffee, the FrontStreet PWN Golden Mandheling is the pick—medium-dark roasted, with spice, caramel, sandalwood, and dark chocolate and a thick, oil-rich body. Use a coarse, granulated-sugar grind (about EK43s setting 10.5, or 26 on a hand grinder), a 1:15 ratio of 15g coffee to 225g water, and water around 90°C; steep for four minutes, then press slowly. The cup lands near 1.1-1.2% TDS.