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French press, done right.
Skip the bitter sludge. The James Hoffmann break-the-crust technique, simplified for everyday use.
4 min read
Coffee
60 g per 1 L
Water
1000 g, 94°C
Grind
Coarse, breadcrumb
Total time
9 min
The recipe
- 0:00 · Coffee in, water in.
Coarse-grind 60 g into the press. Add 1000 g of 94°C water. Do not stir yet.
- 4:00 · Break the crust.
Use a spoon to gently break the floating crust. Stir twice. Skim off the foam and floating grounds with a spoon.
- 4:00 to 9:00 · Let it settle.
Do not plunge. The grounds drop to the bottom naturally.
- 9:00 · Plunge just past the surface, then pour.
Push the plunger down only enough to keep the grounds at the bottom. Pour slowly. The cup will be cleaner than any French press you have had before.