French Press

Full immersion with nothing held back. The metal filter keeps the oils in the cup, so you get a rich, heavy body no paper brew can match.

What you need

Add grounds
Grind 30g coarse (like sea salt) and add to the empty press.
Pour and saturate
Pour 450g of water at 205°F (96°C), making sure every ground is wet. Start a 4-minute timer.
Break the crust
At 4 minutes, a crust of grounds will have floated up. Stir it gently with a spoon so it sinks.
Skim and settle
Skim off the foam and any floaters, then let it settle for another minute for a cleaner cup.
Press slow
Press the plunger down slowly and evenly. Pour right away so it doesn’t keep extracting.

Best with

A bold dark roast with smoky depth that stands up to full immersion.