The French press is the fastest route to a full-bodied cup — and the hardest to get wrong, provided you respect two things: grind size and time.
What you need
- 30g coarsely ground coffee
- 500ml water just off the boil (about 94°C)
- A French press and a timer
The method
- Warm the press. Rinse it with hot water and discard — this keeps your brew temperature stable.
- Add coffee, then water. Pour in a spiral motion, saturating all the grounds. Give it one gentle stir.
- Wait four minutes. Skim off any crust that forms on top at the two-minute mark if you like a cleaner cup.
- Plunge slowly and pour immediately — coffee left sitting on the grounds keeps extracting and turns bitter.
Works beautifully with our Harmony and Signature blends: the immersion method pulls out their syrupy body and deep cacao notes.