A French press (known as a cafetiere in the UK) brews coffee by steeping coarse grounds in hot water for four minutes, then separating them with a metal mesh plunger. It is one of the oldest, simplest and most widely used manual brewing methods in the world , and when done well, it produces a rich, full-bodied cup that showcases the natural oils and character of the coffee in a way no paper filter method can.
If you are searching for "french press" rather than "cafetiere," you are not alone , the term is used across the United States, Canada, Australia and much of Europe. In the UK, the same device goes by cafetiere (from the French), and the brewing method is identical. We have a dedicated cafetiere guide written for UK readers , this guide covers the same brewing fundamentals but approaches them from a slightly different angle, with additional context on the French press as a brewing method and its place alongside other immersion techniques.
What Is a French Press?
A French press is a manual coffee brewer that uses the full immersion method , coffee grounds are fully submerged in hot water for a set period, then separated using a metal mesh plunger. The design has barely changed since its modern form was patented by Italian designer Attilio Calimani in 1929, though earlier versions date back to the 1850s in France.
The device consists of a cylindrical glass or stainless steel container (the beaker), a metal mesh filter attached to a rod (the plunger), and a lid that holds the plunger in place. The mesh filter allows the natural coffee oils and fine particles through , unlike paper filters, which absorb oils , giving French press coffee its characteristically full body and rich mouthfeel.
How French Press Differs from Other Immersion Methods
French Press vs AeroPress
Both are immersion methods, but the AeroPress uses pressure (you physically push the water through the coffee) and a paper or metal filter, typically with a finer grind and shorter brew time (1-2 minutes). The result is a cleaner, more concentrated cup. The French press uses only gravity and time , a coarser grind, longer steep, and no pressure , producing more body and a different texture.
French Press vs Clever Dripper
The Clever Dripper is a hybrid , it steeps like a French press but drains through a paper filter like a pour-over. The paper filter removes oils and fine particles, producing a cleaner cup than a French press. If you love the immersion flavour but want less sediment, the Clever is worth exploring.
French Press vs Cold Brew
Cold brew is also full immersion, but uses cold or room-temperature water over 12-24 hours rather than hot water over 4 minutes. The extended time and low temperature extract different compounds , less acidity, more sweetness, and a very smooth, mellow character. Both methods are simple, but they produce very different results.
Equipment
- French press , glass, stainless steel or double-walled. Any size from 350ml to 1.5 litres.
- Coarse-ground coffee , the texture of coarse sea salt. Pre-ground cafetiere grind or freshly ground whole beans.
- Kettle , ideally temperature-controlled, or simply let a standard kettle cool for 30-60 seconds off the boil.
- Timer , phone timer is perfect.
- Scales , optional but recommended for repeatable results.
- Spoon , for stirring and skimming.
French Press Step-by-Step
1. Heat Water to 93-96°C
Boil the kettle and let it sit for approximately 30-45 seconds. If you have a temperature-controlled kettle, set it to 94°C. Too hot and you over-extract; too cool and you under-extract.
2. Pre-Heat the French Press
Pour some hot water into the empty press, swirl for 20-30 seconds, then discard. This prevents the cold glass from dropping the water temperature when you add your brew water.
3. Add Coffee
Use a 1:15 ratio . 15g of coffee per 225ml of water for a single mug, or 30g per 450ml for two. Grind should be coarse , visibly chunky, not powdery.
4. Bloom the Grounds (Advanced Technique)
Pour just enough water to saturate the grounds , roughly twice the weight of the coffee (so 30ml for 15g of grounds). Wait 30 seconds. This "bloom" allows the coffee to release CO2 gas, which improves the evenness of the subsequent extraction. You will see the grounds bubble and rise. Fresh-roasted coffee blooms more vigorously than older coffee , it is a visual freshness indicator.
5. Pour the Remaining Water
After the 30-second bloom, pour the remaining water in a steady stream. Aim to saturate all grounds evenly.
6. Stir Gently at 1 Minute
At the one-minute mark, give the surface a single gentle stir. This breaks the crust of floating grounds and ensures all particles are fully immersed and extracting evenly. Do not stir aggressively , one slow pass is sufficient.
7. Steep Until 4 Minutes
Place the lid on with the plunger up and wait until the timer reaches 4 minutes total (including the 30-second bloom). Do not push the plunger during steeping.
8. Skim, Then Plunge
Before plunging, use a spoon to skim off the floating grounds and foam from the surface. This significantly reduces sediment in the final cup. Then press the plunger down slowly and steadily . 15 to 20 seconds for the full travel. If you encounter strong resistance, the grind is too fine.
9. Serve Immediately
Pour all the coffee out of the press right away. Coffee left sitting on the grounds continues to extract and will become progressively more bitter.
Advanced Techniques
The Bloom and Stir Method
Blooming (Step 4 above) is optional but produces a noticeably cleaner, more even extraction. The bloom releases trapped CO2 gas , if you skip this step, the gas can create channels during brewing where water bypasses some grounds, leading to uneven extraction. For fresh-roasted coffee (less than 2 weeks from roast), blooming is especially important.
The Extended Steep with Skim
Instead of the standard 4-minute steep and immediate plunge, try this: steep for 5-6 minutes without the lid on, then skim the floating grounds off the surface with a spoon, place the plunger just below the surface (without pushing to the bottom), and pour gently. This method , popularised by coffee expert James Hoffmann , produces a remarkably clean cup with minimal sediment while retaining the full body that makes French press brewing distinctive.
Troubleshooting
Coffee Tastes Bitter
Over-extraction , the water has pulled too many bitter compounds from the grounds. Fix by: using a coarser grind, reducing water temperature (aim for 92-94°C), reducing steep time to 3 minutes 30 seconds, or ensuring you serve immediately after plunging. Bitterness is almost always a grind or temperature issue.
Coffee Tastes Weak or Sour
Under-extraction , the water has not extracted enough from the grounds. Fix by: using a slightly finer grind (still coarse, but less chunky), increasing water temperature (closer to 96°C), extending steep time to 4 minutes 30 seconds, or increasing the amount of coffee (try a 1:13 ratio). Sour, thin coffee means the brew needs more extraction.
Coffee Is Gritty or Full of Sediment
The grind is too fine , particles are passing through the mesh filter. Switch to a coarser grind setting. If you are using a blade grinder, pulse briefly rather than holding the button. A burr grinder produces a far more consistent grind. You can also skim the surface before plunging and pour gently to leave the last centimetre of liquid (and settled sediment) in the press.
Plunger Is Extremely Hard to Push
Too-fine grind is blocking the mesh. Do not force it , you will push fines into your cup and risk cracking a glass press. Remove the plunger, stir the coffee, and try again gently. If it is still too resistant, the grind must be coarser next time.
Best Beans for French Press
French press brewing extracts body, oils and sweetness exceptionally well, so it suits coffees with rich, rounded profiles. Our recommendations:
- Rwandan Kanya 019 , a washed light roast with sweet, creamy body and notes of blackcurrant and brown sugar. Surprisingly beautiful in a French press where the immersion brings out its inherent sweetness.
- Costa Rica San Francisco , a balanced medium roast with notes of milk chocolate, orange and almond. Classic, dependable, and outstanding in a French press.
- Our full speciality range , any medium or medium-dark roast from our collection will perform well. Single origins show their character most clearly in immersion brewing.
All our coffees are available in cafetiere grind , the same coarse grind that is perfect for your French press.
Frequently Asked Questions
Is a French press the same as a cafetiere?
Yes , a French press and a cafetiere are the same device. "French press" is the term used in the United States, Canada, Australia and much of Europe, while "cafetiere" (from French) is the standard term in the UK. The brewing method, grind size, water temperature and steep time are identical regardless of which name you use.
What is the best ratio for French press coffee?
The standard ratio for French press coffee is 1:15 , one gram of coffee for every 15 grams (millilitres) of water. For a single mug, that is approximately 15-17g of coffee to 225-250ml of water. Adjust to taste: 1:13 for a stronger brew, 1:17 for a lighter cup. Consistency matters more than the exact number , find what you like and repeat it.
How long should I steep French press coffee?
Four minutes is the standard steep time for French press coffee. This allows full extraction of the desirable flavour compounds , sugars, acids and aromatics , without extracting the bitter, harsh compounds that come with extended contact time. After four minutes, plunge and serve immediately. Do not leave the coffee sitting on the grounds.
Can I use fine-ground coffee in a French press?
You should not. Fine-ground coffee will over-extract in the four-minute steep, producing a bitter, harsh cup. Fine grounds also pass through the metal mesh filter, leaving heavy sediment in your coffee. Always use a coarse grind for French press , roughly the texture of sea salt. If you are buying pre-ground, look for "cafetiere grind" or "coarse grind" on the label.
Why does French press coffee have more body than filter coffee?
French press uses a metal mesh filter that allows natural coffee oils and fine particles to pass through into the cup. Paper filters (used in pour-over and drip methods) absorb these oils. The oils contribute body, mouthfeel and a rich, rounded texture that is characteristic of French press brewing. This is why French press coffee feels heavier and more substantial than filter coffee brewed from the same beans.
How do I clean a French press properly?
Disassemble the plunger after every use , unscrew the mesh filter plates and wash each component with warm water and washing-up liquid. Old coffee oils trapped in the mesh go rancid quickly and will taint every subsequent brew. A bottle brush works well for the inside of the beaker. Avoid abrasive scrubbers on glass models. Deep clean the mesh filter weekly by soaking in a mixture of hot water and bicarbonate of soda for 30 minutes.
Start Brewing
The French press is one of the most accessible and rewarding ways to brew speciality coffee at home. With the right grind, the right water temperature and four minutes of patience, you can produce café-quality coffee every single morning.
Explore our French press / cafetiere coffee range for beans ground to the perfect coarseness, or browse our whole bean range and grind fresh at home. All coffees are flame-roasted in small batches in Glasgow and dispatched within days of roasting. Free delivery on orders over £25.
