French press coffee: dose, grind size and steeping time

For half a litre in a French press, try 30 g of coarse coffee and a four-minute steep. Fill the press only to the level your model allows. Pour the coffee out once you have pressed the plunger.

Measure the water first

This recipe uses 6 g of coffee per 100 ml of water. That is 15 g for 250 ml, 30 g for 500 ml or 45 g for 750 ml. The “cups” on the box may be smaller than your usual mug. Measure your press’s usable capacity. For its Chambord model, Bodum counts about 120 ml per cup.

Steep for four minutes and press gently

Place the press on a stable, level surface. Add the coarse grounds and pour in the hot water. For the Chambord, Bodum specifies 92–96°C and at least 2.5 cm of space below the rim. Stir gently with a wooden or plastic spoon. Put the lid on and count four minutes from the pour.

Push the plunger down slowly and straight. If it sticks, avoid forcing it. Check the instructions, filter and grind size before your next brew. Pour into cups or a second jug so the coffee does not sit on the grounds.

Adjust strength and sediment separately

If you like the flavour but the coffee tastes too light, try a little more coffee with the same water next time. If the sediment bothers you, try a coarser grind and leave the last sip in the press. Change one variable per brew to see what helps.

Keep the filter clean

Once the press has cooled, remove the grounds and clean the jug and filter as instructed for your model. Check around the edge of the mesh, where fine grounds can get caught. Let the parts dry before putting them away.

Source

Bodum – Chambord French press instructions

Related reading – Choosing coffee grounds for different brewing methods