All Brew Guides
Brew Guide 03
French Press
Coffee fully immersed in water, then pressed. A coarse grind and a metal filter give a rich, full-bodied, textured cup — and it is almost impossible to get wrong.
Watch · French Press
Step by step
Four steps to a better cup.
01
Add 30 g of coarse coffee
Grind coarse — the texture of sea salt. Add 30 g to a warmed press and tare. Coarse grind keeps the cup clean and the plunger easy to press.
Tip · Too fine and the brew turns muddy and bitter.
02
Pour 500 g and stir
Pour all 500 g of 95 °C water in one go, making sure every ground is saturated. Give it a gentle stir to break the crust that forms on top.
Tip · Start your timer as the water hits.
03
Steep four minutes, skim
Place the lid on with the plunger up and wait four minutes. Then skim the foam and floating grounds off the top with two spoons — this makes the cup noticeably cleaner.
04
Press slow and pour
Press the plunger down slowly and steadily. If it fights back, you have ground too fine. Pour straight away so it does not keep extracting and turn bitter.
Tip · Decant any leftover into a second vessel.
Brew this with
Jack's Espresso Blend.
Jack's Blend — rounded and full, the ideal body for immersion.
Dial it in
If something's off.
Cup is muddy & silty
Grind coarser, and skim the crust before pressing.
Plunger is very hard to press
Grind is too fine — go coarser next time.
Tastes flat & under-developed
Use water just off the boil; extend steep to 5 min.
Bitter finish
Decant immediately after pressing — do not let it sit on the grounds.