French Press 3 Cup

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French Press 3 Cup French press by James Hoffmann

James Hoffmann's ultimate French press technique. No plunge — just skim and wait for a clean, sediment-free cup.

1:16.7 Ratio

10:30 Total

15g Dose

100°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 100 °C
Temp: 6 medium
Grind: 10:30
Total: ~250 ml
Yield

Grind · 6/10 · medium

FINE COARSE

Method

10:30 · total

Pour 1 / 5
0:00

Pour all 250g of water. Do not stir.

+250g→ 250g Fill briskly
Swirl 2 / 5
4:00

Break the crust with a spoon. Stir gently. Scoop off foam and floating grounds with two spoons.
Wait 3 / 5
5:00

Wait 5 or more minutes. Let all fines sink to the bottom. Do not disturb.
Press 4 / 5
10:00

Place plunger in and press only to the surface of the liquid. Pour gently without pushing grounds up.
Done 5 / 5
10:30

Brew complete. Remarkably clean and sweet French press.

Notes

The key innovation is NOT plunging. After steeping, break the crust, skim foam and floating grounds, then wait 5 more minutes for fines to settle. The plunger goes in only to act as a filter when pouring — press just to the surface, never to the bottom. This produces a remarkably clean cup closer to a pourover than a traditional French press.

Original source

Recipe by James Hoffmann, published at youtube.com.

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By

James Hoffmann

28 recipes

In the cup