№ 611 French Press 3 Cup 10:30 1:16.7 James Hoffmann
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Hoffmann Method

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

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Parameters

Coffee
15 g
Water
250 g
Ratio
1:16.7
Temp
100 °C
Grind
6 medium
Total
10:30
Servings
1
Grind · 6/10 · medium
FINE COARSE

Method

10:30 total
  1. 0:00
    Pour

    Pour all 250g of water. Do not stir.

    +250g 10s slow
  2. 4:00
    Swirl

    Break the crust with a spoon. Stir gently. Scoop off foam and floating grounds with two spoons.

  3. 5:00
    Wait

    Wait 5 or more minutes. Let all fines sink to the bottom. Do not disturb.

  4. 10:00
    Press

    Place plunger in and press only to the surface of the liquid. Pour gently without pushing grounds up.

  5. 10:30
    Done

    Brew complete. Remarkably clean and sweet French press.

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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.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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