Official

French Press 3 Cup French press by James Hoffmann

James Hoffmann's official French press technique replaces a conventional plunge with a crust break, careful skim, and long settling pause. It is designed for a clean, sweet cup that approaches filter clarity while preserving immersion texture.

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

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Method

10:30 · total

Pour 1 / 7
0:00

35s

Pour 250g briskly.

+250g→ 250g Fill briskly 100°C
Steep 2 / 7
0:35

3m25s

Let it steep undisturbed.

3m 25s
Swirl 3 / 7
4:00

5s

Break the crust with a spoon.

5s
Prepare 4 / 7
4:05

5s

Skim off the foam and floating grounds.
Steep 5 / 7
4:10

5m50s

Let it steep undisturbed.

5m 50s
Prepare 6 / 7
10:00

30s

Rest the plunger on the surface — don't press down.
Done 7 / 7
10:30

Brew complete.

Notes

After the initial steep, break the crust gently and remove both foam and floating grounds. Wait another 5 min so fines fall out naturally. Insert the plunger only as a surface strainer, never drive it through the bed, and pour slowly into the cup without emptying the final silty liquid.

Original source

Recipe by James Hoffmann, published at youtube.com.

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By

James Hoffmann

28 recipes

In the cup