Official
James Hoffmann's ultimate French press technique. No plunge — just skim and wait for a clean, sediment-free cup.
- Chocolate
- Sweet
- Full-bodied
- Medium roast
- Dark roast
- Long
- Beginner
- Total
- 10:30
- Ratio
- 1:16.7
- Coffee
- 15 g
- Temp
- 100 °C
The Official recipe by James Hoffmann for the French Press 3 Cup uses 15 g of coffee and 250 g of water (1:16.7 ratio), at 100°C, with a target brew time of 10:30.
Parameters
- 15 g
- Coffee
- 250 g
- Water
- 1:16.7
- Ratio
- 100 °C
- Temp
- 6 medium
- Grind
- 10:30
- Total
- 1
- Servings
Method
-
0:00Pour
Pour all 250g of water. Do not stir.
+250g 10s Slow -
4:00Swirl
Break the crust with a spoon. Stir gently. Scoop off foam and floating grounds with two spoons.
-
5:00Wait
Wait 5 or more minutes. Let all fines sink to the bottom. Do not disturb.
-
10:00Press
Place plunger in and press only to the surface of the liquid. Pour gently without pushing grounds up.
-
10:30Done
Brew complete. Remarkably clean and sweet French press.
Notes
More French Press 3 Cup recipes
-
Six-Minute Steep
1:17.9by Counter Culture Coffee
- Chocolate
- Sweet
Total 6:15 Temp 93°C -
Bloom and Break
1:15by Specialty Coffee Association
- Chocolate
- Balanced
Total 10:20 Temp 96°C -
Cold Brew Concentrate
1:6by Specialty Coffee Association
- Chocolate
- Sweet
Total 12h Temp 4°C -
Hot Concentrate
1:8.6by Specialty Coffee Association
- Chocolate
- Caramel
Total 5:30 Temp 96°C -
Cupping-Style French Press
1:16.7by Specialty Coffee Association
- Balanced
- Sweet
Total 10:10 Temp 93°C
Other French press methods
More by James Hoffmann
-
Inverted Shot
1:5AeroPress
- Chocolate
- Caramel
Total 2:00 Temp 100°C -
Iced
1:10.9AeroPress
- Citric
- Fruity
Total 5:00 Temp 100°C -
Ultimate
1:18.2AeroPress
- Sweet
- Balanced
Total 3:25 Temp 100°C -
Official
1:16.4Chemex 10 Cup
- Balanced
- Sweet
Total 5:30 Temp 100°C -
Official
1:16.7Chemex 3 Cup
- Balanced
- Sweet
Total 3:00 Temp 100°C
Original source
Recipe by James Hoffmann, published at youtube.com.
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100g
+50g Add water