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French Press 8 Cup French press by James Hoffmann

James Hoffmann's technique: steep, break the crust, skim it off, then leave it alone and never plunge. The plunger is a strainer, not a piston.

1:16.7 Ratio

10:30 Total

30g Dose

100°C Temp

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Parameters

30 g
Coffee: 500 g
Water: 1:16.7
Ratio: 100 °C
Temp: 6 medium
Grind: 10:30
Total: ~500 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

10:30 · total

Pour 1 / 6
0:00

50s

Pour 500g gently.

+500g→ 500g Fill gently 100°C
Steep 2 / 6
0:50

3m55s

Let it steep.

3m 55s
Swirl 3 / 6
4:45

15s

Break the crust with a spoon.

10s
Prepare 4 / 6
5:00

5m10s

Skim off the foam and floating grounds. Let it settle.
Prepare 5 / 6
10:10

20s

Rest the plunger on the surface — don't press down.
Done 6 / 6
10:30

Brew complete.

Notes

The long rest is the recipe, not a garnish. Once the crust is skimmed, the fines still floating fall to the bed and stay there — so they end up at the bottom of the press instead of in your cup. That is where the "silty-sludgy stuff" goes. Hoffmann's own words on the rest: "I want you to do nothing at all for at least five minutes." Five is the floor, not the target — "after five, maybe seven, eight minutes, now you can drink it", and the coffee is too hot to drink before that anyway. Do NOT plunge. Lower the plunger until it sits on the surface and pour through it: pressing down stirs the sediment you just spent ten minutes settling.

Original source

Recipe by James Hoffmann, published at youtube.com.

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By

James Hoffmann

28 recipes

In the cup