№ 490 French Press 8 Cup 5:00 1:14.3 Tim Wendelboe
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Tim Wendelboe

Tim Wendelboe's French press: boiling water, skim foam, push grounds to bottom. Clean cup similar to cupping technique.

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Parameters

Coffee
35 g
Water
500 g
Ratio
1:14.3
Temp
100 °C
Grind
7 coarse
Total
5:00
Servings
2
Grind · 7/10 · medium-coarse
FINE COARSE

Method

5:00 total
  1. 0:00
    Pour

    Pour 250g of boiling water. Stir gently.

    +250g 8s slow
  2. 0:10
    Pour

    Pour remaining 250g. Do NOT put the lid on yet.

    +500g 8s slow
  3. 4:00
    Stir

    Gently push all grounds to the bottom by stirring 3-5 times. Skim off pale foam from surface with a spoon.

  4. 4:30
    Wait

    Place lid and plunger. Press smoothly — should be easy.

  5. 5:00
    Done

    Brew complete. Serve immediately.

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Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

Uses boiling water. Pour half, stir, then pour the rest. Near the end, push all grounds to the bottom and skim the pale foam. Best with light roasted coffees. Ratio ~1:14.3.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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