French Press 3 Cup French press
Official
James Hoffmann's ultimate French press technique. No plunge — just skim and wait for a clean, sediment-free cup.
Parameters
- 15 g
- Coffee
- 250 g
- Water
- 1:16.7
- Ratio
- 100 °C
- Temp
- 6 medium
- Grind
- 10:30
- Total
- 1
- Servings
Method
10:30 · total-
Pour 1 / 50:00+250g add
To
250g
10s SlowPour all 250g of water. Do not stir.
-
Swirl 2 / 54:00
Break the crust with a spoon. Stir gently. Scoop off foam and floating grounds with two spoons.
-
Wait 3 / 55:00
Wait 5 or more minutes. Let all fines sink to the bottom. Do not disturb.
-
Press 4 / 510:00
Place plunger in and press only to the surface of the liquid. Pour gently without pushing grounds up.
-
Done 5 / 510:30
Brew complete. Remarkably clean and sweet French press.
Notes
Original source
Recipe by James Hoffmann, published at youtube.com.
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- 02 Bloom and Break Specialty Coffee Association Ratio 1:15 Time 10:20 Dose 20g Cupping-inspired method for a 3-cup French press. A bloom phase, crust break, and surface skim produce a remarkably clean full cup. Ratio 1:15 Time 10:20 Dose 20g
- 03 Cold Brew Concentrate Specialty Coffee Association Ratio 1:6 Time 12h Dose 30g Overnight cold brew in a small 3-cup French press. Produces a smooth, low-acid concentrate for one or two iced drinks. Ratio 1:6 Time 12h Dose 30g
- 04 Hot Concentrate Specialty Coffee Association Ratio 1:8.6 Time 5:30 Dose 35g High-dose concentrate brewed in a small press, diluted with hot water to yield two cups. Excellent for iced lattes when poured over ice and milk. Ratio 1:8.6 Time 5:30 Dose 35g
- 05 Cupping-Style French Press Specialty Coffee Association Ratio 1:16.7 Time 10:10 Dose 18g French Press brewed using SCA cupping protocol techniques. No press — just break the crust, skim, and pour carefully. Produces the cleanest possible French Press cup. Ratio 1:16.7 Time 10:10 Dose 18g
More by James Hoffmann
View all recipes by James Hoffmann- 01 Inverted Shot AeroPress Ratio 1:5 Time 2:00 Dose 18g Ratio 1:5 Time 2:00 Dose 18g
- 02 Iced AeroPress Ratio 1:10.9 Time 5:00 Dose 22g Ratio 1:10.9 Time 5:00 Dose 22g
- 03 Ultimate AeroPress Ratio 1:18.2 Time 3:25 Dose 11g Ratio 1:18.2 Time 3:25 Dose 11g
- 04 Ultimate Technique Cafec Deep 27 Ratio 1:16.7 Time 4:00 Dose 15g Ratio 1:16.7 Time 4:00 Dose 15g
- 05 Ultimate Technique Cafec Deep 45 Ratio 1:16.7 Time 4:30 Dose 30g Ratio 1:16.7 Time 4:30 Dose 30g
Other French press models
View all French press modelsLearn the fundamentals
Definitions, ratios and protocols behind this recipe.
- French press The French press is the cleanest expression of the immersion idea: ground coffee, hot water, a metal mesh, and time. The mesh holds everything bigger than ~150 microns; everything smaller — fines and oils — passes into the cup. That single design choice is what gives the French press its character.
- How coffee is roasted Roasting is the chemistry that turns a green seed into something that tastes like coffee. A green bean is dense, vegetal, and sour — undrinkable in any meaningful sense. Heat applied for the right amount of time transforms it into the aromatic, brown, brewable thing on the shelf. Almost everything you taste in a finished cup was either created or shaped during the eight to fifteen minutes the bean spent inside a roaster.