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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
Grind · 6/10 · medium
FINE COARSE

Method

10:30 · total
  1. 0:00
    Pour

    Pour all 250g of water. Do not stir.

    +250g 10s Slow
  2. 4:00
    Swirl

    Break the crust with a spoon. Stir gently. Scoop off foam and floating grounds with two spoons.

  3. 5:00
    Wait

    Wait 5 or more minutes. Let all fines sink to the bottom. Do not disturb.

  4. 10:00
    Press

    Place plunger in and press only to the surface of the liquid. Pour gently without pushing grounds up.

  5. 10:30
    Done

    Brew complete. Remarkably clean and sweet French press.

Notes

The key innovation is NOT plunging. After steeping, break the crust, skim foam and floating grounds, then wait 5 more minutes for fines to settle. The plunger goes in only to act as a filter when pouring — press just to the surface, never to the bottom. This produces a remarkably clean cup closer to a pourover than a traditional French press.

More French Press 3 Cup recipes

See all French Press 3 Cup recipes →

Other French press methods

Original source

Recipe by James Hoffmann, published at youtube.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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