No Press
Open in appJames Hoffmann's revolutionary technique: long steep, skim the crust, don't plunge. Clean cup from a French press.
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Parameters
- 30 g
- Coffee
- 500 g
- Water
- 1:16.7
- Ratio
- 100 °C
- Temp
- 6 medium
- Grind
- 10:00
- Total
- ~500 ml
- Yield
Method
10:00 · total-
Pour 1 / 40:00
Pour all 500g. Don't stir.
+500g→ 500g Fill gently -
Swirl 2 / 44:00
At 4:00, break the crust with two spoons. Skim off foam and floating grounds.
-
Wait 3 / 45:00
Wait 5 more minutes. Grounds will settle to the bottom.
-
Done 4 / 410:00
Gently place plunger just below surface. Pour without pressing down.
Notes
Original source
Recipe by James Hoffmann, published at youtube.com.
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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.