For a suitable press with enough room, start with 20 grams of coarsely ground coffee and 320 grams of water around 93°C. This 1:16 recipe is a starting point, not a rule for every bean. Use a scale, timer, and a stable surface; follow the press maker’s instructions for hot water and maximum capacity.
Add the coffee and water, wetting the grounds evenly. After about one minute, gently break the floating crust with an appropriate spoon. Let the total contact time reach approximately four minutes. Lower the plunger slowly without forcing it, then serve or decant the coffee rather than leaving the drink sitting over the grounds.
Expect some body and fine sediment from a metal filter. Pour gently and leave the last cloudy portion behind if you prefer a cleaner cup. Record your result. Change the coffee-to-water ratio for strength, or investigate grind for texture and flavor, one variable at a time. Clean the filter assembly after use.
The conversation
A good question can make a better brew.