Your starting point
Use a scale, a timer, clean equipment and good drinking water. The quantities below are an original practice recipe to help you compare changes, not an official certification standard.
Step by step
- Set a heat-safe French press on a stable surface and add 30 g of medium-coarse grounds.
- Pour 500 g of hot water around 93 °C and stir gently to wet the grounds. Place the lid on without pressing.
- At about four minutes, press slowly and stop if you meet unusual resistance. Do not force a blocked plunger.
- Decant into a separate server or cups so later servings do not sit on the grounds. Cool before cleaning.
Taste, adjust, repeat
Adjust strength with dose-to-water ratio and texture with grind and decanting. A little sediment is characteristic of a metal-filtered cup.
Keep a brew note
Save the bean name, roast date, dose, water, beverage yield, grind, temperature, time and one sensory observation. Repeat before changing several variables at once.