Yoanna from St Andrews, Scotland, struggles with watery or overly strong French press coffee. According to coffee experts, the key lies in precision and a few essential tools.
Essential Equipment: Grinder and Scales
Ben Kovar, head of coffee at Campbell & Syme Coffee Roasters, recommends investing in a grinder for significant improvement. For personal use, a hand grinder like Comandante is ideal, as it avoids electronics costs while providing quality burrs. However, if you lack a grinder, buying freshly ground coffee from a local cafe every two weeks is a good alternative. Kovar emphasizes that electronic scales are non-negotiable for consistent results. Use 60g of coffee per litre of water—for a 250ml cup, that's 15g of coffee.
Water Quality and Temperature Matter
Water makes up 98% of filter coffee, so its quality is crucial. Hard water, like London tap water, can ruin the taste. A filter jug softens water slightly. Avoid boiling water directly; wait 30 seconds after boiling before pouring.
Brewing Technique: Timing and Plunging
James Hoffmann, author of The World Atlas of Coffee, suggests a four-minute brew, then stirring the crust that forms. Scoop off floating bits and let it sit for at least five more minutes. When plunging, stop just above the surface to avoid stirring up sediment. Decant all coffee at once for a consistent brew.
Trial and Error: Adjust One Variable at a Time
Kovar advises changing only one variable—like coffee amount or water volume—to find your perfect recipe. Patience and note-taking are key. With practice, you'll master the French press.
