There’s no doubt: french press coffee is the best.
In fact, I’m sipping on some french press as I am writing this post.
So what kind of coffee grind do you need for the best french press coffee?
That’s what we’re going to talk about in this post – as well as some other vital info that will help you make the best tasting french press coffee possible.
Grinding beans for french press(or buying ready)
Generally speaking, you need a medium to coarse grind for making french press coffee.
This image from I Need Coffee shows a nice comparison of what “medium” grind looks like:
If the grind is too fine, it will leak through the filter and you’ll end up with a muddy, possibly over-strong coffee.
If the grind is too coarse(that can be possible), then the grinds can get stuck in the filter and it’s possible the coffee won’t be quite strong enough.
A good comparison is kosher salt. If your grounds have the consistency of kosher salt, you’re in the right vicinity.
The best way to get the ideal grind for french press is to grind your beans just as you’re boiling the water.
That’s because the beans start to lose flavor almost immediately after grinding them. Grinding them at the very last minute ensures that you lock in as much of the flavor as possible.
Configuring settings on your grinder
To get the best grind, I’d suggest using a conical burr grinder. Blade grinders and burr grinders are ok, but conical burr grinders can produce the most consistent grinds over a long period of time.
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Most grinders will have a dial that will let you adjust the grind from “coarse” to “fine” and in between. Since all grinders are different, it’s best to use a few beans at a time to experiment with the different settings until you get a grind that you’re satisfied with.
I wish I could just tell you which setting to use, but you may not get the same results as I did.
For a benchmark, start somewhere between extremely coarse and medium, and adjust up and down as needed.
French press coffee ratio: measuring out grounds
For one liter of water, you’ll want to use between 60-70 grams of coffee.
Another way of looking at the same rule is 1 gram of coffee for every 14-16 grams of water(15 grams = 15 ml of water).
In the old money, and simplified, that works out to 3 tablespoons for every cup of water.
Brewing the perfect french press coffee
Now that you know what kind of grinds to use, it’s time to brew the perfect French Press coffee!
Step 1: Heat up the water
In a kettle or on the stove, heat up the amount of water you’ll need. Some kettles have a “french press” option – in case they don’t, your target temperature is about 205 degrees F, or 95-96 degrees C.
To get to this temperature on a stovetop or using a normal kettle, you can a) turn off the heat just as the water is about to boil, wait a couple of minutes and you’re ready to go.
Or b) turn off the heat as soon as the water starts boiling, wait a bit longer than before and then you’re ready to go.
If you really want to make “perfect” coffee, it’s handy to have a little thermometer around to check on the water temperature.
As you are waiting for the water to cool down, it’s the perfect time to start grinding beans.
Step 2: Grind the beans
In your grinder(hopefully a conical burr grinder), measure out the amount of coffee you need. For one cup, that’s about 3 tablespoons. Adjust accordingly.
Set your grinder to the settings you’ve tuned it to from your trial and error, and grind.
By now, the water should have reached the ideal temperature.
(Note: If your kettle has a french press setting, you’ll want to have the grounds ready as soon as the kettle finishes heating up)
Step 3: Mix the grounds and water
Scoop the grounds into the french press and give it a little sideways shake to settle the grounds in the press easily.
Pour over the quantity of water desired and set your timer to 4:00 minutes(the best brew time for French Press).
For fun, take a whiff of the bloom(the foam) on top of the coffee.
To keep the temperature up, you can use a tea cozy or towel and wrap the press. Otherwise your water will begin to cool quite rapidly.
At this point, there are two methods:
A) Give it a quick stir and leave it all be until 4 minutes are up
B) Scoop off the bloom and leave it to brew for a bit longer, around 5 to 6 minutes. The benefit of scooping the bloom off is you’ll have less fine particulates in the coffee.
Step 4: Plunge and enjoy
At the end of 4:00 minutes (or 5:00 if you scooped the bloom off), slowly plunge the filter and pour the coffee.
Enjoy your decadently brewed coffee!
Best pre-ground coffee for french press
There are a lot of great coffee roasters out there from whom you can pick up ready ground coffee if you don’t have a grinder, but here are some of our favorites.
Remember, there isn’t much play as far as the coarseness of the grounds – you’ll need coarse to medium grounds – nor is there any play for the brewing time, so the best way to adjust flavor is by switching around your beans from dark to medium and light roasts.
I prefer medium to dark roasts since they’re the most flavorful and work well as black coffee and taste great with a hint of milk.
Thunderbolt by Koffee Kult
Organically sourced, fair trade, and 100% Arabica, these beans are rich, flavorful, and make for great french press coffee.
Primos Coffee Co. French Press Coffee
Primos is a medium body, low acidity coffee made from 100% Arabica beans. This coffee is specially ground for french press use. The medium roast and coarse ground is ideal for making delicious french press coffee.
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- A mild coffee with medium body, low acidity, smooth, sweet with citrus notes, consistent as coffee is never blended. Please note, our coffee is MILD.
- Medium roasted for subtle, pleasant flavor and coarsely ground for the slow brewing method of french press
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Two Volcanos Dark Roast
Two Volcanos dark roast produces a much stronger coffee, so you’ll get much more intense flavor and aroma with this blend. If you need a stronger taste(but less of a caffeine kick) dark roast is great.
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Last update on 2020-02-23 / Affiliate links / Images from Amazon Product Advertising API