The French Press Formula
A French press uses full immersion: coffee equals water divided by the ratio, with 1:15 a balanced standard and 1:12 for a bolder cup. Because a millilitre of water weighs about a gram, a 1 litre press at 1:15 takes roughly 67 g of coffee. Add coarse grounds, pour hot water just off the boil, stir, and let it steep about four minutes before pressing the plunger down slowly. Coarse grind and a clean press are the keys to a rich body without grit or bitterness.
French Press Ratio Chart
Coffee per amount of water at common ratios:
| Ratio | Strength | Per 500 ml | Per 1 L |
|---|---|---|---|
| 1:12 | Strong | 42 g | 83 g |
| 1:15 | Standard | 33 g | 67 g |
| 1:17 | Mild | 29 g | 59 g |
Grind, Steep, and Strength Guide
French press rewards a coarse, even grind, similar to sea salt, because fine grounds slip past the metal mesh and keep extracting after pressing, turning the cup bitter. Steep time controls strength alongside the ratio: about four minutes is the sweet spot, with three minutes for a lighter cup and five for a heavier one. Stir the crust and skim or let it settle, press slowly, and decant immediately into a mug or carafe so the coffee does not over-extract sitting on the grounds.
Frequently Asked Questions
What is the best French press ratio? 1:15 is a balanced standard; use 1:12 for a stronger, heavier cup.
How long should French press steep? About four minutes, then press; three for lighter, five for stronger.
What grind do I use? Coarse and even, like sea salt, to avoid grit and over-extraction.
Should I decant after pressing? Yes, pour it all out right away so it stops extracting on the grounds.