A French press works best with coffee of a coarser grind than does a drip brew coffee filter. Finer grounds, when immersed in water, have lower permeability, requiring an excessive amount of force to be applied by hand to lower the plunger and are more likely to seep through or around the perimeter of the press filter and into the coffee. Coffee is brewed by placing the ground coffee in the empty beaker and adding hot (93-96 degrees Celsius, 200-205 degrees Fahrenheit) water, in proportions of about 30 grams (1 ounce) of coffee grounds to 500 ml (15 fluid ounces) of water, more or less to taste. The brewing time is about two to four minutes.
Bring enough water to fill the French press. For a 17-oz press, you’ll need about 350 grams (12 ounces) of water.
Select your favorite JamnBean whole beans you want to enjoy and grind it to medium coarse ground about the consistency of coarse salt. At a starting point we suggest using 30 grams of coffee and 500 grams of water (aprox. 12oz) and adjust grinder to your preferred taste.
Optional Tip: We suggest using a burr grinder because it delivers a more consistent grind, allowing for a more even extraction and fuller bodied cup of coffee. Grind does make a difference!
To start, gently pour twice the amount of water than you have coffee onto your grounds.
Give the grounds a gentle stir with a wood spoon or stick. Allow the coffee to bloom for 30 seconds
Add the remainder of your boiled water and place the lid gently on top of the grounds. Don’t plunge just yet. Let the coffee steep for two-four minutes. Four. Don’t guess.
Remove your French press from the scale and place it on flat surface. Press the plunger down. If it’s hard to press, that means your grind is too fine; if the plunger “thunks” immediately down to the floor, it means your grind is too coarse. The sweet spot, pressure-wise, is 15–20 pounds.
When you’ve done, serve immediately. Don’t let it sit, as this will cause it to continue brewing and over-extract.