French Press
Components
Grounds: 15g coarse
Water: 250g @ 195-205°F
Minerals: 110–125ppm TDS with magnesium, potassium, calcium, and sodium
Method
For French Press, use 15 g coarse coffee to 225–240 g hot water. Preheat the press, add the grounds, pour to cover, and stir to wet all grounds. Steep 4:00, then break the crust, skim foam, and press slowly—decant immediately to avoid over-extraction. If the cup is muddy/bitter, go coarser or shorten the steep; if it’s weak, grind finer or add a touch more coffee.
Steps
- Preheat press; add 15 g.
- Add hot water; stir to wet all grounds.
- 4:00 Break crust, skim foam; slow press.
- Immediately decant to avoid over-extraction.
Fix it: Muddy/bitter → coarser or shorter steep. Weak → finer or a touch more coffee.
Water Tip
(for all brewers)
If you don’t have a mineral recipe, start with a good bottled or filtered water around 100-130 ppm. Small changes in water often fix more than big changes in grind.