The History: A Conflict of Design
While the French and Italians both claim the French Press invention, the “cafetière” as we know it was patented in 1852.
It represents the transition from the ancient boiling methods to modern filtration.
It is the “honest” brewer—no paper filters, no pressurized steam—just coffee, water, and time.
The Science: Full Immersion the French Press way
Unlike the Pour Over (where water passes through), the French Press is an Immersion method. The coffee grounds sit in the water for the entire duration of the brew.
The Result: Because it uses a metal mesh filter, the oils and micro-sediments are preserved. This creates a “creamy” mouthfeel and a heavy body that highlights chocolatey, nutty, and earthy notes.
The Master Technique: The “James Hoffmann” Twist
Most people brew French Press by pressing the plunger immediately at 4 minutes. For The Coffee Guide, we recommend a cleaner, more refined approach:
The Ratio: 1:15 (30g coffee to 450g water).
The Grind: Coarse (like sea salt).
The Steep: Pour your water (94°C) and wait 4 minutes.
The Break: At 4 minutes, the coffee will have a “crust” on top. Use a spoon to gently stir the surface so the grounds sink.
The Wait (The Secret): Instead of plunging immediately, wait another 5 to 8 minutes. This allows the fine silt to settle at the bottom, resulting in a much cleaner cup.
The Plunge: Lower the filter just until it touches the surface of the liquid.
Do not press it to the bottom, as this agitates the silt and makes the coffee muddy.
Recommended Origins: “To get the most out of your French Press (Cafetière) we recommend the Body, oils, and earthy/chocolatey depth
Sumatra: The “earthy” and “tobacco” notes of Indonesian beans are built for the heavy body of a French Press.
Brazil: The nutty, low-acidity, and chocolate notes are a classic crowd-pleaser for immersion brewing.
India: Monsoon Malabar beans have a unique spiciness that stands up well to the French Press’s metal filter.
The “Old Brown” Profile
“In the 1600s, Londoners prized a ‘thick’ cup.
To recreate this today, the French Press is your best tool.
Use a dark, oily roast and let it steep for an extra 5 minutes.
The result is a cup with the ‘shadowy’ depth and syrupy texture that defined
“Courtesy of James Hoffmann. A deeper look at the ‘Wait’ technique mentioned above.”