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James Hoffmann

Hoffmann French Press

Ultimate French Press method. 4min steep + break crust + skim + decant.

Yield 500–1000 ml
1000 ml
500 Sweet zone 600–900 ml 1000
Coffee 60 g
Roast Medium – Dark
Water 1000 ml
Temperature 94 °C
Ratio 1:16.7
Grind Coarse
Before you start1
  1. Pre-heat pressFill the French Press with hot water. Let sit for 30s and discard.
Steps · 5
01 Pour water — 1000 ml 0:30
02 Steep 4:00
03 Break crust 4:30
04 Rest 9:30
05 Pour 10:30
Glossary3
Immersion
Brewing method where coffee soaks in water for a set time (Aeropress, Clever, French Press). The opposite of percolation, where water flows through (V60, Chemex).
Crust
The layer of coffee floating on the surface during immersion (typical of French Press and cupping). Breaking the crust releases aromas and helps fines settle.
Fines
Very small coffee particles produced when grinding. They speed up extraction and may clog the filter; agitation helps redistribute them.