Hoffmann French Press
Ultimate French Press method. 4min steep + break crust + skim + decant.
Sweet zone
Yield
1000 ml
↕ drag to adjust · 500–1000 ml
✓ in the sweet zone outside the sweet zone (600–1000)
Coffee 60g
Ratio 1:16.7
Temperature 94°C
Roast Medium – Dark
Grind Medium-coarse
Before you start1
- 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.
