4 minBrew time
What you need:
- 8-cup French press
- 56 g (8 tbsp) of Vega Coffee beans
- 860 g water (30 oz), plus additional for rinsing
- Wooden stirring utensil
- Cup or carafe
- Recommended -
- Burr grinder
French Press Ratio Chart
We use a 8-cup French press. If you use another another size, adjust your measurements according to our chart below.
|3 cups||21 g (3 tbsp)||295 g (10 oz)|
|4 cups||28 g (4 tbsp)||445 g (15 oz)|
|12 cups||84 g (12 tbsp)||1275 g (45 oz)|
For other French press sizes, simply apply the same ratios as we have here: for each cup, use 7 g (1 tbsp) coffee and 100 g (3.3 oz) water.
Heat your water to about 200℉ (93℃). Or, simply bring your water to a boil and then let it sit off the heat for 30 seconds.
Warm up your empty French press by rinsing it with hot water. Press the plunger all the way down and swirl the water around for a few seconds. Remove the plunger, pour out the water. This helps to maintain temperature for the best brewing extraction.
Measure out 56g (8 tbsp) of coffee, and grind to a coarse consistency, about that of breadcrumbs.
Pour ‘em in! Give the French press a little shake to get things level.
Pour about double the amount of water as you have grinds. Start at the center then slowly spiral outward.
Start your timer, then let the coffee sit for about 30 seconds, allowing the coffee to bloom and release its trapped gasses.
After 30 seconds, stir, break the crust and mix. Then slowly pour the rest of the water until the press is filled about 1.5 inches from the top.
Place the lid on the French press, but don’t plunge yet! Keep the plunger all the way up, while the coffee steeps for a total of 4 minutes.
Finally! Now, slowly press the plunger in, separating the grounds from the brewed coffee. In order to avoid overextraction, pour the coffee out completely into a carafe or mugs. Pairs nicely with a flaky, buttery croissant. Voila!