The classic French Press steeps coarsely ground coffee in hot water for four minutes, then filters it by pressing a metal mesh plunger to the bottom. It is one of the oldest and most widely used immersion brewing methods.

The metal mesh filter does not remove coffee oils and fine particles, which gives the French Press its characteristic full body and richness. It is the method most different from paper-filtered brewing.

Medium-dark and dark roasts where body and richness are the goal. Colombian, Brazilian, and Sumatra single-origins work especially well.

• Tip: Grind coarse — similar to coarse sea salt. A fine grind will clog the mesh and produce a bitter, over-extracted cup.
• Tip: Do not plunge aggressively. Press slowly over 20-30 seconds. Forcing the plunger disturbs the sediment and makes the cup muddy.
• Tip: Pour immediately after pressing. Leaving finished coffee in the French Press continues extraction even after the plunger is down.