Hoffmann published this French Press technique as a correction to the most common mistake — pressing the plunger. His method omits the plunge entirely, letting grounds settle naturally before carefully decanting the clear liquid above.

Pressing the plunger disturbs the sediment layer and forces fine particles into the cup. By skipping the press and decanting, you get the full body of French Press coffee without the muddy, gritty texture.

Anyone who loves the rich body of French Press but dislikes the grittiness. Works beautifully with medium roasts that have both body and sweetness.

• Tip: After the 4-minute steep, break the crust and stir the top layer. This helps grounds sink faster.
• Tip: Wait 5 additional minutes after stirring for the grounds to fully settle before decanting.
• Tip: Pour slowly and stop before you reach the settled layer at the bottom. The last 10% of the pot is not worth pouring.