French press

Four minutes, one stir and a patient pour: the French press gives a full-bodied, rich cup with almost no equipment. The secret is to let the grounds settle before you plunge.

Dose:        30 g coffee
Water:       450 g, filtered (ratio 1:15)
Temperature: 95 °C / 203 °F (just off the boil)
Grind:       coarse, like breadcrumbs
Time:        4 min steep + 2 min settle

Copy the brew card above: it makes two generous mugs in a standard 3-cup (0.5 l) press.

Step by step

1. Warm the press with hot water and pour it away.
2. Add 30 g of coarsely ground coffee and pour in 450 g of water just off the boil.
3. Stir gently, put the lid on without plunging, and wait four minutes.
4. Break the crust with a spoon and scoop off the foam and floating grounds.
5. Wait two more minutes: the fine particles sink to the bottom.
6. Plunge slowly, just to the surface of the coffee, and pour everything out at once so it does not keep extracting.

Which coffee?

The Guatemala Antigua and Sumatra Mandheling shine here: full-bodied, sweet and low in acidity.