Recipe card
French press
Full immersion, full body. The method that gets the most out of Foghorn and Morning Tide.
Brew timer
4:00
- Ratio
- 1:15 — 30 g coffee to 450 g water
- Grind
- Coarse, like breadcrumbs
- Water
- 200°F (just off a rolling boil)
- Time
- 4:00 steep
Steps
- 01
Add coffee
Add 30 g coarse-ground coffee to the empty press.
- 02
Pour and stir
Pour all 450 g of water over the grounds at once. Give it one gentle stir to make sure everything's saturated, then set the lid on top without pressing.
- 03
Steep 4 minutes
Let it sit undisturbed for 4 minutes. Longer gets muddy; shorter under-extracts.
- 04
Break the crust
Skim the layer of grounds that's floated to the top with a spoon before you press, so you're not grinding them through the plunger.
- 05
Press slowly, pour immediately
Press straight down, slowly and evenly. Pour it all out right away — coffee left sitting on the grounds keeps extracting and turns bitter.