The History and Use of the French Press Coffee Maker

If you've ever wondered why your French Press coffee tastes muddy or overly bitter, the issue might not be the method itself — but how you're using it. Despite being one of the simplest ways to brew coffee, the French Press is often misunderstood, leading to missed potential for rich, full-bodied cups. This classic brewer deserves better than being dismissed as a lazy tool or mere tea device.

The French Press, also known as a plunger pot or piston pot, is an immersion brewer that uses a metal mesh filter. To get the best results, use coarse grind coffee (like granulated sugar), a 1:15 brew ratio, 90°C water, and steep for around 4 minutes before pressing.

What Is a French Press — And Where Did It Come From?

The French Press, despite its name, wasn't actually invented in France. The design is credited to an Italian man named Calimani, who created it around 1933. He later sold the patent to Switzerland, and it spread across Europe under different names — in France it was called the 'pression' method, in America it became the 'Cafetière,' and in the UK, simply the ‘plunger.’ The device consists of a glass or metal cylinder fitted with a fine metal mesh plunger and filter. You add coarsely ground coffee, pour hot water over it, let it steep, then press the filter down to separate the grounds from the brewed coffee.

This immersion-style brewer keeps the coffee grounds in contact with water throughout the entire steeping period, extracting more oils and body compared to filtered methods like pour-over. But because there’s no paper filter, some fine particles remain in the cup — giving it a heavier mouthfeel and sometimes a bit of sediment.

Why Alfred Peet Championed the French Press in the 1980s

More than thirty years ago, Alfred Peet — founder of the legendary Peet’s Coffee & Tea in Berkeley, California — was a major early advocate of the French Press. He praised its ability to highlight the deep, rich flavors of dark roasted coffee, especially those bold, syrupy profiles that paper filters can mute. According to Peet, the French Press was unmatched in showcasing the true character of dark roasts, making it his preferred method for extracting intensity without harshness.

Peet’s promotion helped establish the French Press as a serious brewing tool among early specialty coffee enthusiasts, long before pour-over and espresso dominated the specialty conversation. His endorsement contributed to its enduring popularity, especially in the U.S., where it became a staple for home brewers seeking a robust, full-flavored cup without much fuss.

How to Brew Coffee With a French Press — Step by Step

The French Press is an immersion brewer, meaning coffee and water sit together for the duration of the brew. Here’s how FrontStreet Coffee recommends dialing it in:

• Grind Size: Use a coarse grind similar to granulated sugar. On an EK43s electric grinder, that’s setting 10.5; on a hand grinder, aim for around 26. Too fine, and you’ll get over-extracted sludge and sediment.
• Brew Ratio: The standard is 1:15 — 15 grams of coffee to 225 grams (or milliliters) of water. This yields a cup with body around 1.1–1.2% TDS, considered rich and full.
• Water Temperature: Heat water to around 90°C (let boiled water rest 2–3 minutes). A slightly higher temp can help with extraction if you’re not stirring.
• Coffee Amount: About 5 grams per 8 oz cup, or follow the 1:15 ratio for larger batches.
• Steeping Time: After adding hot water and stirring, let the coffee brew for 4 minutes. For darker roasts, you might reduce to 3–4 minutes to avoid bitterness; lighter roasts can go up to 5 minutes if needed.
• Pressing: After steeping, slowly press the plunger down. Avoid rushing it to minimize agitation and sediment disturbance.
• Serving: Pour out all the coffee immediately to avoid over-extraction from the grounds sitting in the brew.

Choosing the Right Coffee for French Press

The French Press is ideal for medium to dark roasts, which shine through its full-immersion process. Light roasts can work, but their delicate acidity and floral notes may get lost or muted. Dark roasts bring out bold flavors like caramel, chocolate, and spice — all enhanced by the method’s heavier mouthfeel and oily retention. Avoid light, tea-like coffees unless you’re deliberately experimenting.

Frequently Asked Questions

What grind size should I use for French Press?

Use a coarse grind, similar to granulated sugar. For an EK43s electric grinder, set it to 10.5; for a hand grinder, aim for around 26. This prevents fine particles from passing through the metal filter and creating sludge.

What’s the best coffee-to-water ratio for French Press?

The recommended ratio is 1:15 — 15 grams of coffee to 225 grams (or ml) of water. This usually produces a brew strength of around 1.1–1.2% TDS, delivering a rich and full-bodied cup.

How long should I steep coffee in a French Press?

Steep for 4 minutes as a starting point. Darker roasts can go as short as 3–4 minutes to avoid bitterness, while lighter roasts may benefit from up to 5 minutes if you want more extraction.

Can I use light roast coffee in a French Press?

You can, but light roasts often have more delicate and acidic flavors that may not shine as well in the French Press. The method is better suited to medium and dark roasts, which develop fuller body and bold flavors.

Why does my French Press coffee taste gritty?

Gritty coffee usually means the grind is too fine or the filtering isn’t complete. Make sure you’re using a coarse grind and that you press the plunger slowly. Also, pour out all the coffee soon after brewing to avoid stirring up settled grounds.

What water temperature is ideal for French Press brewing?

Use water around 90°C. That’s roughly 2–3 minutes off boil. You can go slightly hotter if you’re not stirring the brew, as it helps with extraction.

Recommended FrontStreet Coffee Beans for French Press

For French Press, FrontStreet Coffee recommends its PWN Golden Mandheling and Strawberry Candy Espresso. The PWN Golden Mandheling is a medium-dark single origin from Indonesia, roasted to bring out heavy spice, caramel, and dark chocolate notes, all amplified by the French Press’s full immersion. Strawberry Candy Espresso is aGeisha-blend featuring Costa Rican honey-processed and Panamanian washed Geisha, offering floral, berry, and grape notes that develop a lush, syrupy profile when brewed as a black coffee. Both beans respond well to the 1:15 brew ratio and 4-minute steep time typical for French Press. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.