French Press Brew Guide
Bodum French Presses are known among coffee aficionados as one of the best ways to prepare coffee - it's fast, easy, and fully extracts the coffee's aromatics and flavor compounds in a way that allows you to really taste the greatness in the beans you are buying. No paper filters necessary -- the 3-part stainless steel mesh acts as a filter. Due to the immersive brewing process in conjunction with the metal filter, use a coarse grind as to not over-extract the coffee and clog the filter. French Presses are a favorite for coffee drinkers, providing incredibly rich, full-bodied cups. (It can also be used to brew tea!)
3 cup - 12oz
4 cup - 17oz
8 cup - 34oz
12 cup - 1.5L / 51oz
Yield: 50 oz* Brew Time: 4:00 minutes
1. Grind 84 grams of coffee on the coarsest setting.
2. Heat 50 ounces of water.
3. Pour 84 grams of coffee into the bottom of the french press.
4. Set a timer for 4:00 minutes. Press start, and in concentric circles from the outside in, pour approximately 100-200 grams of water to wet the bed of coffee. Give the french press a swirl to add some turbulence and make sure all of the coffee is saturated.
5. At 3:00, break the crust that has formed by pouring water in concentric circles from the outside in, then pour into the center and fill up to where the metal meets the glass at the top of the french press.
6. Without plunging, place the lid on the french press to retain heat while it brews.
7. When 4:00 minutes has elapsed, slowly and gently press.
8. Finally, serve immediately, or transfer to a clean heat-retaining carafe or decanter. As you drink it consider its aroma, flavor, body, and finish, as well as the evolution of these characteristics as the coffee cools. Enjoy!
*To adjust for different sizes:
3-cup: use 26 grams of coffee, 12 oz water
4-cup: use 32 grams of coffee, 16 oz water
8-cup: use 64 grams of coffee, 32 oz water
This popular three-bean blend is a sultry mixture of Indonesian and Latin American coffees that is darkly roasted without going too far for a smokey, yet sweet and creamy cup.
AROMA: smokey, sweet
FLAVOR: deep, earthy, herbal - black licorice
BODY: creamy, buttery
FINISH: spice, tobacco
REGION: mexican ‘ki-saya’, colombian ‘tolima’, and balinese ‘kintamani’
PROCESS: washed, wet-hulled
CERTIFICATION: organic
'Mokha Java' was the first blend ever created. Coffee originated in Arabia and was first sold through the port of 'Mokha' (Al Mukha) in Yemen; the 'Mokha' in this blend is a naturally-processed Ethiopian coffee, adding notes of fruit and cocoa. Coffee was then cultivated in Indonesia and shipped out through the island of 'Java' (Jawa); the 'Java' in this blend is a wet-hulled Balinese coffee, which gives deeper tones of earth and spice. The result is a marriage between the brightness of Africa and the depth of Indonesia - in the cup it is a very dynamic, yet balanced, coffee.
AROMA: cherry cordial, clove
FLAVOR: red wine, dark chocolate
BODY: plush, silky
FINISH: tobacco, nutmeg
REGION: ethiopian 'kayon mountain’ and balinese ‘kintamani’
PROCESS: natural, wet-hulled
CERTIFICATION: organic