The French Press: richness, substance and plenitude
The French press, also called a plunger coffee maker or press pot, is one of the most accessible methods of brewing coffee. It requires no complex pouring technique and works without a paper filter. And yet, in the hands of someone who knows coffee, it yields remarkably rich results.
At La Réminiscence, we love the French Press for what it reveals about the coffee: its body, its mouthfeel, its rounder, more enveloping aromas. It's a total immersion method—the coffee and water are in prolonged contact—and this fundamentally changes the profile of the cup.
The principle of the French Press
The French Press works by immersion: the ground coffee remains in contact with the water throughout the extraction process, before the plunger separates the particles from the liquid. Unlike the paper filter of the V60 or Chemex, the metal filter of the French Press allows coffee oils and fine microparticles to pass through.
It is this presence of oils that gives French Press its distinctive character: a full, dense cup with a silky mouthfeel. It is said to offer an "unclarified" coffee — rich in fats, underlying aromas, and texture.
How to succeed in a French Press
The grind
The grind should be coarse—comparable to coarse salt or crushed pepper. A grind that is too fine will pass through the metal filter and produce a muddy, bitter, and undrinkable cup. The correct grind ensures clean extraction and clear separation when pressing the plunger.
The ratio and the temperature
Use a ratio of 1:15 to 1:17 depending on the desired strength. The ideal temperature is between 57 and 62°C. Pour the water over the coffee, stir gently to submerge all the beans, then place the lid on without pressing the plunger.
The infusion time
Let it steep for 4 minutes. A shorter steeping time will leave some aromas undeveloped. Then press the plunger slowly and steadily—without forcing it—and serve immediately.
Which coffee shop for the French Press?
Coffees with a chocolatey profile, nutty or caramel notes, and a good natural body are beautifully expressed in the French press. Brazilian origins or naturally processed coffees are particularly well-suited. Conversely, a very floral or very acidic coffee may lose some of its finesse with this method.
At La Réminiscence, the French Press is the ideal expression for some of our microlots from South America or Asia. It's an honest, generous method that honors coffees that appreciate being given time.
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