FRENCH PRESS COFFEE RATIO RECIPES

Steps:

• Bring a kettle of water to boil. Pour the water into a 4- to 8-cup French coffee press to warm it while you grind your beans. Refill the kettle with 2 cups water and return to a boil.
• Grind the beans in a coffee grinder on the coarse setting; the ground coffee should resemble coarse sugar or sand. Coffee that is too finely ground will make your final product murky and give it an oily sheen and bitter flavor.  
• Once the kettle comes to a boil, remove from the heat and let sit 30 seconds to reach the optimal temperature for French press. If it's too hot, it can cause the brew to taste burnt.
• Pour the hot water out of the French press. Put the measures coffee in the bottom. And 1 cup of the hot water, put on the top (but don't press) and let sit 1 minute.
• After 1 minute, gently stir with the handle of a wooden spoon to break up the layer of coffee on top. Pour in the remaining 1 cup hot water. Put the top on (but don't press) and let sit for an additional 3 to 4 minutes, depending on how strong you like your coffee. Taste is subjective, so experiment to find your own target time. 
• Slowly push the plunger down to press the coffee grounds to the bottom of the pot. As a rule of thumb, if it is very difficult to press, your coffee is probably ground too fine. If it glides right down with no resistance, your grind is probably too coarse. There is a sweet spot of resistance somewhere in the middle. 
• Serve right away with milk and sweetener if using. If you aren't sharing the pot and want to wait to have a second cup, it's best to transfer the coffee to a thermos or carafe. If you leave it in the press, it will continue to brew and can become too strong or bitter. 

Steps:

• Bring enough water to fill the French press to a boil. For a 17-oz press, you'll need about 350 grams (12 ounces).
• While the water is heating, grind your coffee. French press coffee calls for a coarse, even grind. We recommend starting with a 1:12 coffee-to-water ratio. If you're using 350 grams of water, you’ll want 30 grams of coffee.
• To start, gently pour twice the amount of water than you have coffee onto your grounds. For example, if you have 30 grams of coffee, you’ll want to start with 60 grams of water.
• Give the grounds a gentle stir with a bamboo paddle or chopstick. Allow the coffee to bloom for 30 seconds.
• Pour the remaining water and place the lid gently on top of the grounds. Don’t plunge just yet. Let the coffee steep for four minutes. Four. Don’t guess.
• Gently remove your French press from the scale and place it on your counter. Press the filter down. If it’s hard to press, that means your grind is too fine; if the plunger “thunks” immediately down to the floor, it means your grind is too coarse. The sweet spot, pressure-wise, is 15–20 pounds. Not sure what this feels like? Try it out on your bathroom scale. When you’ve finished pressing, serve the coffee immediately. Don’t let it sit, as this will cause it to continue brewing and over-extract.
• Drink it. Quick!