{"id":144584,"date":"2025-03-19T23:11:14","date_gmt":"2025-03-19T23:11:14","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/beer\/the-perfect-french-press-ratio-according-to-press-house-coffee-hop-culture\/"},"modified":"2025-03-19T23:11:14","modified_gmt":"2025-03-19T23:11:14","slug":"the-perfect-french-press-ratio-according-to-press-house-coffee-hop-culture","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=144584","title":{"rendered":"The Perfect French Press Ratio, According to Press House Coffee \u2022 Hop Culture"},"content":{"rendered":"


\n<\/p>\n

\n

\u201cFrench press is my preferred way of making coffee,\u201d says Adam Randall, founder of Pittsburgh-based Press House Coffee<\/a>. Launched initially as Green Dragon Coffee in 2015, Randall re-branded in 2019 as Press House and currently operates a brick-and-mortar store in Pittsburgh.<\/p>\n

Since its rebranding, Press House has focused heavily on evangelizing the French press method. As opposed to some of the more involved coffee-making methods, the French press doesn\u2019t require special training or thousands of dollars in equipment. All you need is the press, the coffee, a timer, and some hot water. Plus, as Randall notes, \u201cIt\u2019s fun, it\u2019s flexible, and it allows for experimentation.\u201d<\/p>\n

Currently, the Press House website offers the \u201cDaily Grind<\/a>,\u201d a series of individually portioned, pre-packaged pouches with enough ground coffee for a single brew, specifically for the French press. <\/p>\n

\"\"<\/p>\n

Courtesy of Press House Coffee<\/p>\n<\/div>\n

The website also offers around twenty varieties of coffee, including many single-origin beans. Although the Daily Grind makes it easy to enjoy French press at home, you can also use your own beans<\/a>. Just make sure you have a grinder<\/a> and a French press<\/a>!<\/p>\n

Get a Grinder<\/a> Get a French Press<\/a><\/p>\n

How To Make French Press Coffee<\/h2>\n

\"press<\/p>\n

1. Measure Your Water and Beans<\/h3>\n

\u201cIf people are just starting out, I start around a 1-12 ratio,\u201d says Randall. \u201cOunces or grams, whichever works.\u201d<\/p>\n

That means you want twelve ounces of water for every ounce of ground coffee. The same goes for grams or any other metric you choose. However, Randall quickly points out that there\u2019s no \u201cone right answer.\u201d Although 1-to-12 is a good starting ratio, many prefer a more diluted ratio of 1-to-15.<\/p>\n

\u201cIt\u2019s just coffee,\u201d Randall says. \u201cIt should be fun and you should make it the way you like it.\u201d<\/p>\n

For instance, Randall\u2019s wife prefers a stronger cup in the morning when she uses a 1-12 ratio. For a quick pick-me-up in the afternoon, she\u2019ll try 1-to-15 or something a little less strong.<\/p>\n

2. Heat the Water<\/h3>\n

The sweet spot? 195 degrees Fahrenheit. If you don\u2019t have a temperature gauge kettle<\/a>, that\u2019s basically just before boiling. You could also boil water and then add a bit of cold water back in.<\/p>\n

\u201cMy preference is 190 to 200 [degrees Fahrenheit],\u201d says Randall. \u201cThat\u2019s warm enough to extract the coffee, but it won\u2019t burn it. And if it\u2019s a little cooler than boiling, you can drink it more quickly. Because there\u2019s nothing worse than having coffee you can\u2019t drink.\u201d<\/p>\n

Get a Temperature Gauge Kettle<\/a><\/p>\n

3. Grind the Beans<\/h3>\n

For the French press, you want to start with a coarse grind. That\u2019s slightly larger than a medium grind, and definitely bigger than the \u201cgrains of sand\u201d grind you\u2019d use for espresso. On something like our recommended Baratza Encore Grinder<\/a>, you\u2019ll want a grind setting of 28.<\/p>\n

\u201cIt\u2019ll almost look chunky,\u201d Randall says. \u201cThat really allows the water to be absorbed in the grinds and pull out a nice flavor. If your grounds are too fine, the coffee will be bitter.\u201d<\/p>\n

However, like the ratio and water temp, a French press is all about experimentation. Try a few different grinds to find the one that works for you.<\/p>\n

Get the Baratza Encore Grinder<\/a><\/p>\n

4. Bloom the Coffee<\/h3>\n

After pouring the grounds into the French press, you should \u201cbloom\u201d the coffee by saturating the grounds with hot water.<\/p>\n

\u201cYou\u2019ll see the coffee expand,\u201d Randall says. \u201cYou can tell how fresh your coffee is because it\u2019ll really expand. The fresher it is, the bigger the bloom.\u201d<\/p>\n

For those who love the smell of fresh coffee, this is the time to make it happen. Let the coffee bloom for about ten seconds before swirling the French press and adding the rest of the water.<\/p>\n

5. Let the Coffee Sit<\/h3>\n

Four minutes. That\u2019s a good base time for a nice cup of coffee. But this is another metric with which you can experiment.<\/p>\n

\u201cSome people like to play around,\u201d Randall says. \u201cThey\u2019ll do three minutes, or they\u2019ll do five. But four minutes from when you first pour in the water is a good rule of thumb.\u201d<\/p>\n

As for the lid?<\/p>\n

\u201cYou can leave the lid off,\u201d says Randall.<\/p>\n

6. Plunge the Coffee<\/h3>\n

After four minutes, put on the lid.<\/p>\n

\u201cPlunge nice and slow, and you\u2019re good to go,\u201d Randall says.<\/p>\n

Liked this article? Sign up for our newsletter<\/a> to get the best craft beer writing on the web delivered straight to your inbox.<\/em><\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

\u201cFrench press is my preferred way of making coffee,\u201d says Adam Randall, founder of Pittsburgh-based Press House Coffee. Launched initially as Green Dragon Coffee in 2015, Randall re-branded in 2019 as Press House and currently operates a brick-and-mortar store in Pittsburgh. Since its rebranding, Press House has focused heavily on evangelizing the French press method. […]<\/p>\n","protected":false},"author":1,"featured_media":144585,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[137],"tags":[5233,3733,906,273,594,1277,1549,10085],"dealstore":[],"offerexpiration":[],"class_list":["post-144584","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beer","tag-coffee","tag-culture","tag-french","tag-hop","tag-house","tag-perfect","tag-press","tag-ratio"],"yoast_head":"\nThe Perfect French Press Ratio, According to Press House Coffee \u2022 Hop Culture - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=144584\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Perfect French Press Ratio, According to Press House Coffee \u2022 Hop Culture - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"\u201cFrench press is my preferred way of making coffee,\u201d says Adam Randall, founder of Pittsburgh-based Press House Coffee. 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