It gives full-bodied flavor because the grounds steep fully and the mesh filter lets oils pass through.
It’s simple and fast.
It works well with coarse grounds, which help reduce over-extraction and bitterness when cooled.
| Item | Recommendation |
|---|---|
| Coffee Beans | Medium to dark roast, freshly ground |
| Coffee-to-Water Ratio | ~1:10 — for example, 60 g coffee to 600 ml water |
| Ice | Enough to fill half the serving glasses |
| french press | Coarse-mesh plunger press, standard size |
| Filter / Mesh | The french press’s built-in filter is fine |
| Stirring Spoon | Long spoon to mix grounds and water |
Pre-chill your equipment
Rinse the French press and glasses with cold water or fill them with ice momentarily to reduce heat loss.
Add coarsely ground coffee
Use about 1 part coffee to 10 parts water (for example, 60 g coffee to 600 ml). Adjust up or down depending on your strength preference.
Add room temperature water (or slightly warm)
Pour water over the grounds to saturate them. Use water around 90 °C (just off boil). Stir gently to ensure all grounds are wet.
Let it steep
Let the coffee brew for 4 minutes with the plunger up. If you leave it longer, it might become over-extracted.
Press down slowly
After 4 minutes, press the french press plunger slowly and evenly.
Pour over ice immediately
Fill your serving glasses with ice, then pour the freshly pressed coffee directly over the ice. This “flash chills” the coffee and slows further extraction.
Optional: Dilute or add extras
If your coffee is strong, add cold water, milk, or sweetener to taste.
Serve and enjoy
Drink it right away, or store in the fridge in an airtight container for up to a few hours.
Use a coarse grind — finer grounds will over-extract when cold.
Flash chill with ice instead of brewing over ice directly (which dilutes flavor too much).
Double brew technique: make a smaller, stronger press and dilute with cold water or ice for controlled strength.
Pre-wet the filter or rinse it with cold water to reduce paper flavor or debris.
Clean promptly — coffee oils can get sticky when cooled.
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