thumbnail Written by Cameron's Coffee

There are a lot of great ways to brew your favorite blend, so why choose a French Press? For starters, this classic brew method generally gives you a fuller-bodied, bolder cup. It’s also low maintenance, which is perfect for those slow & easy weekend mornings when you haven’t quite fully woken up yet.

Start with the beans

First, choose your favorite Cameron’s Coffee blend or flavor. The French Press lends itself well to any type of coffee, not just darker roasts. Give our Colombian Supremo a try for something on the lighter side.

When using a French Press, grind setting is very important. Make sure your grounds are about as coarse as sea salt. We recommend using a burr grinder to get an even and consistent grind. This will ensure all the coffee in your press extracts at the same rate, which makes for smoother sipping.

To take the guesswork out of brewing, you can use a kitchen scale like this one. We recommend a 1:15 ratio of coffee to water. So, if you’re just brewing a cup for yourself, measure 30g of coffee and 450g of water. Don’t have a scale handy? Use 2-3 tbsp of grounds per 6oz. of water.

Next, pour your freshly ground coffee into the French Press, and shake gently to level the grounds.

Get to brewing

The ideal brewing temperature is between 195-205° Fahrenheit. If you don’t have a thermometer or an electric kettle, bring the water to a rolling boil, then turn the stove off, and let it sit for 30 seconds before pouring.

When your water is ready, pour it over the grounds in an even, circular motion. Stir gently until all the grounds are fully saturated and the mixture is a bit foamy. Now, put the lid on – but don’t press down yet! Set your timer for 4 minutes to let the coffee steep. Sit back, relax, and enjoy that aroma!

Time to press

Finally! After 4 minutes have passed, slowly press the plunger all the way down. You’ll want to pour the coffee immediately into your favorite mug, because if it sits too long in the press, it can over-extract and become bitter.