Patience instead of technique
YOU’LL NEED
- French press — glass or double-walled stainless steel
- Grinder
- Scale and timer
- Kettle
- Spoon — ideally two, for removing the crust
HOFFMANN TECHNIQUE
RATIO 1:16 – 1:17
DOSE · 1 CUP 15 g of coffee, 250 g of water
DOSE · 2 CUPS 30 g of coffee, 500 g of water
GRIND Medium-coarse (like coarse sea salt)
TEMPERATURE 92–95°C
TOTAL TIME 9–12 min
METHOD
The classic French press technique (throw in the coffee, pour the water, press the plunger after 4 minutes) gives a muddy cup with sludge at the bottom. The technique popularized by James Hoffmann solves that problem with just a couple of extra steps — an extra 5 minutes, and the cup is incomparably cleaner.
Heat the French press by pouring a little hot water inside and then discarding it. Grind 30 g of coffee coarse — like coarse sea salt or a touch coarser than for V60. Pour the coffee into the warmed French press. Boil 500 g of water and let it cool for 30 seconds (around 93–95°C).
0:00 – 4:00 Infusion. Pour all the water at once, evenly over the coffee. Start the timer. Don’t stir. Just let it sit.
4:00 Break the crust. Take a spoon and gently break the crust that has formed on top — stir lightly. With two spoons, skim off all the foam and floating particles — those are the bitter elements and removing them gives a much cleaner taste.
4:00 – 9:00 Settling. Let it sit for another 5 minutes, undisturbed. During that time all the fine particles fall to the bottom. The coffee will be a little cooler, but still in a comfortable drinking temperature range (around 70°C, which is actually ideal).
9:00+ Pour. Place the plunger on top and press only down to the surface of the liquid — don’t push it to the bottom. The plunger here only acts as a lid that keeps the coffee at the bottom while you pour.
If you press all the way down, you force fine particles through the mesh and ruin the wait.
Pour gently into cups. Leave the last 30–50 ml in the French press — that’s where all the sediment is. The cup should be strikingly clear, with full body but without any grit in the mouth.