07on the shelf
Full immersion, metal filter, no paper. Nothing absorbs the oils, so a French press keeps body and texture that a paper-filtered brew strips out, and it keeps fines too, which is why the last centimetre of the cup is often muddy. These are coffees with enough structure to reward that: medium and medium-dark lots where chocolate, nut and spice carry the weight.
Grind coarse, near breadcrumb. Use 60g of coffee per litre of water at 94C, stir the crust at four minutes, skim the foam and floating grounds off the top with two spoons, then wait another five before plunging. Push the plunger down slowly and pour the whole pot out immediately. Coffee left sitting on the bed keeps extracting and turns bitter in the jug. Preheat the beaker as well; a cold glass costs you several degrees in the first minute.
If you are unsure which roast suits your press, find your coffee narrows it down.
