French Press Coffee Recipe Calculator
Calculate coffee and water amounts for any French press size and strength preference.
Includes grind size, steep time, and extraction tips.
The French press is a full-immersion brewer — coffee grounds steep in hot water for several minutes, then the plunger pushes them to the bottom so you can pour off the brew.
Unlike pour-over or drip, there is no filter paper pulling out oils, which gives French press coffee a heavier body and a richer mouthfeel.
The standard ratio is about 1:15, one gram of coffee per 15 ml of water.
That produces a balanced, medium-strength cup.
For lighter coffee or if you plan to add milk, 1:17 works better.
For a stronger cup that can stand up to a little cream, go to 1:12.
1:10 is there for people who want something closer to a concentrate, and it wants a slightly shorter steep, around three and a half minutes, or the extra grounds tip it into bitterness.
One thing that catches people out: a French press “cup” is 4 fluid ounces, not 8. Bodum set that convention and everyone followed it, so a press stamped “8 cup” holds a litre, not two litres, and the one stamped “12 cup” is the 1.5 litre. If you have been dosing for eight 8-oz mugs in an 8-cup press you have been using twice the coffee the pot can brew properly. Check the size in millilitres if you are unsure; that number never lies.
The other thing is headroom. The capacity printed on a press is measured to the brim, and you cannot brew to the brim, because the grounds take up room and the plunger assembly displaces more. Fill to about an inch below the spout and you will land near 85 percent of the nominal figure.
Water temperature: 90-96°C (195-205°F).
Boiling water at 100°C over-extracts, pulling out bitter compounds.
If you do not have a thermometer, bring the kettle to a boil and let it sit for 30-45 seconds before pouring.
Steep time: 4 minutes is the standard starting point.
If the cup tastes thin or sour, steep longer or grind finer.
If it tastes harsh or bitter, steep shorter or grind coarser.
Grind: coarse, like coarse sea salt.
A burr grinder is worth the investment for French press — blade grinders produce inconsistent particle sizes, which causes uneven extraction and muddy sediment.
One thing most people miss: as soon as you plunge, pour everything out.
Leaving the brew sitting on the grounds after plunging continues extracting and turns a good cup bitter within a few minutes.
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