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.
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.