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spice up your coffee experience!

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French Press

Chic and practical. The simplest way to brew rich and flavourful coffee for 1 - 4 person.
french press coffee recipe

French Press for a hearty brew

Coffee brewed with French Press is bold, strong and delicious. It combines infusion and straining, to give you a full-bodied coffee. This French Press coffee recipe is designed for your enjoyment, when you feel like drinking a hearty cup, or when you have guests to share. And it’s the best French Press recipe because it gives you minimal coffee sludge!

Brew your French Press coffee


Toys you need

French Press coffee tips

  • Adjust serving as desired, at coffee to water ratio of 60g per litre of water or 1 : 16.
  • The French Press is a very forgiving and infallible coffee maker. As such,  coffee beans of all roast profile — whether filter roast or espresso roast, light roast or dark roast, work well with the French Press brewing method. So the most important thing is to pick the coffee with the flavours that you enjoy! And we love Romance for its fruity and floral flavours!
  • Use medium grind size. We recommend the following grind sizes:
      • 4 to 5 notches for Hario Skerton +
      • 12 to 14 for Baratza Encore 
  • Brew with hot water just off the boil.
  • The ideal steeping duration is 9 to 12 minutes. To minimise astringency, we recommend to steep up to a maximum of 12 minutes (a timer is going to be very useful!). Any longer than that, your French Press coffee may taste bitter and astringent.

How to play

Step 1

Boil enough water to fill the French Press. While the water is heating, grind 30g of coffee.

step 1 grind 30g coffee

Step 2

Remove plunger from the French Press. Place the cylinder pot on the coffee scale. Tare the scale. Add 30g of coffee grounds into the cylinder pot. Then, tare the scale again

step 2 pour 30g into french press and tare

Step 3

Start timer. Pour 500g of hot water into the cylinder pot. Enjoy the aroma while your coffee is brewing.

step 3 pour hot water into french press

Step 4

At the 4-minute mark, gently stir the top of the coffee with a tablespoon to break the crust. Then, using 2 tablespoons (it’s easier than using 1 tablespoon), remove the foam and floating crust.

step 4 remove crust

Step 5

At the 9-minute mark, gently remove the cylinder pot from the scale and place it on the table. Insert the plunger and press it down until it touches the surface of the coffee.


Pour and serve.

*Note: Avoid pressing all the way down to touch the coffee grounds in the French Press. This is because pressing and squeezing will stir up the already settled grounds, which in turn gives you a muddy sludge in your cup.

step 5 press plunger

Smell, slurp, enjoy!

french press pour and serve

French Press coffee FAQ

We have tried doing this!


Unfortunately, coffee isn’t like tea where we can refill water repeatedly. Pouring hot water onto the grounds for a second brew didn’t give a pleasant taste — it’s literally coffee water with only astringency and bitterness. That’s because all the awesomeness has been extracted in the first brew.


As such, we wouldn’t recommend brewing two times with the same grounds for your French Press Coffee.


Sometimes we just want to drink more coffee than usual, but having a small French Press (e.g. 0.5 litres) seems to make things a little inconvenient.


In this case, we suggest trying out the following steps:


  1. Brew one round of French Press Coffee.
  2. After pouring out at 9 min, dispose the grounds and rinse lightly.
  3. Repeat the brew a second time with fresh grounds. Then you can let time do the work while you enjoy the first brew. Your second brew should be ready before you finish enjoying your coffee.


The suggestion above is suitable if you mostly brew a small volume for individual consumption but occasionally craves for more.


On the other hand, if you are frequently brewing more than 0.5 litres of coffee, it would be more enjoyable to get a larger French Press so that u can brew it in one go

If you can’t finish the coffee in a go, pour the remaining coffee into a mug, cover and put it into the fridge.


Now you can enjoy a cooling cup of French Press coffee anytime later in the day. And we strongly recommend finishing the coffee within the day.


[IMPORTANT!] Don’t forget to pour it into a separate pitcher (not to over-steep!) before placing the coffee in your fridge.

Absolutely! You can pre-brew your French Press coffee before your guests arrive for your party. That’s the best arrangement and a time-saving strategy.


Just a little note: The acidic taste is more prominent when coffee cools to room temperature. As such, we suggest serving it cold to minimise that.


Simply pour your freshly brewed French Press coffee into a separate pitcher (don’t over-steep!) before placing the coffee in your fridge. Serve only when your guests arrive.


Life’s a breeze with French Press!

Brew better with fresh coffee.


Roast: Espresso Roast
Region: Guatemala & Colombia
Processing: Washed
Varietal: Castillo, Caturra, Catuai, Bourbon, Typica
Elevation: 1400 – 2100 MASL


About This Coffee

Farmers of the Guatemala coffee were a group of vegetables growers, planting garlic, onion, potatoes and tomatoes, before they started growing coffee. On the other hand, farmers of the Colombia coffee reside in a region with a turbulent history of political instability. No matter the circumstances, life goes on, with coffee. Just like the name of this coffee blend – Zen.


Versatile for anything espresso-based, Zen coffee blend is curated with balanced acidity and body in mind, to give a harmonious cup. Nothing fanciful, nothing superfluous. In other words, it’s a classic and modest coffee that helps you keep calm, and carry on.


Roast: Espresso Roast
Region: Brazil, Sul de Minas
Processing: Natural
Varietal: Yellow Bourbon
Elevation: 1000 – 1300 MASL


About This Coffee

This specialty coffee from Sul de Minas is produced by Periera’s generational coffee families. The fertile soil, high elevation and mild temperature make Sul de Minas the perfect environment for Arabica coffee plants to thrive and flower.


However, with climate change taking a toll, the share of land suited for growing coffee in the Minas Gerais region could potentially decline from 75% to 20%. As such, this regional selection was carefully chosen based on two crucial factors: The unique flavour profile, as well as the producers’ commitment to insuring the region’s future ecological harmony and sustainable livelihoods.


Roast: Espresso Roast
Region: Guatemala, San Marcos Huista, Jacaltenango, Heuhuetenango
Processing: Washed
Varietal: Catuai, Caturra, Bourbon, Typica
Elevation: 1400 – 1700 MASL


About This Coffee

The farmers of this SHB (strictly hard bean) coffee used to grow vegetables, plant garlic, onion, potatoes and tomatoes for a living. However, under the leadership of Mr. Marcos Mateo Perez and help from the El Porvenir cooperative, they began with the cultivation of coffee and honey, with coffee now being their first source of income.


Roast: Filter Roast
Region: Ethiopia & Brazil
Processing: Fully Washed / Natural
Varietal: Heirloom & Yellow Bourbon
Elevation: 1000 – 1900 MASL


About This Coffee

Fancy some nutty and fruity coffee? But also want a coffee with heavier body? Then the combination of complex Ethiopia and rich Brazil coffee makes a perfect cup for you! This refreshing blend is specially curated to give the light-body Ethiopia a creamier and rounder body. We think this balance cup is perfect for an immersion or filter brew, and some Parisian accordion music!


Roast: Filter Roast
Region: Tablón de Gómez
Processing: Washed
Varietal: Castillo, Caturra
Elevation: 1800 – 2100 MASL


About This Coffee

This coffee is produced by 20 smallholders from Tablón de Gómez, Nariño. Located on the border with Ecuador, Nariño has a history of FARC activity which has caused instability. However, it is in this region that some of the most exceptional coffees in Colombia are grown. Only lots scoring 85+ compose this coffee.


Roast: Espresso Roast
Region: Brazil & Colombia
Processing: Natural/ Washed
Varietal: Castillo, Caturra, Yellow Bourbon
Elevation: 1000 – 2100 MASL


About This Coffee

This coffee is a blend from the fertile land of Brazil and the treacherous region of Colombia. It is specially curated to highlight the chocolatey, sweet and creamy flavours, which give you a pleasant and smooth mouthfeel. Above all, the taste is so comforting and luxurious that you’ll just want to lie on the couch, do nothing else but reminisce with a marathon of movies.


We think this coffee is best for espresso, milk-based coffee, and a lazy Netflix weekend!


Roast: Filter Roast
Region: Ethiopia, Sidama Mamo Kacha
Processing: Fully Washed
Varietal: Heirloom
Elevation: 1600 – 1900 MASL


About This Coffee

Located in the south of Ethiopia, Sidama is a region well-known for its ideal climate conditions to grow coffee. High altitude, ample rainfall, optimal temperature and rich soil contributed to the complex flavours found in this coffee. The ideal balance between acidity and body made this a famous and highly sought-after coffee by coffee connoisseurs.

Filter roast

Light and flavourful. For the connoisseur of sweet hand brew.

Espresso roast

Chocolatey and roasty. Perfect for espresso, long black and coffee with milk!