What makes French Press coffee so special?
With the French Press, the ground coffee stays in direct contact with the water for several minutes. This is immersion brewing and it extracts differently from an espresso or a pour over. More slowly. More evenly. But with more intensity in the body.
The metal mesh filtration lets fine oils and suspended particles through into the cup. This gives French Press coffee its characteristic full mouthfeel. Silky, almost creamy. No other brewing method delivers this result so directly.
But: what the French Press gives in body, it punishes mercilessly when mistakes are made. Ground too finely? Bitter and muddy. Roasted too light? Sour and thin. Old beans? Flat and cardboardy. The method forgives nothing – and rewards everything.
That is exactly why we at SAMYJU roast coffee that unfolds its full potential in the plunger pot. Just hot water, coarsely ground coffee and four minutes of patience. What ends up in the cup is pure flavour: unfiltered, full-bodied, with body.
Which roast suits the French Press?
A medium roast is the classic choice. It brings sweetness, nuttiness and warm chocolate notes – everything that comes into its own during the long contact time. Too dark roasts tend towards bitterness in the French Press, because the extraction is already very thorough.
At SAMYJU we roast on a drum roaster in small batches. Every coffee gets its own profile, tailored to the origin and density of the beans.
The result: a coffee that shows caramel and nut, perhaps some stone fruit, and finishes pleasantly sweet on the palate. Without bitterness. Without ash.
How to brew French Press coffee properly
Grind size
Grind coarsely – as coarse as sea salt. Finer grind sizes lead to over-extraction and a muddy sediment. The coarsest or second coarsest setting on the grinder.
Ratio
60 to 65 grams of coffee per litre of water. That sounds like a lot, but the French Press needs this dose for full body.
Temperature
93 to 96 degrees. Do not bring to the boil. Leave the kettle to stand for 30 seconds after the water has boiled.
Steeping time
Four minutes. Not three, not five. Set a timer. Then press the plunger down slowly and evenly. Decant immediately.
Our recommendation: French Press coffee from SAMYJU
Our Guatemala Quetzal works superbly in the French Press. South American beans for body and sweetness, chocolatey and caramelly.
If you prefer it more purist, go for our Peru. A South American natural with notes of hazelnut, marzipan and mandarin – as if made for the French Press, a great combination of sweetness and fruit.
All beans come freshly roasted from our roastery in Meerbusch. The best-before date is on every package. No puzzles, no surprises.
Whole beans or ground?
Whole beans
We always recommend whole beans. The freshness difference is enormous. Pre-ground coffee loses a large part of its volatile aroma compounds within minutes.
Pre-ground
If you do not have a grinder, we are happy to pre-grind your coffee to French Press coarseness. Simply order with the note “French Press” – we will set the grind size.
Our promise
We know that the French Press allows no compromises. It shows every coffee as it is. And we roast coffee that tastes good in it. Fresh. Cleanly roasted. With character.
Frequently Asked Questions – French Press coffee
Coarse – as coarse as sea salt. Too finely ground coffee leads to over-extraction and a muddy sediment. Even, coarse particles are the goal.
Exactly four minutes. Then press the plunger down slowly and decant the coffee immediately – otherwise it continues to extract and becomes bitter.
Medium roasts work best. They bring sweetness and nuttiness without becoming bitter during the long contact time.
Yes – order with the note "French Press" and we will pre-grind to the appropriate coarseness. For maximum freshness, we recommend whole beans with your own grinder.
60 to 65 grams per litre of water. This ensures a full body and intense aroma.