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[URL] : /blogs/news/quel-cafe-cafetiere-piston
[META TITLE] : Which Coffee for a French Press? A Roaster's Guide — Verlet Paris (79 caractères)
[META DESCRIPTION] : Grind, dosage, recommended origins: Verlet Paris, artisanal roaster since 1880, guides you to get the best from your French press. (155 caractères)
[H1] : Which coffee to choose for a French press?
[SURTITRE] : Parisian roaster since 1880
[CHAPEAU] : The French press is one of the most accessible and revealing methods for brewing coffee. It doesn't require an expensive machine, but it does demand a little attention to three parameters: the grind, the dosage, and the quality of the bean. At Verlet, artisanal roaster since 1880, here's what we recommend.
[H2] : Why the French press reveals coffee so well
The French press works by immersion: ground coffee is in direct contact with water throughout the brewing process, typically four minutes. This method extracts more body and essential oils than a filter, producing a rounder, more textured cup with a lovely mouthfeel.
It's also a forgiving method: unlike espresso, which requires very fine grinding precision, the French press tolerates slight variations without the result collapsing. It is therefore ideal for exploring new origins and learning to discern profile differences between coffees.
[H2] : The grind: the most important parameter
For a French press, the grind should be coarse, similar to coarse sea salt. A grind that's too fine will pass through the metal filter, resulting in a cloudy and bitter cup. A grind that's too coarse will produce a weak, thin-bodied, under-extracted coffee.
If you don't have a grinder, ask us to grind your coffee when ordering, specifying "French press". At Verlet, we grind to order according to your brewing method.
[H2] : Dosage and temperature
Allow about 60 to 70 grams of coffee per liter of water, or one heaped tablespoon for 150 ml. Adjust according to your taste: more coffee for a more intense cup, less for something lighter.
The water temperature should be between 92 and 95°C: simmering water removed from the heat a few seconds after boiling. Boiling water burns the most delicate aromas. Water that's too cool won't extract them enough.
Infuse for four minutes before slowly pressing the plunger. A plunger pushed too quickly agitates the particles and makes the cup cloudy.
[H2] : Which coffees are best suited for a French press?
The French press particularly highlights coffees with a generous body and round notes. Origins from South and Central America naturally flourish with this method.
Some references from our selection that are particularly well-suited:
Grand Pavois, our historic blend created by Auguste Verlet in the 1920s. Round, balanced, typically French. This is the coffee our customers first order for their French press and never stop ordering.
Nicaraguan Maragogype, with notes of citrus and cinnamon, and a generous body that holds up well to long infusion. Its exceptionally large beans, two to three times larger than a classic Arabica, produce a particularly smooth extraction.
Ethiopian Moka Sidamo, for those who wish to explore African origins with a French press. Its delicate and aromatic notes unfold beautifully with a four-minute infusion.
[H2] : Common mistakes to avoid
Infusing for too long is the most frequent mistake. Beyond five minutes, over-extraction brings out bitterness and masks aromatic complexity. Four minutes is the recommended duration for most origins.
Not preheating the coffee maker is another classic pitfall. A cold glass will drop the temperature by several degrees upon first contact with water. Pour some hot water into the coffee maker, let it sit for thirty seconds, then empty it before preparing your coffee.
Finally, avoid letting the coffee infuse after pressing the plunger. Once the plunger is down, pour immediately: the coffee continues to extract on contact with the grounds even after plunging.
[H2] : Ordering the right coffee for your French press
All our coffee selection is available online at verlet.fr, with custom grinding to order according to your brewing method. Indicate "French press" in your instructions and we will adjust the grind accordingly.
Our team also welcomes you at 256 rue Saint-Honoré, Paris 1er, Monday to Saturday from 10 am to 7 pm, to advise you on the origins best suited to your tastes.
