The press pot (or French press or full immersion) is about as straight-forward as coffee makers come. It takes the basic principal of steeping grounds and adds a mechanism to filter the resulting coffee. People have loved the press pot for years for not only its rich flavor, but its utility as both brewer and carafe and its minimalist aesthetic appeal.

A common misconception of the press pot is that it predates many other coffee brewing methods. Don’t let its simplicity deceive you. In fact, the vac pot is slightly older than the press pot. This is mostly due to technological limitations on how the filter could be made to strain the coffee grounds and create a tight fit around the inner circumference of the pot. Around the mid-1800s the press pot was produced more reliably and gained traction in the early 1900s thanks to marked improvement in design capabilities.

The press pot produces coffee that’s fuller in body and richer in taste than many other brewing methods. This is because it uses a metal mesh plunger to separate the grounds from the coffee, as opposed to a paper filter. Having the coffee steep in direct contact with water means the coffee’s flavor and essential oils remain intact. There is one drawback, though. Since the plunger presses the grounds to the bottom of the press pot, the grounds will eventually become over extracted and turn the coffee bitter if left too long. As a general rule, drink press pot coffee within 20-30 minutes of the initial brew. This will ensure your coffee is the proper temperature as well.

Using a press pot is a super easy way to make great, full-bodied coffee at home. Here’s how:

Always start with good coffee. This means freshly roasted, whole bean coffee from a roaster of your choosing. Use 2 tablespoons for every 6-8 ounce cup you plan to make and grind the beans in a medium-coarse grind. If you have a burr grinder, this is a plus! The burr grinder will help to reduce “fines” (the smaller particles that end up in your glass) and ensure a consistent grind.

Prep the press pot beaker by pre-heating it with warm water. Then measure and heat the water you’ll use to make coffee. The better the water, the better the coffee. So always use fresh, filtered water. Avoid mineral and spring water, as the presence of minerals can affect the taste your brew. Heat the water in a pot or kettle to around 195 degrees Fahrenheit. 

When the water is ready, add the grounds to the beaker and pour the water over the grounds. Somewhere around 3/4 the way full you can stop and the “bloom” will form. This is caused by the natural release of gas from the grounds. Wait until the bloom peaks and begins to die down, then use a stir paddle (spoon or chopstick will also work) to ensure the grounds are mixed evenly. The top portion of the watery grounds should be foamy. (This is actually called the slurry.) Then pour the final 1/4 full with water and press the plunger in just enough to barely submerge the metal mesh. 

The grounds will need to steep around four minutes, depending on your taste preference. Much longer and the coffee will turn bitter due to over-extraction. After four minutes, depress the plunger until its resting comfortably near the bottom of the beaker with the grounds trapped beneath. You’re now ready to pour a cup and enjoy your beverage!