THE SHORT ANSWER
A French press steeps ground coffee in water, then separates most grounds with a mesh plunger. Our starting recipe is 30 g medium-coarse coffee to 500 g water, about four minutes of steeping, then a gentle plunge and immediate serving.
A comfortable starting routine
Prewarm a heat-safe press, empty it, add the grounds and pour the measured hot water. Stir gently to wet every patch, place the lid on without plunging and start a timer. Follow the safety instructions supplied with your brewer and keep the spout facing away from you.
Be gentle with the finish
Press slowly. If you meet strong resistance, stop instead of pushing harder; a blocked filter or too-fine grind can make plunging unsafe. Pour the coffee into cups or a separate carafe when ready. Leaving the entire pot sitting on the grounds makes later cups different from the first.
Make the next cup yours
Expect more body and some fine sediment than paper-filter coffee. If you dislike the last gritty sip, leave it behind or try a paper-filter brewer. Adjust one variable on the next brew: a slightly coarser grind, a shorter steep or a lower dose. The press earns its place by being easy to repeat, not by demanding perfect technique.
Change one thing, taste, and keep a short note. A recipe becomes useful when you can repeat the cup you enjoy.
Try it for yourself
Sources & further reading
Source links support the factual context. Our home recipes and tasting suggestions are identified as starting points.