foxhole-coffee.polsia.app/field-manual/french-press — Printed
Full body. No filter. No apologies.
No fluff, no latte art. The recipes we actually use in the roastery, written so you can dial in a cup that doesn’t waste the bean. Immersion means coffee and water together for the full steep time — no paper filter, the oils stay in the cup.
Coarse · like raw sugar
1:15
94°C / 201°F
4:00 total
Preheat French Press with hot water, discard
Grind 30g coarse (like raw sugar — not whole peppercorns, not powder)
Add coffee to empty press
Start timer. Pour 450g water at 94°C, saturating all grounds
Stir once, place lid on (plunger up), let steep 4 minutes
At 4:00, press plunger down slowly — 20–30 seconds
Pour immediately, don’t let it sit on grounds
| Problem | Fix |
|---|---|
| Bitter | Grind coarser, drop temp to 90°C, or press faster |
| Weak / Sour | Grind finer, raise temp, or steep 5 min |
| Muddy | Use a coarser grind and pour gently — let grounds settle 30 sec before drinking |
Q: What's the ideal grind for French Press?
Coarse — like raw sugar. Too fine and it over-extracts, giving you bitter coffee. Too coarse and you get weak, sour results.
Q: Should I plunge fast or slow?
Slow and steady. Fast plunging creates turbulence that forces grounds through the filter.
Q: My French Press tastes weak.
Grind finer, raise water temp, or extend steep time to 5 minutes. Also check that your ratio is correct (30g coffee to 450g water).
Q: What beans work best in a French Press?
Full-bodied roasts like Reveille and Zero Dark. The immersion method amplifies chocolate and nut notes.
All six methods. Every ratio, every setting. Foxhole tactical styling. Printable PDF — delivered to your inbox right now.
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