How to make the perfect
Chemex
The press pot, or French Press, offers direct infusion for full-bodied coffee. It’s an ideal companion for dark roasts, bringing out rich, complex flavors.
How to make your own
EASY
SKILL LEVEL
3-8 CUPS
MAKES
What you will need
- Coffee
- French Press
- Grinder
- Scoop
- Scale & Timer
- Kettle
- Mug
- Fresh Water
Heat
Heat fresh water to 200° F.
Don Tomás tip: To reach the right temperature, bring water to a boil, and then let it stand for 30 seconds.
Measure & prepare
Weigh out 55 grams of freshly roasted coffee beans. Preheat the French Press with hot water and let it sit.
Don Tomás tip: No scale? Measure out 5 1/2 standard coffee scoops—or 11 tablespoons—of beans. Preheating helps the temperature stay more consistent throughout the brewing process.
Grind
Grind coffee to the consistency of coarse sea salt.
Don Tomás tip: A consistent grind enables even extraction. If the plunger is difficult to push down at the end of the brew, try a slightly coarser grind next time.
Bloom
Discard hot water and place the French Press on your scale. Add coffee grounds and then zero out or “tare” your scale. Set your timer for four minutes and pour in just enough water to saturate the grounds. (110 grams, or twice the weight of the coffee). Give the French Press a quick swirl, and then wait 30 seconds.
Don Tomás tip: When hot water meets coffee grounds, CO2 escapes and expands, creating a “bloom.” Once the off-gassing is complete, the grounds are more receptive to absorbing water, resulting in a better extraction of flavors.
Pour
Resume pouring hot water over the grounds until the scale reaches 880 grams (or the water reaches the middle of the metal band, about 1 inch below the rim).
Don Tomas tip: The secret to perfect coffee is the right ratio of coffee to water—1:16, or 1g of coffee for every 16g of water.
Press
Place the plunger on top of grounds, then slowly push it halfway down and pull back up to just below the surface.
Don Tomás tip: Plunging halfway keeps the grounds fully saturated, enabling even extraction. It also helps prevent a surface crust of dry grounds from forming, making the final plunge easier.
Enjoy
Resume pouring hot water over the grounds until the scale reaches 880 grams (or the water reaches the middle of the metal band, about 1 inch below the rim).
Don Tomas tip: The secret to perfect coffee is the right ratio of coffee to water—1:16, or 1g of coffee for every 16g of water.
