COFFEE BROTHERSWORMS · OBERMARKT 8Order ↗The guide · Immersion
Coffee and water steep together. Press slowly and serve straight away.
Recipe, techniques and troubleshooting. All on one page.
Your starting recipe
A starting point for your beans and your taste.
Quantities adjust in the steps too. Do not simply scale brewing time and grind; observe equipment size.
What you need
Tick off what is ready. You can start at any time.
Now it is time to make coffee
Get an overview first. Then work through each action at your own pace.
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Is the press empty before dosing?
A · What to observePreheating water leaves the press before coffee enters.
How to correct itEmpty the press after preheating.
You start the motion. A shortened illustration, not a brewing timer.
Step 1 of 5
Preheat an undamaged pot with warm water and empty it again. Add the freshly ground coffee.
Are clumps wet inside too?
A · What to observeGentle stirring opens dry clumps so water reaches the grounds.
How to correct itStir briefly and gently until no dry clumps remain visible.
You start the motion. A shortened illustration, not a brewing timer.
Step 2 of 5
Carefully pour in the brewing water. Stir briefly and gently so that all the grounds are wet.
Does the plunger stay up during steeping?
A · What to observeLid on, mesh still raised: steeping and pressing are separate.
How to correct itFit the lid, then wait for your planned steep before pressing.
You start the motion. A shortened illustration, not a brewing timer.
Step 3 of 5
Put the lid on without pressing straight away. Start with around four minutes of steeping time as your own comparison point.
Four minutes is a comparison point, not a required time.
Does the mesh descend straight and gently?
A · What to observeThe plunger moves slowly; the grounds bed stays below. Fine particles may remain.
How to correct itPress slowly and vertically; stop at unusual resistance.
You start the motion. A shortened illustration, not a brewing timer.
Step 4 of 5
Press the plunger down slowly and vertically. Stop if you encounter unusual resistance; never force it.
Stop if there is unusual resistance; never force it.
What stays behind when pouring?
A · What to observeCoffee flows into the cup; a small remainder with sediment stays in the press.
How to correct itPour carefully and stop before the sediment. The mesh does not retain every fine particle.
You start the motion. A shortened illustration, not a brewing timer.
Step 5 of 5
Carefully pour the coffee into cups or a separate jug. Leave a little sediment in the brewing vessel.
Some sediment can stay in the pot.
All steps completed
Take your time tasting. If you want to change something, focus on one setting next time.
Schematic movement and illustrative AI images. Animations shorten the action; follow the quantities, wait times and safety guidance in the text.
If the flavour is not quite rounded yet
Do not stir hastily before serving; pour evenly and leave the last sip behind.
Compare steeping time, grind and roast individually.
Why it works
In a French press, coffee and water steep together in the same vessel. This brewing method is called immersion. When you pour, a metal mesh retains the coarser grounds but lets more fine particles and oils through than paper. This explains the full, often textured character. Slight cloudiness is usual with this method and is not a fault in itself.
First check your pot's actual usable capacity. The cup count on the packaging often refers to small servings. Leave room below the rim and do not exceed any fill mark. For your own first trial, you can combine 30 grams of coarsely ground coffee with 450 grams of hot water. The 1:15 ratio draws on Hario's published recipe guidance; it is not a prescribed strength.
You also need a timer and a spoon suitable for your pot’s material. Check the glass for damage. The plunger should sit straight and move without jamming at an angle. A misshapen or damaged filter is not a good foundation for a clean cup.
Four minutes is a starting point. Hario’s published recipe, for example, uses six minutes. Instead of making one number a law, compare two brews with the same dose and different steeping times. Let both reach a similar drinking temperature. Very hot coffee is harder to assess in detail.
If a longer steep gives you more sweetness and balance, keep it. If the cup becomes harsh, check grind and roast as well as time. A dark roast does not automatically become more chocolatey through longer steeping. And extremely coarse grounds are no guarantee of better coffee.
Frantic stirring just before pouring stirs settled particles up again. Pour steadily instead and leave the last mouthful in the pot. If the mouthfeel fundamentally bothers you, a paper filter is probably a better fit. A French press does not have to become a clear pour-over to be right.
Coffee residues tend to collect between the filter layers. Dismantle the unit according to the manufacturer’s instructions, clean it and let everything dry. If the glass breaks or the plunger jams, do not improvise by reaching into the hot vessel. A clean, freely moving filter is this method’s most important small maintenance task.
Frequently asked
Yes, metal filters do not retain every fine particle. Gentle pouring reduces them.
A separate insulated flask is more practical and separates the drink from the grounds.