In a kettle, heat up at least 400g of water to between 195 degrees F and 205 degrees F.
While the water is heating up, measure and grind your coffee. We recommend a slightly coarser grind for the French Press — the coffee should resemble sea salt, so the metal filter can catch more of the grounds.
Add your freshly ground coffee to the French Press. Start your timer, then add the full amount of water and disperse evenly throughout the grounds. Let sit for one minute to bloom, which is longer here than the standard pour over.
At the one-minute mark, take a spoon and give the coffee grounds a good stir. This marks the end of the French Press bloom. Then, stir the grounds again to agitate the coffee and force the release of any leftover trapped air. From here, you'll see the coffee grounds slowly fall to the bottom of the French Press (it may still float on darker roasts). Let sit one more minute.
At the two-minute mark, stir the coffee grounds one last time. For light roasts, spoon away any leftover floaties from the top. Let the coffee brew for another two minutes — these last two minutes are the magic sauce of this brew method, as the coffee grounds are fully immersed at the bottom of the French Press. The coffee flavor will reach a whole new level as it is being fully extracted.
At four minutes, press the coffee down with the lid handle and pour the coffee into your cup.