FOOD · POSITIVITY · KINDNESS
Before you read: When you buy through my links, I may earn a small commission at no extra cost to you. I only recommend things I'd be happy to use in my own kitchen.
Which one should you buy?
Choose an insulated press with a filter that seals well against the sides. It keeps the coffee hot and the grounds where they belong. Here's what I'd point you to:
Pick | Why | Price |
My pick Bodum Columbia Thermal French Press, 34 oz | Double-walled stainless steel keeps coffee hot for up to an hour and won't shatter. The sealed plunger holds back more grit than a plain wire one. | About $67 (October 2026) See it on Amazon |
Best value Bodum Chambord, 34 oz | The classic glass press. Full-bodied coffee for less money, but the glass only keeps it hot for about half an hour. | |
Step up Espro P7 | Two filters give a very clean, smooth cup with almost no sludge. It's fussier to clean and doesn't hold heat as well. |
A French press lets the coffee steep in the water, so you get all the body and the natural oils that paper filters hold back. It's simple, it's quiet and there's nothing to plug in. A kettle, some good coffee and four minutes, and you're there.
It's also very forgiving. Once you've got the amount of coffee right, it's hard to make a bad pot. The amount of coffee is where most people go wrong, usually by using too little. So let's sort the ratio out properly.
How a French press works
A French press is a jug with a mesh plunger. You put coarse ground coffee in the bottom, pour hot water over it, and let it sit. The water pulls the flavour out of the grounds. After four minutes you push the plunger down, which traps the grounds at the bottom, and pour.
Because the coffee is steeped rather than filtered through paper, more of the oils and a few very fine particles end up in your cup. That's what gives French press coffee its rich, rounded body. It's also why the grind matters: grounds that are too fine slip past the filter and make the cup muddy.
Get the ratio right
The best guide is 1 part coffee to 15 parts water, by weight. A kitchen scale makes this easy. For a full Columbia, that's about 1 litre (1,000 grams) of water to roughly 65 to 70 grams of coffee. For two mugs, about 500 grams of water to 33 grams of coffee.
No scale? As a starting point, try about 2 heaped tablespoons of ground coffee for every 6 ounces of water, then adjust to taste. Better still, weigh your usual scoop once, and you'll know forever. Scoops and tablespoons vary a lot, which is why weight wins.
If your coffee tastes weak, use more coffee, not more time. Leaving it longer just makes it bitter.
Bodum Columbia at a glance
What | Detail |
Capacity | 34 ounces (about 1 litre) |
Body | Double-walled stainless steel; won't break like glass |
Heat | Keeps coffee hot for up to an hour |
Filter | Plunger with a silicone seal that holds back more fine grounds than a wire coil |
Lid | Turns to close the spout and hold in the heat |
Cleaning | Parts are dishwasher-safe |
What to look for in a French press
Insulation. A double-walled steel press keeps coffee hot for a second cup. Glass looks lovely but cools much faster.
A good filter seal. The plunger should fit snugly against the sides so grounds can't sneak past.
The right size. A 34-ounce press is about four mugs. If you drink one small cup, a smaller press makes more sense.
Easy to clean. Dishwasher-safe parts and a plunger that comes apart without a fight.
Sturdy and stable. You'll be pressing down on it, so it should sit firm on the counter.
The Columbia keeps coffee hot longer than glass, has a better seal than a plain wire filter, and the coffee it makes is rich, sweet and chocolatey with a lovely body. It's not the cheapest, but it's built to last.
Who it suits, and who should skip it
Good for you if
You like full-bodied coffee with plenty of flavour
You want no paper filters, no pods and nothing to plug in
You make coffee for two or more and want it to stay hot
Skip it if
You can't stand any sediment at all: try the Espro P7 or a pour-over
You make a single small cup: a 34-ounce press is a lot of pot for one
You want the cheapest way in: the Chambord does a fine job for less
How to get the best from it
Grind
Use medium-coarse ground coffee, about the texture of coarse breadcrumbs. If you buy ground coffee, ask for a French press grind. Fine grounds make it muddy and hard to press.
Water
Use water just off the boil, around 200 to 205°F. If you're using a regular kettle, let it stand for about 30 seconds after it clicks off. Warm the press with a splash of hot water first, then tip it out.
Brew
Put the coffee in the press and pour over all the water. Rest the plunger and lid on top, without pressing, to keep the heat in. Set a timer for 4 minutes.
Stir, then press
At 4 minutes, a crust of grounds will have formed on top. Give it a stir to break it up, so the grounds sink. Then press the plunger down gently and steadily. If it pushes back hard, lift it about an inch and carry on. Pour straight away, or the coffee keeps brewing in the pot.
Cleaning and safety
Grounds in the compost or the bin, never the sink. They clog drains.
Take the plunger apart now and then and wash the mesh and seal in hot soapy water, or put the parts in the dishwasher.
Mind the steam. Press slowly with the spout pointing away from you.
Don't press on a wobbly surface. Hold the handle firmly and press straight down.
The one rule
Weigh it once. One part coffee to 15 parts water, four minutes, a stir and a slow press. That's it.
Questions people ask
How much coffee do I use in a French press?
About 1 part coffee to 15 parts water by weight. For a full 34-ounce press, roughly 65 to 70 grams of coffee to 1 litre of water. Without a scale, start with 2 heaped tablespoons per 6 ounces of water and adjust.
What grind is best for French press?
Medium-coarse, like coarse breadcrumbs. Finer grinds make the coffee muddy and the plunger hard to push.
How long should French press coffee steep?
Four minutes. Then stir to break the crust, press slowly and pour. For stronger coffee, use more coffee rather than a longer steep.
What temperature water should I use?
Just off the boil, about 200 to 205°F. Let a boiled kettle stand for half a minute.
Why is my French press coffee muddy?
Usually the grind is too fine or you pressed too fast. Go coarser, press gently, and lift the plunger slightly if it resists.
Cook with it
Boil your water in an electric kettle, and use any leftover coffee for my Espresso Martini.
Updated October 2026. Prices change often, so check before you buy.
