10:1 For example, 1000ml water to 100g coffee.
French Press
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Place grinds in a large sealable glass container. Pour water over grinds and stir well. Seal container.
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30 minutes later stir the grinds again. They should all settle to the bottom after they've stopped swirling.
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After 23:30, stir the grounds again.
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After 24:00, filter. This is the fun part. I filter in two stages. First I use a metal sieve to remove the large grinds. Next I use a paper coffee filter to remove all of the fines. If you have a Chemex or v60, or any other kind of brewer that is made for holding a paper filter, it will be convenient. I imagine you could even pour through an electric coffee maker as well. You may find that the paper filter gets clogged and has to be replaced. I usually go through several filters during this step. It can take a while, so be patient.
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Refrigerate. The coffee should last for at least a week. This method makes coffee that is ready to be poured over ice and drank. Dilute if necessary though.