When I started this blog, one of my goals was simple: to share the best way to prepare Rocket Smoked Coffee with our customers. For years, I believed that using a French press was far superior to a drip coffee maker (and I still do). Naturally, I began writing down my tried-and-true instructions for brewing coffee in a French press. But then, curiosity got the best of me. I decided to do some research on how others brewed their French press coffee. That decision changed everything—turns out, I’d been doing it wrong my whole life! I have adapted my method several times over the years. What I have learned is that brewing coffee is a lot like smoking barbecue... the best way to do it is the way you enjoy it. For what it's worth, here is my current method of preparing my daily brew, using the following French press coffee preparation method.

What I Have Learned and How I Adapted
I have revamped how I prepare my coffee over the past couple of years. Here is an overview of some of the changes I have made:
I now use a burr grinder instead of a blade grinder.
I use the "golden ratio" for my coffee-to-water ratio.
I let my coffee brew for five minutes to get the most flavor without over-brewing.
I remove the crust of the coffee before plunging.
I don't place the French press plunger on top until I am ready to plunge.
I allow my coffee to "rest" and cool down after pouring it in my cup to enjoy the full flavor.
I slurp my first few sips, which enhances the full flavor of the coffee.
My Current Method for French Press
Step 1: The Water
The quality of your water is crucial. Coffee is 99% water, after all! Use filtered, soft water if possible. Some mineral deposits, such as iron, calcium, and magnesium, can create bad tastes. Heat your water to between 200 and 202°F. If your water exceeds 205°F, you risk burning your coffee, which releases tannins and creates bitterness. I used to just put my water in a kettle on the stove, let it boil, and add it directly to my French press. No more. The boiling point of water is 212°F, and that’s way too hot for coffee.
I now use the Hamilton Beach 1.7 Liter Temperature Control Electric Kettle, which allows you to set the water temperature you want and beeps when it has reached that temperature. It will also hold water at that temperature, so you don’t have to stand there watching your water heat up.
Step 2: Grinding Your Coffee
While my water heats, I grind my coffee beans to a coarse grind. Rocket Smoked Coffee’s pre-ground option is a medium-coarse grind and works for a French press, but is not as ideal as freshly ground coffee. I suggest you use a burr grinder, such as the Baratza Encore Conical Burr Grinder or the OXO Brew Conical Burr Coffee Grinder, for a more consistent grind. Inconsistent grinding is most often the reason coffee tastes bitter.
Step 3: Ratio
I use the "golden ratio" to measure out the coffee I add to my French press. The golden ratio is 1:16—one ounce of coffee for every 16 ounces (2 cups) of water. For those using the metric system, that’s 28 grams of coffee to 0.5 liters (or 480 mL) of water. To achieve precision, use a digital food scale to measure your coffee.
Step 4: Brew
After adding my coarsely ground coffee (I prefer Rocket Smoked Coffee, of course) to my French press, I pour the hot water (202°F) slowly over the grounds in a circular motion, ensuring all the grounds are soaked. The lighter particles of the coffee grounds will float to the top. These are the particles you don’t want in your coffee anyway. I do not place the plunger on top yet. Rather, I let the coffee brew for 5 minutes.
As it sits, you should see a head forming and the coffee bubbling. This is called the bloom. It’s the coffee releasing carbon dioxide and oils. As a rule of thumb, the more it blooms, the fresher the coffee. Caution: Be sure to account for the bloom when filling your French press. If you don’t, the bloom can create quite a mess if your French press overfills (don’t ask me how I know).
Step 5: Scoop
After 5 minutes, I use a tablespoon to skim off the grounds that remain on the surface. Don’t worry about getting every speck—just remove most of it. By doing this, you remove those grounds that can add tannin and bitterness to your brewed coffee masterpiece you just finished. I then place the plunger on top and slowly press it down, filtering out most of the remaining grounds.
Step 6: Pour
This is where most people assume they are done and their coffee is ready to drink, but there’s one more step! I pour the brewed coffee from the French press into a decanter, another French press, or a coffee pot, and filter it through a reusable cheesecloth. (I also use this filter for my cold brew, but that’s for another post.) This step separates the coffee from any remaining grounds and removes those annoying floating grounds that French press coffee is known for, ensuring a cleaner cup. Finally, I pour my Rocket Smoked Coffee into my favorite mug and enjoy the smooth, flavorful result.
Give It a Try
This method has completely changed how I enjoy my morning cup of coffee. The extra steps are worth it for the enhanced flavor and smoothness. Try it for yourself and experience the difference. Let me know if you have other tips and tricks for your French press method, and we can all learn from each other. Happy brewing!
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