French press: four minutes and done

Bodum, which makes the Chambord, asks for coarsely ground coffee, water at 92-96 °C (boiled and left for about 30 seconds) and a four-minute steep. On its blog it recommends one rounded spoon of coffee for each 4-ounce cup (about 120 ml).

If you’re torn between the press and the AeroPress, see AeroPress vs French press.

Step by step

1. Put the press on a flat surface and take out the plunger.
2. Add the coarsely ground coffee: one rounded spoon for each cup of about 120 ml.
3. Pour the water at 92-96 °C, leaving at least 2.5 cm free at the top, and stir with a wooden or plastic spoon.
4. Put on the lid with the plunger up and the spout closed so the heat doesn’t escape.
5. Wait four minutes.
6. Press the plunger down slowly and serve straight away.

If it doesn't taste right

• Lots of sediment: grind coarser and leave the last bit in the jug.
• Bitter: pour it all out when it’s done; if it stays in the press, it keeps extracting.
• Stir with a wooden or plastic spoon, as Bodum asks.