The Brew Blog

The French press is the most misunderstood brewer in the kitchen. Treated as a forgiving novice tool, it produces bitter, gritty, slightly sad coffee. Treated properly, it makes some of the richest cups you can brew at home. The difference is four small decisions.

People love to make this an ideological fight. It isn't. The AeroPress and French press produce different coffee for different situations, and once you know what each does well, the choice is usually obvious within thirty seconds. Here's the honest breakdown.

Pour-over versus French press gets debated like a matter of taste. It isn't, really — it's a question of filtration. Once you understand what paper traps that metal doesn't, the choice between these two brewers becomes a lot clearer, and a lot less personal.

Why French press coffee gets gritty and muddy — and the practical fixes to reduce sediment without losing the full-bodied mouthfeel.

There are a ton of ways to make coffee, from Aeropress to pour-over to vacuum, percolation or siphon and each have their devotees but one of the most common, and also one of the easiest to get wrong (and right) is French press.