Dialed-in starting recipe
Starting recipe for the French press
A new bag shouldn’t cost you half its beans in guessing. Here’s where we’d start on a French press with fresh, roast-to-order specialty coffee — plus how to correct in one cup, not ten.
- Method
- Immersion
- Dose
- 30 g coffee : 450 g water
- Ratio
- 1:15
- Grind
- Coarse — like breadcrumbs
- Water
- 95°C
- Time
- Steep 4:00 (+ a patient 5 min settle)
The trick almost nobody does: after 4 minutes, break the crust, skim the foam, then wait another 5 minutes before pouring. The silt settles and the cup goes from muddy to velvet.
The three steps
- Add 30 g coarse coffee, pour 450 g water at 95°C.
- Steep 4:00, break the crust and skim.
- Wait ~5 more minutes, press just to the surface, pour gently.
If the first cup is off
Weak or flat → steep 1 min longer, or grind slightly finer.
Bitter or gritty → coarser grind; pour more gently, leave the last sip in the pot.
Change one variable at a time. A starting recipe is a starting point, not a prophecy — burrs, water and beans all drift. That’s the whole idea of dialed-in coffee.
What we’d brew on it
- Sumatra — deep, earthy, heavy body — made for a press.
- Adira Blend — chocolate-forward comfort cup.
Skip the guessing entirely
Every Adira order comes with a starting recipe built for your exact machine and grinder — emailed to you and saved to your My Cup account. This page is the generic version; yours gets translated to your burrs. And if the first cups are off, Stefan helps you dial it in personally.
Start with your first dialed-in bag →First bag ships free with code FIRSTBAG · No subscription required
Starting recipes for other setups
Breville Barista Express · Breville Bambino · Gaggia Classic Pro · De’Longhi Dedica · Hario V60 · Chemex · AeroPress · Moka pot · French press · Moccamaster