French press without international complications

Grind coarse

Aim for a texture like coarse sea salt. Fine grounds slip through the filter and turn the bottom of the cup into a small geological event.

Add water evenly

Use roughly 60 grams of coffee per liter of water. Wet all the grounds, stir once, and let time do the work it has been lobbying for.

Press gently

After four minutes, break the crust, place the lid, and press with steady pressure. If the plunger fights back, it is offering feedback about your grind.

Pour it all

Do not leave brewed coffee sitting on the grounds. Decant it, share it, or claim the second cup in the name of efficiency.