Non French Press – French Press Coffee

It is not that I am obsessed with coffee – but I do like precision.  So when someone tells me that they have the idea way to make coffee, I have to try it.  In this case it is a “no” French Press method.

The precise amount of coffee

Their formula is simple (for those who like really simple, get a K-cup, but for those that seek the perfect cup, read on):

60 grams of coffee beans
800 grams of water (about 200 degrees)
A French Press Unit

Grind the coffee to a medium grind (400 microns)
Place the coffee into a French Press
Add 800 grams of hot water (194-200 degrees)
Let it rest for Four minutes
After stirring scoop off the foam at the top (this contains bitter elements as well as fine coffee dust that adds bitterness)
Add the lid to the French Press but do not Press Down
Let it rest for 3-5 minutes
Poor, without pressing down the coffee.


I use a burr grinder, and have a good idea about the size of the coffee grinds. I also put the grounds through a sieve onto paper towels and allow the fine grinds to be lodged into the paper.

The coffee is good, but I do prefer the coffee that the Aeropress makes with an inverted method. However, when making multiple cups of coffee, for guests, this provides an adequate method.

It is always good to measure your coffee beans to water ratio, as in this recipe. It provides a consistent cup of coffee against which you can judge other cups.

I tested this against tap water from Phoenix, and against RO water from the same. Tap water provides a less bitter taste, as I have shown before in my blog Use Tap Water for Coffee.

Dr. Terry Simpson About Dr. Terry Simpson
Dr. Terry Simpson received his undergraduate and graduate degrees from the University of Chicago where he spent several years in the Kovler Viral Oncology laboratories doing genetic engineering. He found he liked people more than petri dishes, and went to medical school. Dr. Simpson, a weight loss surgeon is an advocate of culinary medicine. The first surgeon to become certified in Culinary Medicine, he believes teaching people to improve their health through their food and in their kitchen. On the other side of the world, he has been a leading advocate of changing health care to make it more "relationship based," and his efforts awarded his team the Malcolm Baldrige award for healthcare in 2011 for the NUKA system of care in Alaska and in 2013 Dr Simpson won the National Indian Health Board Area Impact Award. A frequent contributor to media outlets discussing health related topics and advances in medicine, he is also a proud dad, husband, author, cook, and surgeon “in that order.” For media inquiries, please visit

Share this article on social media!

Leave a Reply