[Video Guide] 7 Common French Press Mistakes and How to Fix Them

The French Press is one of the most beloved brewing methods for coffee lovers — simple, classic, and capable of producing a rich, full-bodied cup. Yet, many people struggle to get consistent results. Sometimes the brew turns out too bitter, too weak, or overly sludgy. If this sounds familiar, you’re not alone. The good news? Perfect French Press coffee is within your reach. By avoiding these seven common mistakes, you’ll elevate your morning ritual and enjoy smooth, balanced coffee every time.

Frequently Asked Questions (FAQ)

1. What grind size should I use for French Press coffee?
Use a medium-coarse grind. Too fine, and you’ll get sludgy coffee; too coarse, and it will taste weak.

2. What’s the best water temperature for French Press?
Aim for 195–201°F for dark roasts and 202–205°F for medium to light roasts. Boil water and let it cool for 30 seconds before pouring.

3. How long should French Press coffee steep?
The sweet spot is 4 minutes for optimal extraction.

4. Do I need special water for French Press?
Yes. Filtered water works best — it avoids off-flavors from hard or overly treated tap water.

5. What’s the ideal coffee-to-water ratio?
Between 1:15 and 1:17 (one part coffee to 15–17 parts water). Darker roasts do well closer to 1:15, lighter roasts at 1:17.

The 7 Biggest French Press Mistakes (and How to Fix Them)

1. Using the Wrong Grind Size

One of the most common French Press mistakes is grind size. If your grounds are too fine, they’ll slip through the mesh filter and create a muddy texture. Too coarse, and the coffee will lack flavor. Aim for a medium-coarse grind for the perfect balance. If you can, grind fresh beans right before brewing to preserve flavor.

2. Brewing with the Wrong Water Temperature

Water that’s too hot over-extracts, making your coffee bitter. Too cool, and you’ll under-extract, resulting in a flat taste. The best range is 195–205°F. Boil your water, then let it rest for 30 seconds before pouring. For precision, consider using a kettle with temperature control.

3. Using Stale Coffee Beans

Freshness is key. Coffee is best between 1–3 weeks after roasting. After that, flavor fades quickly. If you buy whole beans, store them in an airtight container away from light and heat. Whenever possible, grind only what you need before brewing.

4. Getting the Coffee-to-Water Ratio Wrong

Too much coffee leads to bitterness, while too little makes it weak. Stick with 1:15 to 1:17 ratio. That means about 1 gram of coffee per 15–17 grams of water. The Specialty Coffee Association (SCA) recommends around 1:16.5 for balance.

5. Steeping for the Wrong Amount of Time

Timing matters. The French Press sweet spot is 4 minutes. Less than that results in sour, under-extracted coffee; more than that can make it bitter. Use a timer for consistency.

6. Over-Agitating the Coffee

It may be tempting to stir, but too much agitation disrupts the crust of coffee grounds and affects flavor. Let the coffee steep undisturbed, plunge slowly, and stop just before the mesh hits the settled grounds. Pour gently to avoid stirring up sediment.

7. Ignoring Water Quality

The water you use can make or break your brew. Hard water or overly treated tap water interferes with extraction and alters taste. For the cleanest, most consistent flavor, use filtered water.

Conclusion

Mastering the French Press doesn’t require expensive tools or endless trial and error — just a few adjustments. By focusing on grind size, water temperature, coffee freshness, ratio, steeping time, agitation, and water quality, you’ll transform your morning coffee from inconsistent to exceptional.

Full Video Transcript: 

"The French Press is one of my favorite ways to make coffee, but for years I struggled getting a consistent brew. Sometimes it was too bitter, too weak, sludgy, or it just didn’t taste right. If you’ve ever had these problems, then you’re not alone. Today I’m going to reveal the seven biggest mistakes you might be making with your French press—and how to fix them so you can get the perfect brew every time.

Hi, I’m Lizzy and I’m all about helping you make better coffee at home. If that’s something you want to learn more about, then hit the subscribe button. Several months ago, we made a video comparing three French Press recipes—we looked at James Hoffman’s, Assa Christenson’s, and the classic. Since then, we’ve been doing some research and we found the top seven mistakes people make when brewing in a French press.

First up is the grind size. This is one of the most important. If your coffee grounds are too fine, they can pass through the mesh filter and make your coffee muddy and sludgy. On the other hand, if they’re too coarse, you won’t extract enough flavor. The ideal grind size for a French press is medium-coarse. This ensures a perfect balance and prevents any grounds from sneaking into your cup. If you do use pre-ground, make sure it’s a coarse grind for French press and also that you use it within a couple of weeks of opening. But I highly recommend using freshly ground whole bean coffee—it’s going to give you a longer shelf life as it doesn’t lose its flavor so much over time.

Next, the water temperature. This is crucial. If your water is too hot, you’ll over-extract and end up with bitter coffee. Too cold, and it won’t extract enough flavor. Aim for a water temperature between 195 and 201°F for dark roast, and 202 to 205°F for medium to light. An easy trick is to boil your water and let it sit for about 30 seconds before pouring. If you want to nerd out, you can get a fancy kettle with temperature control or use a meat thermometer to test the temperature—just make sure it’s clean.

Now let’s talk about coffee freshness. Freshly roasted beans are key to a great cup of coffee. They release carbon dioxide which also helps form a crust, which we’ll touch on later in the video. Anywhere between one to three weeks of roasting is optimal, but if they’re unopened and sealed in the packet, you should be good for a couple of months. Decent quality beans should have a little date that tells you the best before, but also when they were roasted. By the way, if you want to try some delicious coffee, we currently have 20% off your first subscription—just use the code on the screen and the link in the description.

Next up, the coffee-to-water ratio. This is another critical factor. Too much coffee can make your brew too strong and bitter, while too little can make it weak. The golden ratio is somewhere between 1:15 and 1:17—that’s one part coffee to 15 to 17 parts water. You’ll want to go with around 1:15 for a dark roast and 1:17 for a light roast. This is because more water is needed to extract light roasts. Most specialty roasters roast their coffee slightly lighter than commercial roasters, so we’re going with a 1:16.5 ratio. This is the ratio set out by the SCA. There are a load of coffee nerds who have done some pretty thorough scientific research, so I’m going to take their word for it. Once you’ve measured it a few times, you can always eyeball it if you’re in a rush, but definitely measure it the first few times to get a good idea. A top tip: you can either use the markings on your French press, or put a piece of tape or a marker to remember for next time without having to weigh it. If you’re changing the type of coffee you’re using, you may want to measure again, because different coffees have different densities and the size of the beans also changes. That’s going to affect the weight-to-volume ratio.

Brewing time is just as important. Four minutes is the sweet spot for steeping your coffee. Less than that and you’ll have under-extracted coffee. More, and it might turn bitter. Set a timer and let your coffee steep for four minutes for optimal extraction. After that, you can break the crust and watch the sediment and grounds fall to the bottom, leaving you with a beautifully clean cup of coffee.

Which brings me on to my next point: agitation. At the first stage, some people like to bloom their coffee to release carbon dioxide before topping it up with the full amount of water. I personally think that this is only necessary for pour-over coffee, when moisture is needed for the extraction process to begin. In a French press, since your coffee is submerged anyway, I don’t think it matters too much. If you disagree, let me know why in the comments. Once you’ve poured, stirring too much can break up that crust that forms on top, which affects the flavor. During the first stage, just leave it alone. Also, when you plunge, make sure that you plunge slowly and leave a little gap before the mesh hits the coffee so you don’t disrupt all of the sediment at the bottom, which you’ve been so patiently waiting for to settle. This also includes pouring gently—tip the French press for best results.

Lastly, water quality. The mineral content and pH of your water can affect the extraction process. Hard water can alter the flavor, and too acidic or basic water can mess with your brew. Use filtered water for the best results.

I hope these seven tips have been useful and that you’ll now be making better French press coffee. If you want to see our three favorite French Press recipes, click here. And click this video here if you want to learn more about light roast versus dark roast and which you may prefer for your French press. Thanks for watching—I’ll see you next time."