Boil a kettle of water, enough to fill a 350g french press, let it rest for a minute.

Grind 22g beans to a coarse setting (A good rule of thumb is the ratio of every 1g of coffee to 16g water).

Add the grounds to the french press, then gently pour twice the amount of water on top (so for 22g grounds you pour roughly 44g water).

Gently stir the coffee and allow it to bloom for about 30 seconds.

Pour the remaining water into the french press and cover it with the lid (Do not plunge yet).

Let it stand for 4 minutes and then slowly press the plunger down exerting steady pressure.

Once you’ve finished plunging enjoy your cup of coffee. Don’t let it sit for too long as it will continue brewing and over extract.

Make sure the coffee is grounded at a coarse setting BUT not too coarse as this will clog the filter, while very fine grinds will pass through the filter muddying the results.