Quick answerUse 30 g of coarsely ground Yemeni coffee for 500 ml (about 17 oz) of water at 93-96°C (200-205°F). Pour, stir gently, steep for 4 minutes, press slowly, and pour all the coffee out immediately so it does not over-extract.
The French press is one of the best ways to enjoy Yemeni coffee's full body and chocolatey depth.
What you need
- French press
- 30 g whole bean Al-Aqeeq coffee (about 4 tablespoons)
- 500 ml hot water
- Burr grinder, kettle, timer
Step by step
- Heat water to just off the boil and warm the press.
- Grind coffee coarse, like sea salt.
- Add coffee, pour half the water, and stir to wet all grounds.
- After 30 seconds, add the rest of the water.
- Put on the lid and steep for 4 minutes total.
- Press the plunger down slowly and steadily.
- Serve immediately or decant into a carafe.
Tips
- Too bitter? Grind coarser or shorten to 3.5 minutes.
- Too weak? Add 2-3 g more coffee.
- For a cleaner cup, let it settle 1 minute before pouring.
Frequently asked questions
What ratio for French press?
About 1:15 to 1:16 coffee to water by weight.
Can I leave coffee in the press?
Avoid it; it keeps extracting and turns bitter.
Which Al-Aqeeq coffee works best?
Both work well; Mocha Yemeni gives the richest body.
Brew it tonight: Mocha Yemeni whole beans.
Direct From Yemeni Farmers
Freshly Roasted to Order
Delivered Across the USA
Supporting Communities