Add 20g of coarsely ground coffee to the French Press.
0:10Start timer. Pour 320g of water at 96°C directly over the grounds.
0:15Place the lid on (without pressing) and wait 4 minutes.
4:00Remove the lid and use a spoon to scoop off the foam and floating grounds from the surface.
0:30Removing the crust reduces bitterness and sediment in the final cup.
Place the plunger just at the surface — do NOT press down. Pour gently into your cup, leaving the last 30ml behind.
Not pressing prevents stirring up the silt that settled to the bottom.