For most my life, I've brewed a French press the classic way: coarse grind, four minutes, plunge, and call it good. It’s reliable and time tested. But recently, I started grinding a little finer—closer to what you’d use for a Chemex—and the results have me impressed.
With our new Sumatra Gayo Women Producers roast, I noticed something interesting. Using a medium-coarse grind—a step finer than usual—the cup had more depth, more complexity. The heavy body was still there, but now there was extra sweetness, a little spice, and more clarity in the finish. The flavors are deeper and more expressive of the place where the coffee was grown.
Here’s why it works:
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Finer grind = more surface area, which means more flavor extraction.
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It helps highlight the richness and subtle notes in darker roasts like this one.
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It brews a cup that tastes a little more dialed-in without losing the full French press texture.
Want to try it?
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Grind: Medium-coarse (think sea salt that’s been crushed one more time)
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Ratio: 1:15 (e.g. 40g coffee to 600g water)
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Time: 6 minutes
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Pro tip: If the plunger feels slightly harder to press, you’re in the right zone. Too much resistance? Pull up just a millimeter to relieve the tension, then continue pressing.
This discovery has been a valuable reminder that coffee is an ingredient we should experiment with. Recipes are parameters, a starting point. There is more to discover when you veer from the beaten path.
Small adjustments like this can make your coffee more interesting. If you're brewing our Sumatra Gayo, I highly recommend giving this method a brew.