For a steaming, aromatic shot of espresso, you don't need to shell out at the coffeehouse. With a French press, you can make wonderfully fragrant, perfectly strong, frothy espresso drinks at home. And say ciao to an aromatic eye-opener and goodbye to that $5 wait in line.
Jump to:
The Story
Traditional espresso is an intensely-flavored, two-ounce serving of coffee brewed by forcing pressurized water through finely-ground dark roast beans. An Italian manufacturer invented the espresso machine in the early 20th century out of impatience (espresso means "fast" in Italian). Long live, Italy.
But you don't need to shell out hundreds of dollars on a high-functioning contraption to enjoy espresso at home. While not technically the real deal, French press espresso is the next best, most affordable version. And with a little attention to detail and the right ratio, a double shot of espresso or a homemade cappuccino is only five minutes away.
The Ingredients
- Dark roast coffee. Look for beans labeled dark, French, Italian, or espresso roast. The darker the roast the more bitter and intense the flavor profile.
- Purified or filtered water. Tap water certainly works if you don't have access to purified or filtered water. But I recommend the purest water you can afford or are willing to buy or create at home with a filter (studies show tap water can be contaminated with harmful drugs and heavy metals).
- Milk (for caffé latte, cappuccino, mocha, etc.) If it's a latte or cappuccino you're after and you own a frothing tool, whole or reduced-fat milk works best for creating foam (I personally am obsessed with milk foam). From a fat-content perspective, 2% milk is prime for trapping air bubbles in a thick, frothy foam.
The Equipment
Find a French press that you like and can afford (I'm not here to make money off you clicking product links). I spent around $15 and mine is proving to have the longevity of a Sardinian. In a pinch, you can make a strong shot of coffee with a heat-proof measuring glass and a mesh strainer. Simply steep the coffee in the glass, then strain it through the mesh sieve into your coffee or espresso cup. You just won't be able to create that coveted crema (the froth on top of a shot of espresso).
The Formula
This formula for the ratio of water to coffee grounds is adapted for a French press from the one I received at the Culinary Institute. Use it as a starting point and adjust the amounts to tailor your preferred strength.
French Press Espresso Ratio
18 grams of coffee + 4 ounces of water
The Techniques
Water temperature. Steer clear of conflicting advice about heating the water to an exact temperature. Even spendy espresso machines send the water through the portafilter at varying degrees of near-boiling. But do aim for a strong simmer between 195° F and 205° F.
Without a probe thermometer, pull the water off the stove once small bubbles are breaking the surface around the edge of the pot or kettle. If you step away and the water reaches a rolling boil, simply let it cool for a couple of minutes before pouring it into the French press.
The grind. For the most aromatic, intoxicating espresso, grind your coffee beans at home. If you don't own a spice or coffee grinder, do it at the store with the commercial one and set the notch to the finest auto-drip setting. Then seal the bag tight and store it chilled. On most commercial machines this should give you a medium-fine grind.
To play it safe, stay away from the finer espresso settings on commercial machines. Depending on your French press, the smaller grounds could muck up the filter. Although many espresso aficionados confess (in the comments below) they use finely-ground coffee with no issues, so you do you. A finer ground coffee will produce a more intensely-flavored espresso.
The Steps
- Heat the water. Bring the water to just below the boiling point in a pot or kettle (or glass in the microwave). If you own a probe thermometer, aim for a temperature of 197° F to 205° F. Otherwise, watch for tiny bubbles constantly breaching the top. You can also warm the French press and your cups with hot water for the hottest possible espresso.
- Grind and measure the beans. Grind the beans to a medium-fine ground and measure out the correct portion for your amount of water (18 grams for every half cup of water). If you own a kitchen scale, I recommend weighing the grounds. Otherwise, be as precise as you can with a measuring cup or spoon. Add the ground coffee to the French press.
- Pour half the hot water over the grounds. Measure the correct amount of water into a heat-proof measuring glass. Then pour about half of it into the French press in a circular motion to be sure all the grounds are moistened.
- Seal the pot and steep for one minute. Place the lid on the French press to trap the heat, but don't press the plunger down yet.
- Add the remaining water. Remove the lid and add the remaining half of the measured hot water. Seal the press again (but don't plunge) and let the espresso steep for two or three more minutes depending on how strong you prefer your drink.
- Gently pump to create crema. Pump the plunger several times to create crema. Then press the plunger all the way down.
- Serve immediately. Pour the espresso into your glasses and serve immediately.
Chef's Tips
- Measure the water after you heat it. The key to a balanced, just-bitter-enough shot of espresso is steeping the correct weight of grounds in the right amount of water. And since water evaporates as it heats up, you could end up with less than the ideal volume of water if you measure beforehand. So I recommend placing a measuring glass near the stove to portion out the water once it's hot.
- Preheat your cups and the French press. Hot food, hot plate, cold food, cold plate. Seasoned chefs follow this rule religiously. And it goes for drinks, too. Pouring hot espresso into a cold glass will lead to a quick-cooling, lukewarm espresso drink. Likewise for the French press. So warm the French press and your glasses with hot water before brewing and serving the espresso. The hottest water your tap will give gets the job done.
Frequently Asked Questions
Roasted espresso beans are completely safe to eat if you enjoy the bitter flavor. And many coffee shops and markets sell chocolate-covered espresso beans or serve them as a garnish on top of their drinks. Fair warning, these are the same beans used to brew coffee. So they do contain a small measure of caffeine. 
A standard shot of espresso is one fluid ounce (30 mL), and a double shot is two fluid ounces (60 mL). Depending on the barista or the machine, the flavor, strength, and amount of caffeine in a single shot will differ.
Yes, it is. Roasting coffee beans has a direct, inverse effect on the caffeine content of the brewed espresso or coffee. So the darker the roast, the less caffeine in the drink. Since blonde beans are roasted for a shorter time and to a lighter color, they contain more caffeine than dark roast espresso beans.
True espresso from a traditional machine is made with very finely-ground coffee beans. But the portafilters in the machines are designed to contain the tiny grounds. The layer of mesh filters in a press pot isn't as efficient. Many French press manuals warn you to only use coarse-ground coffee. In my experience, a medium-fine grind works well and does not escape through or clog the filter. Always consult the manual of your specific model.
Food Pairings
A steaming shot of espresso is delightfully perfect on its own. But many desserts and savory dishes complement espresso's rich, bitter flavors. Namely, chocolate (you're welcome).
- Fluffy Scrambled Eggs
- Coffee French Macarons
- Chocolate French Macarons
- Chocolate Shortbread Cookies
- Nutella Mousse
- Paleo Chocolate Chip Cookies (no refined sugar or flour)
- Southern Buttermilk Biscuits from Scratch
- Tomato-Asparagus Quiche
📖 Recipe
French Press Espresso
- Prep Time: 5-10 minutes
- Cook Time: 1-2 minutes
- Total Time: 35 minute
- Yield: 2 Double Shots of Espresso 1x
- Category: Drinks
- Method: French Press
- Cuisine: Italian
- Diet: Vegan
Description
Quick, easy, and affordable. A French press is a great way to win yourself a small coffeehouse moment at home. This recipe makes two double shots of espresso. But it's the ratio of grounds to water and attention to detail that create a great espresso at home.
Ingredients
- ¼ cup + 1 tablespoon (18 grams) of dark roast coffee, medium-fine grind
- ½ cup of near-boiling water (about 195° F to 205° F)
- 4 to 6 ounces of whole or reduced-fat milk for caffè latte or cappuccino, optional
Instructions
- Heat the water. Bring the water to just below the boiling point in a pot, kettle, or microwave. If you own a probe thermometer, aim for a temperature of 197° F to 205° F. Otherwise, watch for tiny bubbles constantly breaching the top of the water. Pre-warm the French press and glasses with hot tap water for a few minutes to prevent a fast-cooling espresso (pour the water out before adding the coffee).
- Grind and measure the beans. While the water heats up, grind whole beans to a medium-fine grind. Too small and the granules will escape through the plunger filter when you press down. Measure and add your ground coffee to the French press. Weigh out the grounds or be as precise as possible with a measuring cup and tablespoon spoon.
- Pour half the hot water over the grinds. As soon as the water is hot enough, measure the correct amount into a heat-proof measuring glass. Then pour about half of it into the French press in a circular motion to moisten all of the grounds.
- Seal the pot and steep for one minute. Place the lid on the French press to trap the heat, but don't press the plunger down yet.
- Add the remaining water. Remove the lid and add the remaining half of the measured water. Seal the press again (but don't plunge) and let the espresso steep for two or three more minutes depending on your preferred strength (a longer steep equals a stronger drink).
- Pump to create crema. Pump the plunger several times against the top of the espresso in the press to create froth (the crema). Then press the plunger all the way down to trap the grounds.
- Serve. Pour the espresso into warm glasses and serve immediately.
For Cappuccino or Caffè Latte
- Heat the milk. Heat the milk on the stove or in a microwave-safe measuring glass to almost simmering. Or just measure the milk into an electric frother and choose the correct setting for your chosen drink. For a double-shot cappuccino, measure out four ounces of milk for each drink (traditional cappuccinos call for one part espresso, one part milk, and one part milk foam). Lattès call for two parts wet foam and one part espresso.
- Create the foam. Attach the lid to a manual frother or with a frothing stick aerate the warm milk until it foams and increases in volume. If cappuccino is what you're after, create as much dry foam as as possible with your tool.
- Pour over hot espresso. Pour the milk into the hot espresso using a spoon to hold back the foam for cappuccinos. Then spoon the milk on top of the drinks and serve.
Notes
On the Ratio
Depending on how strong and bitter you prefer your espresso, you may want to add more water or more coffee grounds. This recipe as listed makes for a traditionally-strong double shot. For a lighter one, dial back the coffee by a tablespoon. Or for even stronger espressos, measure in up to 20 grams for every half cup of water.
Chef's Tips
- Measure the water after you heat it. The key to a balanced, just-bitter-enough shot of espresso is steeping the correct weight of grounds in the right amount of water. And since water evaporates as it heats up, you could end up with less than the ideal volume of water if you measure beforehand. So I recommend placing a measuring glass near the stove to portion out the water once it's hot.
- Preheat your cups and the French press. Pouring hot espresso into a cold glass will lead to a quick-cooling, lukewarm espresso drink. Likewise for the French press. So warm the French press and your glasses with hot water before brewing and serving the espresso. The hottest water your tap will give gets the job done.
Keywords: french press espresso, how to make espresso at home, how to make espresso without a machine
More Drinks Recipes
Subscribe
I'm happy to tell you, this is not a "food blog". But a collection of recipes tested and published by a professionally-trained private chef. There are few, if any, product links, or annoying pop-up ads. But there are:
- The culinary techniques and simple formulas for success
- Recipes that work for all types of diets
- How to save money on groceries
- A direct line to me, Chef Christina, to ask any cooking or baking questions you have, anytime
The first five emails will be my series: Just Cook. It's a free quick-start guide to get you cooking like a pro, without having your eyes glued to a screen. Think of it like free culinary school, with a friendly (not yelling) chef.
Because life's too short to waste time scrolling through recipes.
When you could be sipping wine while cooking, instead.
Deana
I use my French press all the time! We live up in the Rockies, so I bring my water right to a boil before pouring it over. Didn't know if that'd help others living at higher elevations. But I love the strength of this recipe with a finer ground coffee.
★★★★★
Chef Christina
That's a great tip and reminded, Deana, thank you!
Brooks
Perfect for my afternoon kick!
★★★★★
Chef Christina
Love that, Brooks. We often use our French press in the afternoon to avoid brewing a full pot. Thanks for reading!
Courtney
I found this recipe a little hard to make in my larger French press. But after I doubled the recipe it seemed to work better and we loved the espresso. Figured that was worth a mention.
★★★★★
Chef Christina
I can see how a larger and wider French press wouldn't quite allow for all the grounds to be nicely submerged. Thanks for sharing the tip, Courtney!
Steve
I like a lighter espresso so I only used a quarter cup of coffee. Came out great, thanks for the idea.
★★★★★
Chef Christina
Glad to hear it, Steve. Thanks for reading and enjoy!
Ka11iope
This made only one 2-oz super-strong espresso using a 17 oz Bodum. I tried a second time, thinking I had measured incorrectly, and got the same result. I'm thinking maybe I should use a smaller pot?
★★★★
Chef Christina
Hi there,
The size of your French press shouldn't matter too much (as long as it can hold the measurements for espresso and water). If you added half of a cup of hot water (4 ounces) to the espresso-grind coffee, you should end up with 4 ounces of espresso (about two servings). The coffee grinds don't really absorb water, so you end up with the amount of liquid you started with. And it should be fairly strong.
Does this help? Let me know if you have any more questions. I hope the espresso was enjoyable even if you didn't end up with as much as you hoped.🙂
Frank Montera
I love to use whatever grind in your French Press (whether fine or coarse). The only reason why coarse grind is recommended is because of the brewing method for non-espresso coffee so that if you are brewing non-espresso coffee in your French Peess it doesn’t get over-extracted or bitter). Your French Press can handle all types of grind, so you shouldn’t worry at all about using finely ground coffee in your French Press.
Joe G
any recommendations on a good espresso bean?
Christina
Hi Joe,
I say whichever brand coffee you like, see if they make an espresso roast bean. I like Seattle's Best and Pete's for retail brands, and love Dean's Beans for their sourcing and flavor. Dean's makes an Italian Espresso Roast that is great in a French Press. Happy brewing!
minal
I just bought a Bodum french press because I've been spending too much money on cafe mochas. I feel like I should've bought an espresso maker but I didn't want to buy a costly appliance that required counter space. So I started to research french press espressos and am happy it can be done.
However, the instructions to my french press say the beans should be coarse ground, not fine as they could get stuck. Is this warning universal to all french presses? I'd hate to ruin mine.
Alih
It is ok to use whatever grind in your French Press (whether fine or coarse). The only reason why coarse grind is recommended is because of the brewing method for non-espresso coffee so that if you are brewing non-espresso coffee in your French Peess it doesn't get over-extracted or bitter). Your French Press can handle all types of grind, so you shouldn't worry at all about using finely ground coffee in your French Press.
Heather@Creative Family Moments
I did it! I did it! It worked and NOW, now after 7 horrible days of no coffee prepping for a cross country trip (didn't want to spend major bucks on the road for it), I'm just going to take my french press with me. Ah, I feel like a new woman. Thanks!
edibletimes
You make me laugh. Out loud. I'm glad I could serve you in such a fashion:)