Martha Stewart Brewed Coffee

Martha Stewart brewed coffee takes 10 minutes and just hot water and coarse-ground coffee to make a rich, smooth, full-bodied French press style cup at home. This easy homemade morning coffee fits cozy breakfasts, lazy weekend brunch, holiday mornings and afternoon snack breaks.

Let the boiled water stand for 2 minutes before it touches the grounds, because water just below boiling pulls out flavor without scorching the coffee. Pour it straight from a rolling boil and you get a bitter, harsh cup.

Martha warms the carafe with a splash of hot water and discards it before adding the grounds, so the coffee doesn't cool down while it steeps. She also stirs only once and lets it stand a full 4 minutes, which keeps the brew strong without turning muddy.

Martha Stewart Brewed Coffee

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Course: BeverageCuisine: AmericanDifficulty: Easy

Servings

1

servings

Prep time

2

minutes

Cooking time

8

minutes

Calories

2

kcal

A small pour of hot water warms the French press, then coarse grounds steep for 4 minutes before a slow press. The result is a full-bodied, smooth cup with no filter needed.

Ingredients

• 1 cup hot water
  

• 2 tablespoons coarse-ground coffee (for a stronger cup, add up to 2 tablespoons more)
  

Directions

• Heat the water: Bring 1 cup of water to a boil in a kettle or small saucepan. Then let it stand for 2 minutes so it settles just below the boiling point.
• Warm the carafe: Pour a small amount of the hot water into a French press and swirl it once. Then discard that water, since a warm carafe holds the heat while the coffee steeps.
• Add the coffee: Put 2 tablespoons of coarse-ground coffee in the warm carafe. For a stronger cup, add up to 2 tablespoons more.
• Pour and stir: Pour the remaining hot water over the grounds and stir once with a wooden spoon. Then set the plunger on top of the carafe without pressing it down.
• Steep the coffee: Let the coffee stand for 4 minutes so the flavor can fully develop. Meanwhile, set out your cup and anything you plan to dunk.
• Press and serve: Push the plunger down slowly until it reaches the bottom. Then pour the coffee into a cup and serve it right away.

Tools for this recipe

• ThermoPro digital kitchen timer, OXO wooden spoon set, Bormioli Rocco glass pitcher with lid. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use finely ground coffee in a French press?

Coarse grounds work best here, because fine grounds slip through the mesh and leave a gritty, bitter cup. If all you have is fine coffee, use a paper filter and a drip method instead.

How do I make the coffee stronger?

Add up to 2 more tablespoons of coarse-ground coffee, bringing the total to 4 tablespoons for 1 cup of water. Keep the 4-minute steep the same, since a longer wait mostly adds bitterness.

Why let the boiled water stand for 2 minutes?

Water at a full boil can scorch the grounds and make the coffee taste harsh. Waiting 2 minutes brings it just below boiling, which is the sweet spot for extraction.

Can I make a bigger batch in advance?

You can scale the recipe up in a larger French press, but I'd drink it right away. Coffee left sitting on the grounds keeps extracting and turns bitter, so pour any extra into a thermos once it's pressed.

What's the most common mistake with French press coffee?

Pressing the plunger down too fast is the big one, since it stirs up sediment and makes the cup cloudy. Push it down slowly and steadily instead, and you'll get a cleaner, smoother pour.