Heat water to just off the boil (about 90–96°C / 195–205°F)
Measure coffee grounds (about 1:15 to 1:17 coffee-to-water by weight)
Grind coffee coarsely (similar to coarse sea salt)
Place the French press carafe on a stable surface
Add grounds to the empty carafe
Start a timer
Pour hot water over the grounds evenly, saturating all grounds
Stir gently to ensure even saturation
Put the lid on with the plunger pulled up (do not press yet)
Steep for about 4 minutes
Slowly press the plunger down to separate grounds from coffee
Pour immediately into cups to avoid over-extraction
Clean the French press right after use