Place the French Press on a scale, add 21g of freshly ground coffee and press tare.
Start the timer and add 300g of water just off the boil, taking care to saturate all the grounds.
After 4 minutes vigorously stir for 5 seconds and place the plunger on top. Don’t press yet, it’s there to seal in heat!
After 2 minutes lift up the plunger and scoop out any grounds left on top to avoid bitterness.
Put the plunger back on and press 2/3 of the way down.
Serve immediately to stop the coffee from over extracting.