Best Coffee for French Press for Every Roast Level

The best coffees for French press are freshly ground coffee, specialty coffee, coarse grind, medium to dark roast, high coffee-to-water ratio, and consistent brewing time.

A French press brewing method is identified by its immersion brewing process, which involves steeping coarse coffee grounds in hot water and using a plunger to separate the grounds from the brewed coffee. With a French press, the extraction of coffee oils and flavors is maximized because the metal mesh filter allows many of the natural oils and fine particles to remain in the brew, leading to a fuller-bodied coffee. The grind size and coffee-to-water ratio are critical factors in determining the quality and consistency of the brew.

Many coffee origins with their distinct flavor profiles are excellent choices for French press brewing, including Colombia for its balanced acidity and caramel sweetness, Sumatra for its full body and earthy, spicy notes, and Honduras for its chocolatey richness and nutty undertones. The best coffee for French press for every roast level are listed below.

1. Colombian Coffee: Colombian coffee is among the best coffee for French press due to its medium body, balanced acidity, and clean aftertaste with notes of caramel and chocolate.
2. Sumatran Coffee: Sumatran coffee is a good choice for French press because its full-bodied, low-acidity brew with earthy notes.
3. Honduran Coffee: Honduran coffee is a good choice for French press due to its balanced acidity, medium to full body, and vibrant tasting notes.
4. Balinese Coffee: Grown in the Kintamani highlands of Bali, primarily Arabica beans produce a coffee with a medium body, bright acidity, and earthy notes.
5. Ugandan Coffee: Ugandan coffee is a good choice for French press due to its balanced cup with moderate acidity, medium body, and lingering aftertaste.
6. Tanzanian Coffee: Tanzanian coffee, with its medium body, bright acidity, and fruity and chocolatey notes, makes a complex and satisfying cup in a French press.

1. Colombian Coffee for French Press

Colombian coffee for French press is a good choice of coffee as it generally exhibits a medium body and balanced acidity. Colombian coffee has a clean aftertaste with notes of caramel and chocolate, which are well-suited to the French press's full-bodied extraction. Colombian coffee is defined as coffee grown in the Coffee Belt regions of Colombia, primarily from the Arabica species, with common varietals including Caturra and Bourbon.

The Colombian coffee adds a touch of sweetness and nuttiness to the French press brew, complementing pastries like croissants or muffins. The Colombian coffee made in French press is often medium roasted and washed processed, enhancing its inherent clarity and balanced flavor profile. The coffee grown in Colombia, typically at high altitudes with ample rainfall and volcanic soil, enhances the complexity and aroma of the French press brew.

This coffee requires a coarse grind for French press, a medium grind for drip methods, and is adaptable to various brewing styles due to its balanced nature. Colombian coffee grounds for French press are best suited for traditional coffee drinks, such as black coffee or coffee with milk, where its inherent flavors can shine.

The advantages of Colombian coffee for French press are listed below.

• Medium body that provides a balanced mouthfeel, neither too heavy nor too light.
• Balanced acidity that contributes brightness without being overly tart.
• Offers a clean and aromatic cup with notes of caramel, chocolate, and fruit, well-suited to the French press's extraction.

The disadvantages of Colombian coffee for French press are listed below.

• Can be more expensive than other coffee origins, especially for high-quality single-origin beans.
• May lack the intense, robust flavors that some coffee enthusiasts prefer in a French press.
• Subtle nuances might be overshadowed if using a lower-quality Colombian coffee or if brewing technique is not precise.

2. Sumatran Coffee for French Press

Sumatran coffee for French press is a good choice of coffee as it offers a full-bodied brew with low acidity and distinctive earthy notes, often complemented by hints of chocolate or spice, lingering pleasantly on the palate. Sumatran coffee is defined as coffee grown on the Indonesian island of Sumatra, predominantly Arabica, known for its unique processing methods and resulting flavor profile. The Sumatran coffee adds a rich, syrupy texture and complex earthy flavors with subtle sweetness, pairing well with dark chocolate or cinnamon pastries.

The Sumatran coffee made in French press is typically a dark roast, enhancing its inherent boldness, and processed using the wet-hulling method, contributing to its characteristic body and lower acidity. The Sumatran coffee beans enhance the cup of French press with nuances of the terroir, grown in the volcanic soil of the Aceh Highlands or the slopes of Mount Leuser, under tropical rainforest canopy.

This coffee is versatile across brewing methods but particularly suited to French press, which highlights its full body and complex flavors; it is ideally brewed with slightly cooler water (around 200°F or 93°C) to avoid bitterness. Sumatran coffee grounds for French press are best enjoyed as a traditional black coffee to fully appreciate its unique characteristics, but can also be used for strong and flavorful milk-based drinks like lattes.

The advantages of Sumatran coffee for French press are listed below.

• Full body that provides a satisfying mouthfeel.
• Low acidity which reduces bitterness.
• Has earthy, complex flavors that complement the French press's ability to extract bold notes.

The disadvantages of Sumatran coffee for French press are listed below.

• Potential for inconsistent grind size due to bean density, which can affect extraction.
• Tendency to produce a heavy, sediment-filled cup if not brewed carefully.
• Strong, earthy flavors that may be overpowering for some palates or when paired with certain foods.

3. Honduran Coffee for French Press

Honduran coffee for French press is a good choice because it offers balanced acidity, medium to full body, and vibrant tasting notes of tropical fruit, caramel, and nuts, with a smooth, lingering aftertaste. Honduran coffee is defined by its cultivation in high-altitude regions like Marcala and Copán, primarily consisting of Arabica varietals such as Bourbon, Catuai, and Pacas.

The Honduran coffee adds fruity brightness and subtle floral undertones to French press brews, pairing well with pastries, dark chocolate, and creamy desserts. The Honduran coffee made in French press is often sourced from cooperatives like COMSA, using washed processing to deliver clean, crisp flavors, and roasted between medium and medium-dark to enhance complexity. The coffee grown in Honduras enhances the bold, nuanced flavors of French press due to high-altitude farms (1,200–1,800 meters) and a mix of cool, humid climates, which slow bean maturation for deeper taste profiles.

This coffee adapts well to various brewing methods, especially immersion-based ones like French press, where its coarse grind extracts full flavor, resulting in a rich, aromatic cup. Honduran coffee grounds for French press are best suited for black coffee, iced coffee, or as a base for drinks like café au lait and Americano, where its smooth and rounded flavors shine.

The advantages of Honduran coffee for French press are listed below.

• Medium to full body that creates a balanced, smooth mouthfeel.
• Bright acidity that enhances fruity and floral notes.
• Complex flavor profile with notes of caramel, nuts, and tropical fruits, which the French press method emphasizes.

The disadvantages of Honduran coffee for French press are listed below.

• Requires careful grind size to prevent over-extraction due to the coffee's high acidity.
• Can result in a slightly gritty texture if not filtered properly, as the French press may leave sediment.
• Its bright and fruity flavors may clash with heavy foods or overpower more subtle pairings.

4. Balinese Coffee for French Press

Balinese coffee for French press is a good choice of coffee as it delivers a medium body with bright acidity, earthy notes, and hints of citrus, cocoa, and florals, finishing with a smooth, clean aftertaste. Balinese coffee is defined as primarily Arabica grown in the highlands of Kintamani. The Balinese coffee adds complexity to French press brews with a balance of fruity brightness and nutty undertones, pairing well with pastries, chocolate-based desserts, and light cheeses.

The Balinese coffee made in French press is typically medium-dark roasted, often processed using the traditional wet-hulling method and distributed through cooperatives like Subak Abian, ensuring fair trade and community engagement. The coffee grown in Bali enhances the flavor intensity of French press, thriving in volcanic soils at 1,200-1,600 meters above sea level, with cool temperatures and ample rainfall promoting slow, optimal bean development.

This coffee adapts well for different brewing methods like French press, pour-over, and espresso, maintaining its nuanced flavors when steeped longer and with coarser grinds. Balinese coffee grounds for French press are best suited for black coffee, iced coffee, or cold brew recipes, with their rich, layered profile complementing drinks like Americanos or affogatos.

The advantages of Balinese coffee for French press are listed below.

• Medium body with a velvety mouthfeel, complementing the French press method's full extraction.
• Balanced acidity, with bright citrus and floral notes enhanced by immersion brewing.
• Unique flavor profile featuring hints of cocoa, spice, and tropical fruits, making it well-suited for French press brewing.

The disadvantages of Balinese coffee for French press are listed below.

• Requires precise grind size to avoid over-extraction, as the coffee’s delicate acidity can become sharp.
• French press brewing may leave sediment, slightly affecting the clarity of its clean aftertaste.

5. Ugandan Coffee for French Press

Ugandan coffee for French press is a good choice of coffee as it often presents a balanced cup with moderate acidity, a medium body, and a lingering, pleasant aftertaste. Tasting notes typically include chocolate, citrus fruits, and a subtle earthy or spicy undertone, depending on the specific variety and processing method. Ugandan coffee is defined as coffee cultivated in Uganda, primarily Arabica grown on the slopes of Mt. Elgon (like Bugisu coffee) and Robusta in lower regions. Key Ugandan coffee bean varieties include SL14 and SL28.

The Ugandan coffee adds a rich complexity to French press with its unique flavor profile. The chocolate and citrus notes pair well with pastries, while the earthy undertones complement nutty desserts or even savory dishes. The Ugandan coffee made in French press is often sourced from cooperatives like the Bugisu Cooperative Union, ensuring fair trade practices. The beans are typically wet-processed to enhance quality and then roasted to a medium-dark level to highlight their inherent flavors in the French press.

The coffee grown in Uganda enhance the cup quality of French press due to the ideal growing conditions. High altitudes on Mt. Elgon provide cooler temperatures, while volcanic soil and ample rainfall contribute to the coffee's characteristic flavors, which are well-extracted in a French press.

This coffee is versatile and suitable for various brewing methods, including French press. Its medium body and balanced flavor profile allow for flexibility in grind size and brewing time. Ugandan coffee grounds for French press are best enjoyed as a classic black coffee to appreciate the nuances of its origin. It can also be used for milk-based drinks like lattes or cappuccinos without being overpowering.

The advantages of Ugandan coffee for French press are listed below.

• Often exhibits a medium body, providing a satisfying mouthfeel without being overly heavy.
• Balanced acidity that complements the coffee's inherent flavors, typically chocolate and citrus notes.
• Potential for complex flavor profiles, including earthy or spicy undertones depending on the variety (like Bugisu coffee from Mt. Elgon) and processing method, which the French press can highlight.

The disadvantages of Ugandan coffee for French press are listed below.

• Variability in quality depending on the specific beans and processing, potentially leading to inconsistent results in the French press.
• May require experimentation with grind size and brewing time to achieve the optimal extraction and avoid bitterness or a weak cup.
• While generally versatile, some Ugandan coffees with pronounced earthy notes might not pair well with all food items.

6. Tanzanian Coffee for French Press

Tanzanian coffee for French press is a good choice of coffee as it often exhibits a medium body with bright acidity and a pleasant, lingering aftertaste. Flavor notes commonly include black tea, ripe fruit (like black currant or blackberry), and hints of chocolate, making it a complex and satisfying cup. Tanzanian coffee is defined as Arabica coffee primarily grown on the slopes of Mount Kilimanjaro and Mount Meru. Bourbon and Typica are common varietals contributing to its distinctive profile.

The Tanzanian coffee adds a bright and fruity complexity to the French press brew, enhancing its natural sweetness. It pairs well with pastries, chocolate, or fruit-based desserts. The Tanzanian coffee made in French press is often sourced from cooperatives like the Kilimanjaro Native Cooperative Union (KNCU), ensuring fair trade practices and high quality. Both washed and natural processed beans are used, with the latter offering more pronounced fruitiness.

The coffee grown in Tanzania enhance the quality of the French press brew due to the high altitudes, volcanic soil, and ample rainfall in regions like Kilimanjaro. These conditions contribute to the coffee's vibrant acidity and complex flavors.

This coffee is versatile for different brewing methods but shines in the French press due to its full body and nuanced flavors. It's essential to use a coarse grind and proper water temperature for optimal extraction. Tanzanian coffee grounds for French press are best enjoyed as black coffee to appreciate its inherent flavors, but can also be used for café au lait or even cold brew recipes due to its versatility and balanced profile.

The advantages of Tanzanian coffee for French press are listed below.

• Often exhibits a medium body with bright acidity, creating a lively and balanced cup.
• Known for its complex flavor profile, with common notes of black tea, ripe fruit (like black currant or blackberry), and hints of chocolate, which the French press can beautifully highlight.
• Grown at high altitudes with volcanic soil and ample rainfall, contributing to its vibrant acidity and complex flavors, well-suited for French press brewing.

The disadvantages of Tanzanian coffee for French press are listed below.

• While generally high-quality, some variation can occur depending on the specific farm or cooperative, potentially leading to slight inconsistencies in the final cup.
• The bright acidity, while desirable for many, might be perceived as too sharp by some, especially if over-extracted.
• Might be more expensive than some other African coffees due to its quality and demand in the specialty coffee market.

What is the Best Roast for French Press?

The best coffee roast for French press is typically medium-dark to dark, like a Full City or Italian roast, as these roasts provide a balance of body and flavor clarity, extracting well at higher temperatures for a full-bodied brew without excessive bitterness.

Darker roasts tend to produce a bolder, more intense French press coffee with a heavier mouthfeel. They can have chocolatey or smoky notes and often have lower acidity. However, they can also be more bitter, especially if over-extracted.

What is the Best Dark Roast Coffee for French Press?

The best dark roast coffee for French press is one that highlights the nuances of the roast while remaining smooth and full-bodied. Look for beans with a rich, dark chocolate or nutty flavor profile, often accompanied by a subtle sweetness that complements the inherent smoky notes. Colipse offers a variety of dark roast coffees specifically selected for French press, each with unique characteristics from different origins, allowing you to discover your ideal cup.

What is the Best Medium Roast Coffee for French Press?

The best medium roast coffee for French press is often one with a full body and rich flavor, featuring notes like chocolate or caramel, which tend to hold up well during the immersion brewing process. These characteristics contribute to a complex and satisfying cup of coffee. However, "best" is subjective, and exploring a variety of origins and flavor profiles is encouraged to discover personal preferences. Colipse sells single-origin and blended medium roast coffee ideal for French press, providing a wide range of options to suit various tastes.

What is the Best Light Roast Coffee for French Press?

The best light roast coffee for French press are those that feature bright acidity and vibrant fruit or floral notes, which can create a complex and flavorful cup. However, achieving a balanced extraction with light roasts requires careful consideration of grind size and steep time to avoid over-extraction or a weak brew. Colipse offers a large selection of light roast coffee that's perfect for French press. We have unique flavors that really shine when brewed this way.

What are the Best Coffee Bean Types for French Press?

The best coffee bean types for a French press are Arabica beans with a full body and low acidity, roasted to order. This allows the French press to extract bold flavors and nuanced notes without excessive bitterness. Look for beans from Sumatra, Honduras, or darker roasts of Colombian origin.

To choose the best beans, consider your flavor preferences: if you enjoy earthy and chocolatey notes, try Sumatran beans; for a sweeter, nuttier profile, opt for Honduran beans. For those health-conscious, look for decaf options. Always grind your beans coarsely right before brewing and experiment with different coffee bean types from different origins to find your favorite flavors.

What is the Best Decaf Coffee for French Press?

The best decaf coffee for French Press is a medium-dark roasted, single-origin Arabica coffee that has been decaffeinated using the Swiss Water® Process. This decaffeination method preserves the coffee's natural flavors, which the French Press effectively extracts, resulting in a full-bodied, flavorful cup without caffeine.

To choose the best decaf, look for beans that are specifically labeled "Swiss Water Process" to ensure a chemical-free decaffeination method. At Colipse, we offer a wide variety of Swiss Water® Processed coffee beans and grounds for French press, freshly roasted to order.

What is the Best Grind Size for French Press?

The best grind size for French press is a coarse grind, similar to what you'd use for a cold brewing. This is because French press involves a long steeping process, and a coarse grind prevents over-extraction and bitterness.

Which Coffee is Not Good for French Press?

Very light roast coffee beans and finely ground coffee beans don't usually work well in a French press. Very light roasts can taste sour or weak because the French press doesn't brew them long enough to extract their full flavor. Finely ground coffee can make your coffee taste bitter and gritty because tiny coffee bits slip through the filter.

What are the Prices for Coffee Grounds for French Press?

At Colipse, a 12 oz bag of specialty coffee, specifically ground for French press, ranges from $19.95 to $24.95. With free shipping on all orders, you'll only pay for the high quality of your French press coffee.

Where to Buy Ground Coffee for French Press?

At Colipse, discover a curated selection of freshly roasted, specialty-grade Arabica coffee, expertly ground for your French press brewing pleasure. Explore our online store to find the perfect medium-dark to dark roast, ensuring a rich and flavorful French press experience.

How to Choose the Best Coffee for Different Brewing Methods?

To choose the best coffee for different brewing methods, consider the roast that best suits each method's unique characteristics. For French press, a medium to dark roast is often ideal, balancing body and acidity for a flavorful cup. To find the perfect coffee for your preferred home coffee brewing method, explore different roasts and origins, experiment with grind size, and consider the specific flavor profiles you enjoy.

• Opt for medium-dark roasts that offer a balanced flavor profile with moderate acidity.
• Seek out beans from Colombian or Indonesian origins, known for producing smooth, well-rounded coffees.
• Explore online retailers like Trade Coffee or Bean Box for a wide selection of beans from various roasters and origins.
• Connect with your local coffee community and attend coffee tastings or workshops.
• Browse online resources like Colipse Coffee or Coffee Review for in-depth reviews and comparisons of different coffees.