How to Make Mushroom Coffee in a French Press

To make mushroom coffee in a French press, grind one 17 g Bywaqa bag, beans and tablets together, at a coarse setting (level 20 on the Bywaqa grinder). Add about 255 ml (8.6 fl oz) of hot water, a general 1:15 ratio, steep 4 minutes, then plunge slowly.

Why does French press need a coarse grind?

French press is a full immersion method. Grounds sit in water for several minutes before the plunger separates them out.

A fine grind creates more surface area, which means faster extraction. Left in water for four minutes, fine grounds over-extract fast, pulling out bitter, harsh compounds along with the good flavor.

A coarse grind slows extraction down to match the longer steep time. It also keeps sediment out of the cup, since larger particles are easier for the mesh filter to catch. This is general coffee practice for any whole bean coffee, not just Bywaqa.

A burr grinder, like the Bywaqa grinder, produces more even particle sizes than a blade grinder. Even grind size means the water extracts each ground consistently, rather than mixing over-extracted fines with under-extracted chunks in the same cup.

Because French press uses a metal mesh rather than paper, some fine sediment naturally passes through even with a coarse grind. This is normal and part of the brew's characteristic body, unlike the cleaner cup produced by paper filter methods such as pour-over.

What ratio and steep time work best?

A common starting ratio for French press is 1 gram of coffee to 15 grams of water, adjusted to taste. For one 17 g Bywaqa bag, that is about 255 grams, or 255 ml, of water. A slightly longer ratio of 1:16 or 1:17, about 272 to 289 ml, gives a lighter cup. Water just off the boil, around 200°F, works well for most dark roasts.

Steep time typically runs 4 minutes. Stir the grounds once at the start to make sure they are evenly saturated, then let the brew sit undisturbed until it's time to plunge.

Some brewers prefer to bloom the grounds first, pouring a small amount of water and waiting about 30 seconds before adding the rest. This lets trapped gas escape from freshly ground coffee, which can otherwise create uneven extraction as it bubbles up through the grounds.

Water quality also shapes the final cup. Filtered water free of strong mineral or chlorine flavors lets the coffee's own notes come through. Very soft or distilled water can mute flavor, while heavily chlorinated tap water can mask it, so filtered water sits in the middle ground that works well for most brews.

A kitchen scale makes the ratio easier to repeat from one brew to the next. Weighing both coffee and water removes the guesswork of scoops and cups, which can vary depending on grind size and how tightly the grounds are packed.

As general practice for any coffee, adjusting the total amount of coffee and water while keeping the same ratio works well for larger or smaller carafes.

If the cup tastes thin or sour, the grind was likely too coarse or the steep too short. If it tastes bitter or harsh, grind slightly coarser next time or shorten the steep by 30 seconds.

How do you make mushroom coffee in a French press?

Follow these steps for a consistent, balanced cup.

1. Open one Bywaqa bag and pour the beans and tablets into the grinder together.
2. Set the grinder to a coarse level, level 20 if using the Bywaqa grinder.
3. Add the grounds to the French press carafe.
4. Add about 255 ml of hot water, just off the boil (a general 1:15 ratio for a 17 g bag).
5. Stir once, then place the lid on with the plunger pulled up.
6. Steep for about 4 minutes.
7. Plunge slowly and pour immediately to avoid continued extraction.

For more detail on dialing in grind size across brew methods, see How to Grind Mushroom Coffee for Better Flavor.

What common mistakes lower flavor in a French press?

Most disappointing cups come down to a handful of avoidable habits, not the coffee itself.

• Grinding too fine. Fine grounds slip through the mesh filter and extract too fast during a long steep, leading to bitterness and sediment in the cup.
• Skipping the stir. Grounds that clump at the surface do not saturate evenly, so parts of the brew under-extract while others over-extract.
• Steeping too long. Leaving grounds in contact with water well past 4 minutes continues extraction, often pulling out excessive bitterness even from a properly coarse grind.
• Letting coffee sit in the carafe after plunging. Even after the plunger separates the grounds, some fine particles remain in contact with the brew, so pouring right away helps stop extraction at the right point.
• Using water that is too hot or too cold. Water near boiling can scald delicate flavor compounds, while water that has cooled too much under-extracts and leaves the cup thin.
• Not preheating the carafe. A cold glass carafe pulls heat from the water as soon as it's poured, which can shift extraction lower than intended, especially in a cold kitchen.

Fixing one variable at a time, starting with grind size, makes it easier to find the combination that suits your taste.

Why does whole bean mushroom coffee suit immersion brewing?

Bywaqa is whole bean only, by design. There is no pre-ground or instant option. Each 17 g bag holds 15.8 g of specialty whole beans plus 4 functional tablets, ground together right before brewing.

Fresh grinding keeps aroma and functional potency sealed until the moment of use. Grinding fresh just before brewing helps preserve aroma for any brew method, and this holds especially true for slower methods like French press, where grounds sit in water for minutes rather than seconds.

Unopened Bywaqa bags stay fresh for up to 6 months, though aroma is best within the first 8 weeks. Grinding right before brewing, rather than days or weeks ahead, supports that aroma window.

Grinding beans and tablets together also means one consistent step instead of dosing powder separately. You control particle size for the brew method in front of you, whether that's a French press this morning or an espresso shot tomorrow. Explore Bywaqa Functional Coffee to see the whole bean format in full.

For a deeper look at why whole bean matters for function and flavor, read Whole Bean Mushroom Coffee, Done Right.

How does French press grind compare to other brew methods?

Grind size shifts with brew time and filter type. Faster methods need finer grounds, slower immersion methods need coarser ones.

If a shot or pour comes out fast and thin, grind finer. If it runs slow and bitter, grind coarser. The same logic applies to French press: a sour, weak cup is fixed with a finer grind or longer steep, a harsh, bitter cup is fixed with a coarser grind or shorter steep.

Switching between methods throughout the week, say pour-over on a weekday morning and French press on a weekend, means changing the grind setting each time. The rest of the ritual, opening one bag and grinding beans and tablets together, stays the same.

Frequently asked questions

What grind size is best for mushroom coffee in a French press?

Use a coarse grind, level 20 on the Bywaqa grinder. Coarse particles extract slowly enough to match the long steep time of a French press.

How much water do I use for one Bywaqa bag in a French press?

At a general 1:15 ratio, one 17 g bag takes about 255 ml (8.6 fl oz) of water. A lighter cup at 1:17 takes about 289 ml (9.8 fl oz).

How long should mushroom coffee steep in a French press?

About 4 minutes is a good general starting point. Adjust in small increments if the cup tastes sour and weak or bitter and harsh.

Can I use pre-ground mushroom coffee in a French press?

Bywaqa is whole bean only, by design, with no pre-ground or instant option. Grinding fresh right before brewing helps preserve aroma.

How much caffeine is in a Bywaqa French press brew?

A French press brew made from one Bywaqa bag contains about 150mg of caffeine, roughly the amount in one regular cup of Arabica coffee.

Do I need a special grinder for French press?

Any grinder that handles coffee beans and reaches a coarse setting will work. The Bywaqa grinder offers 20 settings, with level 20 built for French press.