Recreate Emma Chamberlain’s Coffee Drink at Home

Quick Answer

• Use a French press for that signature texture.
• Opt for whole bean coffee, ground just before brewing.
• A medium-coarse grind is key for French press.
• Use cold water for brewing, then heat your coffee.
• Add a splash of milk or creamer and sweetener to taste.
• Don’t over-agitate; gentle stirring is best.

Who This Is For

• You’re a fan of Emma Chamberlain’s laid-back, trendy vibe.
• You want to try a unique coffee preparation method that’s different from your usual drip.
• You’re looking for a simple, accessible way to make a delicious, visually appealing coffee at home.

What to Check First

Brewer Type and Filter Type

This recipe specifically calls for a French press. It’s what gives the coffee that slightly thicker, almost frothy texture. If you don’t have one, you’ll need to get one. Other brewers won’t give you the same result.

Water Quality and Temperature

Good coffee starts with good water. If your tap water tastes off, your coffee will too. Consider using filtered water. For this method, you’ll brew with cold water, then heat the coffee afterward. This is a bit unusual, but it’s part of the charm.

Grind Size and Coffee Freshness

Freshly ground beans are a game-changer. Seriously. Buy whole beans and grind them right before you brew. For a French press, you want a medium-coarse grind. It should look like coarse sand. Too fine, and you’ll get sludge in your cup. Too coarse, and it’ll be weak.

Coffee-to-Water Ratio

This is where you can play around. A good starting point is about 1:15 or 1:16. That means for every 1 gram of coffee, use 15 or 16 grams of water. For a standard 32 oz French press, that’s roughly 60-65 grams of coffee. Don’t stress too much if it’s not exact.

Cleanliness/Descale Status

Make sure your French press is clean. Old coffee oils can make your brew taste bitter or stale. If you haven’t descaled your kettle or coffee maker in a while, now’s a good time. It’s a simple step that makes a big difference.

Step-by-Step: How to Make Emma Chamberlain Coffee

1. Measure your coffee beans.

• What good looks like: You have the right amount of whole beans for your French press size. For a 32 oz press, aim for around 60-65 grams (about 8-10 tablespoons, but weighing is best).
• Common mistake: Guessing the amount. This leads to inconsistent results.
• Avoid it: Use a kitchen scale. It’s worth it.

2. Grind the beans.

• What good looks like: Your coffee is ground to a medium-coarse consistency, resembling coarse sand.
• Common mistake: Grinding too fine. This will clog the filter and make your coffee bitter.
• Avoid it: Use a burr grinder if possible. Set it to a medium-coarse setting.

3. Add grounds to the French press.

• What good looks like: All your freshly ground coffee is sitting at the bottom of the clean French press.
• Common mistake: Not getting all the grounds in. Little bits lost mean less flavor.
• Avoid it: Tap the grinder gently to release all the coffee.

4. Add cold water.

• What good looks like: Cold, filtered water fills the French press to just below the spout.
• Common mistake: Using hot water at this stage. This method relies on cold brewing.
• Avoid it: Double-check your water source. Make sure it’s cold.

5. Stir gently.

• What good looks like: A brief, gentle stir to ensure all the grounds are wet. Don’t overdo it.
• Common mistake: Vigorous stirring or letting it sit too long unstirred. This can lead to over-extraction.
• Avoid it: Just a quick swirl with a spoon, about 5-10 seconds.

6. Place the lid on (don’t plunge yet).

• What good looks like: The lid is on, but the plunger is still all the way up.
• Common mistake: Plunging too early. You need to let it steep.
• Avoid it: Resist the urge to press down.

7. Let it steep.

• What good looks like: The coffee sits undisturbed for about 12-18 hours. Yes, hours. This is the cold brew part.
• Common mistake: Steeping for too short a time. This results in weak, watery coffee.
• Avoid it: Set a timer or a reminder. Patience is key.

8. Gently press the plunger.

• What good looks like: The plunger moves down smoothly and evenly, separating the grounds from the liquid.
• Common mistake: Forcing the plunger down. This can happen if the grind is too fine.
• Avoid it: Press slowly and steadily. If you meet resistance, pull up slightly and try again.

9. Pour the brewed coffee into a separate container.

• What good looks like: All the brewed coffee is out of the French press, leaving the grounds behind.
• Common mistake: Leaving the coffee in the French press. It will continue to extract and become bitter.
• Avoid it: Pour it all out immediately.

10. Heat the brewed coffee.

• What good looks like: Your coffee is heated to your preferred drinking temperature, usually around 160-180°F (71-82°C).
• Common mistake: Microwaving. It can heat unevenly and affect the taste.
• Avoid it: Use a kettle or a saucepan on the stove.

11. Add your extras.

• What good looks like: A splash of milk, cream, or your favorite sweetener is added.
• Common mistake: Adding too much. You want to complement, not mask, the coffee flavor.
• Avoid it: Start with a little, taste, and add more if needed.

12. Serve and enjoy.

• What good looks like: Your coffee is in a mug, looking and smelling delicious.
• Common mistake: Not taking a moment to appreciate your creation.
• Avoid it: Sit down, relax, and savor it.

Common Mistakes (and What Happens If You Ignore Them)

Mistake	What it Causes	Fix
Using pre-ground coffee	Weak flavor, lack of freshness	Buy whole beans and grind just before brewing.
Grind size too fine for French press	Muddy coffee, bitter taste, clogged filter	Adjust grinder to medium-coarse; check grind consistency.
Using hot water for the initial steep	Over-extraction, bitter or burnt taste	Always use cold water for the 12-18 hour steep.
Not steeping long enough (cold brew phase)	Weak, watery, underdeveloped flavor	Steep for the full 12-18 hours. Patience is key.
Over-agitating the coffee during steep	Bitter, over-extracted coffee	Stir gently only once after adding water.
Forcing the plunger down	Grounds bypass the filter, gritty coffee	Press plunger slowly and steadily; if stuck, pull up slightly.
Leaving coffee in the French press after use	Coffee continues to extract, becomes bitter	Pour all brewed coffee into a separate carafe or mug immediately.
Using stale or poor-quality water	Off-flavors that detract from the coffee	Use filtered or good-tasting tap water.
Not cleaning the French press regularly	Rancid oils, stale, bitter coffee	Wash thoroughly after each use; descale periodically.
Adding milk/sweetener before heating	Can affect heating and flavor integration	Heat coffee first, then add additions.

Decision Rules

• If your coffee tastes bitter, then your grind might be too fine or you steeped too long.
• If your coffee tastes weak, then your grind might be too coarse or you didn’t steep long enough.
• If you have sediment in your cup, then your grind was too fine or you pressed the plunger too hard.
• If your coffee has a stale taste, then your beans are old or your equipment wasn’t clean.
• If you’re short on time, then this specific cold brew method might not be for you right now.
• If you prefer a very clean cup, then a French press might not be your daily driver, but it’s worth trying for this recipe.
• If you want to experiment, then adjust the coffee-to-water ratio slightly to find your sweet spot.
• If your water tastes bad, then your coffee will taste bad, so use filtered water.
• If you notice a film on your coffee, then your French press needs a good cleaning.
• If you want a stronger coffee, then use a little more coffee grounds next time.
• If your coffee is too acidic, then try a slightly longer steep time.

FAQ

What kind of coffee beans should I use?

Whole bean coffee is best. Medium to dark roasts often work well for this method, but feel free to experiment with your favorites.

How long does the cold brew phase take?

This recipe uses a long cold steep, typically 12 to 18 hours. It’s different from a quick cold brew concentrate.

Can I use an immersion blender to froth my coffee?

While some people do, this recipe focuses on the French press method for texture. A blender might be too aggressive and alter the intended flavor profile.

What if I don’t have a French press?

You can try a coarse grind in a pour-over with a metal filter, but the texture won’t be the same. A French press is really the key to recreating the specific drink.

How much sweetener should I add?

That’s totally up to you! Start with a small amount, taste, and add more if you like. It’s your coffee.

Is this a cold brew coffee?

It starts like a cold brew with a long steep in cold water, but then you heat the brewed coffee. So, it’s a hybrid approach.

Can I make a big batch and store it?

Yes, you can store the brewed and heated coffee in the fridge for a couple of days. Reheat gently.

My coffee is too strong. What did I do wrong?

You likely used too much coffee for the amount of water. Try reducing the coffee grounds next time.

What This Page Does Not Cover (and Where to Go Next)

• Detailed comparisons of different French press brands. (Look for reviews on coffee brewing sites.)
• Advanced milk frothing techniques. (Search for “latte art tutorials”.)
• Recipes for flavored syrups or homemade creamers. (Explore baking or cocktail recipe sites.)
• The science behind coffee extraction and solubility. (Check out coffee enthusiast forums or books on coffee.)
• Specific recommendations for coffee bean origins or roast profiles. (Visit your local roaster or specialty coffee shops.)