Is the Yeti French Press Worth the Buzz? I Brewed a Lot of Coffee in It to Find Out

While traveling through Japan, my husband and I stopped at a specialty coffee shop in Osaka. After sampling its coffee (one cup made in a French press and another with a pour-over) we bought some of the shop’s beans. The barista was pleased that we liked the coffee enough to purchase it and asked what sort of coffee makers we had at home. My husband and I looked at each other and laughed because our kitchen is overrun with brewers. We started listing our devices, and the barista nodded along wide-eyed.

At home, if one of us is making a single cup of coffee, we do a pour-over. However, if we’re both having coffee, entertaining friends, or just want a richer, full-bodied cup, we reach for a French press.

Though we already have seven French presses on our shelf (and a few more in storage), I was excited to try out the newer one from Yeti. After testing it, I’m happy to say it’s earned a permanent spot on our coffee shelf, next to the Fellow Clara and ESPRO P7. 

The Tests

• Heat Retention Test: I preheated the French press with boiling water and brewed a batch of coffee using 60 grams of medium-coarse grounds and 930 grams of water, a 1:15.5 ratio (the manufacturer’s recommendation). Using an instant-read thermometer, I noted the coffee’s temperature immediately after brewing, and after five and 20 minutes. Following each temperature check, I also poured and drank the coffee to evaluate its quality. I then timed how long it took for the coffee to drop down to 130°F, tasting it once again.
• Taste Test 1: I brewed one batch of 1:16 ratio coffee (42.5 grams of coffee and 680 grams of water) using medium-coarse grounds. I stirred once at the one-minute mark and plunged after four minutes. 
• Taste Test 2: I brewed one batch of 1:16 ratio coffee (42.5 grams of coffee to 680 grams of grams water), using very coarse coffee grounds, per Nick Cho’s recipe. I stirred once at 45 seconds and plunged after eight minutes.
• Usability and Cleaning Test: While making and sampling each batch of coffee, I took note of how comfortable the Yeti’s handle was, how balanced the pot was, and if the lid dribbled. After finishing the coffee, I took apart the French press, cleaned it thoroughly, and reassembled it.

What I Learned

What makes the Yeti different from other French presses? The addition of a solid silicone flap that fits over the filter, which Yeti calls the “GroundsControl Filter.” It fits snuggly over the metal mesh and makes pushing the filter down slightly more difficult. However, the extra effort is worth it, as this flap serves two purposes. First, it prevents silt and sediment from winding up in the coffee. Second, this flap stops water from seeping back into the grounds, which can lead to over-extraction. 

In the final step of this French press recipe, Nick Cho suggests pouring the coffee into a separate vessel after plunging to prevent over-extraction. However, this method dirties two vessels, is overly fussy, and does away with any of the French press’s insulation that can keep coffee hot. The Yeti’s silicone flap does the job much more simply. After an hour, coffee from it was still hot without any signs of astringency, bitterness, or other evidence of over-extraction.

Like the Fellow Clara (one of Serious Eats’ favorite French presses), the Yeti’s interior has a ceramic lining. This is durable and stain-resistant, and the company has added it to a few of its other products, including its stackable espresso cups and mugs. 

I haven’t had the Yeti French press long enough to properly test the stain-resistant part, but the ceramic lining absolutely made cleanup easier. Coffee grounds slid right out and hand-washing the smooth interior went fast, with no need to scrub off any coffee oil stains.

Yeti states that this French press is “over-engineered,” featuring 18/8 kitchen-grade stainless steel, a double-walled vacuum body, and a padded, non-slip bottom. All of these are great qualities, but they do add up to a heavy French press. The 34-ounce press weighs two pounds, 12 ounces, while the 64-ounce version is a pound heavier. In comparison, the Fellow Clara weighs just over two pounds. 

The Yeti French press has a lid made from thick, durable plastic and twists to lock on. The lid has a hole on top, which is where the coffee is poured from. (It’s not dissimilar to the drinking piece on a travel mug.) This opening is about an inch from the edge.

This distance and the location of the opening means the coffee tends to dribble down the side of the French press after it’s poured. This aspect of the design baffled me, as Yeti thought through most of the other pain points of French presses like sediment and cleanup but didn’t take pouring coffee into consideration as much.

The Verdict

The durable Yeti French Press has a few flaws but makes great coffee. It’s ideal for folks who love the full body of French press but hate the sediment in the last cup. It’s easy to clean, well-designed, and backed by a five-year warranty, though the plastic lid does dribble a bit when pouring coffee.

This French press makes a great cup of coffee with minimal silt. It’s easy to clean due to its ceramic lining and is also dishwasher safe. The vacuum-sealed body keeps coffee hot for at least three hours—plenty of time to finish the pot. The French press itself is super durable and sturdy, with a non-slip base.

The Yeti is heavier than other French presses, so folks with wrist or mobility issues might have some difficulties using it. The lid’s opening dribbles, so be aware of that when pouring. Finally, the 34-ounce Yeti costs $110. This is $11 more than the Fellow Clara French press and $70 costlier than the ESPRO P3, both of which have similar capacities and are Serious Eats winners.

• Capacity: 34 or 64 ounces
• Dimensions: 8.25 x 6.125 x 4.25 inches (34-ounce); 10.25 x 7 x 5 inches (64-ounce)
• Materials: 18/8 stainless steel with ceramic lining, silicone parts, and plastic lid
• Insulation: Yes, double-walled
• Filter type: Single screen with silicone “GroundsControl” filter over it
• Dishwasher-safe: Yes

FAQs

The Yeti is similar to most French press coffee makers. Assemble the French press by attaching the solid silicone filter to the mesh filter and screwing it to the metal rod. Boil water and let it stand for 30 seconds to cool slightly. Then add medium-coarse grounds to the pot and the appropriate ratio of water. 

Typical ratios are 1:14 to 1:16, meaning one part coffee grounds to 14 to 16 parts water. For two to three servings of coffee, this might mean 42.5 grams of coffee to 680 grams of water for a 1:16 ratio. Once the water is added, let it sit for one minute, stir a few times, and then let steep for an additional three minutes. Press the plunger down slowly and steadily, then pour.

During testing, I found coffee only dropped to 130°F after three hours. (That’s still hot!) Coffee at this point showed no signs of over-extraction.

Why We’re the Experts

• Irvin Lin is a former barista and coffee-obsessed drinker who owns over 25 brewers.
• He wrote the cookbook Marbled, Swirled, and Layered, which was picked by the New York Times as one of the best baking cookbooks of 2016.
• He runs a blog called Eat the Love, where he’s developed, photographed, and written recipes since 2010. Eat the Love was nominated twice for best food blog by the International Association of Culinary Professionals (IACP) in 2016 and 2022.
• He’s tested and reviewed hundreds of kitchen items, including stand mixers and saucepans.
  

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