The French Press, also known as a plunger or cafetiére, is simple, inexpensive, and compact. It comes in different serving sizes ranging from a couple of people to larger groups. It delivers a full-bodied brew and is an excellent choice for both the novice and seasoned home brewer.
Three patented designs led to the French Press as we know it today. The first one, filed back in 1852 was only similar in concept. The second one from 1929 was a model that resembles the current day French Press.The design as we know it today was patented in 1958 by Swissman, Faliero Bondanini. It was manufactured in France as a ‘Chambord’, where it became extremely popular. This is how the identity of the brewer became heavily associated with France - hence the name, French Press.
The French Press delivers a brew that is viscous, textured, and fuller in body. Hot water comes in direct contact with coarsely ground coffee, thereby extracting the coffee oils and flavonoids from the bean. When filtered through a mesh, the resulting coffee has a heavier mouthfeel and could taste sandy and gritty due to some coffee particles that pass through with the brew. The French Press allows one the liberty to control all the variables while brewing - the grind, water temperature, and coffee to water ratio. This ensures a completely customized cup in order to fully enjoy the coffee of your choice.
Tools
- French Press (we used a 2 cup for this recipe)
- Kettle
- Scale
- Timer
Ingredients
- 15g / 3 tbsp coffee, ground coarse
- 240ml / 8 fl oz (1 cup) fresh filtered water
Method
- Heat water to 200F (45-60s after reaching a rolling boil).
- Add the grounds to the French Press carafe. Level the bed.
- If using a scale, add 50 ml water to the carafe, or enough to wet the grounds.
- Stir or swirl the carafe to encourage even brewing and facilitate the release of CO2.
- Add remaining water slowly.
- Place the plunger on top to create a seal - do not press down.
- Brew for 4 minutes.
- After 4 minutes, press the plunger down slowly. Remember to avoid agitating the coffee too much.
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Align the spout to your cup and pour.
This recipe yields about 210 ml / 7 oz of coffee that can be enjoyed black or with milk / cream and, with or without sugar.
Pro tips:
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When brewing large quantities, pour out any remaining brew into a thermos to prevent over extraction
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This brew method tastes best with a medium to medium-dark roast coffee - check out our Bold (link) and Heritage Blend (link) offerings
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Decrease the coffee to water ratio or increase the brew time if you would like a stronger concentrated brew
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Increase the coffee to water ratio if you would like a lighter brew.