French Press - quality from France
The French press is named for good reason: the vessel, also known as the "stamppot", "cafetière" or "Bodum pot", is said to have originated in France as early as the mid-19th century. Only a few decades later the patent was registered in Italy and exported to other European countries.
Legend has it that a French worker forgot to add the coffee before boiling water. Not wanting to repeat the process, he later added ground coffee and "squeezed" the coffee out of the water using a sieve.
Since then, coffee lovers around the world have been enjoying this special way of making coffee. In addition to many different French presses, specially tailored French press coffee types are also produced.
A unique coffee experience
Coffee prepared in a French press achieves a particularly full mouthfeel due to the very slow extraction of flavors in hot water. The coffee maker is also an excellent alternative to traditional espresso due to the different mixing ratios of ground coffee and water. Because the screen of the French press is very coarse, essential oils and fragrances are retained and go into the cup.
Coffee connoisseurs don't have to live without the famous crema: it forms on the surface within a short waiting time and remains intact even when stirred. There is also no chemical waste due to the natural preparation of French media. Leftover coffee grounds can simply be thrown away in organic waste - so this preparation method is also a role model in terms of sustainability.
Easy preparation in the French Press
For best results, it is recommended to follow a few tips and tricks: To ensure that the aroma of the coffee beans is as strong as possible, the coffee beans should be ground shortly before use. If beans are ground too early, they lose many flavor components and aromas. An exception is a coffee that has been ground in a roastery and sealed in a sealed package, the aroma of which is preserved by vacuum.
While professional baristas use a lot of practice and countless coffee drinks to determine the amount of coffee by feel and eye, the "average" coffee connoisseur is advised to use a special coffee scale to achieve the perfect ratio between coffee and water, The aroma is thus perfectly extracted. For one liter of water, you should add about 60 grams of coffee. Once the water boils, cool it to about 95°C before adding the ground coffee (this corresponds to a resting time of about 30-40 seconds).
With brief stirring, the coffee grounds are evenly moistened and extraction begins. After about four minutes, stir again so that the coffee on the frothed surface runs to the bottom of the pot. Then press the sieve very slowly to the bottom.
The French press for the home
In 1974, the Danish company Bodum brought French media to the market. Thanks to its simple and stylish design, it has won numerous awards - such as the Danish Design Award - and the coffee machine has been an unstoppable success. What impresses most about the Bodum French Press is its high-quality product made of odorless glass (so-called borosilicate glass in coffee machines is chemically and temperature resistant), stainless steel, and heat-resistant plastic on the handle.
Fanatic brand Bialetti also offers home coffee machines: the elegant coffee maker impresses with its simple design and excellent quality. Pyrex keeps heat inside and ensures the coffee doesn't cool too quickly during the brewing process.
Did you know?
- The excess coffee should be poured into another cup after brewing to stop the brewing process. Otherwise, the bitter substances contained in the ground coffee will become too strong.
- The coarser the coffee, the richer and more intense the flavor will be when prepared in the French press. Guidance values are similar to the grind level of coarse sea salt. In general, the longer the exposure to hot water, the coarser the beans should be ground.
- If there is too much resistance when pressing the sieve, the beans are too finely ground. If there is little or no resistance, the beans are too coarsely ground.