OUR ULTIMATE FRENCH PRESS RECIPE

The cafetière, commonly known as the French Press, has a rich history that spans centuries. Its origins can be traced back to the 19th century in France. In 1852, a Frenchman named Mayer and an Italian designer named Biggin separately patented devices that bear similarities to today's cafetière.

However, it was a patented design by Attilio Calimani in 1929 that closely resembled the modern cafetière we know today. This early version featured a metal mesh filter and a plunger attached to a rod. The design aimed to provide a simpler way of brewing coffee without the need for a cloth or paper filter.

In the mid-20th century, the cafetière gained popularity in Europe, and its usage spread globally as coffee lovers appreciated its ease of use and ability to produce a flavourful cup of coffee with a full-bodied character.

Over the years, various materials such as glass, stainless steel, and plastic have been used to manufacture cafetières, making them more durable and versatile.

Today, the cafetière remains a staple in many households. Its straightforward brewing process allows coffee enthusiasts to enjoy the rich, aromatic flavours of coffee beans while maintaining control over the brewing variables. Despite the introduction of advanced coffee brewing methods, the cafetière's charm and historical significance continue to captivate coffee lovers, making it a timeless classic in the world of coffee brewing.

It’s super simple to use and execute, but does take some experimentation and technique to make masterful coffee. But why? On a basic level, you add your ground coffee, pour over water, leave to brew, plunge and then pour.

Sounds easy enough, right? Wrong.

Unlike a pour-over, water is in direct contact with the coffee grounds at all times. Thus, if you leave it too long your coffee will be over extracted and bitter, and if not filtered properly, you’ll be drinking coffee that tastes like sand. But, once you’ve mastered this technique, you’ll be brewing  bold and full flavoured coffee that you can be proud of.

THE RECIPE

I recommend using 35g medium ground coffee to 500g water.

1. Measure your coffee using a scale and add to your French Press.

2. Heat your (ideally filtered) water to between 91° C and 96° C (if you haven’t got a temperature controlled kettle, leave it for 2 minutes once it’s boiled or use a temperature probe to check.)

3. Pour the water into your French Press and start the coffee bloom.

4. Set your timer for 4 minutes. Don’t stir it, don’t shake it, just let it do it’s thing. Be patient.

5. After 4 minutes have passed, grab a spoon and gently stir the crust that has formed on top. This will allow some of the grounds to fall away. You’ll be left with some foam and some floating coffee grounds. Scoop those up and throw them away.

6. Now here comes the tricky part, and the part that seems a little crazy. Set your timer for 5 - 8 minutes. There is a variable here depending on how you like your coffee. If this is your first time brewing using my method, why not start with five minutes and see how you go. If the result wasn’t quite to your liking, why not extend it a little? Keep experimenting until you find your sweet spot.

7. Once your preferred time has elapsed you’re ready to drink. BUT DON’T PLUNGE! Take the plunger and let it rest gently under the surface of the coffee. If you plunge, all your going to do is disturb the sediment at the bottom and ruin all the hard work you’ve done so far. The mesh in the plunger will act as a filter to catch any larger pieces of coffee grounds that may not have fallen to the bottom.

8. Gently pour your coffee into your favourite cup, and enjoy the best cup of coffee made with a French Press you’ve ever had!