Coffee French Make Press

A French press , also known as a press pot , coffee press , coffee plunger or cafetière , is a simple filterless coffee brewing device, probably invented in France in the 1850s, but first patented by Attilio Calimani in 1931.

Nomenclature

The French press goes by various names around the world. In New Zealand, Australia and South Africa the whole apparatus is known as a coffee plunger and coffee brewed in it as plunger coffee . Its French name is cafetière à piston . In French it is also known by its brand names, notably a Bodum or a melior , from an old brand of this type. In the UK, the Netherlands, and Ireland the device is known as a cafetière , the French word for a coffee maker or pot.

Design

A French press consists of a narrow cylindrical beaker usually made of glass or clear plastic, equipped with a lid and a "plunger", made of metal or plastic, which fits tightly in the cylinder and which has a fine wire or nylon mesh acting as a filter. The simplicity of the mechanism and its potential for attractive after-dinner presentation have led to a variety of more-or-less aesthetic designs.

Coffee is brewed by placing the coffee and water together, leaving to brew for a few minutes, then depressing the plunger to trap the coffee grounds at the bottom of the beaker. The French press is a filterless brewing method; some compounds in unfiltered coffee are thought to lead to an increase in cholesterol.

Preparation

A French press requires coffee of a coarser grind than does a drip brew coffee filter, as finer grounds will seep through the press filter and into the coffee.

Use about 1.25 - 1.5 oz. (35 - 42 g.) of ground coffee in a typical half-liter French press. Place the coffee in the beaker, and fill to about an inch from the top with water "just off the boil"; 205 to 210 °F (96 to 99 °C). At this point the coffee can be stirred if desired, using a wooden implement to avoid cracking the beaker, but this step can be omitted. Put the plunger on top, but do not press the plunger down right away; it is essential that the coffee be allowed to infuse for about 3 - 4 minutes to develop flavor, color, and body (note the 3-minute hourglass in the photo above). Then, gently but firmly press the plunger to the bottom of the beaker; pressing too hard will cause some of the coffee grounds to leak around the edges of the plunger. Serve immediately.

Because the coffee grounds remain in direct contact with the brewing water and the grounds are filtered from the water via a mesh instead of a paper filter, coffee brewed with the French press captures more of the coffee's flavour and essential oils, which would become trapped in a traditional drip brew machine's paper filters. French pressed coffee is usually stronger and thicker and has more sediment than drip-brewed coffee. Because the used grounds remain in the drink after brewing, French pressed coffee left to stand can become bitter. "A typical half-liter French press is considered expired after 20 minutes."

Variations

French presses are more portable and self contained than other coffee makers. Travel mug versions exist which are made of tough plastic instead of the more common glass, and have a sealed lid with a closable drinking hole. Some versions are marketed to hikers and backpackers not wishing to carry a heavy metal percolator or a filter using drip brew.

A French press can also be used in place of a tea infuser to brew loose tea.

References

1. ^ "Interior design notebook by David Nicholls". Telegraph.co.uk . http://www.telegraph.co.uk/property/interiorsandshopping/4223807/Interior-design-notebook-by-David-Nicholls.html . Retrieved 2009-06-16 .  
2. ^ Davids, Kenneth (2001). Coffee . Macmillan. ISBN 9780312246655.  
3. ^ McKinney, Merritt. "Does Coffee Raise Cholesterol?", MSNBC.com , Retrieved on 2008-12-18.
4. ^ Millman, China (2009-04-23). "Freshen Up; Manual Brewing Techniques Give Coffee Lovers a Better Way to Make a Quality Drink". Pittsburgh Post-Gazette (Pennsylvania) . http://www.post-gazette.com/pg/09113/964681-51.stm . Retrieved 2009-06-16 .  
5. ^ Rinsky, Laura Halpin (2008). The Pastry Chef's Companion . John Wiley and Sons. p. 119. ISBN 9780470009550.  

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