Coffee? Yes, please. Whether it's to wake you up as soon as you get out of bed, to end a meal, or to give you a mid-morning boost, a cup of this ancient beverage seems to never be missing. And we're not just talking about a typically Italian ritual, because in (almost) every part of the world a method for preparing and enjoying coffee has developed, from the United States to Vietnam, passing through Turkey and Greece. France is also on the list, with its cafetière à piston, better known as the French press or plunger coffee maker. Very different from our moka pot, as well as the espresso machine, it relies on a slow infusion of the blend in water, with the coffee grounds being separated at the moment of serving by an internal circular filter. Let's get to know it.
What is The French Press? Origins and Characteristics
It's much more common in France and here, in the United States: the French press is a simple—and obviously ingenious—device designed to prepare coffee through an infusion method. How is it made? It's a glass or stainless steel cylinder equipped with a lid with a metal mesh filter connected to a plunger. This allows the grounds to be separated from the liquid after infusion, keeping the coffee's essential oils intact and giving the drink a full-bodied consistency. It has the ability to extract maximum aroma, and the final result can be customized according to your tastes, both in terms of intensity and aroma, enriching, for example, with spices like cinnamon or vanilla. The origin of the cafetière à piston dates back to 1852, when a rudimentary version was patented by the French Meyer and Delforge: in 1929 it was the Italian designer Attilio Calimani who improved its appearance and functionality, while the model that we all know today, elegant, perfect to show off even at the table is called Chambord, is the work of Faliero Bondanini, who developed it in 1958, finding great success among the French.
How to Make Coffee With a French Press
The initial recommendation is always the same: to obtain good coffee, you need to start with a quality raw material. So choose your favorite variety , between Arabica, Robusta or a blend, but pay attention to the grind, which plays a fundamental role: it must be quite coarse, of a medium size, because otherwise a powder that is too fine could compact inside the filter holes, blocking the passage of the water, while the opposite would make the drink cloudy. French press coffee does not leave any residue in the cup. Another key element is the water itself, a detail not to be underestimated even when using the moka pot: fresh, light (therefore with a low mineral salt content), preferably filtered. Its temperature is also important: when poured on the blend, it must not burn, so the ideal is to heat it between 197°F/92°C and 205°F/96°C, just below boiling point.
The Preparation Technique: From Theory to Practice
It's time to get to work. Start with a little trick to ensure a uniform infusion: pour a little hot water into the pitcher, this will stabilize the temperature. After a few seconds, discard the water and add the ground coffee: the suggestion is to start with a standard ratio, between 60 and 70 grams per liter, and then vary according to your preferences. Add the water slowly in a circular motion, to wet all the grounds: stir lightly, so that the mixture is evenly distributed and let it rest for a minute. Now close the lid (holding the plunger up) and wait about another 3 minutes: this is the time considered ideal for this extraction, resulting in a rich, structured, but not bitter drink. At this point, slowly and steadily lower the plunger completely to press all the residue to the bottom: by the end, the coffee should be clear. The drink is ready to be served. Last tip? Remember to wash the French press thoroughly after each use, taking care to free the filter from impurities that could accumulate and clog it, affecting the proper functioning of the machine.
;Resize,width=767;)
