THE FRENCH PRESS

Reliability meets Sincerity for a Hearty, Creamy & Gritty Brew

HISTORY

Despite the name, the French Press was actually patented by Italian designer Attilio Calimani in 1933. It was later enhanced with a plunger design by Swiss innovator Faliero Bondanini in 1958, and marketed under names like “Chambord” and “Bodum”, the brands that popularized it globally.

The French Press is a glass beaker with a mesh-plunger system. It works by steeping coarse coffee grounds in hot water. Once brewed, the plunger pushes the grounds to the bottom, allowing oils and fine particles into the final cup—creating a rich, full-bodied brew.

Brewing Method: Immersion Technique

EQUIPMENT

Minimum Essentials

  • French Press

  • Coffee

  • Hot Water

Recommended Tools

  • Coffee Scale

  • Timer

  • Thermometer

BREWING PARAMETERS

Grind Size Coffee:Water Ratio Roast Type Total Brew Time
Coarse (like sea salt) 1:13 Medium / Medium-Dark 4 minutes

Measurements

  • Coffee: 20 g

  • Water: 260 ml

  • Yields: 1 Cup

BREWING TECHNIQUE

STEP 1 – HEAT

Heat fresh water to 200°F (93°C) using a thermometer.
Or boil water and allow to sit for 30 seconds.

STEP 2 – MEASURE

  • Add 20 g of coarse-ground coffee to the French Press beaker.

  • Measure 260 ml of hot water.

STEP 3 – POUR

Slowly pour hot water over the coffee, ensuring all grounds are evenly saturated.
Let it steep undisturbed for 4 minutes.

STEP 4 – STIR

After 4 minutes, gently stir the floating crust with a spoon.
Skim off and discard any remaining foam or grounds from the surface.

STEP 5 – PLUNGE

Place the lid on and slowly press the plunger down to the bottom.
Apply steady, even pressure.

STEP 6 – SERVE

Pour your coffee gently into your cup.
Avoid pouring the last 10% as it contains excess silt.

Serve semi-hot.