← Înapoi la BlogFrench Press — Classic Immersion
Immersion · Universal · Patented 1929
The French Press (or cafetière) is the most classic immersion brewer — patented in 1929 by an Italian designer, perfected by Bodum. Coarse-ground coffee soaks for 4 minutes in hot water, then a metal mesh plunger separates grounds from liquid. Result: full body, oils preserved, slight sediment.
Classic recipe
- 18g coarse-ground coffee (sea salt granulation)
- 300ml filtered water at 95°C
- French Press 350ml or 1L size
- Timer
Steps (4 minutes total)
- 0:00 — Pour all 300g water over coffee, stir gently
- 0:30 — Place lid (don't plunge), let steep
- 4:00 — Press plunger slowly down (15s)
- 4:30 — Pour immediately into cups (don't leave coffee in press — over-extracts)
Why French Press
- Full body — metal filter passes oils, gives heavy mouthfeel
- No paper — zero waste, just rinse mesh
- Easy — most forgiving brew method, hard to ruin
- Affordable — brewer under $30, lasts forever
When to choose French Press
French Press is ideal for full-bodied, chocolatey coffees: Brazil, Indonesia, Honduras Naturals. The metal mesh keeps body and oils — perfect for those who want a substantial cup. Not for delicate, floral coffees (use V60 instead).
Common mistakes
- Grind too fine — produces sediment and bitter cup; coarse-salt is right
- Steeping over 5 minutes — over-extracts, becomes bitter
- Not pre-heating — rinse press with hot water first
- Pressing too hard — slow, steady pressure prevents grounds in cup
See also