A cylindricalpot with a plunger and built-infilterscreen that presses hot water through ground coffee: that’s the simple beauty of the Frenchpress, method of choice for many the world over, creating an earthy, rich taste in the cup.
The secret is all in the grind: choose medium, with uniformity and consistency throughout. Very coarse grinds may clog the filter, while very fine grinds will pass through the filter, muddying the results.
Press like the best:
Place the pot on a dry, flat surface. Hold the handle firmly, then pull out the plunger
Add a heaping tablespoon (7-8 grams) of coffee to the pot per 200 ml (6.7 oz) of water
Pour hot wate—not quite boiling—into the pot, and gently stir
Carefully reinsert the plunger into the pot, stopping just above the water and ground coffee (do not plunge yet), and let stand for 3-4 minutes
Press down slowly, exerting steady pressure until coffee grounds are full
After each use, wash the pot with water and mild detergent, and dry thoroughly
Call it what you will
The plunger pot, invented in France in the mid-1800s, takes different names throughout the world: French Press, melior, coffee machine piston, plunger coffee, press pot. What’s your favorite?