French Press

The French press was patented in Italy by Attilio Calimani in 1929, though similar designs existed earlier in France. The modern version with the mesh filter was refined by Faliero Bondanini, who patented it in France in 1958. The design was popularized by Danish company Bodum, which acquired the rights in the 1970s.

Attilio Calimani patented the first French press design in Italy in 1929. Faliero Bondanini refined the design and patented it in France in 1958. Bodum, a Danish company, popularized it globally from the 1970s onward.

Coarse ground coffee is placed in a cylindrical carafe. Hot water is poured over the grounds, and the mixture steeps for 4 minutes. A metal mesh plunger is then pressed down slowly, separating the grounds from the brewed coffee. The coffee remains in contact with the grounds until poured.

French press is an immersion method: coffee grounds are fully submerged in water throughout brewing. Extraction begins immediately and continues throughout the steep time. Unlike percolation methods, the coffee is not filtered through paper, so oils (cafestol and kahweol) and fine particles remain in the cup. This produces a fuller body but can also carry more sediment.

No active flow during brewing. Coffee steeps in still water. The plunger press at the end separates grounds from coffee but does not force extraction. The mesh filter allows oils and fines to pass through.

Typical Extraction Yield: 18-22% (similar to other methods, though immersion methods can be more difficult to measure due to the retained water in the grounds).

Typical Strength (TDS): 1.15-1.45% TDS. French press typically produces a stronger brew than pour over due to the retained oils and fine particles.

• •Grinding too fine, which passes through the filter and creates a muddy cup
• •Leaving coffee in the press after brewing, causing continued extraction and bitterness
• •Using water that is not hot enough
• •Not stirring the slurry after adding water
• •Pressing the plunger too hard or too fast

• •Stir gently after adding water to ensure all grounds are saturated
• •Skim the crust (floating grounds) off the top before pressing for a cleaner cup
• •Pour all coffee out of the press immediately after brewing to stop extraction
• •Pre-heat the carafe with hot water before brewing
• •Use a scale to measure coffee and water consistently

• •The James Hoffmann method: stir at 4 minutes, skim the crust, let settle for 5-8 more minutes, then press gently just below the surface
• •Breaking the crust: stir the top layer of grounds after 1 minute to release trapped CO2
• •Double filtration: pour through a paper filter after pressing for a cleaner cup

• •You must press the plunger slowly. The press speed has minimal effect on extraction since brewing is already complete. Pressing gently avoids agitating sediment.
• •French press coffee is always bitter. Properly brewed French press with coarse grind and correct steep time is rich, not bitter.
• •You can't make good coffee with a French press. French press produces excellent, full-bodied coffee and is used in professional cupping.

Disassemble the plunger and rinse all parts with warm water. Wash the carafe with mild soap. The mesh filter should be cleaned thoroughly to remove oils. Periodically soak metal parts in cafiza to remove built-up coffee oils.

Check the mesh filter for tears or stretching. Replace the filter or entire plunger assembly if it becomes worn. Glass carafes are fragile; handle with care. Inspect the plunger seal (O-ring) for wear and replace if loose.

• •Chapter 3: Core Brewing Variables
• •Chapter 8: Immersion Brewing

• •Specialty Coffee Association
• •James Hoffmann
• •Bodum