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The French press is commonly known as a cafetière and is also referred to as a plunger or coffee press.
The origins of the French Press still remains a debate. The first design was spotted in 1852 by two Frenchmen but the first design was patented by an Italian Milanese designer Attilio Calimani in 1933.
The French Press involves immersing course coffee ground in water which creates a great full bodied coffee with rich, bold flavour.
Warm the cafetière by pouring water from the kettle.
Give it a good stir and pour the water away.
This helps to maintain the temperature throughout the brewing process.
It gives you a clean cup of coffee allowing you to taste and experience all the tasting notes of the coffee.
Place your cafetière on the scale and tare the scale. We recommend the following coffee proportions (the number of cups is a guide as it depends on how big your mugs are)
After adding the ground coffee, tare the scale again.
Add 100g of water in a circular motion, in order to wet all the coffee grounds.
Let your coffee rest for 30 seconds before adding the rest of the water. This process is called blooming.
Add the remaining volume of water and stir.
Replace the lid of the cafetière and wait for another 3.5 minutes.
Slowly plunge the coffee making sure all the coffee remains under the mesh. Now pour and enjoy. If there is coffee remaining, decant into another beaker or jug, so it is no longer in contact with the coffee grounds as this will cause over extraction causing the coffee to taste bitter.
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