The French Mayer and Delforge patented the first design for this type of preparation in 1852.
The Italians Attilio Calimani and Giulio Moneta made the first patent for a French press similar to the one we know today in 1929. The Swiss Faliero Bondanini in 1958 who was known in France where it was manufactured as ‘Chambord’ patented what has probably been the most popular design. The popularity of the Chambord in France was what gave the coffee maker its French identity. Bondanini then marketed the Chambord on the UK market as ‘The Classic Coffee Maker’. Later the well-known Bodum Company became Chambord’s distributor in Denmark and eventually bought the rights to its name and those of the company. However, the trademark for ‘La Cafetiere’ remained with its original owners.
LThe French press is a full immersion-brewing device with a wire mesh strainer. This guarantees something in particular, a viscous extraction with a lot of body and an increase in texture due to most of the oils remain in the final extraction but also less coffee particles. The ability to control all the variables of a press such as water temperature, grind and extraction time, allows the improvement of preparation methods according to personal preferences. The most important thing is that if you prepare it in the correct way, you will be able to enjoy the nuances of aroma and flavors in each coffee you prepare.
What do I need for the preparation?
- Macizo café de especialidad on beans preferably.
- Gooseneck kettle (flow restrictor is optional, but allows for more pouring control).
- Scale for coffee or measuring spoon (7grs).
- Strawberry mill preferably.
- Small French press method.
- Cup for coffee.
- 21 grams or 3 tablespoons of Macizo café – Ground coarse.
- Approximately 330-350 ml of water, below the boiling point, otherwise we have a thermometer, wait from the boiling point for 45 to 60 seconds (approximately 90-95 degrees Celsius).
Now to the action!
- Boil good quality water until it is between 90ºC and 95ºC (and if you do not have a thermometer, wait 45-60 seconds after the boiling point).
- Preheat: Pour hot water into the French press, rinse the filter well, in order to heat the filter and container, then remove the water.
- Grind the Macizo Café de Altura – Ground coarse beans (reference: coarse sand) Warning: In the preparation we suggest coarse grinding, metal filter coffee machines allow the fine particles of the coffee to pass through, so that the final preparation will have a sensation that is too sandy.
- Serves 21 grams of coffee, you can weigh it in the scale for coffee or serve 3 tablespoons.
- The preparation that we will use is for a 3-cup press (approximately 330-350 ml). Start the stopwatch, pour in enough water to soak the coffee layer
- At 45 seconds add the rest of the water below the stopper, place the plunger in the jar, but do not lower it yet. Leave it for 4 minutes and then lower the plunger all the way down slowly and gently.
- Pour the coffee into the cup carefully and without stirring the coffee that remains at the bottom. We suggest you heat the cup with a little hot water before serving; this will avoid thermal shocks of the hot drink with the cold cup… then to enjoy a good coffee!