Home coffee brewing 2: French press – a classic that doesn't disappoint

If there is a coffee brewing method that you will find in almost every second household in Slovakia, it is the French press. Often, it is precisely this "pot with a plunger" that serves as a gateway to the world of specialty coffee.

However, many underestimate it or use it incorrectly. Yet, the French press offers something that fine paper filters cannot – a robust body and full texture. Thanks to the fact that the coffee steeps in water the whole time and the metal mesh also lets coffee oils through, you get a truly intense experience in your cup. Whether you are in a rush in the city before work, or enjoying a slow weekend morning at the cottage, the French press is a reliable partner.

A brief history: French name, Italian patent

Although the name "French press" clearly refers to France, its origin is not so straightforward. The first mentions of brewing coffee by pressing a plunger through a filter did appear in France in the mid-19th century, but these devices didn't seal well and the coffee was full of grounds.

Paradoxically, the design of the French press as we know it today was patented by an Italian. It was the Milanese designer Attilio Calimani in 1929 who perfected the plunger seal. Since then, this iconic design has remained almost unchanged and has become a global standard for simple home coffee brewing.

An expert's view

Why should you give the French press a chance, even if you are a fan of the V60? Answers Šimon Janík, Slovak Barista Champion, who oversees B2B relations and sales at Goriffee:

"The French press is often unfairly sidelined, but for me, it is the king of full flavor. Unlike the V60, where the paper filter catches most of the oils and sediment, the French press lets them into the cup. The result is a coffee that has a heavier, creamier body and a longer aftertaste. It is an ideal method for people transitioning from classic 'Turkish' coffee to specialty coffee and looking for something flavorful, but without grounds between their teeth. However, the key to success is a quality grinder – you need a consistent coarse grind, otherwise the coffee will be bitter and cloudy."

Recommended French press recipe

Forget about pressing quickly after pouring. The secret to a clean French press is patience and skimming the foam.

• Coffee: 30 g (freshly roasted specialty coffee)
• Water: 500 ml (soft, filtered)
• Water temperature: 98 °C (just after boiling)
• Grind: Very coarse (consistency like coarse sea salt)
• Total time: 4 – 8 minutes

Instructions:

1. Warming up: Rinse the French press with hot water to warm the glass. Pour the water out.
2. Pouring: Pour in 30 g of coarsely ground coffee. Pour in the entire volume of water (500 ml). Make sure all the coffee is soaked.
3. Waiting: Let the coffee steep for 4 minutes. Do nothing with it in the meantime, leave the plunger aside.
4. Breaking the crust: After 4 minutes, a "crust" of coffee grounds will form on the surface. Take a spoon and stir the crust. Most of the coffee will start to sink to the bottom.
5. Cleaning: Foam and a few floating particles will remain on the surface. For a cleaner taste, skim them off with a spoon and throw them in the sink.
6. Pressing (or rather filtering): Put the plunger on. Now you have two options. Either press the plunger all the way down (slowly!), or press it just below the surface of the coffee so it only acts as a strainer when pouring. The second option guarantees less sludge in the cup.
7. Serving: Immediately pour the coffee into cups or another container so it doesn't steep any further.

A small tip at the end: Do not drink filtered coffee immediately after brewing, wait about 2-3 min. until it cools down slightly. It has the most developed flavors at approximately 70-60 degrees.

Serve the coffee right after brewing, do not leave it in the French press "for later". If you do not separate the coffee from the water, extraction will still occur, which can lead to an unpleasant taste. Cheers :)

Frequently Asked Questions (FAQ)

1. Why is my French press coffee full of "mud" and grounds? The problem is usually the grinder. Cheap blade grinders chop the coffee unevenly – creating large chunks as well as fine dust. It is this fine dust that passes through the metal mesh and creates sludge at the bottom of the cup. The solution is a quality burr grinder and setting it to a coarse grind.

2. How long can I leave the coffee in the French press after pressing? You should pour the coffee immediately after pressing. As long as the water is in contact with the ground beans (even if pressed at the bottom), extraction is still happening. If you leave it there for 10 minutes, the coffee will be astringent and over-extracted.

3. Can I also brew tea in a French press? Technically yes, but we do not recommend doing it in the same container you use for coffee. Coffee oils settle on the mesh and glass and it is very difficult to wash them off completely. Your delicate green tea could thus have an aftertaste of old coffee.

4. Is the French press also suitable for light roast coffee? Definitely yes. Although it is often associated with darker roasts, specialty light roast coffee shines beautifully in a French press. You get a sweet cup with a full body that will be different from a V60, but still excellent. For lighter roasts, we recommend using boiling water and a longer steeping time.

5. How to care for a French press? It needs to be disassembled after every use. Just rinsing it is not enough. Unscrew the mesh from the plunger, because it is between these metal parts that old oils settle, which turn rancid over time and spoil the taste of every subsequent coffee.