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

If there is one coffee brewing method you will find in almost every other household in Slovakia, it is the French press. Often, it is precisely this "plunger pot" that serves as the 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? Šimon Janík, Slovak Barista Champion, who oversees B2B relations and sales at Goriffee, shares his take:

"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 off the boil)
• Grind: Very coarse (consistency of coarse sea salt)
• Total time: 4 – 8 minutes

Instructions:

1. Preheating: Rinse the French press with hot water to preheat the glass. Pour the water out.
2. Pouring: Add 30 g of coarsely ground coffee. Pour in the full volume of water (500 ml). Make sure all the coffee is thoroughly saturated.
3. Waiting: Let the coffee steep for 4 minutes. Do not do anything with it yet; 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 break the crust by stirring. Most of the coffee will begin to sink to the bottom.
5. Skimming: Some foam and a few floating particles will remain on the surface. For a cleaner cup, skim them off with a spoon and discard them into the sink.
6. Plunging (or rather filtering): Place the plunger on top. You now have two options: either press the plunger all the way down (slowly!), or press it just below the surface of the coffee so it serves merely as a strainer when pouring. The second option ensures less sediment in your cup.
7. Serving: Pour the coffee immediately into cups or another carafe so that it stops extracting.

A quick final tip: Do not drink filter coffee immediately after brewing; wait about 2-3 minutes until it cools down slightly. Its flavors develop the most at around 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 sediment? The issue is usually the grinder. Inexpensive blade grinders chop coffee unevenly – producing both large chunks and fine dust. It is precisely that fine dust that slips through the metal mesh and creates sludge at the bottom of the cup. The solution is a quality burr grinder set to a coarse grind.

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

3. Can I brew tea in a French press? Technically yes, but we do not recommend using the same vessel you brew coffee in. Coffee oils settle into the mesh and glass and are very difficult to wash out completely. Your delicate green tea could easily take on the stale taste of coffee.

4. Is the French press suitable for light roast coffee? Absolutely. 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 fantastic. For lighter roasts, we recommend using boiling water and a longer steeping time.

5. How should I care for my French press? It needs to be disassembled after every use. Just rinsing it is not enough. Unscrew the mesh filter from the plunger, because old oils accumulate precisely between these metal parts, eventually turning rancid and spoiling the taste of every subsequent cup.