French Press

France / Italy — patented 1929 (Attilio Calimani)

Full-immersion brewing at its simplest: coffee and water steep together, then a metal mesh plunger separates the grounds. The mesh lets oils and fine particles through, giving you a rich, heavy-bodied cup with a slightly gritty texture. James Hoffmann's technique of skimming the surface and waiting 8+ minutes changed how a lot of people think about this brewer.

How to make it

1. 1

   Add 30g of coarsely ground coffee to the press.

2. 2

   Pour 450g of hot water, making sure all grounds are saturated. Start a timer.

3. 3

   Place the lid on (plunger up) and wait 4 minutes.

4. 4

   At 4 minutes, skim any floating crust and foam off the top with a spoon.

5. 5

   Wait another 4–6 minutes for fines to settle, then press the plunger down gently. Pour slowly to avoid disturbing sediment.