The most well-known version of the French Press was patented in 1958 by Faliero Bondanini of Switzerland.
This artifact became very popular in France with the name “Chambord” and because of this, it is known today as the French Press.
French Press guarantees a viscose and full extraction. Sometimes it can feel a little grainy. It is very easy to control variables such as extraction time and coarseness of the coffee bean in order to prepare an ideal coffee for our tastes.
GUIDE TO PREPARATION
Use a coarse coffee grind. Add two tablespoons per cup of the press.
Add hot, filtered water to the point of boiling.
Grab the piston of the press and wait about 3 to 4 minutes for the coffee to let out its properties.
Press down the piston softly in order to avoid spills and splashes which may burn you.
Now your coffee is ready to serve.