The French Press
The French Press (also known as the cafetiere) is an extremely common and much-loved immersion brewer. It consists of a carafe and a cap with a plunger attached. The plunger has a filter, usually a metal mesh. The grounds and water are placed in the carafe and left to sit for a period of time (depending on the method, 4-8 minutes). At that time, the plunger is placed in the carafe and pressed down* to separate the grounds from the coffee, which can then be poured out.
There are a few particularities that make French press so popular.
The method is tolerant of inconsistent grind, so it is accessible for those who have a spinning blade or other poor grinder.
A FP is fairly low tech and inexpensive.
There are thermal carafe models made of double walled metal which are extremely durable.
The metal filter allows more coffee oils to get into the coffee than a paper filter, so French press produces a distinctly more full-bodied brew.
There is minimal technique.
*The famous Hoffmann Method does not include a press down. The plunger is placed at the top of the water/grounds and the coffee is poured out.
French Press Recommendations:
Bayka Thermal French Press - I love thermal models because they are more durable and prevent heat loss during brewing and drinking.
Bodum Chambord - This is a strongly built classic French Press with a glass carafe and metal stand.
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