The French Press has a unique history. Two French inventors (Mayer and Delforge) patented in 1852 a forerunner of the French press. A patent was filed by a Frenchman, Marcel-Pierre Paquet dit Jolbert, officially published on August 5, 1924.
In 1923 Ugo Paolini, an Italian, lodged patent documents relating to a tomato juice separator and he developed the idea of making a coffee pot with a press action and a filter. He assigned his 1928 patent to Italian designer Attilio Calimani and Giulio Moneta who filed it in 1929.
Later a Swiss man, Faliero Bondanini, patented the most popular design in 1958. It was manufactured as a ‘Chambord’ and became very popular in France, which is where it’s identity as a French Press came about. The well-known Danish company Bodum later became a distributor of the Chambord in Denmark and eventually bought the rights to the Chambord name and factory.
The french press produces a full bodied and rich cup of coffee, but also leaves sediment at the bottom of the cup, so don't take that last sip, no matter how good that cup was!
We recommend you freshly grind your coffee to the size of course sea salt (large grinds) and then weigh out a coffee to water ratio of 1:14.3 (28g coffee : 400g water). This will ensure maximum coffee extraction and full flavor.
Clean your press with boiling water. Discard this water, and then pour 28g of coffee into the main tube. Start boiling water.
Once your water has boiled, add 400 grams to your coffee.
Cover the tube and let it steep for 3 to 3.5 minutes. Push the plunger down slightly so that all grounds are submerged in water during steeping.
After 3.5 minutes, push the plunger down and then serve. Enjoy!