What do the British call a French press?
While “French Press” is commonly used in English-speaking countries, “Cafetière” is the term you’ll hear in Europe, particularly in French-speaking regions. Despite the different names, the design and brewing method remain identical. In the UK, it’s commonly referred to as a cafetière, while in other parts of the world, particularly in the US, it’s known as a French press. Both use the same process: steeping coffee grounds in hot water and then pressing them through a mesh filter to separate the grounds from the brewed coffee.In English, the device is known in North America as a French press or coffee press; in Britain and Ireland as a cafetière, from the French for coffee maker; and in New Zealand, Australia, and South Africa as a coffee plunger (the coffee brewed in it is plunger coffee).Most French press recipes are simple: Put ground coffee into the carafe. Pour boiling water over the coffee grounds. Wait 4-5 minutes.Sometimes known as a French press, cafetières have stood the test of time and refuse to give way to even some of the best coffee machines. Why? They brew coffee in just a few minutes, they’re an eco-friendly choice, and they’ll save you money on takeout coffee, too.
What do Italians call a French press?
Italians will call it a caffettiera con stantuffo and their french counterparts may know it better as a cafetiere a piston. The german-speaking world calls it a kaffeepresse or a stempelkanne. Some folks may also refer to the french press as a melior or a bodum. A percolated coffee has a smooth, creamy taste and leaves you with a delicate mouthfeel, whereas a french press coffee gives a full-bodied brew but not as strong brew compared to the stovetop or electric percolator.A French press machine makes delicious, rich coffee that’s nearly as powerful as espresso. If you don’t have one (or don’t have access to one), using a spoon instead of a press can deliver a brew that’s almost as delicious as French press coffee.There is no real difference between a cafetière and a French press; they are simply two names for the same coffee brewing method.
Why not use a French press?
Clean Up is Annoying. In most French press models you’re left with the grounds in the bottom which you then have to empty and clean. Compared with the swift easy movement of dumping a filter out of a drip machine and being done, scooping and scraping and rinsing the grounds away is a bit more hassle. French Press Because the grounds come into direct contact with the water—and remain in contact through the duration of the brew time—this method often results in the perception of a stronger flavor because of the insoluble material that remains in the final cup.Choosing between pour-over vs French press vs espresso depends on your personal preferences for flavor, brewing experience, and budget. If you enjoy a clean, bright cup, pour-over is ideal. For a richer, fuller-bodied brew, the French press excels.
Why is French press coffee less healthy?
Key Compounds: Cafestol and Kahweol These compounds are found in the oily part of the coffee and are known to increase LDL cholesterol, the bad cholesterol, which can contribute to the buildup of plaques in arteries and increase the risk of cardiovascular disease. Cafestol, the fatty substance in the oil inside coffee beans, is the cholesterol-raising factor, and it apparently gets stuck in paper filters, which explains why filtered coffee doesn’t affect cholesterol. Espresso and French press, Turkish, and boiled coffees do, though, and are progressively worse.Key Compounds: Cafestol and Kahweol These compounds are found in the oily part of the coffee and are known to increase LDL cholesterol, the bad cholesterol, which can contribute to the buildup of plaques in arteries and increase the risk of cardiovascular disease.
What are the disadvantages of a French press coffee maker?
Quick answer: The main disadvantages of using a French press include coffee grounds in your cup, the need for a coarse grind, the manual effort required for operation, and the challenge of maintaining consistent temperature throughout brewing. Speed: Brew time for a French press is generally 4-6 minutes, while drip machines usually take 3-10 minutes. Coffee Grind: French press uses coarse grind. Drip machines vary from medium to medium fine. Control over the Brew: French press provides more control over brewing than drip machines.Generally, the steeping time in a French press is about 4 – 5 minutes, but it can vary based on a few key elements: Grind Size: From coarse to fine, how you grind your coffee beans affects the steeping. The finer the grind the faster your coffee will extract. Keep an eye on that clock!THE PRESS POT, AKA THE FRENCH PRESS The beauty of the press pot method is its unadulterated coffee flavor: no filter paper traps the coffee’s natural oils and, next to the cupping method used to evaluate coffee for purchase, some consider it the purest form of tasting coffee.Quick answer: The main disadvantages of using a French press include coffee grounds in your cup, the need for a coarse grind, the manual effort required for operation, and the challenge of maintaining consistent temperature throughout brewing.
Does a cafetière make good coffee?
The humble cafetiere is an under rated brewing method these days, overshadowed by newer brewing methods, namely the Aeropress. But, nothing quite produces cafetiere coffee like a cafetiere, so if this is the kind of coffee you like, and you want to make the best coffee possible, this post is for you. Should you stir the coffee before pressing? Half fill the cafetière with water, then stir the coffee to submerge the grounds. This prevents boiling water spilling out by stirring when it’s full, but you still ensure all the grounds are wet. Don’t remove the lid to stir once the plunger touches the top of the coffee.Preheat the cafetière with a splash of freshly boiled water and tip it out. Add 1 scoop of coffee per cup. Top with freshly boiled water. Pop the lid on, leaving the plunger up and brew for 4 minutes – if left for any longer, the coffee will over-extract, leaving you with a bitter cup.Quite simply, it involves spraying roasted coffee with water prior to grinding. We have known for quite some time that the RDT helps to reduce static during the grinding process. But more recently, a newly published study indicates that this practice can improve the ability to extract more “favourable” flavours.Coarsely ground coffee is perfect for a cafetière. As a rule of thumb, the longer the coffee is in contact with water, the coarser the grind should be to avoid over-extraction. The cafetière method involves fully immersing the coffee throughout the brew time, meaning a larger, coarse grind is needed.