Intimate French Press
Marty Martindale

The charm of a French press coffee pot is its intimacy. It’s a chance to cater to yourself, and maybe one other, and present the freshest cup of coffee goodness. Coffee from a press pot was never meant to be a whole lot of coffee for a whole lot of people with a bunch of it kept warm for those who want seconds. Never!

Also, unlike espresso, the ground coffee is coarse, and the water stays in contact with the grounds for several minutes, rather than a quick, 20-second rush. The French press method creates a purer coffee, free of metal taste.

A French press, also known as a press pot or coffee press, was designed by an Italian designer in 1929. One of the most popular makes is Bodum, made by a Danish company.

Basically a French press is a glass cylinder. With it comes a plunger or a cylinder cover with a stem or a rod attached to it. At the other end of the rod is a screen/filter/plunger mechanism. Measured coffee is put into the base of the glass cylinder, water added and the solution brews. After a short period, push the plunger down which traps the grounds in the bottom of the pot, then the brew is ready to serve.

One of the charms of French press is its “custom-made” qualities. Start by allowing a heaping tablespoonful of coarsely ground coffee for each 5 ounces of water. You can further customize the brew by regulating amounts of coffee, amounts of water or brewing time.


Use a coarser grind of coffee, ideally ground by you.

Pre-heat the pot with hot tap water, plunger in the pot.

Bring fresh water to a boil and turn off before grinding coffee.

Adjust strength by adjusting amounts of coffee and/or water.

Remove plunger and empty out tap water.

Place ground coffee in base of pot.

Slowly pour previously boiled water onto grounds.

Stir water and grounds.

Insert and Depress plunger one inch and stop.

Wait 2 to 3 minutes.

Preheat mugs with hot tap water.

When pot is ready, slowly and evenly depress plunger.

Let pot rest for 30 seconds to allow for grounds to settle.

Be sure and serve the entire pot and empty it.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

Comments are closed.